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Repairs Help Open Doors

“Love is an Open Door” Frozen ParodyRepairs Help Open Doors

I’ll warn you upfront, if you haven’t seen the movie Frozen and been privy enough to hear the addicting melodies, than this isn’t going to make much sense.  But for those “Love is an Open Door” fans, we came up with our own parody – that’s right, DIY style.  Make sure to open up this version for some background tunes, crank up your speakers, and get ready to sing along!

Sing-a-Long DIY-a-Long With Us

Okay, can I just, say something lazy?

I hate lazy!

All my life has been a series of doors breaking off
And then suddenly I bump into you

I was thinking the same thing! ‘Cause like
I’ve been searching my whole life to find DIY in this place
And maybe it’s the repair side of me talking or the tools I have on hand

But with you…
But with you

I found my DIY face…
I see your face…

And it’s easier than ever before!
Repairs help open doors!
Repairs help open doors!
Repairs help open doors!

With this!
And this!
And this!
And this!

Repairs help open doors!

I mean it’s crazy…
What?

We can finish each other’s-
Projects!

That’s what I was gonna say!

I’ve never met a DIYer-

Who thinks so much like me!
Jinx! Jinx again!
Our mental synchronization
Can have but one explanation

You-
And I-
Were-
Just-

Meant to DIY!

Say goodbye…
Say goodbye…

To repair bills of the past
We don’t have to pay it anymore!

Repairs help open doors!
Repairs help open doors!
Life can be so much more!

With you!
With you!
With you!
With you!

Repairs help open doors!

Can I say something crazy?
Will you repair with me?

Can I say something even crazier? Yes!

We could have acted this out for you, I’m sure Chris would have loved to play the part, but instead, we thought we’d let you share your favorite version of the song and DIY love with us!

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Shopping for Hotel & Hospitality Supplies?

Shopping for Hotel & Hospitality Supplies?

We may be your go to supplier for restaurant supplies, but we have plenty of other widgets and gadgets that fit perfectly well outside of the restaurant, which is exactly why we have our specialty shops.  This month, we’re featuring our hotel and hospitality specialty shop that has plenty of categories to keep any well-appointed travel destination, stocked and ready to serve.

Linens

If your hotel is in the business of conference services, than you know that having a decent stock of linens is a must.  From sleek Snap Drapes to elegant table covers, having variety is key to ensuring you’re prepped for any type of event that may be scheduled.

Catering and Buffet

Speaking of serving the masses, whether it’s a breakfast nook for continental breakfast or a full on catered event, having the right catering and buffet supplies can help set the tone.  With hundreds of serving equipment, supplies, and parts, we can help you set that tone and keep guests coming back for more.

Disposables

From toilet paper to serveware, disposables are one of the biggest supply investments in any hotel. The good news is that we have hundreds of products to keep you in business and your guests happy.  Make clean-up easier for everyone with a few choice disposables in your arsenal.

Ice Machines

What would the hospitality industry be without ice?  Well, you could still operate, but when it came time to ice things down, your guests may start to wonder what kind of place you were running.  Hotel ice machines are made specifically for the right output for your industry.  However, if you’re not seasoned in the art of ice machine capacity, give or team a call, we can help find the perfect match.

Specialty Orders

Have something else you need to track down that we forgot to mention here?  Let us know!  We can special order a lot of the hotel and hospitality supplies you need, just let us know what you’re looking for.

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When to Clean and When to Replace Hood Filters

When to Clean and When to Replace Hood FiltersHood filters are an important part of the commercial kitchen. As they work to remove grease vapors from the air, they get clogged with grease, and if they aren’t cleaned on a regular basis, they can cause grease fires, that’s why it’s important to know when to clean your hood filters and when to replace them. This month we’re working with Component Hardware Group (CHG) and Flame Guard to bring you cleaning and replacement tips for your hood filters. Let’s start with cleaning hood filters.

