eTundra Categories

Archive | February, 2013

Valentine’s Day Slider Puzzle

Valentine’s Day Fun Fact: Many believe the ‘X’ symbol became synonymous with the kiss in medieval times. People who couldn’t write their names signed in front of a witness with an ‘X.’ The ‘X’ was then kissed to show their sincerity.

Puzzle Difficulty: Hard 5×5

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Vintage Range With Broken Thermostat

Question

I have a vintage Detroit Star range from the 30′s or 40′s.  It has a Robertshaw thermostat control for the oven, but I think that the therm or tube is defective. Any ideas on someone that can check it out?  I live in Duluth, MN.

Thanks,  Richard

  • Hey Richard, Is there a possibility you can send me a couple of pictures of the thermostat? Or can you get any numbers off of it? With pictures or numbers I may be able to find it for you. 

Vintage Range With Broken Thermostat

Vintage Range With Broken Thermostat

Vintage Range With Broken Thermostat

Answer

Hey Richard,

The BJWA type thermostat replacement you can use is item #461037. It comes as a kit.

You can get it through etundra.com or you can call them at 800-447-4941 and any of the sales people can help you with it. You would need to call them for pricing and availability.

Let whom ever you talk to know that this is the one that I have recommended.

Hope this helps!

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How Does Tundra Decide to Bring in New Products?

How Does Tundra Decide to Bring in New Products?Cara Schlarb, Director of Product Marketing at Tundra, is the go-to-person for vendor relationships and product standards. She’s responsible for ensuring that the more than 60,000 products we sell are the best products available for our customers. And, of course, she’s also responsible for staying atop of industry trends so that Tundra continues to offer the best new products available.

So, this made me wonder, how do we decide to bring in new product lines? And for that answer, I had to ask the person in charge, Cara.

How does Tundra decide to bring a new product line in?

Like most industries, new products are constantly being introduced to the market. I follow several factors when considering offering a new product line.

The good, better, best philosophy is how I navigate through new products. I want to make sure that every product that comes in is needed by our customers. Yes, we are in the business of selling restaurant supplies, parts and equipment, but to do this well we have to ensure we offer a product regardless of price point. Following the good, better, best science allows us to thoughtfully add products to categories.

How do you feel we successfully accomplish this?

Good partnerships and good value are vital. Tundra will only work with brands that support their product lines; this means that the ‘after purchase’ support needs to be top-notch. For example, if a customer purchases a $5,000 oven they can trust the brand to follow-through with its warranty. Good value is also significant – we’ve all heard the economy is starting to recover, but as a nation we’re still looking for value. Tundra strives to offer products that improve the customers’ business. Fair pricing and quick lead times play into good value as well. Improving efficiency and quality are the top attributes when sourcing new products.

Any secret weapons on discovering the best products?

You have to always be listening – customer feedback is huge. In an age where customers voice their opinions and concerns on social media outlets, you have to be there to listen to that. It’s important for our product team to see this feedback and make decisions based on what customers are saying, not just industry news.

However, we also have to research industry trends for innovation and uniqueness of new products. The restaurant industry is constantly evolving and Tundra has to make sure we offer the products the end user needs to stay up with customer requests.

And finally, my team and I attend industry trade shows to search for new products that could offer something different, unique, helpful and efficient for our customers.

Even with Tundra’s stringent guidelines, we offer an amazing selection of products for restaurant operations. We strive to offer the best of the best at every price point.

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The Dog Days of Tundra

When you visit Tundra Restaurant Supply, you’ll often see one of our four-legged friends roaming the hallways, or lounging on their doggie bed. And we think that being able to bring our dogs to work is a great perk here, so we had one of our biggest friends (Royal, an Irish Wolfhound that stands well over 6 feet tall when standing on his hind legs) give you a grand tour of Tundra – which is really more of a “pet me, please” tour.

Video Content

Meet Royal, or Royal’s point of view anyway. Aside from lounging, eating and shedding, Royal likes to do his daily round of meet-and-greet at Tundra. We think he helps us build productivity, and overall staff camaraderie. HR thinks Royal, and his other K9 friends, help make Tundra a “Pooch-topia.”

And studies have shown that dog-friendly workplaces make us all happier. According to American Pet Products, about 1.4 million owners took their dogs to work last year – that’s a lot of happy people!

