It’s been almost a month and I can’t stop thinking about Dreamstaurant winner, Chef Adam Hegsted’s Wandering Table and how awesome it was to experience. From the location to the people to the food, it was spectacular! In my last post about the dinner I shared an image of the 12 course menu for the evening. What [...]
Archive | 2013
Some Like It Hot
Get some pit gloves for pork pulling The pig, when prepared well, is an animal whose meaty bits provide a wide array of scrumptious goodness. While some less-than-appealing parts of this magic meat machine (like the feet, intestines, ears, or jowls) are still eaten around the world, it’s putting pork to the barbecue or slow [...]
Menu Calorie Count Debate
Suns out, guns out – beach bods unite! Now, more than ever, guests are noticing their calorie intake and diet rituals because swimsuit season is right around the corner. But do menu calorie counts truly affect consumer eating habits while dining out? Menu Calorie Count Law According to the FDA, menu calorie counts will soon [...]
Nation Grilled Cheese Month Word Search
Fun Fact:A giant wheel of Cheddar cheese was given to Queen Victoria (1837-1901) for a wedding gift. It weighed over 1,000 pounds. A normal Cheddar wheel weighs 60-75 pounds.
A Visit With Ice-O-Matic
Some of my co-workers and I recently had the privilege to tour the Ice-O-Matic factory in Denver, Colorado. Now don’t go running off just yet, let me get one thing said up front: I know that factory tours, or even ice for that matter, aren’t exactly at the top of the list for must-do’s, but [...]
Let’s Take a Bite of our Favorite Comfort Foods
Inventive cuisine has its place, but sometimes all you want is a hearty meal of your favorite comfort foods. There are certain feel-good foods Americans reach for when we need to be comforted – from creamy, cheesy macaroni and cheese to a steaming bowl of chicken noodle soup, even a quick and easy peanut butter [...]
Tundra’s Waste Management System
Last April we put in place our own waste management system, which evolved after studying our not so healthy trash habits around the office. The result of this had us cutting down on our trash and ramping up our recycling and composting efforts. First, we installed composting bins to capture paper towels in the restrooms. [...]
Food Waste by the Numbers Infographic
Our last infographic was fun and shared information on just how many wings we consume in a year – especially around the Super Bowl. However, this infographic is taking a completely different approach and showing the reality of how much food is wasted around the world, in the US, and in restaurants. It’s quite alarming [...]
The Juiciest Trend This Season
Juicing has become more and more popular and at an average of $8 per drink, there’s big profit in adding juice to your menu. But why are consumers willing to spend such a high price for these drinks? First off, consider the price of a decent juicer or blender and what it would cost a [...]
From Trash to Treasure: How to Repurpose Old Restaurant Supplies
Getting Organized Any type of cup with a handle can be mounted to the wall and with an S-hook attachment can become a unique utensil holder or flatware organizer. There are multiple uses for Cambro food storage containers, most of which keep you and your staff organized. Check out our recent blog post to [...]
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Fixing Commercial Fryers
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A Glossary of Restaurant Lingo, Slang & Terms
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Fixing Commercial Oven Problems
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Troubleshooting Gas Range and Oven Problems
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Fixing Gas Ranges
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Suspended Coffee – Dream Big. Start Small.
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Amy’s Baking Company: What a Disaster
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Cleaning Underneath Restaurant Kitchen Equipment is Easy With Stoveshoes
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7 Tips for Printing Restaurant Menus
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Frozen Drink Dispenser Recipes from Bunn
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Robert Duran: Greg , The information you provided on the combin...
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mike: I just purchased new 2 tri-star fryers with propan...
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william eng: I have a Pitco 45C that is about 4 years old and r...
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