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Asian Style Recipes

Part 1 | Asian Recipes

Asian cuisine is on the rise in the United States! It’s said we’re in the middle of an Asian-food renaissance that’s being led by two fronts – dedicated students of Eastern culinary traditions and by young chefs who are reinventing traditional, boring Asian dishes! With our newly launched recipe series we have a couple of Asian dishes for you to try in your kitchen.

Vietnamese Grilled Pork Spring Rolls Recipe
Asian Style Recipes

Ingredients: (Serves 4)

For the grilled pork:
1 lb pork chops, loin, butt or shoulder. Sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil

Hoisin Peanut Dipping Sauce Recipe:

1 cup (8 oz) hoisin sauce
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced Thai chili, or more for desired spiciness

For spring roll rice paper assembly: About 10 rice paper wrappers

Lettuce
Cucumber, cut into long slices
Fresh herbs: mint, cilantro, basil, Vietnamese coriander, balm or perilla
Bean sprouts

Directions:

1. In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 20 minutes. Grill both sides of pork for about 2-3 minutes, or until desired texture.

2. In blender, combine all ingredients for the hoisin peanut dipping sauce. Blend until everything combines smoothly together. If it is too thick, continue adding warm water until desired consistency.

3. In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).

4. On top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper. Then place meat, herbs and other vegetables. Roll up spring roll about 1/3 way through, and then fold in the sides.

5. Serve with hoisin peanut dip on an Obon serving tray.

Banh Hoi (Vietnamese Rice Noodles with Beef)
Asian Style Recipes
Beef: (Serves 4)

1 1/4 pounds well-marbled tri-tip (bottom sirloin) steak, well trimmed (about 1 pound after trimming)
2 large cloves garlic, minced and crushed to a paste
1 small shallot, finely chopped (about 2 1/2 tablespoons total)
2 teaspoons light brown sugar
1/8 teaspoon salt
Generous 1/4 teaspoon black pepper, freshly ground preferred
1 tablespoon fish sauce
1 tablespoon light (regular) soy sauce
2 tablespoon oil
1 pound fresh banh hoi fine rice noodles
1/2 cup Scallion Oil Garnish
1 small head soft leaf lettuce, such as red leaf, green leaf, or butter leaf
8 to 12 sprigs cilantro
8 to 12 sprigs mint
1 small English cucumber, seeded and sliced, optional
8 to 12 sprigs of other Vietnamese herbs, such as red perilla (tia to) and Vietnamese balm (kinh gioi), optional
3/4 cup Nuoc Cham dipping sauce

Directions:

1. If you have time, freeze the place the steak for about 15 minutes to firm and be easier to cut. Slice the beef across the grain into thin strips, a scant 1/4 inch thick, about 1 1/2 inches wide, and about 3 inches long. You may need to angle the knife to achieve the ideal width and make sure you are using a sharp, professional grade chef’s knife.  Set aside.

2. In a large mixing bowl, combine the garlic, shallot, brown sugar, salt, pepper, fish sauce, soy sauce and oil. Stir to dissolve the sugar. Add the beef and use your hands to massage the seasonings into the beef, making sure that each slice is well coated. Cover with plastic wrap and marinate at room temperature for 1 hour. Or, refrigerate overnight, letting the beef sit out for 30 minutes to remove the chill before grilling.

3. While the beef marinates, make the scallion oil, if you haven’t done so. Before grilling the beef, prepare the banh hoi noodles. Use kitchen shears to halve each piece of the noodles into pieces the size of playing cards. Arrange them on 2 platters in overlapping layers, with some scallion oil atop each piece of noodle; leftover scallion oil can be served on the side for extra richness. Cover the noodles, and set aside to prevent drying while you cook the beef. Arrange the lettuce, herbs and cucumber on 1 or 2 plates and set at the table. Put the dipping sauce in a communal bowl or individual sauce cups and set at the table.

Orange Chicken Recipe
Asian Style Recipes
Ingredients:

1/2 pound chicken breast (cut into bite-size cubes)
5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water)
1 teaspoon minced orange zest
2 cloves garlic (minced)
1 inch ginger (minced)
1 stalk scallion (use the white part only, cut into thin threads for garnishing)
2 teaspoons oil
Oil for deep frying

Orange Sauce:

1/4 cup freshly-squeezed orange juice
3 tablespoons canned chicken broth
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
5 teaspoons sugar
1/8 teaspoon white pepper powder
1 teaspoon corn starch
Salt to taste

Frying Batter:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

Directions:

1.    Mix the orange sauce ingredients and set aside.

2.    Mix the frying batter and dip the chicken meat into the batter. Heat up a pot, or even better, a wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil.

