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Author Archive | Molly Patterson

DIY Wedding: 10 Must Haves From Our Secret Stash

With Pinterest’s popularity skyrocketing through the roof and wedding season at our front door, I decided to dig into Tundra’s product assortment to find some Pinnable DIY wedding items that a bride-to-be should know about. Tundra has competitive pricing, a low price guarantee and many items are sold in bulk which is ideal for couples on a strict budget.

So, here you have it – 10 items every DIY bride must consider!

1: Drinking Jars – Libbey Glassware manufactures a couple of awesome drinking jars that would look great on any DIY wedding table. Both jars that we carry are 16 ½ oz. mason jars with handles; their difference is that one is plain and the other has the text “COUNTRY FAIR DRINKING JAR” with a rooster logo on the front.

TIP: Both cups are high moving items during wedding season so make sure to order far in advance!


2. Tea Lights & Candles – Another must have in the wedding world. Tundra offers packs of 125 standard tea lights with 5 hour burn time, rechargeable tea light sets, as well as votive, pillar and floating candles. Candles can be used for a variety of DIY wedding decorations, including centerpieces and paper lantern inserts to illuminate pathways.


3. Write-On Signs – More and more often I see restaurant sandwich boards and table top signs used at wedding receptions. Sandwich boards are great for directing people; for instance, if your reception is held at a location that is tough to find you can put a sandwich board by the road with the names of the wedding party and an arrow toward the venue. Write-on boards are also perfect for the gift table or hors d’oeuvres area if you feel instructions are needed, or to convey a heartwarming message about the marriage/engagement.


4. Cake Stands – The secret weapon that will make all your guests Instagram your wedding cake. You’ll likely spend tons of time and money on a wedding cake and you can’t just let it sit on the table – ugh! A cake stand is the perfect finishing touch as it will add height and presentation.

TIP: The cake stand should be the same size if not a little bigger than the bottom of the cake. Go bigger if you plan to have decorations, like flowers, around the cake.


5. Twine – Adds a trendy, rustic look to DIY weddings. Use twine for binding things together, hanging decorations from trees and wrapping around jars and bottles for centerpieces. You will be surprised how often this item comes in handy when you’re setting up the wedding day festivities!


6. Beverage Dispensers – Differentiate alcoholic from NA refreshments with different shaped dispensers or use a write on board for instructions. If you go with a clear container don’t forget to garnish the insides for presentation: some easy ideas include pink lemonade with lemon slices, margarita with lime slices, iced water with cucumber slices, iced tea with lemon slices and red sangria with orange slices.


7. Beverage Tubs – Whether you’re filling the tub with ice and storing beverages or packing it full with late-night-dancing flip-flops for guests, these tubs are a great investment. Tundra offers a wide range of sizes and finishes to go with any wedding theme.


8. Wine & Champagne Buckets – Champagne is a traditional wedding beverage served during toasts at the reception. Generally, the bartenders or catering service will serve the champagne, but for a low- budget wedding it’s beneficial to have champagne at each table in a bucket for guests to pour themselves during the toasts. The frozen flower ice cubes below add an elegant touch to the shiny metal bucket.


9. Vases & Accent Towers – From bud vases to glass accent towers, Tundra has a variety of options for DIY centerpieces. You can fill them with flowers, succulents, rocks, candles, and much more to get the look and feel of your theme.


10. TIKI torches – planning to have your wedding/reception outdoors? Tiki torches are a great way to light up the isle, illuminate the tent, or highlight the dance floor. Feel free to decorate the torches and keep extra fuel on hand just in case!

TIP: TIKI fuel has an advanced formula or citronella and cedar oil to naturally repel mosquitos.


Now that I’ve filled you in on Tundra’s secret stash of DIY wedding supplies, make sure you let all your bride-to-be pals know and pay it forward by sharing our secrets.

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It’s Time to Revamp Your Cocktail Menu!

In with the new, out with the old. 

Spring is the perfect time to freshen up your cocktail menu. New produce is in season, flowers are in bloom and patio pounders are on the mind. Give your guests something to gawk about with a revamped cocktail list that includes refreshing classics, new concoctions and tropical flavor blasts.

