Monthly Archives: June 2019

  1. Restaurant Social Media

    Restaurant Social Media

    Social media has become all the rage, so whether you like it or not, you need to create an online presence for your restaurant/bar! When searching for information about restaurants, people flock to a business’ social media accounts and look to see what people are saying about that business online. Certain platforms, specifically Instagram, are integral for your business because of the sheer amount of posts daily centered on food and beverages. This just confirms that your customers are probably talking about you and your restaurant whether you have a social media presence or not. Here are some tips to make your social media accounts better:

     1)    At the very least, have a Facebook, Twitter, and Instagram account for your business

    2)    Important information (hours, location, etc.) are updated and easily accessible on the profile

    3)    Include a link to your website on all accounts

    4)    Use engagement posts, not just promotional posts:

    By this, I mean you need to act as if you’re talking to someone who has just walked into your restaurant. Ask them a question or for an opinion on something about your restaurant and this will facilitate a conversation that provides you with the information you want, while also allowing for your customers to interact with each other.

    5)    Make sure to take advantage of the live stream tool on each platform

    Live streams give you the opportunity to connect with your customers and show them the behind the scenes of your restaurant or do live demonstrations with your chefs and bartenders.

    I know that some of us feel that social media is taking over people’s lives for the worse, but in order for a restaurant to survive, people need to be able to take to social media in search for more information on your business. Social media’s domineering presence is something you should take advantage of and will only make your business stronger. 

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  2. Sinks Matter Too!

    Sinks Matter Too!

    I’m sure there are plenty of people that don’t even take a second thought about the sink they use every single day, but I’m here to let you know that the type of sink you use in your restaurant is important! Obviously, a sink is used for food prep and to keep the equipment and your hands clean, but what sink is best for your restaurant? Some popular commercial sinks include the under bar sink, the drop in sink, and the sink bowl.

     Under Bar Sink

     These sinks are usually narrower than other popular sinks and these sinks usually contain compartments and have a board on each side to help dry washed items. These sinks give the bartender the ability to quickly and efficiently wash and dry bar glasses. 

    Drop In Sink

     These sinks are pertinent in meeting health standards and codes. Typically, drop in sinks have three to four compartments for washing dishes. They range in height, width, and length to make for easier installation into your restaurant.

    Sink Bowl

     These are generally welded into a stainless steel table and will out-last many other types of sinks. Sink bowls come in a variety of sizes allowing for you to find the perfect space to incorporate the sink into your restaurant.

     Who knew that the type of sink you install into your restaurant matters or that they have different uses? With cleanliness being at the forefront of any successful restaurant, picking the right sink can go a long way. Good thing we have all the sinks mentioned above and more on our website at:

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  3. Adding Summer Drinks to Your Menu

    Adding Summer Drinks to Your Menu

    The usual, popular drinks on your menu should stay there year-round, but it’s worth considering adding summer drinks to bolster your menu—and not all of these extra drinks need to be alcoholic. Infusing fruit with waters, teas, and alcoholic drinks are a great way to add a tasty twist to your drink menu. 

     Homemade Waters

    Homemade waters are very easy to create and are a popular way for people to quench their summer thirst and keep hydrated. Infusing cold, fresh water with mint, strawberry, lemon, etc., makes for a great drink and something that you can tempt your customers with as free, welcome drinks when they first arrive at your establishment.


     We’ve all enjoyed a classic glass of sangria, especially on a warm day to cool us down. You can add fruits and herbs to your sangria to make it unique to your restaurant and provide a tasty treat for your customers.


    Healthy dining experiences have become quite popular and people are always searching for ways to cut calories. Non-alcoholic drinks can cut the calories from your meal and still allow you to get the flavor and taste you would get with an alcoholic drink. Highlighting the nutritional value of your mocktails will draw in plenty of health-conscious people looking to cool down.

    Creating seasonal drinks generates buzz around your restaurant and draws in people looking to enjoy something different. People are always searching for new drinks to try and seasonal drinks are sure to keep current customers coming back and allow potential customers a reason to try your restaurant

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  4. Size Matters When Dealing With Ice

    Size Matters When Dealing With Ice

    I know you’ve probably never considered the ice you’re putting in your drinks before, but there is a fine art to the ice you choose when making drinks. Although ice is almost always a necessity in making your drink cooler, it can also dilute it and give it a watery flavor. Dilution is not always a bad thing, but picking the right ice can slow down the process.