3.    In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thickens. Dish out, garnish with the scallion threads and serve immediately with steamed white rice.

4.    Prepare a charcoal or preheat a gas grill to medium (you can hold your hand over the rack for no more than 4 to 5 seconds). To broil the beef, position a rack about 4 inches from the heat source and preheat the oven for 20 minutes so it is nice and hot.

5.     I usually grill the meat as individual pieces, working the meat with tongs to turn them frequently. If you prefer, skewer the meat on soaked bamboo skewers (soak 16 to 20 skewers in water for 45 minutes) so that the pieces are easier to grill; you can serve the meat on the skewers or remove them from the skewers. Whether grilling or broiling, cook the beef for 5 to 7 minutes, turning frequently, until browned and a little crispy.

6.    Arrange on a platter and serve with the noodles, lettuce and herbs, and dipping sauce. To eat, invite guests to take a palm-size piece of lettuce, add few leaves of fresh herbs, a piece of banh hoi noodle, and a piece of beef. Bundle up the parcel, dip it into the sauce and deliver to the mouth.

Tundra Restaurant Supply offers over 200 Asian Restaurant Supplies to help you cook the best Asian food around!

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Fiesta of Flavor: Mexican Food Recipes

Mexican cuisine is off the charts with flavor and color. The best part about making Mexican food is that you can use canned ingredients from your cupboard or fresh produce from the local farmers market to make a tasty and appealing dish.

Below are a few Mexican recipes we compiled that will not only impress customers at your establishment but also your friends and family at home.

Vegetarian Mexican Salad Boats:
Fiesta of Flavor: Mexican Food Recipes
1 bunch romaine hearts, rinsed and separated
1 sweet potato, finely diced
1 Tbs. cumin
1 Tbs. chili powder
1 (14.5 oz) can black beans, drained and rinsed
1 (10 oz) can sweet corn, drained and rinsed
4 radishes, thinly sliced
10 cherry tomatoes, halved
1/2 cup cilantro, roughly chopped
1 lime
5 Tbs. extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 avocado, diced

Directions: Heat 2 Tbs. of oil in a medium skillet over medium-high. Add the sweet potatoes, cumin, chili powder, a pinch of coarse salt and freshly ground pepper. Sauté about 10 minutes, until browned and cooked through. Remove from heat. In a small bowl, whisk together the remaining 3 Tbs. oil, juice from the lime, cilantro and another pinch of salt and pepper. In a bowl, combine the beans, corn, sweet potatoes, tomatoes and radishes. Pour in the dressing and toss to combine. Spoon the mixture into each romaine boat and top with diced avocado and more cilantro, if desired.

Stacked Roasted Vegetable Enchiladas
Fiesta of Flavor: Mexican Food Recipes
Ingredients:
1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grape seed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

Directions: Preheat the oven to 425°F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, and then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350°F.

Prepare an 8” or 9” square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Fiesta of Flavor: Mexican Food Recipes

Photo Credit Pinch of Yum. Click on image to view recipe.

Chicken Tamale Pie

1/3 cup fat free milk
1/4 cup egg substitute
1 1/2 tablespoon taco seasoning, divided
1/4 teaspoon ground red pepper
1 (14 3/4 ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix (such as Jiffy)
1 (4 ounce) can chopped green chilies, drained
1 (10 ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
3/4 cup shredded white cheese
Cilantro and crumbled Cotija cheese for topping

Instructions: Preheat oven to 400°F. Combine milk, egg, ½ tsp taco seasoning, ground red pepper, corn, muffin mix and green chilies in a large bowl, stirring just until moist. Pour mixture into a round pie plate coated with cooking spray. Bake at 400°F for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400°F for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top each serving with cilantro and Cotija cheese.

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Tundra & The Future Leaders Of The Food Service Industry

Tundra & The Future Leaders Of The Food Service IndustryThis past Monday Tundra Restaurant Supply was honored to be a part of a seminar at the International Culinary School in Denver, Colorado.