Cleaning Hood Filters

In a commercial kitchen, hood filters should be cleaned regularly to ensure they work efficiently. Before removing the hood filter, make sure to cover equipment below the hood with a cloth to try to minimize mess. If the hood filters are cleaned on a regular basis, cleaning could be as easy as passing the filters through a high-temp dishwasher. However, if the filters are galvanized or aluminum, passing them through the dishwasher isn’t a good option, because there is risk of corrosion and color change (the golden patina). Instead, soak the filters in a tub of hot water with the recommended amount of commercial degreaser. Soak time will depend on how bad the build-up is, but at a minimum you should be soaking them for at least 30 minutes and up to overnight for harsher grease build-up.

For those filters that won’t come clean with the above methods, it’s time to use a bit more elbow grease. You’ll want to scrub with a reliable scrub brush until the metal color comes back and the grease patina is gone. Once you’re done scrubbing, simply rinse the degreaser away, soak the filters in water and dish detergent for about 20 minutes, then rinse everything away until the water runs clean again. When the hood filters air dry, go ahead and replace them.

Note: Before you stick your hands in degreaser solution, make sure to wear gloves to protect your skin.

When to Replace Hood Filters

If scrubbing the hood filters is no longer working to remove the patina or you start to see signs of wear and tear, like corrosion or dents, its likely time to replace the hood filter(s). Before you choose to replace your hood filters, you should take a look at our hood filters buying and maintenance guide and our video on how to measure for replacements.

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A Brief Lesson on Mundial Knives

A Brief Lesson on Mundial KnivesOf all of the knives we sell here at Tundra, one of the most sought after knives for the food service industry are Mundial knives. Not because they’re the best of the best, but because they’re the best buy for a good, reliable knife. When you go through as many knives as the commercial kitchen does, having a great knife, that doesn’t cost an arm and a leg, is just what is needed to stay on the cutting edge of things.

In Germany in 1931, Mundial came to life by Paul Zivi, a metallurgist that was concerned with crafting a knife that would hold up to daily, heavy-duty uses. Since then, Mundial has moved to Brazil and continues to offer strict testing guidelines on each of the knives they produce, and because of this, they’re able to offer a full, lifetime guarantee against defects in materials, construction, and workmanship. Today, Mundial is one of North America’s most used brands in restaurant and institutional cutlery. They’re also a leader in retail and industrial scissors and shears.

If you’re in the market for commercial cutlery that is durable, yet relatively priced, make sure you check out our Mundial knives: sets range from $50-$600 and individual knives range from $3 – $50. Also, make sure to check out what Bon Appetit voted the best $20 chef’s knife.

As a side note, a metallurgist is an engineer with expertise in the physical and chemical behaviors of metals and alloys.

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School Cleaning Tips for the Pros

School Cleaning Tips for the Pros

If you’re part of the clean-up crew at the school, then this time of year has you doing a mad rush to get the school disinfected and back in working order before all the kids return. Schools are huge buildings and without the proper instructions in place, it can seem like a daunting task just to get started. Don’t get overwhelmed just yet, here are a few tips on how you can start knocking away at that cleaning schedule.

1. Start With Sectioning Off the Building

If you divide and conquer, you’ll be setup for success from the start. Divide the school up by room type: classrooms, bathrooms, main activity rooms (library, gym, music, etc.), hallways and stairways, and offices. Depending on the size of the school, you may want to divide these room types up by hallway and floor too so that you’re not cleaning hundreds of toilets in a day – that’ll make for a crappy day, seriously.

2. Keep With One Chore

Remember to start cleaning up high and work your way down to the floor. If you’re dusting, go ahead and make the entire day about dusting, so it’s all done. If you do it this way, then you only need to carry around dusting supplies, no need for all the other cleaning supplies.

3. Know Your Cleaners

Your superiors should inform you of the difference between what cleaners can be used in the different locations throughout the school, but as a quick tip:

All-purpose cleaners are capable of removing most germs and is one of the most common cleaners used.

Sanitizers are often used in higher risk areas, but to be considered safe by most public health codes, they don’t necessarily eliminate all microorganisms.

Disinfectants eliminate almost all forms of microbial life and is the go-to cleaner for high risk areas, such as bathrooms and railings; however, because this cleaner is much more potent, it isn’t used in that many places.