    Large Ice

    When making drinks that typically take a long time to consume, (whiskey, bourbon, etc.) it’s always better to use large ice because it takes longer to melt. Larger ice usually comes in the form of cubes or spheres and makes the drink especially aesthetically pleasing.

    Crushed Ice

    On the other hand, crushed ice is always better served in drinks with syrups and juices (mint julep, mojito). It dilutes the drink just enough to control the taste of the syrup while still keeping the drink cool enough to enjoy. Crushed ice can also help make a drink thicker for certain types of cocktails.

    Ice Shards 

    Ice shards are perfect for a gin and tonic or a vodka soda, and if made completely clear, make the drink look like a masterpiece. The only downside to ice shards is that if you stir your drink too much, you risk diluting the drink too quickly. 

    If you’re making your own drink at home to enjoy on a nice summer day, you probably won’t care much about the ice you’re using, but when you go to a restaurant, you expect them to have some knowledge about the type of ice they’re serving in your drinks. Contrary to popular belief, ice does more than just keep your drink cool and it’s all about the taste of the drink as well as the aesthetics.

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  5. How to Keep your Customers Coming Back

    How to Keep your Customers Coming Back

    It’s great when you get new customers for the first time, but how do you create an attraction that keeps them coming back? Because we’re creatures of habit, you want your customer’s visit to your restaurant to become part of their routine.  


    Reliability among the food and drinks you serve is key to retaining your customer base. Not everyone is willing to explore with their food, so they often come back for their favorite item on your menu expecting it to taste just as good as it did the first time they ate it. Reliability across the board at your restaurant is important to the customer. Constantly changing your hours and prices, as well as the taste of your food, can put off a customer because they won’t know what to expect when they visit.

    Loyalty Programs

    These are a great way to bring customers back to you multiple times in search of a reward. Incentives are instrumental in the way the human mind works. We do everything in search of some type of reward for ourselves. Just think--we search for friendships and relationships we feel benefit us and it’s the same for choosing where we invest our time. People won’t spend time at a restaurant that doesn’t provide them with good food or result in some sort of happy experience.

    Humans crave connections and experiences that evoke happy feelings. I could go on about creating great customer experiences for pages, but we’ll save that for another time! To put it bluntly, building an experience for your customer when they visit your restaurant is very important. You don’t want your customer to feel you only appreciate them when they’re physically in your restaurant making a purchase, but rather you want them to feel appreciated all the time. Creating an online presence that aligns with your physical restaurant and establishing programs that reward customers for being loyal will bring them back to the restaurant time and time again in search of a memorable time and some great food.

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  6. Refrigeration is Key

    Refrigeration is Key

    Kitchen and bar areas can be extremely small in restaurants, so picking the right refrigeration unit can make or break the success of your restaurant. Because there are so many different ways to refrigerate food and drinks, it can be quite hard to know exactly where to begin your search. The most popular refrigeration units include walk-in refrigerators and reach-in refrigerators. If you’re opening a new restaurant or just trying to decide what unit to invest in for more refrigeration space at your restaurant, here are some things to think about:

    Walk-In Refrigerators:

    -      Used more as storage units

    -      Can be customized to fit any space

    -      Open layout for better organization

    -      Require extra equipment in order to use

    -      Higher initial costs


    Reach-In Refrigerators:

    -      Can easily become overstuffed, leading to decreased air circulation and inconsistent cooling

    -      More affordable, but on average have shorter lifespans than walk-ins

    -      Take up less space

    -      Limited storage capacity

    -      Limited customization options


    While not always at the forefront of a restaurant owner’s mind, picking the right refrigeration unit can be instrumental in a restaurant’s success. Not all restaurant spaces have room to house a walk-in refrigerator, but if you do, it’s something that you should heavily consider, just as multiple reach-in refrigerators might be equally as effective and this is something to weigh before making a decision. 