Classic Mojito Cocktail

IngredientsMojito cocktail on white background

  • 1 oz. fresh lime juice
  • 2 tsp. sugar
  • 8 fresh mint leaves 
  • 2 oz white rum
  • 1 oz. club soda
  • Lime wedge and mint for garnish
  • 1 cup ice


Add lime juice, sugar and eight mint leaves to a cocktail shaker. Use the end of a wooden spoon or cocktail muddler to bash (or muddle) the mint into the lime juice and sugar. This releases oils from the mint and helps the sugar dissolve into the lime juice.

Add rum, stir well then pour into a glass filled with ice, leaving about an inch of room then top with club soda. Garnish with extra mint leaves and a lime slice.

Recipe courtesy of Inspired Taste

Feeling ambitious? Try this trendy combination:

Rhubarb Mojito

  • 1 oz. white rum
  • 2 oz. rhubarb syrup (recipe below)
  • 8 mint leaves
  • 1/2 oz. fresh lime juice
  • Lime zest
  • Nutmeg
  • 1 cup ice


In the bottom of a glass add a bit of nutmeg, lime zest, mint leaves and the lime juice. Using a muddler or the end of a wooden spoon muddle the ingredients. You want to really bruise and break up the mint leaves. Add the rum and syrup, give a light stir then top with ice. Garnish with mint and a thin slice of rhubarb.

Rhubarb syrup:

  • 8 oz. chopped rhubarb (2-3 small stalks)
  • 1 cup sugar
  • 2 cup water
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 vanilla bean (optional)


Combine all the ingredients in a small pot. Bring to a boil then reduce to a simmer. Simmer for 5-7 minutes. Let cool completely.
Strain the ingredients. The syrup will keep covered in the fridge for two weeks.

Recipe & Image courtesy of not without salt

 Tequila SunriseTequila Sunrise


  • 1 1/2 oz. tequila
  • 1/4 c. freshly squeezed orange juice
  • 1 1/2 oz. grenadine syrup
  • Orange slice and maraschino cherry for granish
  • 1 cup ice


Stir or shake together tequila and orange juice. Fill a chilled 12 ounce glass with ice cubes; pour in orange juice mixture. Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange, and a maraschino cherry.

Recipe courtesy of All Recipes

Have you ever heard of a Tequila Sunset?

Tequila Sunset


  • 1 oz. tequila
  • 4 oz. freshly squeezed orange juice
  • 1/2 oz. blackberry brandy
  • Maraschino cherry for garnish
  • 1 cup ice


Fill a collins glass with ice and stir in the tequila and orange juice. Top with blackberry brandy and garnish with a cherry.

Recipe courtesy of Drink Nation



  • 1 oz. gin
  • 1 oz. Campari
  • 1 oz. sweet vermouth
  • Orange twist for garnish
  • 1 cup ice


Place a cocktail or Old Fashioned glass in the freezer to chill.

Combine the gin, Campari, and sweet vermouth in a cocktail shaker and fill it halfway with ice. Stir until the outside of the shaker is frosted. If you’re using an Old Fashioned glass, add ice cubes to it. Strain the drink into the chilled cocktail or Old Fashioned glass. Garnish with the orange twist.

Recipe courtesy of Chow

Make it white

White Negroni


  • 1 1/2 oz. gin
  • 3/4 oz. gentian liqeur, such as Suze, Salers or Aveze
  • 3/4 oz. Lillet Blanc
  • Lemon twist for garnish
  • 1 cup ice


Fill a mixing glass halfway with ice. Add the gin, gentian liqueur and Lillet Blanc. Stir vigorously, then strain into a chillled cocktail martini glass. Garnish with the twist of lemon peel.

Recipe courtesy of the Washington Post

Pina ColadaPina Colada – Frozen


  • 6 oz pineapple juice
  • 2 oz white rum
  • 1 1/2 oz coconut cream
  • 1 oz heavy cream
  • Pineapple wedge and maraschino cherry for garnish
  • 2 cups ice


Blend all ingredients with approximately 2 cups of ice until nice and smooth. Pour into a hurricane glass. Garnish with the cherry and pineapple wedge.

Recipe courtesy of

Pina Colada – On the Rocks

  • 2 oz pineapple juice
  • 2 oz white rum
  • 1 1/2 oz coconut cream
  • Pineapple wedge and maraschino cherry for garnish
  • 1 cup ice


Pour the ingredients into a cocktail shaker filled with ice. Shake well. Pour into a chilled cocktail or collins glass. Garnish with the pineapple wedge and maraschino cherry.

