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Interested in Tundra’s culture, employees or history? This is our story. This is what we believe in & how we work – it’s all fun here!

Tundra Culture: An Interview with Ryan Lewis, President

Ryan Lewis, President of Tundra Restaurant SupplyHere at Tundra we have team members that have been here since the company started in 1993, and team members that have worked in almost every department.  It’s a place that breathes fun and expression; in fact, it’s written in the values.  But these are only a few attributes that can be considered part of our culture.

I recently sat down with Ryan Lewis, President of Tundra, to interview him on the culture here at Tundra (including hard to answer questions that may have made him squirm).

1.    If you could describe Tundra’s culture in three words, what would you say?

Team Members. Experience. Connectedness.

2.    If you were going to give public tours of Tundra, what stops would you make?

Generally I’ll show them the photo board, I’ll show them the values on the walls, and the kitchen – it’s kind of social in there.  I think just standing in the showroom and experiencing the open nature of our office space is nice to show too, like how the big glass windows connect to outside and to the warehouse.  I think it’s important to show the way we all communicate and how we care for balance like with the Turtle room where people can rest and relax if they want to.

In general, I don’t think it comes down to a specific location though – it’s an energy.  Locations are attributes, but that doesn’t create culture. At the end of the day, culture is the look on people’s faces, the smiles, the comfort.  My goal is for people to come to work and have them be extensions of themselves, be able to express themselves.

3.    If the local paper were going to run a four-page article on Tundra’s culture, what would be impossible not to include?

Our values are absolutely imperative because that’s the framework.  I want people to express themselves fully, but it has to be within that set of values – that’s what ties everything together.  And our mission statement – it’s about our customers, and our success depends on theirs.  That’s critical too.  Our Culture Crew – we have a formalized group of people that focus on our team members experience.  All of these would be important.

4.    What’s the best part about working in this environment that someone wouldn’t be able to see from just a walk around the office?

It’s what creates that environment and the focused effort into it – the team members and customers experiences.  It can’t just be about the bottom line.  We care about making sure people are engaged, and if they aren’t then why?

We allow people to (within reasonable guidelines of course) work the way they want to work, dress the way they like, bring their dogs to the office.  It’s important to have a certain level of flexibility.

I really like the Megaphone, and we read every single one of those team member suggestions in our Culture Crew meetings.  We’ve gotten a lot of great ideas from that to help move the culture forward.

I try to make it to all of the Culture Crew meetings.  I tried to suggest that maybe I shouldn’t be in them so that it was more organic, but even as the members of the crew change, they always tell me that they feel that it’s important for me to be there, so I am.  For the Megaphone it’s anonymous, I want people to feel like they can be authentic and talk about opportunities here at Tundra.  I know it’s uncomfortable to talk about some things and make suggestions, and this gives people an outlet to still be able to communicate, and most peoples responses are very sincere and honest.

We can always do a better job though, there isn’t a finish line.

5.    What are the most common complaints team members make about Tundra’s culture?

I hear that the company is too focused on the bottom line or making money.  And I also hear that team members want more money and more bonuses.  It’s usually focused around compensation and finances.  You know, we are a for profit business, so sometimes its sort of low-hanging fruit when the team members are upset about something: not everyone is into the flexibility we have here, like dogs at work.  It’s one of those things that you’ll never make everyone happy in any one category.

But that being said, I can’t reiterate enough that we focus on every single team member; making sure we read each and every one of those suggestions at those culture meetings and listening to every team member.  When you have 130 people you’re going to have unreasonable suggestions from time to time, but I always try to go into matters with eyes and ears wide open.

6.    How would you describe your ideal workplace environment?

For people to come in here with an understanding of the values of how we operate and the mission that we’re trying to accomplish.

I would hope that our team members feel that they are fully an extension of themselves here – that they are living up to their fullest possibility everyday.  That they are fully engaged, feel safe and are able to communicate effectively between peers, customers, management and vendors.  Good communication is key.

Really the values are the vision of the culture – express yourself, have fun.

7.    What does it take for someone to be successful here?

I think people need to be authentic.  You know, people that come in here and start looking for a role, looking to be told what to do, given specific agendas and expect a routine wouldn’t really fit in that well here.  We need thinkers, people that challenge the status quo and aren’t afraid to express their thoughts.

8.    How are team members recognized for going above and beyond?

We line them up every Friday afternoon and throw water balloons at them.  No, I’m kidding.

I think this is another area that there’s definitely no finish line – we can always do a better job here.

But we do have the Star Card, where peers and managers can acknowledge a team member.  And at the end of the month there’s gifts given out for people that get these cards turned in.  I like to think it’s an iterative process.  It’s the culture saying, “Hey, nice job.”  This is more informal in that sense, but we do have a bonus program too that’s based on company and individual performance.