    Good news for you we sell both types of refrigeration units, making it easier to compare in one spot! Here’s the link:

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  7. This Should be Yelp-ful

    This Should be Yelp-ful

    People LOVE Yelp, especially when they’re looking for reviews on where to eat because let’s be honest—people take their food very seriously. Most restaurant owners assume they have no control over their Yelp page, but actually engaging with your customers through Yelp helps a great deal and strengthens your online presence. Here are some tips to dealing with your Yelp page:

    1. Claim your Yelp page—this allows you to respond to reviews, update information, and add photos.
    2. Update your online presence—specifically your website and social media should reflect your current information. 
    3. Double check that your hours of operation, address, reservation information, etc. are up to date on Yelp.
    4. Add pictures that accurately represent your restaurant and your food. Mouth-watering food pictures are a bonus for your customer!

    Yelp has proven to be very important to people and a go-to place to learn more about a restaurant. These tips will ensure that customers looking at your Yelp page will be more informed to make a decision about visiting your restaurant. The more you interact and update your Yelp page, the more accurate you online presence will be and that certainly increases your visibility to the public.

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  8. Water-Cooled vs. Air-Cooled Ice Machines

    Water-Cooled vs. Air-Cooled Ice Machines

    Here at restaurant supply, we definitely know the difference between air-cooled and water-cooled ice machines, but we realize that the difference is not always so obvious for

    Air-cooled ice machines use an electric fan to transfer heat out of the machine, while water-cooled ice machines use water to rid itself of the heat. For air-cooled ice machines,
    air runs through the condenser coils and is expelled out of the vents on the side or back of the machine. On the other hand, in water-cooled ice machines, the condenser coils release
    heat into the water coils and then the water and the internal heat drains out of the machine. Each machine has its pros and cons and we’re here to tell you them:

    Air-Cooled Ice Machines:
    - Cheaper to operate in most location
    - More energy efficient
    - Works best in cool environments
    - Pulls in air bringing in contaminants

    Water-Cooled Ice Machines:
    - Used in difficult to control temperature areas
    - Uses significant amount of water to produce ice
    - Best to use if you have a recirculating water-system

    If you’re looking to buy an ice machine, we’ve got ton---here’s the link:

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  9. Summertime is Frozen Cocktail Time

    Summertime is Frozen Cocktail Time

    Cocktails are a year-round staple drink, but once summer amps up people crave a cool, delicious cocktail—frozen cocktails especially. Frozen cocktails, daiquiris in particular,
    are an especially popular drink that you long for during the winter and dream about for your summer beach vacations. However, the majority of us don’t have the time to spend
    the summer relaxing on the beach all day and instead, find ourselves working all day and craving the likes of a vacation. There’s no need to fret though! With the right blender, (or
    any blender at all really) making a frozen cocktail at home is easier than you think. Check out the perfect daiquiri recipe below:

    - 4 oz. light rum
    - ½ cup fresh strawberries
    - ½ cup frozen strawberries
    - Juice from 1 lime
    - Sliced lime to garnish

    Just add all the ingredients together, blend, and pour into a glass to enjoy your frozen cocktail. If you close your eyes and take a sip, you won’t be able to tell the difference
    between being on the beach and your backyard!

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  10. Serving Up a Better Special for your Customers

    Serving Up a Better Special for your Customers

    Menu rotation can be a tricky thing for a chef to manage effectively in any restaurant.  While some restaurants have large menus, chefs that want to create the freshest dishes for their customers know that a smaller menu is more manageable and, almost always, a higher quality dining experience.

    While some customers are happy to order the same dish over and over again, variety leads to more interest and gives people a reason to come back and sample something different, which leads to more booked tables.  Some chefs choose to change their menu seasonally, but for those with the same small, core base menu of classics, a strong line up of specials gives patrons a reason to come back over and over again to find out what’s new.

    How to create a compelling specials list?  Here are some things to consider: seasonality is key.  In spring, asparagus is in season in the Northeast and likely to be available locally.  For Florida based chefs, fresh citrus can innovate a seafood dish with acid and relish. Finding local fruits and vegetables to feature shows a dedication to sourcing fresh ingredients, and leads to a better dining experience without having to invest in expensive proteins.  In the same line of thinking, fresh availability makes a big difference. A seafood restaurant may make decisions based on their providers the day of. On the other hand, don’t be afraid to recycle old ingredients to keep your costs down. An Italian restaurant with a rotating ravioli special is cleverly using up leftover ingredients from other dishes while providing diners with a fun and delicious, ever changing entree option.  Keeping things fresh, innovative, and cost effective will lead to a better managed kitchen and better dining experience for your customers!

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