Recipe courtesy of

Tom CollinsTom Collins


  • 2 oz. gin
  • 1 oz. freshly squeezed lemon juice
  • 1 tsp. simple syrup
  • 3 oz. club soda
  • Lemon twist and maraschino cherry for garnish
  • 1 cup ice


Fill a cocktail glass with ice and place all of the ingredients in the glass. Give it a stir and enjoy!

Recipe courtesy of Over the Hill and on a Roll

Meet Collin’s cousin John

John Collins

  • 2 oz bourban
  • 1 oz. freshly squeezed lemon juice
  • 1 tsp. simple syrup
  • 3 oz. club soda
  • Lemon twist and maraschino cherry for garnish
  • 1 cup ice


Add simple syrup and lemon juice into iced highball glass. Add bourbon and fill with soda water. Stir and garnish with lemon wedge and Maraschino cherry.

Recipe courtesy of The Pour Pro

Also see our Garnish Pinterest board for ways to spruce up your existing cocktails.

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Thermostatic vs. Manual Griddles: How to Choose

Not sure what the difference is between a manual and thermostatic commercial griddle? Well you’re not alone, we get asked all the time! Let me break it down for you…


Manual Griddles

Manual Griddle

A manual griddle has controls similar to a commercial range with adjustable dials (low, medium, and high settings with a  few notches in-between) to control the size of the flame or heating element temperature under the griddle plate. As soon as you drop cold food onto a hot manual griddle, the surface temperature of the griddle plate drops which could require a manual adjustment to keep the temperature consistent.

Thermostatic Griddles

Thermostatic Griddle

A thermostatic griddle has controls similar to a commercial oven with adjustable dials that read exact temperature settings (rather than low, medium and high). For example, if you want to cook something at 375°F you set the thermostat to the desired temperature and the griddle plate will maintain that temperature within a couple degrees. The griddle automatically adjusts to hold the desired temperature.

How to Choose

If you are using a griddle to cook a variety of foods requiring a wide range of temperatures, a manual griddle is the way to go. The flexibility will be in your best interest and you can then control the amount of electricity/ gas that is fed to the elements/burners.

If you’re a breakfast joint using a griddle to dominate flapjack orders or a burger bar ripping through hamburger requests like they’re going out of style, I recommend a thermostatic griddle. In those instances you will want a consistent surface temperature so you can set it and forget it. Plus, if you’re serving pancakes and burgers “all day” you need to focus on the toppings – not the griddle temperature.

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Dreamstaurant: Wandering Table Part 2

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 I didn’t share were mouth watering pictures of each dish. Well, I am a photo geek and of course took a ridiculous number of pictures at the dinner. Below are snapshots of each course to get your taste buds a little riled up. Enjoy!

Dish 1:

Wandering Table Lardo

Uni. grilled bread. homemade butter.

Dish 2:

Wandering Table Uni

Uni tartar sauce.
beer batter. cod. pommes.

Dish 3:

Wandering Table Chips

Pardon pepper chips.
cream cheese. honey. pickled peppers.

Dish 4:

Wandering Table Pickled Peppers

Pickled peppers.
octopus. pork croutons. chorizon. almonds.

Dish 5:

Wandering Table Pork Terrine

Pork terrine.
chicharone. hazelnuts. proscuitto. apple.

Dish 6:

Wandering Table Apple Salad

Apple salad.
raw squash. reggiano. greens. chestnut.

Dish 7:

Wandering Table Blood Orange Sorbet

Blood orange sorbet.

Dish 8:

Wandering Table Braised Short Rib

Braised short rib.
onion. soft egg. rice. hoisin.

Dish 9:

Wandering Table Popped Corn

Popped corn.
goat cheese. sea salt. smoked pepper.

Dish 10:

Wandering Table Sea Salt Chocolate Chip Cookie

Sea salt chocolate chip cookie.
milk sorbet. warm.

Dish 11:

Wandering Table Sweet Potato Sorbet

Sweat potato sorbet.
dirty candy. carrot. parsnip. yam ice cream.

