Archives

OEM, OCM and After Market Parts – What’s the Difference?

Did you know that Tundra Restaurant Supply first started as a parts company back in 1993? Determined to empower restaurateurs to take DIY into their own hands and bypass costly service calls, Tundra quickly grew a diverse restaurant parts catalog that features over 22,000 different kinds of parts (including a …

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Revitalize Your Dining Room with American Metalcraft

Ready to update your kitchen and dining room?  American Metalcraft has some great new items for your 2017 tabletop design and bar program. American Metalcraft has long been leaders in the industry for trend-setting products. Introducing new tabletop and serveware products year after year, American Metalcraft never ceases to amaze …

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Sustainability When You’re On a Budget

By far, one of the biggest criticisms we hear about going sustainable is the high initial price tag. It’s true that you won’t see or recoup the cost of some technologies like high efficiency faucets and LED lights until as much as 12 or even 24 months after purchasing—which, if …

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Ice-o-Matic’s Alternative to Artisanal Ice Cubes

With the introduction of craft cocktails and a return to pre-prohibition era concoctions, we've all seen those massive cubes of ice in our Manhattans and Negronis. Those artisan ice cubes can add up to 70 cents in costs per cocktail and their production is less than efficient. Read more to find out Ice-O-Matic's solution to this predicament.

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Tips for Making Even Bigger Tips

Here in the states, the debate for and against the tipping system in the foodservice industry will always be a point of contention. But I’m not here to talk about that. Instead, let’s talk about how to make the best of the system now—like how to make bigger tips. Here at …

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Savory Spice Shop in Boulder, Colorado

To watch Owner Dan Hayward of Savory Spice Shop speak to customers about spices is to watch an artisan at work. This morning I’m in Savory Spice Shop’s Boulder location, a Broadway fixture since July of 2008. A customer walks in holding a handwritten list of spices he’s eager to …

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Attract and Retain Employees

Labor costs are one of the largest expenses facing restaurants today. Even with a proposed $15 minimum wage set aside, the cost to attract, hire and retain a good workforce costs a lot of time and money—all of these things made tougher of course, when there’s a limited pool of …

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Enter for Your Chance to Win a HACCP Food Safety Kit from San Jamar

Don’t let a foodborne illness destroy your brand! The Hazard Analysis Critical Control Point (HACCP) method is one of the most effective ways to keep customers safe. Because HACCP procedures focus on analyzing (and fixing) problem points in the production of food versus testing final products, an effective HACCP program …

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Every Drop Counts | 3M Water Filters for the Food Service Industry

Like most restaurants, your establishment houses an ice machine, coffee brewer, espresso machine, soda dispenser, steam equipment, or perhaps all of the above. These pieces of kitchen equipment all require one vital ingredient: tap water.  The quality of that water can vary depending on your local water system, but all …

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Elevate Your Dining Room with Cal-Mil

Cal-Mil continues to innovate their design and offers you a chance to evolve your food displays, beverage dispensers, condiment holders, signs, and other tabletop supplies. When Cal-Mil was first created in 1965, it was a small family-run business manufacturing plastic table top supplies for the foodservice industry. Today, Cal-Mil is …

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Safety in the Restaurant: Walk-in Coolers

It wasn’t long ago that an employee of the Westin Peachtree Plaza was found dead inside of a walk-in freezer in Atlanta, GA. These tragic stories are a grim reminder of why many businesses develop safety procedures in the first place. However over time it seems we naturally become desensitized …

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Denver Restaurant Week: What To Do After

You did it! The “10 solid days of Saturdays” are over. So how do you feel? If the answer is exhausted, don’t fret, you’re not alone. Between tackling Valentine’s Day and Denver Restaurant Week back-to-back, you might be feeling a bit frayed at both ends. Here are our suggestions to …

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