We got Justin Christman and Johnny Fimple of the Hard Rock Café in Denver plus Joe Sinopoli of Stoney’s Bar & Grill to come in and talk for over an hour to over 40 culinary students about the challenges and rewards of starting and managing a restaurant.

The seminar was titled From Dream To Reality: What It Takes To Start Your Own Restaurant and as most of the students in the class were very close to graduation they took an immediate interest in what these seasoned restaurateurs had to say.

Tundra is looking forward to organizing future learning and leadership opportunities as a way to give back to the culinary community in Colorado.  This truly is only the beginning.  As many have long observed, it can be very difficult to succeed in the food service industry, and as Tundra has long realized, our success directly depends upon the success of the future leaders of the food service industry – hence why Tundra will continue to arm those leaders with the best knowledge available.

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Summer Ice Cream Treats

Ice cream is one of those treats that can put a smile on anyone’s face who is indulging in the desert. It comes in many forms and flavors to appeal to everyone and can be enjoyed throughout the day. Here are a few appetizing ice cream recipes that would be great for an ice cream shop, restaurant or even at home. They make us smile just looking at them.

Chocolate Covered Brownie Ice Cream Sandwiches
Summer Ice Cream Treats

 

 

 

 

 

 


For the Brownies:

1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tbsp cocoa, plus more for pan
2 eggs
1 tsp pure vanilla extract
3/4 cup flour
pinch of kosher salt

For the Ice Cream Sandwiches:
1 qt vanilla ice cream, slightly softened
2 lbs chocolate chips
1 tsp oil

Directions: Preheat the oven to 350°F. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla.

With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.

Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.

Cut the large ice cream sandwich into smaller sandwiches. Insert wooden Popsicle sticks, and freeze for another hour.

Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate and let set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.

Recipe from: http://www.goodlifeeats.com

Key Lime Pie Ice Cream
Summer Ice Cream Treats

 

 

 

 

 

 

 

 

 

1 1/2 cups whole milk
1/2 cup bottled Key lime juice (such as Nellie and Joe’s)
1/2 cup heavy cream
Dash of salt
1 (14-ounce) can sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges

Directions: In a large bowl, combine milk, lime juice, heavy cream, salt and sweetened condensed milk; whisk to combine.

Pour mixture into your ice cream maker, and freeze according to manufacturer’s instructions.

Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges.

Recipe from: http://www.goodlifeeats.com

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3 Mouth Watering Cocktails Guaranteed To WOW Your Customers

We really mean it! These cocktails are off the charts with delicious flavor and eye catching presentation. Before you know it your whole bar will be sipping on these scrumptious beverages!

3 Mouth Watering Cocktails Guaranteed To WOW Your Customers

Chambord Raspberry Mojito

2 oz Rum

½ oz Chambord black raspberry liquor

6-8 Fresh mint leaves

2 Lime wedges

½ tsp Sugar

Club soda

Directions: Add sugar, mint leaves, lime wedges and a splash of club soda to a tall glass. Muddle until sugar is dissolved. Add ice to the glass. Add rum and Chambord. Stir to mix. Top with a splash of club soda.

3 Mouth Watering Cocktails Guaranteed To WOW Your Customers

Blood Orange Margarita

1 ½ oz Tequila (silver or gold, based on your preference)

1 oz Grand Marnier

1 ½ oz Simple syrup

1 oz Fresh lime juice

1 ½ oz Blood orange juice (about 1 – 2 oranges)

Salt, sugar & lime/ blood orange wedges for garnish

Directions: In a small bowl, combine salt, sugar and grated orange zest. Rub together with your fingers until combined and fragrant. Rim the ridge of your glass with a lime wedge and dip in blood orange sugar mixture. Fill the glass with ice. In a cocktail shaker, combine tequila, Grand Marnier, simple syrup, blood orange and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lemon and orange slices.

3 Mouth Watering Cocktails Guaranteed To WOW Your Customers
The Silver Berry

5 Blueberries

Splash of St. Germain & Canton

1 ½ oz Silver Tree Vodka

Ginger Beer

Directions: Muddle blueberries with a splash of St. Germain and Canton. Top with ice and fill with Silver Tree vodka. Strain over new ice into a red wine glass and fill with ginger beer.

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Tundra Is Feeding America This 4th of July!

