Home / Restaurant Resource Center & Downloads

Restaurant Resource Center & Downloads

Looking for resources and visuals to help you do your job better in the restaurant?  Everything’s a bit easier to understand when it’s simplified, which is why we created this resource center.  It includes free downloads and infographics that we encourage you to share and come back to visit later to see our latest additions.

Know Your Cuts: Beef

Know Your Cuts: Beef

Know Your Cuts: Pork

Guid eot Bloe Slicers

Know Your Cuts: Lamb

Know Your Cuts: Lamb

Enter the Meat Cuts Infographic, an easy, visual way to see your meat cuts in action (so to speak) and discover new preparation and pairing ideas for a winning dish every time.

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This helpful infographic breaks down the cuts on a pig so you know just where those cuts are, and what is the best way to prepare them.

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Next time you visit your butcher, arm yourself with this handy infographic. We’ve broken out the common cuts and easy ways to prepare it. Not only that, we’ll help you with some wine pairings to

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Zero Waste Events

Zero Waste Events

Recycle This

Recycle This

Compost This

Compost This

Landfill This

Landfill This

 

This helpful Zero Waste Flyer helps you decode eco-friendly materials that are compostable or made from recycled content so you can make your next event as sustainable as possible!

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Knowing which products are recyclable in your business is made easier with this helpful sign. Print and place above your recycle bin!

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Compostable products are the easiest way to become zero waste in your business. Help employees and customers know what items are compostable with this sign. Print and place above your compost bin!

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As much as you try to be zero waste in your business, some things still have to go to the landfill. Print and place above your trash can to help employees and customers know what goes where!

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Common Baking Substitions

Common Baking Substitions

Globe Slicers

Guide to Globe Slicers

Ice Types

Commercial Ice Machines Ice Types Infographic

3 Sink Basin Dishwashing

3-Sink Basin Dishwashing

 

Few things are worse than being in the middle of a recipe only to find you’re missing an ingredient. Check out our list of common baking substitutions to get some much-needed help in a pinch!

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Download this handy infographic that showcases the top three Globe Slicer models, including the features and usage times of each to help you narrow down the right slicer for your business.

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Download this handy infographic that not only gives you a reference of how much ice you’ll need for your daily operations, but what shape of ice will work best for your business.

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The 3 sink basin dishwashing system is a well-known clean, rinse, sanitize, and dry method in many restaurants and bars. It’s a way to ensure that dishes are properly cleaned, sanitized, and ready to re-use.

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Pan Size Chart

Kitchen & Steam Table Pan Sizing Chart

Safe Temperatures for Food Service

Safe Temperature Zones for Restaurants

Color-Coded Cross-Contamination Chart

Knife Cutting Board Color-Coding

NEMA Straight Blade Configurations

NEMA Straight Blade Configurations

The 3 sink basin dishwashing system is a well-known clean, rinse, sanitize, and dry method in many restaurants and bars. It’s a way to ensure that dishes are properly cleaned, sanitized, and ready to re-use.

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Keeping food at safe temperatures is vital for the health of your customers and your restaurant. With this handy infographic learn safe temperature zones for everything from refrigerator…

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Get a free color-coded cross-contamination knife and cutting board chart for your kitchen staff; formatted perfectly to be printed off to hang up in your restaurant. Bonus, it’s in Spanish too.

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NEMA has assigned labels to the vast number of configurations and here’s our beautiful masterpiece of Straight Blade NEMA Plugs & Receptacle Configurations to help.

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Chef’s Guide to the Perfect Kitchen Knife

The Cutting Edge of Knives

Recipe Measurement Infographic

Recipe Measurement Converter and Equivalents

Why Restaurants Need a Website

Restaurant Website

NEMA Locking Blade Configurations

NEMA Locking Blades

There’s something fascinating about knives. The way they’re shaped, the way they slice and dice, the shiny metal – oh, for some it’s an obsession. In fact, there’s a name for a knife obsession…

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We thought a recipe measurement converter and equivalent infographic would be a perfect piece to frame and gift. It would look great in the home kitchen or office; either way, it’s our free gift to you.

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Trying to convince yourself that you don’t need a website? Think that Facebook page is doing you just fine? Think again. Here are a few stats we pulled together to help you get a better understanding of just how important a web presence is.

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Here is our straightforward NEMA plug & receptacle configuration chart for Locking Blades, including a link to the NEMA nomenclature in case you don’t know how to read the codes.

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Get the Parts You Need for DIY Repair

Find out what parts you need to have on hand to make repairs to the S-11 can opener.

Food Waste by the Numbers

Food Waste by the Numbers

Everything Needed to Stock a Restaurant

everything-for-the-dining-room


DIY Restaurant Equipment Repair

DIY Restaurant Equipment Repair Guides

Wouldn’t it be nice if you could get a breakdown of what you need to repair common commercial kitchen appliances like a blender or can opener? Here are DIY repair diagrams to help get your repair on.

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This infographic is taking a completely different approach and showing the reality of how much food is wasted around the world, in the US, and in restaurants. Check out the details in this infographic.

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Getting overwhelmed when stocking a new restaurant (and keeping it stocked) is an unfortunate given, but when it’s all written out in front of you the task can be a lot more forgiving, which is why we worked to make it easier for you.

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In an effort to spread some DIY love, our team put together this infographic, which we hope will help get you started on your own repairs. Learn about parts and repairs for refrigeration, oven ranges, and fryers.

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