eTundra Categories

Tag Archives | Featured

Trends in Glassware

glassware-wineFashion is fickle—I think we can all agree on that. In the last 50 years we’ve witnessed bellbottoms, the powersuit, grunge, hipsters and lumbersexuals. In many ways, fashion trends extend beyond the clothes we wear to the places we inhabit. More restaurants are stripping their interiors to their structural bones, showcasing exposed ventilation, decades old brick walls, and pairing it with warm, rustic tables.

When you open a restaurant, you should probably spend as much (or even more) time on the design than you do on the food. Why? These details are your first impression to the diner and help set an expectation for their meal and dining experience. And even then, diners will drink something long before they have a taste of something from your kitchen.

So what do you do?

Glassware is the easiest way to affect the mood and appearance of your restaurant. Think about it—if you charge $7 for a gin and tonic, what if I told you that you could charge $11 for the same gin and tonic, but served in a more elegant way? Perhaps you serve it in a wide rocks glass to accommodate a single large ice cube, or you add a lemon or lime twist. I’ve even seen some bars add a sprinkling of lavender petals on top of an orange slice to enhance the appearance of their lavender cocktail. Perception is proportionate to value, and you may find diners are willing to pay more if they deem it worth the price.

Let’s take a few familiar industry favorites and find out new ways to reinvent them:

GET Enterprises - 6616-1-2-R - 16 oz Red Pebbled Tumbler

GET Enterprises – 6616-1-2-R – 16 oz Red Pebbled Tumbler

1. Red Tumbler

The classic, plastic red tumbler (like this one from GET Enterprises) has been seen for decades in diners and dives alike. These all-purpose cups are in it for the long haul—and by long haul, we’re guessing you’ve had them for at least 10 years already. Designed to add some color to the table, you may find the red tint also changes the appearance of most beverages to a muddled, brown color.

 

Instead try…

Cambro - LT16 - Laguna® 16 oz Hammered Finish Tumbler

Cambro – LT16 – Laguna® 16 oz Hammered Finish Tumbler

Clear Tumbler

It doesn’t cost much more, but you’ll instantly transform your patron’s perspective by opting for something more similar to glass. This Laguna Hammered Finish Tumbler from Cambro not only hides water spots and scratches, but it’ll have the same look and feel of glass.

Thinking of spending even a little more? Try the polycarbonate Tom Collins Glass, like this one from Thunder Group. More expensive than the red tumbler, but much cheaper than glass, you’ll have the durability of plastic with the beauty and appeal of glassware.

 

Cardinal - 15442 - 12 oz Excalibur Margarita Glass

Cardinal – 15442 – 12 oz Excalibur Margarita Glass

2. Margarita Glass

The classic “inverted sombrero” shape of the margarita glass has been synonymous with its potent namesake since at least the 1950s. Still, the margarita glass serves just one distinct purpose—to serve margaritas; this is fine if your restaurant specializes in this popular beverage, but if a margarita is just one of many cocktails you serve, you may find shelf size at your restaurant comes at a premium. Sure some establishments have tried to make this glass perform double-duty by serving guacamole and even shrimp cocktails (we’re looking at you, 1980s), but suffice it to say this glass takes up a lot of shelf space for little return.

Instead try…

Cardinal - 10007 - 10 1/2 oz Cabernet Rocks Glass

Cardinal – 10007 – 10 1/2 oz Cabernet Rocks Glass

Rocks Glass

If margaritas aren’t your main cocktail, or if you’re hoping to give your restaurant an update, try serving the beverage in a double old-fashioned or rocks glass, like this Cabernet Rocks glass from Cardinal).

More and more casual and fine dining restaurants are updating the classic boozy beverage by giving it an elevated look that diners enjoy. Salting the rim is a snap, and you’ve just cut down on your glassware expense.

 

Cardinal - 71083 - 10 1/2 oz Excalibur Tall Wine Glass

Cardinal – 71083 – 10 1/2 oz Excalibur Tall Wine Glass

3. Traditional Wine Glass
The traditional wine glass is a tried and true favorite, typically consisting of softly-rounded edges and a tall stem meant for holding. Though some say the stem is to prevent dirty smudges from appearing on your glass (which it will), the presence of a stem is actually to ensure that you don’t inadvertently warm your wine.

Although beautiful, a slim, delicate stem makes for a precarious design in a busy, commercial setting. You may have to replace stemmed wine glasses more regularly due to their instability.