So, we asked Royal what he thought about being so prolific to our work environment. And we think he summed it up quite well…

“Got rubbed and petted… my favorite!”

Thank you Royal for helping us bring more to the table!

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Do You Have a Special Request?

“Bringing OVER 60,000 Commercial Restaurant Supplies to the Table” is an accomplishment Tundra would like to yell from the mountain tops! Our assortment of products includes everything from restaurant equipment and parts, to kitchen supplies and disposables.  And with all of these products – from over 600 manufacturers – it’s hard to believe Tundra doesn’t carry everything the food service industry has to offer.

Do You Have a Special Request?

Well, I have news for you… you can special order just about anything you gosh darn please for your restaurant!

Custom Size Products: Tundra has developed unique relationships with a variety of custom fabricators that can manufacture just about anything you’re looking for. The best part is that in some cases, custom products will save you money by avoiding manufacturer branding. Here are the types of products you can custom order:

  • Gaskets
  • Cutting Boards
  • Wire Shelving
  • Walk-in Doors
  • Equipment Legs
  • Drain Covers
  • Hood Filters

Just make sure you use care for the measurements and specifications when ordering because custom products are non-refundable.

Do You Have a Special Request?

Equipment Requests: Tundra can track down and competitively price just about any piece of restaurant equipment. Whether you’re looking for a stylish counter top griddle, jumbo walk-in cooler, trendy espresso machine or an entire restaurant remodel, let us know your needs and we can provide you with a detailed quote. You can lease-to-own on orders from $1,000 – $150,000! Oh, and did I mention the Low Price Guarantee?

Non-Stock Replacement Parts: Can’t find what you need on the eTundra site? Easy peasy lemon squeezy, Tundra can special order just about anything.  OEM parts, specialty shop supplies, equipment needs, you name it – we get it.

Special requests are welcomed by our team. We have an entire department dedicated to product sourcing to satisfy customer needs. Seriously, try to stump us… call 1.888.388.6372 or contact us here today!

 

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Vegan Recipe: Garlicky Polenta, Tender Eggplant & Marinated Tofu Tower

I recently had a discussion with Tundra’s Senior Graphic Designer, Chase Middaugh. I learned that he was vegan, and with me coming from a family of hunters, my first question to him (of course) was, “Why?”

He explained that it was about making healthy choices and believing that everything he ate should come from the earth.  I never really thought of it that way; I suppose my thoughts on being vegan was that it was because people were against the unethical treatment of animals, (which is exactly why my family mainly eats meat we get from hunting and fishing).  I’ve always believed in feeding my family organic and natural foods, and keeping as many chemicals as possible to the wayside, but I was inspired by what Chase had to say about how his life had changed since being vegan.

He wasn’t eating bland foods – in fact, they seemed delicious!  He woke up feeling better in the morning, and seemed to have more energy throughout the day.  I’m definitely not planning on going vegan, but I do want to try more vegan dishes.  And Chase was nice enough to share his favorite vegan recipe from The Discerning Brute… oh my, doesn’t that look delicious!

Garlicky Polenta, Tender Eggplant & Marinated Tofu Tower with Mushroom & Wine Red SauceVegan Recipe: Garlicky Polenta, Tender Eggplant & Marinated Tofu Tower

Ingredients

1 Medium Eggplant: Slice into 4, 2-Inch Thick Medallions

1 Package Plain, Firm Tofu

1 Package Italian Herb Polenta: Slice into Four, 1-Inch Thick Medallions

1 Medium Zucchini: Slice, Long Ways Using a Peeler into Very Thin, Long Pieces

5 Cloves Garlic, Diced

2 Tsp Paprika

2 Tsp Onion Powder

1 Tsp Sea Salt

1 Tsp Black Pepper

1 Tbls Dried Oregano

1 Tbls Dried Basil

4 Tbls Olive Oil

1/4 Cup White Wine

1/4 Cup Water

2 Tbls Wine Vinegar

6 Medium/Small Crimini Mushrooms, Diced

1 Can Tomato Sauce

Tofu Marinade Directions

  1. Make tofu marinade by combining the basil, oregano, paprika, onion powder, salt, pepper and 2 tbls olive oil, the vinegar and 1/4 cup tomato sauce in a deep plate.
  2. Cut the tofu into four, 1-inch thick pieces and place in the marinade, coating evenly on each side. Let stand for at least 20 minutes.