Although a lot of us associate clean with that chemical-cleaner smell, the truth is that “clean” doesn’t have a smell, and around kids, that’s even more important to remember.

4. Cleaning the Kitchen

Okay, we said that sectioning things off may be the best way to tackle that school, but the truth is that the kitchen could be its own section.   There’s a lot of cleaning in a commercial kitchen that involves tons of elbow grease, including changing the hood filter, cleaning the oven, cleaning the walk-in, cleaning the other kitchen equipment, and making repairs where needed. Need help with the hood filter part? Don’t worry, we’ve got you covered with this video.

5. Keep Dust Down

If you’ve gone through and attempted to get rid of all of that dust, you’ll appreciate this tip. Invest in new walk-off dust mats, especially at entrances, to help trap that dirt before it stirs in the air.

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Technology in the Restaurant That You’ll Actually Use

Technology in the Restaurant That Youll Actually Use

There has been a big push towards technology making its way into the restaurant industry, but the industry itself has been slow to adopt. Some has to do with making room in the budget for it, while other reasons are due to consumers’ willingness to participate with apps they’d have to download on their smartphones. With that said, we have seen a lot of restaurants that have found success in bringing in technology that helps improve efficiency in front of house and back of house operations, and here are some of our favorites that we think you could easily (and inexpensively) get started with today.

1. Tabbed Out

When we went to visit our Dreamstaurant winner, Snow and Co, they had tabletop signs throughout their establishment that advertised the mobile app, Tabbed Out. When we inquired about the app (available on iOS and Droid), one of the owners, Jerry, enthusiastically shared how the app was able to benefit the restaurant as well as the clientele. Snow and Co is in an area of town that is close to the opera house and art district. There are a lot of people that come in during intermission and for a quick drink or bite to eat. The faster that those consumers can get their tab and cash out, the faster they can get back to the show. With the help of Tabbed Out, guests can pay from their smartphone, including the tip, whenever they’re ready to pay up. They have the option to split the tab with friends, and they can earn rewards and receive personalized offers direct from the restaurant.   The restaurant benefits because they’re able to track customer history and preferences, which means they can send them more tailored offers to try to get them back in the door. The app also allows the business owner to set the tip at the percentage they prefer; the guest can change the percentage, but the recommended percentage can encourage higher tips.

2. Table’s Ready & WaitAway

If the traditional buzzer system has you spending more money that you’d like, then Table’s Ready or WaitAwayis the system for you. There’s no need for guests to download an app, because all of the technology is ran on your end. All you have to do is simply collect their name and phone number and once their table is ready, a text message or phone call (your choice) is sent to them letting them know the table is ready. These two systems let the guest know where they are in the line-up for a table, how long of a wait they can expect, as well as, showing the business owner time analytics, including average wait time trends by date, day of week, and hour. Both systems run on most tablets, laptops, and desktops.

3. Square

We’re sure you’ve seen Square before at your local farmers market and at your favorite food truck, but we’re starting to see them pop-up in local restaurants and eateries too. Square is a simple to use credit card POS that works with iOS and Droid systems. All you have to do is simply load the software to the device (table or smartphone), plug the swipper into the headphone jack, and you’re ready to start taking credit card payments. The price to run Square is much less than regular credit card processing fees and there are no commitments, minimums, or surprises (i.e. no inactivity fees, no chargeback fees, no bank routing fees, no cancellation fees, etc.). Don’t feel comfortable handing over a smartphone or tablet for payment? No worries, Square makes a stand that integrates with an iPad, and we’ve seen other genius ideas from local breweries and yogurt shops that have made their Square quite eye-catching.

4. NotifEye

Enough with the front of house fun, let’s talk about back of house. NotifEye is a cloud based monitoring system that works to monitor temperatures that range from -40⁰ to 257⁰ F. Think about being able to monitor temperatures from inside the walk-in from the comfort of your home. That’s right, if someone leaves the walk-in door open, you’ll be emailed about the temperatures being off and can immediately fix the issue. Where does this help you the most? You can now save food from spoiling because of harmful temperature ranges, save energy by knowing exactly what the temperatures in the front of house and back of house are, and easily report to the health inspector what the temperature ranges are throughout the building and within equipment.