Dish 12:

Wandering Table Dirty Truffles

Dirty truffles.
cocoa. coffee.

Are you drooling yet?

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Menu Calorie Count Debate

Calories Menu

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 be required. They are supposed to help the USA’s obesity problem, considering Americans eat 1/3 of their meals outside of the home. The proposed rules would require chain restaurants with 20 or more locations, as well as bakeries, grocers, convenience stores and coffee chains to post the calorie count for every item on their menu – additional nutrition info would have to be readily available if requested. However, the law does not apply to businesses like movie theaters, bowling alleys, airplanes, or any other business where the primary focus is not food.

Will this new law affect buyer behavior?

So, the question stands, will consumers pay close attention to calorie counts and will they affect food choices? Well, not really.

New York’s chain restaurants have been posting calorie counts on menus since 2008 and several studies have indicated that they have no effect on buyer behavior. The International Journal of Obesity surveyed and collected receipt data from adolescents in low-income areas in NYC and Newark, NJ (for a comparison) before and after the labeling law went into effect.

Conclusion: Low-income adolescents noticed calorie info, but were slightly less responsive than adults. There really wasn’t any evidence showing that the labeling influenced food choice or parental food choices for children in the tested population. They later released a similar study in Seattle, which has comparable results. Many people actually see more value in meals with more calories than not – Yikes!

What should restaurants do?

Until consumer demands change through purchasing habits and educational messages about nutrition are considered, counting calories may not change the score when it comes to counting calories in the USA. However, that doesn’t mean restaurant’s should be out of line with their portions and non-nutritional offerings. News reporters are already slamming restaurants like the Cheesecake Factory and Chilis for inconsistent calorie counts and insane calorie loaded meals. So, here are my suggestions:

  • Post accurate calorie counts – If you’re 100 calories off on your menu it could mean 10 extra pounds packed onto your customer(s) by the end of the year – WOW.
  • Let’s face it, it’s embarrassing to post high calorie items on menus. No one wants to see anything in the quadruple digits. So, my advice is to offer splitting the dish between two or more people or recommend a to-go box and encourage eating ½ the meal at home, rather than all at once. It should be engrained in the server’s head which dishes are served in generous portions.
  • Create a low-cal menu – Having offerings for everyone, including the health conscious, will not only create more business, but positive word-of-mouth advertising too. Get support groups, like Weight Watchers, on your good side!
  • Have options – If you offer a burger and fries on your menu, perhaps it’s a good idea to have beef substitutes like turkey, black bean patties, portabella mushroom caps, or buffalo burgers to lighten the calorie load. You can also offer fruit, salad, or sweet potato fries instead of the typical house fries.

At the end of the day, nutrition does matter and although it’s known many fast food and chain restaurants are unhealthy, the FDA will continue to fight against obesity in American and restaurants are an easy target. Stay ahead of the political debate and offer healthy options.

Measuring Calories With Exercise

Finally, as this topic gains speed people are going to be focusing more and more on the calories in the food, but I also don’t think it’s a bad thing to post something on your website or in the bathroom to remind people that, yes, counting calories are important, but so is exercise.  If they do make a choice to pick a higher calorie menu item, then a nice walk afterwards would do the body good.

After all, who doesn’t want to see chiseled beach bods and bombshells at the beach this summer?

Update: After concluding this post, I found a blog post titled “We Should Measure Our Food In Exercise, Not In Calories,” which was based on a study done that showed consumers choosing to eat fewer calories when given a menu showing how much exercise they should be doing after consuming the said calories.  The study showed that when people were shown a menu item with listed calories, and the amount of time it would take to walk-off the calories, people often made smarter choices when it came to choosing what to eat.

Inline Labels That Translate Calories Into Walking Distance

Goes to show that sometimes it’s more than just calories that consumers need to be reminded about to make healthier choices.

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Facebook News Feed Redesign – Advantages for Your Business

It’s true, Facebook announced earlier this month that they’re launching a radical news feed redesign! Here are the changes you can expect to see soon:


  • Rich Visual Stories
  • Choice of News Feeds
  • Mobile Inspired Consistency

Currently, the News Feed takes up 40% of page real estate. The rest of the page is jam packed with busy navigation menus, notifications, sponsored ads, recommendations and much more. The content you share easily gets lost in all of the visual noise.