9.    Given that you adjust for each team member (because each person is different), what would you say your preferred management style is?

Controlled chaos.  No (laughing).

You know, I’ve asked people that about me, because I don’t necessarily, consciously try to follow a certain way, but I do like to look at the end goal.  Let me know if anything gets in your way.  Let me know if I can support you, or if I can accelerate your pace.  Let me know if you need anything, but otherwise, use your peers, use the company, use the resources you have.  I’m not going to manage how you get there.  Stay within the values, understand your end point, and let me know how I can support you or move hurdles.

10.    What do you love best about the culture here?

The community; I think the people that get the most out of our culture come here to work among friends, to be part of a community.  It’s more than a job.

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How Does Tundra Decide to Bring in New Products?

Good, Better & Best 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.

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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.

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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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.


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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Wing Obsession in America

Super Bowl is around the corner, and we here at Tundra are getting ready to enjoy the game, but more importantly, all the food! We have plenty of cooks here armed with tongs and their favorite wing sauces just begging to get started in the kitchen; in fact, I think we’ve heard so much about wings lately, that it sparked our interest to see just how many people consume wings during game time. But, we had no idea that the number was 1.23 billion wings (and that’s just during Super Bowl), and that 4 out of 5 US adults consume them on a yearly basis!

Yet, the wing obsession doesn’t stop there, oh no, across America, we love our wings so much that we’re expected to consume 13.25 billion chicken wings in 2013, that’s 3 billion pounds of wings – equivalent to 455,000 elephants!

To get you in the mood for wings, we created a “Wing Obsession in America” infographic, just in time for the big game!

Get the Infographic

Wing Obsession in America Tundra Restaurant Supply

Get Prepared for the Game

Whether you’re looking for restaurant and kitchen supplies for the game, or a last minute party idea, Tundra’s got you covered for the game this year! Let us know what your favorite game time recipe is, and how your family and friends plan on celebrating this year.

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The Perfect Holiday Gifts For Foodies

A foodie, in its simplest form, is a person who has an enthusiastic interest in the preparation and consumption of good food. They know the best restaurant and you never turn down an invitation for dinner – or should I say a seven-course culinary experience.

And yet, foodies are sometimes the hardest people to shop for because they either already have the latest kitchen gadget, or they’ll be disappointed by the simplicity of the gift.  When it comes to gift giving for these fickle fiends, there is one rule of thumb: commercial is key.

Foodies pride themselves on having the best quality cookware, worthy of any five-star restaurant.   When most people hear “commercial quality” they think high-dollar products. True, a commercial range can be pricey, but don’t be discouraged, there are always accessories with a much more wallet-friendly price tag! Here we will talk about gift ideas for 3 distinct types of foodies that is sure to please and guarantee another dinner party invite in the near future.

The “Chef” Foodie

Avocado Slicer

This type of foodie considers themselves to be culinary masters. It’s all about a savory, explosion of flavor – taking something ordinary and making it extraordinary.   Food prep accessories are guaranteed to be a hit, and there are plenty for every price range.
  You may not be able to borrow a recipe from them because the spices are so unique, but leave them to the cooking – just show them you know their spice passion with this Commercial Spice Grinder.
 Decorating Tool Set Plating is all about setting up the absolute best experience in tasting. A sprig of parsley is no longer enough, but you’ve got this one too because no culinary master is set without an official Decorating and Carving tools set.
MicroTorch One of the best parts of restaurant dining is dessert! But the time it takes to perfect crème brulee is far too long, but you know that won’t stop this culinary foodie – help them get a head start on holiday sweets with a Butane Micro Torch.


The “Drink” Foodie

Bar Supplies a visit to this foodie’s basement bar is like a time warp back to the 1970’s when the cocktail was king. They can turn a beer drinker into a martini drinker, and have you schooled in whiskey 101 before your departure.  This foodie is all about purity of the drink.
 Martini Chiller Did you know there were literally thousands of different types of drinking glasses?  From highball glasses to copper cups, this type of foodie loves the idea of showcasing their mixology talents – like this martini chiller.
  Who doesn’t love homemade sangrias, especially when served for the masses? That is, if you can get a glass before it’s all gone.
  And those cold winter nights (or mornings, no judgment), nothing perks you up and keeps you warm like a cup of Irish coffee. But a “Drink” Foodie’s version – with imported beans from Guatamala – is matched by no other.


The “Host” Foodie

 Dining room supplies For the “Host” Foodie, it’s all about presentation: a different plate for each course, a different glass for each drink, a different napkin fold for each day of the week and if you need to know which fork to use, they are the flatware guru.  Shopping is easy for this foodie – it’s time to hit the dining room supplies!
  Some people don’t repeat outfits, these foodies don’t repeat platters.
 Salt and pepper mills It could be a bowl of cereal being served, but as long as the table is dressed with these beautiful salt and pepper meals, this foodie is happy!
 Dutch ovens The “Host” Foodie knows that the best cookware is the type that can go from the oven to the table and not disappoint.