Instead try…

  Cardinal - C8832 - 9 oz Perfection Tumbler

Cardinal – C8832 – 9 oz Perfection Tumbler

Stemless Wine Glass

This trendy take on the classic wine glass not only minimizes the occurrence of breakage, but you’ll soon love the versatility of the stemless wine glass (like this Perfection Tumbler from Cardinal Glassware). In addition to red or white pours, you can also give both iced tea and soft drinks an elevated touch when you serve it in these glasses. Just make sure you opt for either fully tempered glass or kwarx so you have something more durable.

Continue Reading

Should Restaurants Cater to New Parents?

As a new parent myself, I’m familiar with the fiercely debated stories of patrons changing dirty diapers on dining tables; the reason for this, as most parents insist, is because the restaurant neglected to install a diaper changing station in the restroom. Of course, this quickly turns into a debate on whether or not it’s the restaurant’s responsibility to supply a changing table in the restroom.

Regardless of which side of the fence you reside, I think most agree that given another option, a parent would choose not to change their child on a dining table.

So the question is, “Is it the restaurant’s responsibility to be kid-friendly?”

QSR magazine recently highlighted new parents as an overlooked demographic through the Hartman Group’s recent findings; new parents are described as being not only “more purposeful in making healthy food choices,” but they are “also looking at restaurants from a different angle: one in which they must consider the logistics of dinging out in a new way.”

The author and her daughter.

The author and her daughter.

Recently we featured the pros and cons of having a diaper changing table in your restaurant, and many of these points still hold true. As a parent who has changed her baby both in the car and on awkward side tables in the restroom (you do what you gotta do), I appreciate having a changing table accessible. Though I never considered accommodating a specific child’s needs to be a restaurant’s responsibility per se (because let’s be honest, kiddos need a lot), it does impact my decision for repeat visits. For example, when planning a family dinner out with a large group, I’ll probably pick a place which has changing facilities because it makes my life just a little easier.

Where there is need, there is opportunity: restaurants can make small changes that could translate into return visits and even more loyal customers. I’m not even talking about loading up on crayons and butcher paper-lined tablecloths, but rather, small discreet accommodations that most diners probably wouldn’t even notice:

Install Changing Tables
In my own personal experience, one of the first things I do at any new dining establishment is to pop into the restroom and assess the changing facilities. It’s all about planning after all, and if I need to get creative with changing my baby at some point during the meal, I prefer to be prepared. For example, the car might not be an option if we parked several blocks away, or if there’s inclement weather—and under no circumstances is the bathroom floor ever an option.

While I don’t necessarily expect a changing table in the restroom, I absolutely appreciate one in place. My husband and I often enjoyed dining out for two, and that hasn’t changed since the little one’s arrival (except now our reservation is a table for three). And with newer, stylish options like this Koala Baby Changing Station with stainless steel veneer, you don’t have to compromise style with function.

Set Aside a Table or Two with More Room
My husband and I have dined at several places where two tops (one side is a booth, the other are chairs) are stretched along a wall, and the tables were pretty much right on top of each other. In these situations, I found it difficult to shimmy myself between two tables just to make it to the booth—and don’t even think about any bathroom break during dinner. Not only that, try maintaining a consistent conversation string when you’re so close to your neighbor you can hear them chew.

If you find diners struggling to get in and out of your seats on date night, consider diners with children or even those with special needs. Children not only come with lots of gear (diaper bag, snacks, carrier and/or stroller), but they also want to grab everything within reach—you’ve seen it before… glassware, plates and utensils pushed to one side of the table while the child gets the most elbow room of everyone.

Try giving extra room to a couple tables for diners who are unable to make the tight squeeze to their seat. You’ll be pleasing more diners than just the new parents.

Straws
This should already be on your inventory list, but I have encountered some newer farm-to-table like venues who opt to go straw-less. Saving the environment is noble and I do commend it, but even a paper straw kept on hand for requests is helpful for children who have yet mastered the art of drinking from a glass. Not only will you save a (potentially) big mess, but the parents will thank you for making their lives much easier. Bonus: have a few kid cups with lids (or try these Disposable tumbler lids from Cambro that’ll transform your existing drinkware into kid cups) and those parents will be over the moon.

Above and beyond – the outdoor space
Here in Colorado, we experience a range in temperatures—from the high highs of 100 degrees (but it’s a dry heat), to the low lows of 0 degrees. Still, when one local restaurant transformed the old parking lot into an astroturf play area, parents were thrilled.

lucky-pie-louisville

Lucky Pie, located in Louisville CO features an astroturf area where kids can move around and guests can sit to enjoy their ice cream from Sweet Cow located next door.