Goodbye clutter. Hello bright beautiful stories. This is what the new Facebook News Feed will look like:

New Facebook Feed

As you can see, the News Feed completely dominates the page with large, eye-catching visuals (similar to Google+) and the left navigation is represented by app icons similar to mobile devices. The right sidebar still contains recommendations and ads, but it’s cleaned up, and again, more visual. You will also notice that Graph Search is implemented in this example which is another big change Facebook is rolling out.

New Facebook Feed 2

Not only will individual posts be larger, but they’re getting a snazzy new redesign! Notice how the image posted by Alicia Keys has white overlay text rather than a snippet of standard text above the image? The reasoning behind the News Feed redesign was to draw more attention to media than standard text.

That’s a huge advantage for restaurants! Imagine all the delicious food photography you can post to captivate fans. #foodporn.

In less than 2 years photos have come to dominate News Feed content. Over 50% of all content on Facebook is visual and the number is growing. This means that users and businesses must pay better attention to what they’re posting, and jump on the visual bang wagon. Facebook posting habits must grow accustomed to the News Feed changes in order to hold onto fans.

Aritcle & Blog Post Links Will Also Change

Currently posts have a small image thumbnail, article title, a short description, and space for users to comment on why they shared the post. The new design offers the same information, but the image is much bigger, the title and descriptions offer more of a newspaper feel and the publication’s logo is printed in the bottom right corner of the post.

New Facebook Feed 3

So, next time you write a blog article do us all a favor and incorporate crisp, relevant images and a catchy article description to entice users to click and engage.

When Someone Adds a Friend or Likes a Page You Will See Something Completely Different Too

The new presentation of the News Feed post when someone likes your page will look bright and alluring. Not only will your profile picture be highlighted but your cover photo and a like button will be displayed. This new design will give users a much better feel for your business, and a large call-to-action button to like your page. Again, what a great opportunity for restaurants to make a lasting impression.

New Facebook Feed 4

Make sure your cover photo and logo have appealing high-quality images that tell a story about your brand and cuisine. Don’t let users think twice about clicking “Like”.

Facebook Check-Ins are Getting Revamped Too

This new layout should help drive more customers to your door! This version is similar to Facebook’s current mobile app that allows check-ins, including maps with images that will pop-up for all check-ins.

New Facebook Feed Check-In

Is all of your location data up to date? If not, it’s time to jump on it!

In a nutshell, Facebook is making visual posts the bread and butter of the News Feed. Now is the perfect time to spice up your profile with bright, striking images and include pictures in your posts whenever possible. If you start making these changes now, you will be ready when the News Feed redesign goes into effect.

Pictures courtesy of Facebook. 

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Dreamstaurant: The Wandering Table

Imagine a 1,200 square foot space that’s narrow (about 25 feet wide) and long with concrete floors, a white ceiling and a row of fluorescent tube lighting as long as the narrow room. Each wall is a different, loud color ranging from nectarine orange to lilac purple and sky blue. There’s art hanging from the ceiling and on the walls, there’s art standing on the floor and there’s art drying on tables. But it’s not just any art, it’s created and designed by children.

As you step into the space you find a 4 foot tall “Where the Wild Things Are” monster (who I later found out was the mascot of a parade float) and a 5 foot heron hanging from the ceiling with a thick wire frame and blue fabric to fill in the body. Each colored wall is lined with shelves containing crayons, colored pencils, construction paper, clay, paint and brushes, glue and chalk.

Through the middle of the space sits a long community table large enough to seat 30 people. The table is covered with a white table cloth, white candles and tall cylindrical vases holding white hydrangeas. Each place setting consists of a folded dark brown, cloth napkin with two forks to the left and a knife and spoon to the right. A stemless wine glass is filled with drinking water and a cream card stock menu rests on the napkin with 12 dishes listed chronologically. The top of the menu reads, “ The Wandering Table.”

The Wandering Table at Art on the Edge

The Wandering Table at Art on the Edge

The Wandering Table is Dreamstaurant winner, Chef Adam Hegsted’s, underground supper club. The table makes stops in various locations from art studios and museums to local farms to the beach – and everywhere in-between. The menu generally consists of local, seasonal ingredients (served tapas style) and wine paired with each dish.

