business

  1. The Fabric of Fulton

    The Fabric of Fulton
    Over the past couple of months, our In Their Words videos have shared the stories of friends and partners who were impacted by Hurricane Harvey. All of us who were in the storm's path—including our Corpus team—will never forget the havoc wrought or the lives changed. One year later, we remain humbled and deeply honored to be a part of Texas' dynamic, strong coastal community. Together, we persevered and continue to rebuild. We hope you've enjoyed watching the videos and have felt inspired by the courage, persistence, and grace of these Texas restaurateurs. Our last video from this segment features a family-run restaurant called Benchwarmers in Fulton, Texas. Laura Brown and her brother, Adam, are the brother-and-sister duo behind this popular bar and dining destination. Located on Fulton Beach Road, Benchwarmers is known for its eccentric burger menu, ice-cold beer, and crazy-good wings. Continue reading →
  2. 40 Years of Family and Casual Beach Dining

    40 Years of Family and Casual Beach Dining
    Jay Kenigsberg and his wife Stephanie are the owners of Seafood and Spaghetti Works in Port Aransas, Texas. In the summer of 2018, the duo celebrated the restaurant's 40th anniversary, a milestone that was particularly poignant and meaningful considering the year they faced together after Hurricane Harvey. Continue reading →
  3. Legends Sings a New Tune Post Hurricane Harvey

    Legends Sings a New Tune Post Hurricane Harvey
    Donna Thompson—known locally as Donna T.—is the owner of Legends, a bar and music venue in Fulton, Texas. Prior to Hurricane Harvey, Legends was a staple in this coastal town, a place where people came to dance, drink, and have a good time. Continue reading →
  4. Bouncing Back at Black Marlin Bar & Grill Post-Hurricane Harvey

    Bouncing Back at Black Marlin Bar & Grill Post-Hurricane Harvey
    When Hurricane Harvey made landfall on the Texas gulf coast in August 2017, ocean-front restaurants like Black Marlin Bar & Grill in Port Aransas, Texas, were impaled by high-force winds, torrential rain, and rising tides. Black Marlin, which is a part of the Palmilla Beach Resort & Golf Community, was devastated by the storm as was the property's manicured golf course. Like other businesses across Mustang Island, Black Marlin was forced to re-build post-Harvey, but it has come out of the experience stronger than ever before. Continue reading →
  5. Trout Street's Survival Post-Harvey

    Trout Street's Survival Post-Harvey
    Every summer for thirty years, our Mission family members have been traveling to Port Aransas, Texas, on Mustang Island. This coastal community is full of wonderful restaurants such as Trout Street Bar & Grill. Trout Street is an institution in town known for its locally-caught, fresh seafood, marina-facing views, and super-friendly staff. Throughout the island, locals choose Trout Street for life's celebratory occasions. Though casual in feel, the restaurant has a special seaside character that is both inviting and quaint. Continue reading →
  6. #PORTASTRONG: One Restaurant's Re-Birth Post-Hurricane Harvey

    #PORTASTRONG: One Restaurant's Re-Birth Post-Hurricane Harvey
    When Hurricane Harvey swept the Texas gulf coast in August 2017, businesses of every shape and size were affected. Port Aransas restaurateur Greg Villasana felt Harvey's impact firsthand. As the owner of Mustang Island hot-spot, La Playa Mexican Grille, Villasana had to wait out the storm and hope for the best. Continue reading →
  7. A Cow-Town Classic

    A Cow-Town Classic
    Walking into one of three Fred's Texas Cafes is like going back to college. At Fred's TCU, flip flops and university flags hang from the ceiling over pool tables and televisions. A chalky surfboard displays the day's specials (chicken fried steak on this occasion). Next to it, a mirrored back bar is stocked with spirits and silver taps, the latter of which dispense ice cold beer into frosty mugs. Continue reading →
  8. [eGuide] Boost Restaurant Sales with On-Demand Dining

    deliverability-header For decades, food delivery has mostly been limited to pizza and Chinese food. But, with our fast-paced lifestyles, along with the ease of online ordering, there is a new way to dine: on demand. In fact, 55% of consumers order restaurant takeout or delivery at least once a week. Mission's latest eGuide, The Delivery Race: Boost Restaurant Sales with On-Demand Dining, shares why you should consider adding delivery services to your restaurant. Continue reading →
  9. Must Read Tips for Opening a Restaurant

    Opening a restaurant is a huge undertaking with a lot of moving parts and a task list that is a mile long. Don’t forget these points that could save you some pain down the road. Location, Talent, Concept Location, location, location Chef Tyson Cole has two wildly popular sushi restaurants in Austin, TX. When he says you should never start without the big three, you should probably listen. The big three according to Cole are location, talent (chef), and concept. Starting with a location that is physically accessible increases the chances of success. But there's more than just physical accessibility. To target the widest demographic, your restaurant also has to be accessible in a broader sense. Fast service, casual dress, and lower cost are all things that make your restaurant more accessible. "Fast casual restaurants are booming because they’re incredibly accessible on all levels" Having a clearly defined concept will help you choose the right location and make sure you have the right talent to bring that concept to life. Chef Cole says that these three are intertwined. "No restaurant succeeds without a great chef, a great location and a great concept. They all work together. Your location should fit your concept. Your chef, or 'talent,' must fit your concept, otherwise you’ll constantly deal with the most common word in the restaurant business: Drama." Continue reading →
  10. 7 Topics to Discuss with Your Caterer

    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 →

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