Why? Instead of waiting in the tight entryway for a table during peak times, kids could stretch their legs and release some energy while parents could put their feet up. Lucky Pie in Louisville, CO utilized the new space to showcase their raised bed gardens (you can only order a margherita pizza when the tomatoes are in season) and filled the area with ample seating.This space is great for all people (not just families) as a way to spend those moments waiting for a table that much better.


What tips do you have to accommodate different diners?

Continue Reading

Top 10 Easy DIY Fixes For Your Restaurant

kitchen-diy-fix

Between the front and back of house operations, chances are you have several different supplies and equipment that are used regularly in your restaurant. High-volume wear and tear on your equipment takes its toll on your products, and you may find yourself with breakages and breakdowns. The good news is that many items can be fixed yourself at a fraction of the price you’d pay for a service technician.

At Tundra Restaurant Supply, we sell over 22,000 parts that cover everything from beverage and cooking equipment parts, to electrical, furniture, janitorial and more. Getting just a little handy around the restaurant will save you time, and more importantly, money. To help you out, we’ve compiled a list of 10 Easy DIY Fixes you can do now:

1. Utility Carts

The unsung workhorse of your kitchen, utility carts help your staff move dirty dishes, fresh utensils, and any other bulk items quickly and efficiently. If your cart loses a caster, it’ll be down for the count. Keep the workflow moving by stocking up on casters from brands like Rubbermaid.

2. Pre-Rinse Hoses

In a busy kitchen, your wash station is key to being clean and organized during the rush. When a breakdown happens, save yourself the cost of purchasing a brand new Pre-Rinse Assembly (which can set you back anywhere from $200 to $700), and instead locate your model’s pre-rinse hose part and make the fix yourself.

3. Refrigeration Gaskets

A tight seal on your refrigerator door is crucial to maintaining a low temperature that keeps product fresh and safe for diners. Not only that, when the seal on your door is weak, your refrigerator has to work harder to maintain a proper temperature—which creates a downward spiral of higher energy costs and poor performance that could result in more costly fixes down the road. Lucky for you, refrigeration gaskets are easy to replace and cheap enough to keep a few extras on hand. Be sure to check out our Refrigeration Door Seal & Gasket Buying Guide for more information »

4. Burner Valves

If your gas range seems like it’s on the fritz in your restaurant, don’t be alarmed. Burner valves regular the gas flow within your equipment, and chances are a quick replacement of this small part will get you cooking again. And the good news? It’ll only cost you $100 or less.

5. Food Storage

Your staff is in and out of your food storage containers several times a day, taking a toll on latching mechanisms. Luckily several manufacturers sell replacement covers, latches and more so you aren’t footing the bill for an entirely new container.

 

6. Mop Buckets

They’re not the most glamorous item in your business, but you can’t imagine keeping on top of your operation without it. Mop buckets serve a key purpose of keeping your restaurant clean (and in code). Don’t let a loose (or broken caster) prevent you from doing the job quickly and efficiently; keep a few casters on hand and you won’t be sorry.

7. Refrigeration Hinges

Your refrigeration hinges serve an obvious purpose—keep the door on! Protect your product within your refrigerator, walk-in, blast chillers and more with proper hinges. A quick hinge fix can save you a lot on unspoiled product. Interested in learning more about your refrigeration equipment? Check out our Refrigeration Buying Guide here »

8. Floor Drain Covers & Strainers

Less of a DIY and perhaps more of a simple fix, floor drain covers and strainers keep your pipes clean from debris. Prevent a pipe backup (and a bigger expense) cheaply and easily by stocking up on several of these products.

 

9. Light Fixtures

Sharp objects and darkness don’t mix. Keep the lights (and your thumbs) on and intact by keeping light fixtures on-hand for unexpected burnouts. Your kitchen staff will thank you.

 

 

10. High Chair Strap Kit

Kids are surprisingly strong, so don’t be surprised when you go through 4 or 5 high chairs before you find one without a broken strap. Have a few straps available to switch out and your diners will thank you.

 

 

Continue Reading

Juicing 101 – An Introductory Guide to Juicing

orange-juiceBoth commercial and residential fans have long praised the healthy, delicious taste of freshly-made squeezed juice. When you juice your own fruits and vegetables, you easily avoid the added sugars and other additives commonly found on marketplace shelves—and trust us, diners will notice the fresher taste. For those at home, juicing is also a great way to mix vegetables into the diets of picky eaters.