Tundra Is Feeding America This 4th of July!Feeding America is the nation’s leading domestic hunger-relief charity.  Their mission is to feed the hungry through a nationwide network of member food banks and to increase awareness in the fight to end hunger in America.

Give A Meal is a promotional campaign sponsored by Feeding America.  The goal is to provide meals directly to families in need – and for 1 in 6 Americans, that need is very real every day.

The 4th of July has always been about remembering the foundations upon which this country was built.  And a pillar of that foundation has always been the view that America is the “land of plenty” and the “land of milk and honey.”  Tough economic times have shaken that foundation, and that’s why Tundra is supporting Feeding America this 4th of July – to help restore the promise of a plentiful bounty to all Americans.

Help Tundra feed America this 4th!  For every order we receive online between now and Thursday, July 5th, we will donate 8 meals to the Give A Meal initiative sponsored by Feeding America.

There’s never been a more urgent need for basic necessities for struggling American families.  Together we can help make a difference this 4th and get back to something America has also been known for: generosity.

Happy 4th of July!

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Why Tundra is Your Salad Bar of Product Awesomeness

Why Tundra is Your Salad Bar of Product AwesomenessTundra’s new product selection is like your favorite salad bar of products because:

You like everything chilled! We recently added 95+ True Refrigeration units that will not only add efficiency to your establishment but also add a clean, fresh look that will have Why Tundra is Your Salad Bar of Product Awesomenessyour customer’s gawking in no time! True offers luscious stainless steel refrigerators and prep tables, retro merchandisers and back bar coolers that will, without a doubt, not break the bank because guess what? You get free shipping on all True units!

Greens are good for you! Tundra’s new eco-friendly disposables are just the ticket for customers who need to take their leftovers back to the home front. Eco-Products brings the whole kit and caboodle to the table! They manufacture renewable resource and recycled content cups, plates, bowls, food containers, utensils, shopping bags and much more. Now, not only could you prevent food waste, you could prevent disposable waste too!

Gotta have something to snatch up those croutons! That’s why G.E.T. Melamine dinnerware and supplies joined the Tundra family. With a product line of over 2,300 products, G.E.T. offers hundreds of quality serving solutions. The dinnerware comes in a wide variety of shapes, sizes, colors and designs geared toward meeting the diverse needs and images of food service establishments around the world. In addition to melamine dinnerware, G.E.T. offers fast food trays, hardwood high chairs, serving trays and tray stands.

Why Tundra is Your Salad Bar of Product Awesomeness

Nothing beats bacon bits! With Pitco & MagiKitch’n cooking equipment you can sizzle your little buns off! We would be shocked if you could not find a Pitco fryer or Magikitch’n charbroiler, griddle or outdoor catering unit that didn’t exceed your expectations. These bad boys shoot for quality, performance and durability in the kitchen.  You can’t beat that!

Can’t eat salad without a great seat! Grosfillex offers hundreds of outdoor and indoor seating combinations with styles and colors that will wow your guests in seconds. But not only does Grosfillex manufacture commercial dining furniture; they have lounge and deck options too!  You can get anything from umbrellas and chaise lounge chairs to barstools and tables. And the best part is that everything is weather resistant and durable for the everyday ware and tare of a busy restaurant.

Don’t forget the wet wipes! Tundra has really stepped it up by bringing Boulder Cleaners into the lineup.  Boulder Cleaners are 100% natural cleaning products that cover all of the bases including all-purpose cleaner, dish liquid, hand soap, shampoo, glass cleaner, bathroom cleaner, granite + stainless steel cleaner as well as laundry detergent. So don’t forget to scrub up your buffet and prepare for the next heat of people. Turn ‘em and burn ‘em with Boulder Cleaners.

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6 Ways Tundra Is Like Your Best Server

6 Ways Tundra Is Like Your Best ServerAs a restaurateur, entrepreneur or restaurant manager you know who your all-star employees are. These are the servers, cooks, hostesses and back waiters who you can count on to work extra hours, cover shifts, provide the best service and go above and beyond.

Here at Tundra we work hard for you to make sure you can easily order what you need, when you need it, with the best experience possible. Tundra is like your best server in 6 distinctive ways:

1. We love working doubles! Our Boulder, CO showroom is open from 7:30-5:30pm MST daily. Not local? No problem, our website features over 50,000 restaurants products and is always open! Many of our items ship same day, our pricing is competitive and our customer service can’t be beat!