Below is the menu from the pop-up dinner I attended on St. Patrick’s Day. I think I became an honorary member of the “Clean the Plate Club” during this 3 hour meal. It was so delicious I could have licked all 12 plates clean!

Wandering Table Menu

St. Patrick’s Day Wandering Table Menu

What Hegsted strives for at each pop-up dinner is to bring the community together. He continues to develop and evolve something he feels Spokane is lacking – a food community. With each dinner, palates grow wilder and minds whirl into a flavorful abyss. The community is being trained by Hegsted’s Wandering Table to savor the delicious, local flavors of the earth and relish seasonal foods.

Another goal of Hegsted’s is not only bringing the community together but to support it. He doesn’t always make a profit on Wandering Table dinners, but if he does, he donates to local not-for-profit organizations. Art on the Edge is one of Hegsted’s favorites to support. It’s a non-profit community art program of St. Vincent de Paul that provides quality after-school art classes, summer workshops and camps, public art and community festivals. In fact, the dinner I attended was hosted at the Art on the Edge studio and all proceeds from the dinner went to the organization.

Art on the Edge Entrance

VP of Design, Jeff Katz entering The Wandering Table at Art on the Edge.

The Wandering Table was a unique experience and I was grateful to be a part of it. One attendee mentioned they had been on the waiting list for 6 months before they were granted a seat. It’s definitely a desirable dining adventure, especially for the foodies.

Leaving the Art on the Edge studio got me thinking how lucky Tundra was to find Chef Adam Hegsted. Not only is he an exceptional Chef, but he is incredibly organized, humble, and his presence truly warms a room. A server working the dinner with Chef Hegsted had rave reviews about his management style, temper, talent, and personality. Turning Adam’s Wandering Table into his Dreamstaurant is a feeling money can’t buy. It’s the feeling you get when you know you are doing something right. It’s bliss. See pictures from the meal here!

Chef Adam Hegsted and Jeff Katz

VP of Design, Jeff Katz (left) and Chef Adam Hegsted (right)

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Our Heart Feels GREAT!

We don’t brag often, but the time has come! Some amazing partnerships have recently formed and we want to shout our excitement on the Back Burner blog!

High West Oyster FestHigh West Oyster Fest

Tundra has joined hands with the Big Red F Restaurant Group and Jax Fish House Boulder to support the Veterans Expeditions – a Colorado based non-profit that uses wilderness challenges to connect veterans, create community, and raise awareness. Their work supports the reintegration of veterans into society and empowers them to overcome the challenges many face following military service.

On Tuesday, April 2nd, 2013 Jax Fish House Boulder will host the First Annual High West Oyster Fest. Picture, if you will, 1,000 folks gathered at The Boulder Theater enjoying live music by local funk-phenomenon Juno What?!, slurping fresh oysters and sipping Odell Emersum Oyster Stout. There will be an Oyster Eating Contest and an Oyster Shucking Competition featuring the fastest shuckers from the finest oyster bars across the globe!

Proceeds from the High West Oyster Fest will go to the Veterans Expeditions. What a fun way to support such an amazing organization! Interested in attending?

I Have a DreamKitchens are Cooking! Tour

Our next marvelous partnership is with the “I Have a Dream” Foundation of Boulder County. On April 27th and 28th beautiful and unique kitchens throughout Boulder will be featured, many with a culinary cooking theme. There will be demonstrations and cooking ideas — all in beautiful home and loft kitchen settings. Tundra is donating Chef Wear for the event!

All proceeds from the Kitchens are Cooking! Tour will support “I Have a Dream” Foundation of Boulder County’s Fitness for Life program – provides low-income children with life skills focused on nutrition and well-being, participation in a variety of recreational activities, and healthy after-school snacks so they can be successful in school and life.

Milk+BookiesStory Time Celebration

Our third most recent partnership is with Milk + Bookies™ – a nationwide charitable organization that inspires children to give back, using books as its currency. March 10th  marks the 4th Annual Story Time Celebration which is a family fun day featuring celebrity readers such as Ginnifer Goodwin from ABC TV Series Once Upon a Time, Max Greenfield AKA Schmidt from FOX’s TV Series New Girl and Adam Scott from NBC’s TV Series Parks and Rec.  The event also has story inspired arts and crafts, photo flip books, literary characters, lunch (that’s where Tundra comes in – we donated the disposables!) and delicious milk and cookies!