Ready to take the plunge and juice? Let’s get started!

There are different kinds of juicers?
Before you get started in juicing, consider which type of juice would work best for you. In the commercial environment, you’ll often find manual citrus juicers perfect for that homemade orange juice in the mornings.

For those at home, the prominent types of electric juicers on the market on centrifugal and masticating.

Breville JE98XL Juice Fountain Plus 850-Watt Juice Extractor

Centrifugal
Physical attributes: a large, stout base with a tall, primary column
Cost: Anywhere from $50 – $200 (typically)

The centrifugal juicer works fast, and by fast, I mean that suction in the column is strong and it’ll suck up your orange in a heartbeat. Less components also means less cleanup—which I definitely encourage you do immediately following each juicing session to keep the filter clean and operating efficiently.

Omega J8006 Nutrition Center Juicer

Masticating
Physical attributes: long, horizontal spout where pulp is discarded—looks similar to a meat grinder
Cost: Anywhere from $100 – $400 (roughly)

The masticating juicer mashes products through a rough mesh, making it ideal for extracting lots of juice from leafy, green vegetables. What you gain in output, you lose in time–it takes a bit longer than a centrifugal juicer to extract those juices and clean all of the components.

What do you do with leftover juice pulp?
Juice pulp, or the fibers that remain after extracting the juice from your fruits & veggies shouldn’t be thrown away! Often lauded as the healthiest part of the food, juice pulp can be added to a variety of dishes you can make. Including:

  • Breads (like carrot bread, zucchini, and more)
  • Muffins (leftover fruit pulp like apple works well for muffins)
  • Pasta sauce (works well with carrot, beet and other root vegetables)
  • Vegetable broth (be sure to remove the vegetable pulp before you juice your fruits)

You can also store leftover pulp in an ice cube tray and freeze for ‘green’ smoothies later.

Awesome, I’m ready to juice! Now what?
Deciding on a centrifugal or a masticating juicer is really a sense of preference; it should fit your lifestyle and your needs. Some questions you might want to consider are:

  1. Speed
    If you’re juggling a busy household and a full-time job, you’ll want something quick to juice and quick to clean. Centrifugal juicers are known for their speed, and with minimal parts to clean (which are easy to disassemble and reassemble again), you’ll be out the door in minutes.
  2. Price
    You can find both masticating and centrifugal juicers in the same pricing ballpark, depending on the model, however masticating juicers do start on the higher end. If that extra money for a masticating juicer is more than you’re comfortable to spend, then stick with the centrifugal juicer—the variance is output is relatively low when compared to its masticating counterpart.
  3. What do you plan to juice?
    Seems like a no-brainer, but if you’re more concerned with regularly juicing leafy vegetables, you’ll see a larger yield with a masticating juicer (and a larger bang for your buck). However, if you’re most looking forward to some fresh orange juice on Sunday mornings with the family, you might find the ease of a centrifugal juicer more your speed.

Whichever you juicer you decide, I guarantee you’ll find it hard to go back to the store-bought stuff after having fresh juice on the regular. And speaking of fresh juice, check out this simple (and easy) recipe for a healthy juice that’s perfect for sipping on while you cruise the farmer’s market:

Summer Cleansing Juice Recipe

  • 1 beet
  • 1 cucumber
  • 1 apple
  • 2-3 carrots
  • 2-3 celery stalks
  • Dash of ginger (ginger is great for the digestive system!)

Cut the leaves off of the beet and celery, and make sure everything is washed thoroughly before putting in your juice. Then, put everything in your juicer, and enjoy!

What kinds of juice will you enjoy this summer?

Continue Reading

Mechanical and Digital Scales [Buying Guide]

mechanical-kitchen-scaleThere are several types of kitchen scales you could purchase for your kitchen (around 10 or so, to be exact). Other than their obvious purpose of calculating the weight of an object, some scales are designed for specific business purposes; for example, a baker’s dough scale is used by baking professionals to measure dough, or the lesser-known keg scales help you track how many drinks were poured at the bar over the course of an evening.

If you haven’t used scales in your kitchen before, consider this: one of the leading causes of food cost variances is poor portion control. If you prep or line cooks are in the habit of “eyeballing” measures, you could see a variance of 5% or more. Beyond measuring baking ingredients for the perfect cake, you can use a kitchen scale to portion out steaks, measure pasta, or weigh a pizza pepperoni by pepperoni to ensure the appropriate amount of product is headed to diner’s plates.

