Restaurant Week: Tulsa Gives Back
Fighting hunger every day in eastern Oklahoma.
Safety Compliance: The Importance of ANSI and NFPA Standards in Your Commercial Kitchen
Did you know? The American National Standards Institute, better known as ANSI, and the Canadian Standards Association, better known as the CSA Group, oversees the development of consensus standards for products, services, processes, systems...
Santoku: A Beautifully Balanced All-Purpose Knife
The santoku is a general-purpose kitchen knife. It originated in Japan after World War II when the Japanese began eating more beef. It began its cult-like fame in early 2000 when TV chef Rachael...
Retail Paradigms: Online Shopping, Part 1
From the owner’s desk Last year, several large retailers filed for Chapter 11 Bankruptcy protection. This continues a string of news reports regarding other large retailers either filing bankruptcy or closing stores. The reasons...
Dos & Don’ts of Commercial Mixers
Remember these safety tips when operating a commercial foodservice mixer. Do: • Make sure mixer bowl is firmly in place • Attach proper paddle or whip securely • Place ingredients into mixer bowl •...
Video: Vollrath French Fry Test
Watch as Vollrath’s Chef Rich demonstrates the best way to make French fries.
5 Reasons Your Restaurant Should Go Green
#1 – Cut Costs: Green restaurants cut energy, water, and waste costs. Eco-friendly restaurants may also take advantage of rebates, incentives, and other money-saving programs. #2 – Publicity: Green restaurants or simply those making...
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