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Commercial Refrigeration

Everest Glass Door Back Bar Coolers | Product Feature

Everest back bar coolers are designed with a compact footprint, making them perfect for smaller bars or restaurants. They are available in various capacities, ranging from 6 to 54 beer cans. Some models have a front-loading door, while others have a top-loading door. These units are available in single and dual door options, and each one features a side-hinged glass door for easy loading and unloading. These units are Energy Star certified, and they all come with a digital thermostat to allow you to set the temperature to suit your exact preferences. The door on this model can be customized with a logo or other artwork to suit the needs of your business.

Everest back bar coolers are available in a variety of colors, including black, blue, red, and white. They have an LED display that shows the current beer temperature and the desired beer temperature. Some models have an ice maker for added convenience. They are ADA-compliant and have a 19-inch top rail for ease of cleaning. These units have a double-paned insulated glass door that significantly reduces heat transfer and makes the unit more energy efficient.

2022-06-23 21:53:00
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Making the Transition from Food Truck to Brick and Mortar Location

Chef Grills Bacon On a Food Truck

Food trucks are a great, economical way to get your business started on a budget. Many brick and mortar restaurants envy food trucks their low overhead, mobility, and ability to go to customers vs waiting for customers to come to them.

However, at some point, every food truck may consider expanding their operations to a brick and mortar store. Once you have a proven concept at hand, you can increase your profit margins drastically by adding chairs - and a liquor license! - to your operation. However - there are still important things to consider before taking the plunge:

Location - a food truck can easily go from place to place. Some cities, such as Austin, TX, will even allow food trucks to semi-permanently park on land - thereby rendering the operation extremely cheap from a rent perspective. A restaurant is, of course, static by nature. So location is key. Even a couple miles distance in a city can be the difference between high foot traffic and almost no foot traffic. Although a solid menu and marketing plan will certainly boost your customer base - as well as the reputation you've built through your food truck business - choosing a desirable, high traffic location will certainly help.

Finance - a new restaurant build out can easily cost a quarter of a million dollars - or more. Where is this capital coming from? Chances are, you will need a partner with deep pockets or a hefty loan in order to turn your restaurant into reality. In addition to the opening costs, it's important to consider how long you will be in operation before turning a profit. Average, six to twelve months are needed before a restaurant turns a profit (although again - see above - a good marketing plan, good location, and good reputation can drastically increase that).

Vibe - food trucks are, almost by definition, hip and cool places. Restaurants can have many different atmospheres, and it's a great time to sit down and brand your business appropriately when your're creating your restaurant plan. Are you more upscale? Chic? Minimalist? Family oriented? Traditional? All of these are great things to consider with your architect and general contractor as you make the plunge from food truck to brick and mortar.

Equipment - this is last on our list but perhaps the most important piece of all! Your restaurant will need: ovens, shelves, refrigerators, ice machines, pots and pans, knives, cutting boards, the list goes on and on. Chances are a good part of your food truck may be used in the new spot, but it may make sense to keep the food truck for mobile/catering operations and to sustain your existing business and start from scratch. No matter your choice - trust for the best possible deals from the best brands and shop with us first when outfitting your new restaurant.

2016-07-12 00:00:00
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The Power of Customer Data

2016-03-12 00:00:00
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Things you should Never Freeze

2016-02-18 00:00:00
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What's in the Cooler of a Rich Person?

2015-08-04 00:00:00
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Advantages of Using Frozen Food

2015-03-07 00:00:00
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Considerations for your Ice Cream Truck

2015-01-13 00:00:00
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