In the new buying guide from Tundra Restaurant Supply, you’ll learn about the types of kitchen scales on the market, whether a digital or mechanical scale is best for you, and other scale features you may not have considered initially in your purchase decision (like a tare feature, air dashpot, or even being dishwasher safe).

Click here to check out the Mechanical and Digital Scales Buying Guide »

Continue Reading

An Easy Way to Get Kids (and Adults) to Eat Their Veggies

As a parent, getting your child to eat nutritious vegetables is sometimes a challenge. It’s a shame really, considering the gorgeous produce have access to during summer’s farmer’s markets. That said, it’s typically a texture issue, not a flavor issue, when it comes to veggie disgust.

You can work with texture.

sofritoIn my family we often make a cuban sofrito, which consisted of a bell pepper and an onion blended in a food processor or food blender, like this one from Hamilton Beach. Sofrito is used often in Spanish and Latin cuisine, and can include tomatoes, garlic, paprika—basically anything. The great thing about sofrito is that you can add it to a myriad of dishes, like burgers or pasta sauces, to add flavor and nutrients that hungry mouths might not have otherwise.

Here are some easy instructions to make sofrito at home:

  1. Quarter an onion and a bell pepper and place in your food processor attached with the blade.
  2. Pulse or chop until the mixture becomes a fine consistency or mush.
  3. You can refrigerate the sofrito for up to a week, or freeze up to 3 months.

Note: The sofrito will be quite watery (onions have a lot of moisture), so use a slotted spoon to minimize the moisture when adding to burgers. If you’re adding to a soup or pasta sauce, don’t worry about this step as the moisture will evaporate out during the cooking process.

Continue Reading

Harvest Lettuce from Your Vegetable Garden

lettuce-harvest-gardenFew things beat the taste of fresh lettuce you just harvested from your vegetable garden. Depending on which type of lettuce you planted this year, you can start picking leaves at just about any size. For other varieties, such as Bibb lettuce, you’ll want to wait until the lettuce is full size in diameter (around 6 to 8 inches)—waiting longer results in matured lettuce that tastes slightly bitter or earthy.

  1. Harvest
    You can either pick leaves from the outside of your head of lettuce, or cut the entire head off at the base. If you choose the latter, you should note that the second growth of your lettuce leaves will be different in color and texture that may not be as delicate as your first harvest.
  1. Wash
    Depending on how much lettuce you’re harvesting, you’ll want a sizeable bucket of cold water to plunge the leaves into. This helps thoroughly clean the leaves from dirt and perk up any wilted greens from the hot summer sun.
  1. Dry
    A salad spinner like one this one from Dynamic, is a great investment to wick away excess water and moisture on your delicate leaves. You’ll want to pick a salad spinner with a large enough capacity for your needs and a well-made, heavy-duty handle to ensure it stays in working order.
Continue Reading

Product Spotlight: Baking Brushes

Brush an egg wash on your rolls prior to baking for a golden, shiny exterior.

Brush an egg wash on your rolls prior to baking for a golden, shiny exterior.

When I moved out of my childhood home, one of the first things my mother bought me was a baking brush (like this one from Carlisle)—not surprising of course, since she is a baker herself and once owned a bakery in Miami, Florida called Afternoon Tea. A baking brush, also referred to as a pastry brush, is primarily used for spreading butter, a glaze, or an egg wash on food. For example, brushing an egg wash* over the top of bread dough yields a shiny, golden and crispy exterior (while still maintaining that moist, chewy interior we love about fresh bread).

pastry-brush

Traditional baking brushes have natural or nylon bristles, while newer models are opting for silicone bristles.

Traditional pastry brush bristles are made from either natural or plastic/nylon, while more modern adaptions include silicone brushes. Both types of brushes perform equally well, though you may find a traditional pastry brush offers a smoother, more complete coating whereas larger gaps occur with silicone bristles. Traditional brushes do run the risk of losing bristles over time (similar to a paint brush), so be sure to inspect your food carefully.

Try brushing an egg wash on your next batch of dinner rolls for extra color and flavor.