2. We deliver your order fast! Our shipping and receiving team is top-notch. Any in-stock order placed by 5:00 pm. MST will be shipped same day. We have 5 warehouses across the country to ensure timely shipments of all orders placed online.

3. We have an awesome menu and we know every dish on it! Our online catalog has grown to over 50,000 products so we’re confident you’ll find what you need. Plus, our customer service department is fully stocked with expert service agents ready to assist you with any questions you may have.

4. When you snap your fingers, we respond! We recently added Live Chat to our website which gives you the opportunity to engage with a real-life customer service agent anytime during your online shopping experience. We’ve found Live Chat is benefiting you in a variety of ways:

  • Provides instant communication.
  • Live chat boosts customer confidence, providing a reassuring shopping experience.

5. We care about your experience! Since 1990 Tundra has grown with a single purpose: “We respond immediately to solve the needs of our customers, so that they can sustain and grow the relationship they have with theirs”. We take our values seriously and live them everyday.

6. We take care of our regulars! Like many restaurants you often take your most frequent customers for granted. Tundra offers an exclusive VIP program which emails you useful information and tips about the food service industry and offers you the best deals. Sign-up is easy and free!

Tundra will continue to be your reliable source for restaurant supplies, equipment, replacement parts and more. Our customers are the most important piece of our business and helped us grow this far – we’ll continue to work hard for you, offering cutting edge technology and programs to help you grow your business.

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Restaurant Replenishment: Don’t Get Caught With Your Pants Down

Restaurant Replenishment: Don’t Get Caught With Your Pants DownEver noticed the paper towel dispenser spinning uselessly in your restaurant’s bathroom, ventured into some dark back storage area to retrieve a new roll, and discovered – to your horror – that replacements were nowhere to be found?

Stuff runs out. Stuff needs replacing. And there are much, much worse things that can (and probably have) happened in your restaurant than forcing customers to return to their table with wet hands.

Ever fired up a fryer a few hours before the dinner rush and watched the pilot poof out time after time?

An even more enjoyable scenario is the fryer burner that refuses to cut out when the oil reaches temperature – making for an oil bomb just waiting to go off.

Common parts and components in all kinds of restaurant equipment will die on you at some point. The worst part is, you can’t just run out to the store and get a replacement. Parts are a whole different animal, and that’s why you should really think about keeping some common parts on hand so your equipment doesn’t leave you hanging out to dry.

Some common parts that are really, really nice to have around:

You can also learn how to troubleshoot and fix common problems with common restaurant equipment by reading these Back Burner articles.

Ever completely forget to change out the water filter cartridge for your ice machine, steamer, or beverage equipment? Nothing beats white scaly mineral deposits building up in your equipment and making beverages taste funny.

Water filters need their cartridges replaced every six months. If they don’t get replaced then minerals in the water don’t get filtered out, and when those don’t get filtered out those minerals don’t get filtered out they leave scale in the water lines of any piece of equipment that uses water, and after awhile that water starts tasting bad.

Even better, that scale can cause breakdowns and void warranties. So don’t get caught with your pants down: replace those water filter cartridges when you’re supposed to.
Ever been in the depths of a busy dinner rush and walked in back to grab a couple water glasses and found a stack of empty glass racks? Have you then proceeded back to the dishwashing area and been forced to grab a couple steamy hot glasses right out of the washer?

Glasses, dishes, flatware, and bar supplies all break, disappear, and just simply wear out. Being short a few glasses is maybe not as bad as an overheating fryer, but believe you me it’s also not a problem you want to have on a consistent basis. Replacing common supply losses is just one more area where you have to be on the ball or you will get caught with your pants down.

Tundra knows how busy you are.
That’s why we’ve developed a simple way for you to make sure simple products are always available. If you buy common replenishment and replacement products from us, we’ll send you a simple reminder a few months down the road, letting you know it’s probably time to stock up again on whatever it is you bought last time.

We’re not trying to be pushy – just helpful. A note in your inbox with a quick link to the products we’re pretty sure you need might be just the thing that saves you from a pants down moment later on.

So keep an eye out for your friendly reminders from Tundra. And definitely don’t get caught with your pants down.

