There’s always a significant amount of cost involved whenever you buy a new piece of restaurant equipment.  Those costs only continue as that equipment ages in your restaurant – from energy use to repairs, the consequences of new equipment will be around for a long time after you’ve written the …

We at Tundra Restaurant Supply wanted to put together one of the most complete guides to restaurant lingo, terms and slang. Do any of these sound familiar? Sound off on terms we may have missed by commenting below! Click these links to jump to a letter to look up a …

To be honest, there has been a lot of skepticism among the people I have talked to in the restaurant supply business when they first encounter the EndoTherm Thermometer.  Maybe it’s the appearance: the oversized outer plastic shell, which houses a normal alcohol thermometer immersed in a special silicone gel, …

If ever there was a good time to make some positive changes to your restaurant’s operation, now is that time.  The time to kick things up a notch and really go after more business.  If you’re going to beat out the competition then you need to trim down, work harder, …

As the past year’s worth of food contamination scares have shown, managing food safety must be a top priority for the food service industry. In fact, it can mean the survival or failure of your business, since a foodborne illness case linked to your restaurant or commercial kitchen could put …

Casters make life in your restaurant’s kitchen a whole lot easier.  They allow you to roll heavy equipment around for cleaning.  They make your mop buckets mobile and power hand carts and loaded shelving in your walk-in and storage areas.  They even let you roll the trash out quickly.  The …

If your restaurant or bar has beer on tap, you already know how much customers appreciate a good pour.  Beer on tap tends to taste better, and from a business perspective, buying kegs gives you a better margin than buying it in bottles or cans.  For most restaurateurs, beer taps …

There’s always a significant amount of cost involved whenever you buy a new piece of restaurant equipment.  Those costs only continue as that equipment ages in your restaurant – from energy use to repairs, the consequences of new equipment will be around for a long time after you’ve written the …

1. Reduce Food Costs With A Descending Dollar Report A Descending Dollar Report is a fancy way of saying “Find the 10 food items you spend the most money on every month.”  Once you know what those 10 items are, start looking for ways to cut your costs on each one. …

A restaurant kitchen is alive with the hum and bustle of life and movement, and while nothing beats a good staff, stocking the right food service equipment can infinitely improve the efficiency and quality of your restaurant. No matter what type of restaurant you own or operate, you’ll need a …