Recipe Directions

  1. Place the tofu (along with the remaining marinade) and garlic into a large oiled saucepan on medium heat.
  2. Add the eggplant to the pan.
  3. Every time the pan starts to brown or get dry, add a little white wine and tomato sauce, which will tenderize and keep the eggplant and tofu from sticking.  It also helps to add flavor to the recipe. Saute for about 10-15 minutes or until the eggplant is brown on each side and practically falling apart with tenderness.
  4. Place the polenta in a separate pan, and saute on medium heat with the mushrooms in 1 tbls olive oil and 2 tbls white wine, until golden on each side.
  5. Lay 3 or 4 slices of zucchini on each plate.
  6. Stack the eggplant, tofu and polenta on top of the zucchini, then fold the zucchini over and flip it so the crease is on the bottom.
  7. Top it with some extra wine-infused tomato sauce from the pan and the sautéed mushrooms, and serve!

Get more recipes from the Discerning Brute.

Another favorite recipe blog recommended by Chase was Vegan Yum Yum.

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Tundra’s First Sliding Puzzle

Our blog team wanted to add a little fun to your Sundays, and we’re starting with this great game day picture! And, in case this is your first attempt at a sliding puzzle, we’ll give the details on how to play (seriously, where have you been hiding?):

Single click (do not drag) the square horizontally or vertically adjacent to the empty square to move the pieces till you get the image to look like the completed one at the bottom of the game.


Difficulty: Medium 4×4

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Fryer Fire Low

QuestionFryer Fire Low

When I put in a small batch of food in the fryer, the fire is perfectly normal; however, when I fry a large batch, the fire becomes so small that the fryer can’t even heat the food.  Do you think the problem is that the thermostat is bad?  How much would you say that part is?  Thank you.

Amie

Answer

Hi Amie,

Ok if you are putting in a lot of frozen product at one time it may be that your fryer does not have enough BTU’s to keep up. Even if it is a large amount of thawed product it may still be that your fryer does not have enough BTU’s to handle the quantity.

When you do large quantities it drops the oil temperature so much so quickly that it can not get back to temperature quickly enough to fry properly.

When you fry just a small amount and it works fine then I would say there is nothing wrong with the thermostat.

Hope this helps.

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NAFEM Scavenger Hunt

What is NAFEM

The NAFEM Show (North American Association of Food Equipment Manufacturers) in Orlando, Florida is the largest food service equipment and supplies solutions trade show in the country with over 500 exhibitors on display – that’s 760,000 square feet of exhibits!  Dealers and distributors, end users, food service manufacturers, consultants, designers, specialists, service technicians and business services will all be in attendance to see what’s hot and what’s not, what’s new and what’s old, and what’s to come in the food service industry.

Tundra has approximately 10 Tundraroos (i.e. Representatives) traveling from Colorado to Florida to explore NAFEM’s offerings, chat with new and existing vendors, seek new products and consume industry knowledge.

NAFEM Scavenger Hunt

Game Details

To liven things up, I’ve created a scavenger hunt for those who plan on attending the NAFEM trade show. The first  to complete the scavenger hunt will receive a 2 week promotion on Tundra’s website!

The web promotion will include:

  • 705 x 80 homepage banner (website generates 190,000 monthly visits on average)
  • 1 Dedicated email to 12,000+ contacts
  • 1 Blog post (blog generates 14,000 monthly visits on average)
  • Social media shout out through Twitter (1,000+ followers) & Facebook (2,500+ fans)

Here’s What You Have to do

To be a contestant in our NAFEM scavenger hunt you are required to take a series of photos with our Tundraroos and tweet them with hash tag #TundraNAFEM included.

Pick any 5 of the following photos to tweet. Take a picture with a Tundraroo ______________.

The winner will be announced on February 11th, 2013 following the NAFEM show on Tundra’s twitter page (@eTundra).

Good luck, have fun and tweet away NAFEM attendees! Can’t wait to see your amazing Twitpics with Tundra’s Tundraroos!

 

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