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3 Sink Basin Dishwashing [Infographic]

The 3 sink basin dishwashing system is a well-known clean, rinse, sanitize, and dry method in many restaurants and bars. It’s a way to ensure that dishes are properly cleaned, sanitized, and ready to re-use. With this handy step-by-step guide for 3 sink basin dishwashing, it’s even easier to remember the importance of each step. It can also help remind staff of the do’s and don’ts for the process.

And if you feel so inclined, please share with your friends!

3 Sink Basin Dishwashing [Infographic]

Click to Enlarge

Step 1: Pre-Wash

Before starting the wash cycle in a 3 basin sink, you should try to scrape off as much food as possible in a waste bin or scrap container.  This will help keep the dish water cleaner, helping you save on detergents.

Step 2: Wash

Ensure that each basin is clean and sanitized prior to filling them.

The 1st basin is for washing with hot, soapy water at a range of 95⁰ to 120⁰ F.  You should have a good scrub brush and scouring pad on hand.  If you’re only cleaning glasses, a submersible glass washer will make things easier.   Remember to replace with clean, hot, soapy water when it begins to drop temperature or becomes dirty.

Step 3: Rinse

The 2nd basin should be filled with hot water at around 120⁰ F.  The cleaned dish should be rinsed off in the water until no more detergent is present on the dish.  If it becomes hard to get the detergent off, you should refill the basin with new, hot water.

Step 4: Sanitize

To be thoroughly cleaned, health code requires this last step, which is the sanitize stage.  The 3rd basin should be filled with sanitizer to ensure bacteria are removed from all surfaces.  The dish should soak in a mixture of sanitizer mix for at least one minute.  pH test kits are a great way to ensure the sanitizer is mixed to manufacturers standards.  If you’re using chlorine as your sanitizer, you should check the pH levels often, as chlorine will evaporate over time.

Step 5: Air Dry

The only recommended way for dry the dish is by air drying – no wiping the dish down with a towel, just let it air dry.

Tips

  • Never use your 3 sink basin as a mop or hand washing station.
  • The 3 sink basin should be refilled every 4-hours and cleaned between each refill.  You can create a schedule for testing and changing water to make it easier for staff to remember.  Simply use a dry erase pen on laminated paper with a simple to read checklist that includes the pH test, when to refill/change water, etc.
  • Before choosing a scrubbing pad, check with the business to see what is preferred.  Some companies/restaurants do not allow steel or copper pads to be used as they tend to breakdown over extreme use and can create small shavings that are left behind on the “clean” pan.

 

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Bar Maid Fun Bar Accessories

Bar Maid Fun Bar Accessories

As one of our bestselling brands in the bar business, Bar Maid has more than 50 years in the bar business. They’re well known for their 5 brush portable electric bar glass washers (especially in those busy bars out there), but they have everything from nifty gadgets to help boost bar sales to parts to help keep equipment running. Here are just a few of our favorite Bar Maid accessories.

Bomb Cups

Sure, you could sell bombers to customers in the regular ole’ bar glass and shot glass, but with bomb cups in assorted colors, you just added a little fun to the mix. We love these because they’re washable or disposable, come in 4 vibrant colors and include the shot glass.

Liquor Pourers

You could also settle for the trusty stainless steel liquor pourer or simple black, but why not liven things up? Bar Maid offers an assortment of fun colors in their liquor pourers with different dispense capacities and pour styles (free flow, measured, or none).

Liquor Pourer Covers

If you’ve ever seen that episode of Bar Rescues where they hold the flashlight to the bottom of the bottle and the audience gets to see the yucky things that can get in through liquor pourers, including bugs, you’ll know that liquor pourer covers can be a life saver in the bar. Good news, they’re pretty inexpensive too.

Glass Rimmers and Plenty of Salt

If you’ve spent time behind a bar, you already know what glass rimmers are and how handy they can be, but the best part of glass rimmers is being able to accentuate drinks with a variety of different colored salts. From different holidays to different events, having salts in a variety of colors helps bring the entire night together.