Understanding foodies is part of who we are here at Tundra, especially since most of us classify ourselves as foodies as well.  As a company we’re proud to sell to restaurants and the everyday aspiring chef.

Good luck with your holiday shopping and remember:  the best gift is giving the perfect gift.

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Share Your Story of Restaurant Mayhem

The United States has faced devastating disasters in the last 10 years that have not only affected families, but businesses too.

  • In 2005, Hurricane Katrina, one of the deadliest hurricanes in recent history, hit the Gulf Coast.  In a 90,000 square mile area,  thousands of local residents were left unemployed and homeless while the death toll rose to more than 1,800 people and the total cost of damage was estimated at $125 billion.
  • Midsummer of 2012 ignited another catastrophic disaster – the Waldo Canyon Fire in Colorado. This fire was named the most destructive wildfire in Colorado history: killing 2 people, burning 346 homes, forcing an evacuation of 32,000 people and smoldering 18,247 acres.
  • Most recently, Hurricane Sandy aka ‘Frankenstorm’ ripped across the east coast. The death toll has risen to approximately 109 people while 17,500,000 people were affected and an estimated $60 billion in damages (see this compelling Katrina vs. Sandy comparison by the Huffington Post).

Now more than ever, restaurant owners are learning what it means to prepare for a natural disaster – like those aforementioned, as well as the numerous earthquakes, floods, tornadoes and other catastrophic  weather patterns that have devastated our nation. Precautionary steps need to be made for before, during and after an event: building and food care, evacuation plans, support needs, etc. Unfortunately, the lack of available resources to learn more about what this means is few and far between.

Share Your Story

Share Your Story of Restaurant Mayhem
That is why we need you! Your story can be extremely valuable to other restaurant owners, not only in the US, but around the globe…
  • What is it like to live through a natural disaster?
  • What did you do to protect your business?
  • What didn’t you do that you wish you would have done to prevent damage?

We would love the opportunity to hear your story, and in return, your story could be published in our next flyer publication! We send our quarterly flyer to 250K independent restaurant owners nationwide and, of course, you would get the opportunity view the article before it goes to print.

If you are interested please share your restaurant’s mayhem story; we can’t wait to hear your story!

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Flavors of Fall: Pumpkin, Apple and Sweet Potato

Tasty, easy and budget friendly fall recipes to try at your next party, catered event or restaurant menu change.

Aw…the familiar flavors of apple, sweet potato, pumpkin and spices like cinnamon and nutmeg are enough to make anyone settle in for a cozy evening at home. It’s clear, Tundra Restaurant Supply is obsessed with food service products, and we carry everything from baking sheets and commercial refrigerators to pint glasses and salt & pepper shakers. In our effort to bring more to the table, we’re featuring a couple of rich, flavorful recipes we thought you might like to try!

Pumpkin Cheesecake Barspumpkin-cheesecake-bars

These cheesecake bars are quick, easy and undeniably tasty. Give them a try at your next catered event, party or to simply share with family and friends.

Crust Ingredients

  • 20 creme-filled chocolate sandwich cookies (Oreos are great)
  • 2 1/2 tablespoons unsalted butter, melted

Filling Ingredients:

  • 2 8-oz. packages cream cheese, at room temperature
  • 1 cup sugar
  • 1 cup canned pumpkin puree
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt


  1. Preheat oven to 350ºF. Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.
  2. Make crust: Process cookies in food processor until ground. Pulse in butter. Press evenly into pan. Bake until firm, 10 to 12 minutes. Cool slightly.
  3. Make filling: With an electric mixer on medium speed, beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.
  4. Pour mixture into pan. Put pan on a large rimmed baking sheet; place in oven. Pour hot water into baking sheet until it’s nearly filled. Bake until cheesecake is set around edges but jiggles slightly in center, 40 to 45 minutes. Remove pan from sheet; cool completely on rack. Cover with plastic wrap. Chill until firm, at least 3 hours.
  5. Cut into bar sized servings.
  6. Enjoy!

Recipe is courtesy of My Recipes.

Classic Sweet Potato Piesweet-potato-pie

Perfect pie recipe for beginner home chefs or on-the-go professionals!


  • 2 cups peeled, cooked sweet potatoes
  • 1 1/4 cups sugar
  • 1/2 stick melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup milk
  • 9-inch unbaked pie crust
  • 3 egg whites


  1. Preheat the oven to 350 degrees F.
  2. For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix.
  3. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean.
  4. Place the pie on a rack and cool to room temperature before covering with meringue.
  5. For the meringue, using an electric mixer beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around.
  6. Sprinkle with a pinch of granulated sugar.
  7. Bake for 10 to 12 minutes, or until delicately browned.
  8. Cool, serve and enjoy!

