December 2015

The holidays are approaching, and as you put together the biggest bash of the year, you'll likely need to hire a caterer. We absolutely recommend the usual discussions, such as budget, menu and references. There are also other considerations that you might miss, so the team at Mission Restaurant Supply has scoured the web to put together a list of seven discussions you probably haven't covered. Continue reading →

[caption id="attachment_5558" align="alignnone" width="900"] Photo via The Rivard Report[/caption]Every day people come together and share stories over food. Rarely however, does the food in which people gather around become the story itself. San Antonio restaurateur, Cappy Lawton, is changing this trajectory with the publication of his first cookbook, Enchiladas: Aztec to Tex-Mex. Continue reading →

Healthful kids' meals are predicted to be a hot trend in 2016, ranking #7 on the National Restaurant Association's Top 20 Food Trends. This is a trend that should not be ignored.Why? Providing healthy meals that appeal to both parents and kids can be a differentiator for your restaurant. In fact, 72% of consumers say that they would be more likely to visit a restaurant that offers healthful options. Continue reading →

For restaurants, the holiday season can be feast or famine. We have compiled a list of tips for holiday marketing that will help keep your tables full all season long. Reward Early Reservations Fill your restaurant calendar for the holidays by rewarding your guests who book early. A gift card or discount for early planning along with a cancellation fee will ensure your dining room and/or event room is fully booked for the season. Continue reading →

Our latest infographic covers all the bases of Sous Vide Cooking, a trending cooking technique that's taking the world by storm.You can view our Sous Vide Equipment online and reach us at 1-888-621-6020 Monday through Friday 8 AM to 6 PM (CST). We'd love to hear from you and help answer your questions.

Every chef needs a good, trusty knife that he or she can count on. In many kitchens, knives are arguably the most important tool of all, facilitating multiple dish preparations and aiding with day-to-day tasks. Next time you put together a kitchen wish list, make sure to include these classics at the top of the line up:Chef's KnifeAs this is the go-to all purpose knife used for most slicing and dicing of fruits, vegetables, meats and fish, most chefs and knife experts recommend spending more money on a chef knife than any of the others. Your chef’s knife should be:forgeda minimum of 8-10 inchesbalanced in weight between blade and handleAvoid using your chef’s knife for:butchering and carving poultryremoving skin of large veggiesany cutting that requires attention to detail Continue reading →