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Starting A Restaurant? Avoid Epic Fail

Starting A Restaurant?  Avoid Epic FailBringing a restaurant concept from dream to reality is one of the most stressful, mind-boggling projects any restaurateur will attempt in their career.  There are literally thousands of things, dozens of people, and weeks of work that must fall into place to make a restaurant opening successful – and that’s not even thinking about the money.

If you’re thinking about opening a restaurant or even remodeling your existing establishment, here are the top 5 things you should consider in order to avoid EPIC FAIL:

1)  Get The Business Plan & The Money Out Of The Way First – Don’t start looking at spaces, lining up contractors, and getting yourself deeper into the rabbit hole of preparing for opening day until you absolutely have your ducks in a row when it comes to the money.  You know what they say – money talks and you-know-what walks so don’t start talking until you’ve honed that business plan until it’s razor sharp and convinced some smart people (preferably of the banking variety) to put some real money down.  Learn more about writing a good restaurant business plan here.

2) Assemble Your Team & Define Roles - It’s never too early to start assembling the team of people who will run your restaurant.  Getting them lined up early means they’re involved from the start and able to help you down the road when the going gets rough.  This is also the time to determine the role your investors will play – and this is important because you’ll be surprised how much people have to say when their money is on the line.  Make sure you understand how much they will be involved before you start getting too many cooks in the proverbial kitchen.

3) Don’t Skimp On Design – Putting together a clear schematic of the entire floor plan of your restaurant before you start is crucial to a proper build-out.  Most aspiring restaurateurs hire an architect to help them convert a commercial space into their dream concept – but even more important is to find a restaurant designer who can either work with your architect or design the space from scratch for you.  A designer with food service experience is essential to your success because there are many considerations that come into play when designing a restaurant space that are not part of a typical commercial space (food safety, anyone?) design.  See how Tundra can help you with professional design services.

4) Don’t Buy Equipment & Supplies Piecemeal – It’s entirely possible that you’ll be able to save a little cash here and there by shopping around for the equipment and supplies you need for opening day and buying up what you need when you find the absolutely lowest price.  The downside to piecemeal is that you’re going to be very, very, very busy in those few months leading up to opening day, and if there isn’t someone paying attention to the big picture when comes to buying exactly what you need, then you’re going to find yourself scrambling to fill gaps when you start firing up the kitchen for test runs.  See how Tundra can help you with equipment & smallwares packages.

Then what happens is you expedite stuff you need yesterday and all your savings go to overnight shipping.  Don’t do it piecemeal.  Get a complete opening package and let someone else worry about making sure you have every single tool you need, from an 8 burner range to color coded tongs.

5) Don’t Start Marketing On Opening Day – There’s nothing quite as exciting for customers as walking buy a new restaurant space before it opens.  What will they serve?  How will the atmosphere be?  When you’re the new kid in town you have a unique opportunity to win over a lot of customers fast.  Don’t forget that while you’re trying to take care of everything else that comes with opening a new restaurant.  Get active on social media, contact the local press, and share your restaurant opening story with potential customers to build buzz.  Get more marketing tips here.

Okay!  Ready To Get Started?  Tundra Can Help!

Tundra has a long history of supporting entrepreneurs in the food service industry.  For years we have handled complete smallwares & equipment opening packages for restaurants large and small.

Starting in January, however, our suite of restaurant opening and remodel services just got a whole lot better.

That’s because Tundra brought Jeff Katz – a restaurant designer with 30 years of experience – on board to head up our new Tundra Design Group.  Jeff has worked with restaurants all over Colorado and across the U.S., including internationally known establishments like Matsuhisa and local gems like The Kitchen Cafe.

Here’s what the Tundra Design Group can do for you:

  • Refine your concept and clarify operating procedures
  • Develop schematics so you can see design options visually
  • Help you select the right equipment and smallwares that fit your operation
  • Collaborate with your architect or use our own resources to develop construction documents
  • Manage your equipment package, from purchase to installation
  • Provide a complete smallwares and table top package

From start to finish, we’re here to help you make your restaurant concept a reality!

More about Jeff Katz

More about Tundra equipment & smallwares packages

With over 50,000 products, a dedicated equipment and smallwares package team, and long-standing relationships with the top vendors and manufacturers in the food service industry, Tundra has all of the resources you need to start a new restaurant, from concept to reality!

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