Recipe courtesy of Food Network.

Apply & Grape Pieapple-pie

Use red grapes to achieve a deep purple color – great for any fall setting!


  • 3 cups all-purpose flour plus more for surface
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 cup chilled unsalted butter, cut into 1/2″ cubes
  • 1/2 cup vegetable shortening


  • 3 pounds tart, crisp apples (such as Pink Lady), peeled, quartered, cored, thinly sliced
  • 1 pound red grapes, halved
  • 3/4 cup plus 2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • Vanilla ice cream (optional as a topping)


For crust:

  1. Pulse flour, sugar, and salt in a food processor. Add butter and shortening; pulse just until coarse meal forms. Add 1/3 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dry. Gather dough into a ball; divide in half. Flatten into disks, wrap in plastic, and chill for at least 1 hour and up to 2 days.
  2. Roll out 1 dough disk on a lightly floured surface into an 11″ round. Transfer to pie dish; press gently onto bottom and up sides of dish. Trim dough flush with edge of dish, leaving no overhang. Freeze until firm, about 10 minutes. Add scraps to remaining dough disk; roll out on parchment paper to a 12″ round. Slide paper with dough onto a rimless baking sheet and chill in refrigerator.
  3. Preheat oven to 375°F. Line dough in pie dish with foil or parchment paper. Fill foil with pie weights or dried beans. Bake until edges are just beginning to turn golden, 25-30 minutes. Remove foil and pie weights. Return dish to oven; continue baking until crust is dark golden all over, about 20 minutes longer. Transfer pan to a wire rack; let crust cool completely.

For filling:

  1. Mix apples, grapes, sugar, and flour in a large saucepan; stir to coat. Cook over medium-low heat, stirring often, until fruit is translucent and juices are thickened, 30-40 minutes. Let mixture cool to room temperature.
  2. Preheat oven to 375°F. Transfer fruit to crust. Remove remaining dough from refrigerator. Using a decorative cutter, make a pattern in center of dough, leaving a 2″ plain border; reserve cutouts. Invert dough over fruit in crust; peel off parchment paper. Trim dough along edge of crust, leaving no overhang. Arrange reserved dough cutouts decoratively over top crust, pressing lightly to adhere. Place pie on a baking sheet.
  3. Bake pie until crust is golden brown and juices bubble, 50 minutes-1 hour. Transfer to a wire rack to cool.
  4. Enjoy!

Recipe courtesy of Epicurious.

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Tundra Can Help Make the Perfect Halloween Bash

Halloween drinks - Rotten Pumpkin CocktailTundra’s product assortment is like the best Halloween party you’ve ever been to:

The commercial cutlery will dominate any pumpkin carving contest. Tundra carries everything from carving knives and garnishing sets to cutting boards and knife sharpeners. With a cutlery selection of over 1,300 items I can assure you that you’ll find exactly what you need to make the scariest jack-o-lantern or spookiest ghost carving this year!

Craft your tastiest witches brew with Tundra’s soup kettles. Your patrons will be impressed with these cauldron-like kettles. Tundra offers a wide range of sizes and a color selection including black, burnt copper and stainless steel.

While the witch’s brew is warming, don’t forget to concoct some tasty potions for your guests. Serve hocus pocus fizz, goblin mimosas and pumpkin martinis in restaurant glassware from Tundra’s massive selection. Punch bowls and beverage tubs for truth serum punch and pumpkin beer offerings should be on the list too!

Pumpkin shaped Bundt pans, fall harvest loaf pans and an electric spice grinder are exactly what you will need to whip up some festive Halloween baked goods for dessert. Be sure to swing through Tundra’s Halloween baking supplies before you checkout.

You can’t enjoy your delicious treats without something to eat them with. GET offers Pumpkin harvest melamine dinnerware. The color is great for any Halloween bash and you don’t have to worry about clean up because these puppies are dishwasher safe and virtually unbreakable! There are over 30 pieces in the collection.

What’s a Halloween party without candy? Use commercial serving bowls on every service to display candy, chips, dips and anything else you would like to serve guests for a snack. Tundra offers serving bowls from major manufacturers including Vollrath, Cambro, American Metalcraft and many more.Bowl full of halloween candy corn

You don’t want all your hard work in the kitchen to go to waste. Send your customers home with leftovers, desserts, etc in our Eco Products clamshell containers. Halloween is one of the busiest holidays of the year for the food service industry and many people order take-out. You can’t risk running out of to-go containers, you’ll lose money!

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