Bar Blender

No back bar is complete without a heavy duty bar in place and Bar Maid’s 3 horsepower, 64 ounce capacity blender is definitely a winner for blending up chilled drinks. Bonus, this blender is great at smoothing out hot soups too, so you can use it in the kitchen as well.

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The Frozen Drink Machine Guide to Slushy-Goodness

The Frozen Drink Machine Guide to Slushy Goodness

This month we’re featuring GMCW (formerly Grindmaster and Cecilware) frozen beverage dispensers, because it’s summer and cold drinks go perfectly with hot weather… and because there’s great opportunity here for you to increase bar sales. If you’re looking to invest in a new frozen drink machine or have one and are just looking for some more info, here’s our list of top know-how’s to ensure the perfect drink mix every time.

  1. Most drink mixes that are recommended to go with a frozen drink machine come with a recipe to follow; however, if you’re ever caught without a recipe, remember that most mixes call for equal parts mix and water.
  2. If you’re going to add alcohol, make it one part alcohol, two parts mix, and two parts water.
  3. The machine works to freeze the water into slush, so there’s no need to add ice; in fact, don’t add ice, it can break the internal parts.
  4. Feel free to leave the alcohol out of the drinks so that you can serve to a larger audience, including alcohol-free drinks and patrons that want less alcohol in their drinks.
  5. Alcohol added to the dispenser can cause the process of creating the slush to take longer. Think about how alcohol reacts in the freezer – it never freezes, right? This same process happens in the beverage dispenser, whereas the alcohol acts as a heat against the cold. This doesn’t mean that the machine can’t handle this process, but it will take longer for the slushy state to come around.
  6. You can mix things up a bit with flavored sodas and fruit drinks for the main ingredient in your drinks. The carbonation dies out quickly, but because of that, sodas like Coca-Cola will taste off. Sticking with fruity drinks will work best.
  7. Allow for 1-2 hours for the drink to be at the proper temperature and slushy-consistency.
  8. If you’re using a pre-made mix, make sure to match up the number of gallons it makes with the number of gallons your machine makes… you don’t want to start mixing for 10 gallons and later find out your machine can only hold 5 gallons (rookie mistake, but it happens).
  9. Water always goes in last.
  10. For specific recipes, try searching Google for some fun ideas.
  11. If you want to get adventurous and start mixing up your own frozen concoctions, like our friends over at Snow and Co, start off with pre-made mixes first, and once you have that down, try creating your own mixes. Just remember, don’t put anything chunky in the frozen drink dispenser – everything going in should be nice and smooth.
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Protect Food Allergy Sufferers in Your Restaurant

Protect Food Allergy Sufferers in Your Restaurant

There are more than 15 million people in the US with food allergies, and catering to this crowd could equal extra revenue for your restaurant. If your menu utilizes one of the eight common allergy ingredients (peanuts, tree nuts, fish, crustacean, eggs, milk, wheat, and soy), it’s time to learn how to protect your guests with food allergies, as well as your business.

We recommend starting by designating a front of the house person on your staff to become the “expert” in food allergen concerns. That person should be the only one that takes orders from food allergen guests. That designated person will serve as the liaison between the customer and the back of house to ensure the ticket‘s dietary restrictions are properly addressed.

It’s then up to the back of house team to ensure that the appropriate tools and foods are segregated from allergen contaminated food stations and utensils – even the tongs and turners need to be kept separate to prevent spreading allergens . Remembering to do all of this is made easy with the Allergen Saf-T-Zone System from San Jamar. It’s a designated kit that comes with its own set of tongs and turners, as well as a 10” chef’s knife and 12 x18” cutting board, all in purple of course. The purple helps remind everyone that, that particular meal has some sort of allergen restriction that needs to stay out of contact with other foods.

It’s simple awareness that helps keep your guests and business safe. Where it starts with being alert, organized, and thorough, it ends with ensuring food safety is top of mind and contamination is never an issue.

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