Children do the giving and a giant bookstore is available for families to pick books, inscribe them with personal messages and then donate them back. Milk + Bookies then gives the books to local school children who simply have no books of their own.

Check out this video to learn more about the Milk + Bookies Story Time Celebration:

Tundra’s 10th value is to “share the gains with our people, our customers and the community” and that is exactly what we intend to do! We are thrilled about our new partnerships and community involvement and can’t wait to see who walks through the door next…

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Ice, Ice Baby – Why Are There So Many Different Types of Ice?

Melting IceIce is like origami paper.

Okay not really, but it can be made into many different shapes and forms. Each shape has a purpose and is ideal for specific needs due to size, melting time, etc. All commercial ice machine brands manufacturer cube, nugget and flake style ice, but some have patented forms too.

Cube Ice Makers

Whether you need 100 lbs or 2,000 lbs of ice, you can certainly find a cuber that will fit your needs. There are two types of cube ice machines: undercounters and modular cuber heads. Undercounters are perfect for back bars, convenience stores, motels, or really anywhere with critical, but minimal ice needs. Modular cuber heads require an ice bin or an ice dispenser to store the ice. These are commonly used in restaurants, resorts and healthcare facilities. Cubers make the following ice forms:

Full Cube

Full Dice, Medium Cube

Square (approximately 1” x 1” x 1”) cubes that cool drinks quickly due to their large surface area. Food Service establishments, bars, and hotels feel this style is perfect for their business because it gives drinks and cocktails visual appeal and melts slowly.

Half Cube

Half Dice, Small Cube

Half as big as a full cube and shaped like a pat of butter or Starburst candy, this shape fits tightly in glasses leaving less room for liquid which can keep costs down on high markup drinks. The half cube is commonly used in restaurants with self-serve fountain drink dispensers. It dispensers easily with infrequent clogging leaving little room for unexpected maintenance.

Crescent Ice

Hoshizaki is famous for their crescent ice form which looks like a half moon: one side is rounded while the other is flat. This shape resists clumping and catches your eye as it sits in cocktails. Similar to the half cube, this form is ideal for self-service beverage stations.

Gourmet Ice

Top-Hat Ice, Clear Ice, Octagon Ice

Large, slow-melting ice form are ideal for classy mixed drinks. This type of ice measures approximately 1” x 1 1/8” x 1 ¼” and shaped similar to a Rolo chocolate. This cube is crystal clear and comprised entirely of water due to its unique freezing process – the air is completely eliminated during the freezing process making it an elegant touch to beverages. Gourmet ice is ideal for catering, banquet halls, resorts and full service bars looking for a “wow” factor to add to cocktails.


Flake Ice

Shaved Ice, Crushed Ice

This ice form resembles small chips of ice and comes in an array of sizes. It is soft and slow melting and versatile for ice displays and healthcare facilities. Seafood markets often use flake ice for displays to avoid spoilage, and hospitals find it necessary for beverages because it is chewable. Therapeutic establishments say it’s ideal for treating injuries because it can be easily molded over wounds.

Nugget Ice Makers

Nugget Ice

Sonic Ice, Pearl Ice, Cubelet Ice, Chewblett Ice, Pellet Ice

Named for its small, soft, and unique cylindrical shape, this enjoyable ice form is perfect for fountain beverages, smoothies, blended cocktails, salad bars and heathcare facilities. Sonic is famous for using this ice type, but it is becoming more and more popular in fast casual food service establishments.

Types of Ice by Brand Full Cube Ice Half Cube Ice Crescent Ice Gourmet Ice Flake Ice Nugget Ice
Scotsman Medium Dice Small Dice Gourmet Ice Flake Ice Nugget Ice
Ice-O-Matic Full Cube Half Cube Flake Ice Pearl Ice
Manitowoc Full Dice Half Dice Flake Ice Nugget Ice
Hoshizaki Crescent Ice Top-Hat Ice Flake Ice Cubelet Ice


And here’s a great home recipe for making ice – just make sure you follow instructions exactly (and read the comments for recommendations).

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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.

Brining over 60,000 commercial restaurant supplies to the table

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.

Low Price Guarantee Badge

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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