Restaurant Trends For 2015

2015 is nearly here! Are you ready for some of these hot new trends we are predicting?   Coffee From fast food to white tablecloth, one trend we are seeing …

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What That 48 Dollar Gasket Can Really Cost You

  Imagine this. It’s 5pm on Black Friday. Your restaurant has been packed all day. It’s beginning of the dinner shift. You have 30 customers in the waiting area. There …

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Servicing Equipment is Key to Food Safety

Commercial Parts and Service is proud to have our Service Manager, Donny Smith featured in Food Service Equipment and Supply’s September article, Servicing Foodservice Equipment Supports Food Safety.   In …

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Three Tips for Setting Up A Commercial Kitchen

Those that have never setup a commercial kitchen before may be surprised by the work that goes into creating the perfect arrangement. Contrary to popular belief, a commercial kitchen is …

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Three Key Tips for New Restaurateurs

Opening a restaurant can be one of the most rewarding experiences of your life. No matter what you plan on serving: recipes handed down through your family, or those learned …

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Keep Your Kitchen Out of the Danger Zone

The goal of every chef is to keep cold-service items under the “Danger Zone.” Once perishable items get above 40 degrees, bacteria starts to grow and multiply – leading the …

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Cut The Fat in Your Commercial Kitchen

 Every commercial kitchen has a fat problem. Take a look around your kitchen next time you walk in. No matter where you go, and no matter what you touch, the …

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4 Clever Uses for Commercial Blenders

These days, blenders can be used to make more than just the typical smoothie or juice. In fact, many commercial blenders contain motors so strong that they can completely pulverize …

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3 Simple Solutions for Commercial Oven Issues

Commercial ovens are some of the most heavily used kitchen appliances in the hospitality industry, so parts replacement is more common than not. Whether your restaurant bakes the best hand-tossed …

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