*an egg wash is a lightly beaten egg mixed with either 1 tablespoon of milk or water

Continue Reading

Volunteering with Growe Foundation

At Tundra Restaurant Supply we’re big on supporting our community. We’ve had the opportunity to sponsor fun events like the School Food Project’s Iron Chef Competition for Boulder Valley and the Boulder International Film Festival. Nothing gets us quite as excited though, as getting down and dirty in the vegetable gardens at our local schools.

Enter Growe Foundation, a great local organization committed to tackling the obesity epidemic in our country—the figures are daunting, with nearly one in three children in America are overweight or obese (as reported by Let’s Move!). By educating children about the benefits of healthy eating and environmental stewardship, Growe Foundation hopes to create healthier children, schools and communities. To date, Growe Foundation has implemented 19 school gardens in 6 cities across the Front Range in Colorado.

growe-foundation-6

Growe Foundation’s program features a three-pronged approach:

  • Education- Provide schools with experiential learning programs that enrich education and teach students about food and the environment.
  • Eating- Help children understand the importance of fruits and vegetables and the connection between what they eat and the health of their body.
  • Environment- help children understand how the health of their bodies is linked to the health of the planet.

So far, the Growe Foundation’s program has had a powerful impact on the community. Data collected from their Garden to Table lesson surveys show that the program is fun for students, motivating to teachers, and inspiring to parents. Teachers even enjoy sampling some fresh lettuce for their lunches!

Growe likes to think of gardens as living classrooms, where students plant, harvest and taste the fresh fruits and vegetables of their labor. The gardens also extend past the soil and into the classroom, where children connect academic lessons in geology, ecology, economics, and even math; last Monday at Louisville Elementary, for example, Growe Foundation harvested 96 bags of lettuce, each weighing from .5 to 2 pounds each, for a grand total of 115 pounds of lettuce.

Tundra has a longstanding relationship with Growe Foundation. After meeting our founder, Michael Lewis, 10 years ago at an event in North Boulder, Tundra has donated equipment (like food storage bags and salad spinners) to Growe Foundation, which is used in conjunction with schools for their gardens. Produce grown in the gardens are washed, bagged, and available for sale in the community with the funds directly supporting school programs.

We also like to donate our time during busy harvest and sowing seasons by collecting and washing produce, weeding the garden beds, and tilling the soil in preparation for the next batch of crops.

growe-foundation-5

growe-foundation-4growe-foundation-3

growe-foundation-2

Photo courtesy of Growe Foundation

growe-foundation-1

Photo courtesy of Growe Foundation

Growe Foundation is always looking for more people to join the team and give school gardens some extra love and care. If you’d like to volunteer, please click here for more information.

Interested in starting a Garden to Table Program at your school? Click for more information >>

Continue Reading

The USA is Lead-Free – but is your restaurant?

Check that your faucets are compliant with lead-free laws.

Check that your faucets are compliant with lead-free laws.

Lead exposure is among the most well-documented toxic contaminant today, and health officials have determined that there is no amount of lead exposure that could be considered healthy.

U.S. Senate Bill No. S.3874 modified the Safe Drinking Water Act (amended in 1986) and redefined “lead-free.” Affecting pipes, pipe fittings, plumbing fittings and fixtures, S. 3874 requires there is no more than .25% lead when used with wetted surfaces of pipes and its fittings and fixtures. Put into effect nearly 18 months ago, S.3874 requires your business to be compliant.

But this national law shouldn’t be a surprise.

The California Assembly bill 1953 (referred to as “AB1953”) was signed into law by Governor Arnold Schwarzenegger in 2006, and went into effect on January 1, 2010. The new law re-defined the term “lead-free” to mean “not more than a weighted average of .25% lead content in pipe and fittings.” Products that dispense water for human consumption through drinking and cooking must be lead-free; this affects products such as: kitchen facets, bathroom faucets, bar faucets, glass fillers, pot fillers, bubblers, and supply stops (to name a few).

In addition to AB1953, Vermont passed its own Senate Bill S.0152 mandating that all products containing lead must “clearly and conspicuously post a warning at the point of sale, stating that these products contain lead and shall also provide to each buyer prior to sale information on the risks of lead exposure.”

Manufacturers are already updating their product lines to be compliant with these new laws. As more states follow suit with California and Vermont law, you can expect that your restaurant will also need to be lead-free, even if you’re not located in the California or Vermont areas. Check your plumbing fixtures in front of house (bathroom faucets, bar faucets, etc) and back of house (kitchen faucets) to confirm that you’re AB 1953 Compliant.

Purchase S.3874 compliant parts at Tundra Restaurant Supply >>

Continue Reading