Articles and Buying Guides for Restaurants, Bars, Bakeries, Food Service Establishments, Hotels, Motels, Catering Facilities, Chefs, and much more! Site also sells restaurant supplies and equipment. Brought to you by the WEBstaurant Store. http://www.webstaurantstore.com/foodservicehelp.html Use this helpful tool to find the types and amount of flatware that you will need for various types of establishments. http://www.webstaurantstore.com/silverwaresuggestionguide.html Use this helpful tool to find the storage life and temperature, ethylene content and additional information about many types of produce. http://www.webstaurantstore.com/produceguide.html Use this helpful tool to convert common kitchen measurements. http://www.webstaurantstore.com/kitchenconversions.html http://www.webstaurantstore.com/guide/60/waring_blenders_buying_guide.html http://www.webstaurantstore.com/guide/61/trash_can_liner_buying_guide.html This guide contains answers to a list of commonly asked questions regarding compact fluorescent lighting (CFL). http://www.webstaurantstore.com/guide/77/compact_fluorescent_light__cfl__f_a_q__s.html http://www.webstaurantstore.com/guide/66/panini_grill_buying_guide.html This article suggests 3 easy to follow steps to avoid unnecessary bacteria or food contamination, which could cause undesirable results. http://www.webstaurantstore.com/guide/69/food_contamination_guide.html http://www.webstaurantstore.com/guide/70/cocktail_ingredient_buying_guide.html http://www.webstaurantstore.com/guide/74/microfiber_cleaning_products_buying_guide.html Food Allergy is an increasing issue, affecting approximately 4% of the population, or 12 million Americans. A review of 63 fatal food-allergic reactions showed that almost half of the reactions involved food provided by restaurant or food service establishments. Education is key to successfully manage food allergies. http://www.webstaurantstore.com/guide/78/food_allergies__what_chefs_and_restaurant_operators_need_to_know.html Learn how much you can save on energy bills just by changing your lightbulbs. Use our simple to use calculator to calculate the savings! http://www.webstaurantstore.com/guide/80/compact_fluorescent_light__cfl__energy_savings_calculator.html http://www.webstaurantstore.com/guide/62/charcoal__amp__wood_buying_guide.html http://www.webstaurantstore.com/guide/71/tuxton_dinnerware_pattern_cross_reference_guide.html http://www.webstaurantstore.com/guide/75/mixer_buying_guide.html http://www.webstaurantstore.com/guide/63/cocktail_mix_buying_guide.html http://www.webstaurantstore.com/guide/65/panasonic_microwave_buying_guide.html http://www.webstaurantstore.com/guide/67/petrol_gel_lubricating_gel_buying_guide.html http://www.webstaurantstore.com/guide/68/spices_buying_guide.html This article discusses the comparisons between typical manual warewashing methods with that of machine based warewashing. Also discussed within this article are the differences between low and high temperature machines. http://www.webstaurantstore.com/guide/72/warewashing__amp__dishwashing_information.html http://www.webstaurantstore.com/guide/73/waring_food_processor_buying_guide.html If your food service operations are using fluorescent lighting of any kind, including the newest compact fluorescent lamps (CFLs), both you and your employees should be properly recycling burned our lamps and bulbs. http://www.webstaurantstore.com/guide/76/flourescent_lighting_recycling_information.html There are many options to consider when attempting to select the right cookware. This is due to the fact that there are so many options available on the market. http://www.webstaurantstore.com/guide/3/cookware_buying_guide.html View this buying guide to discover the difference between flatware weights and qualities. What is the difference between 18/0 and 18/10? What about medium weight, heavy weight and extra heavy weight? Read to find out. http://www.webstaurantstore.com/guide/4/flatware_buying_guide.html An ice machine is a vital part of any foodservice related business. There are a wide variety of configurations available and it's very important that the proper selections are made when purchasing an ice machine. Ice machines come in many shapes and sizes. Read this buying to find out more. http://www.webstaurantstore.com/guide/5/ice_machine_buying_guide.html Versatility is the foremost feature of the commercial kitchen range, which can be used for a multitude of duties within the commercial kitchen. These units may be used to sauté, boil, grill, pan-fry & bake as well as for other forms of cooking. Even when they cannot, there is a vast array of range accessories , such as griddles, broilers and replacement knobs and oven racks. There is even a range you can buy that is specifically designed to accommodate stockpots. Due to the many tasks that may be performed by the range, you will see that there are many different configurations from which to choose. Read this guide to find out more about ranges. http://www.webstaurantstore.com/guide/6/range_buying_guide.html When shopping for free standing wire shelving, the first thing that you must consider is what type of environment you plan on using it in. Wire shelving is usually used for one of two applications - dry or wet storage. Each of these applications requires a different type of shelving. Read this guide to look at the various types of shelving that we offer and the appropriate uses of each one. http://www.webstaurantstore.com/guide/7/shelving_buying_guide.html Portion control is the name of the game and the slicer is regarded as one of the most valuable prep machines in the kitchen because it slices a variety of foods more evenly and uniformly than can be done by hand. There are many different types of slicers available with a variety of options. Read this guide to select the proper slicer to satisfy your needs. http://www.webstaurantstore.com/guide/8/slicer_buying_guide.html When looking at toasters, you will notice that there are two basic types. These are the pop-up and the conveyor types of toasters. Read this guide to find out more about the two types of toasters and to find out which is better for you. http://www.webstaurantstore.com/guide/10/toaster_buying_guide.html If you're wondering why, how, and when your fryer oil gets "bad," check out this guide and you'll also learn about the numerous filtering options, which greatly enhances oil life, thus saving you money. There's also a section that helps you select a http://www.webstaurantstore.com/guide/14/a_few_fascinating_facts_on_fryer_filtering__use_less_oil_and_save_more_money.html The Food Service Professional Guide to Series is a book series that covers many aspects of the Food Service Industry. Click to view the books available and this week's free excerpt. http://www.webstaurantstore.com/guide/15/food_service_professional_guide_to_series.html Check out this guide to learn about the different types of stainless steel flatware. http://www.webstaurantstore.com/guide/16/stainless_steel_flatware_grades_guide.html This guide includes the suggested minimum china requirements for a 100 seat dining room. http://www.webstaurantstore.com/guide/17/china_requirements_guide.html The proper handling of glassware, china, and flatware results in less breakage and damage, which translates into higher productivity and lower incidences of injury accidents. http://www.webstaurantstore.com/guide/18/tips_for_handling_glassware__china__and_flatware.html What types of glassware and how many of each type do you need to keep your glassware inventory stocked and ready for a full house? http://www.webstaurantstore.com/guide/19/glassware_inventory_suggestions.html More and more, questions about proper ice sanitation in food service establishments have been coming up, as many places are having their ice facilities shut down because of the presence of bacteria and other health hazards. Fortunately, there is a wide selection of sanitary ice products for you to choose from, and information on what is best for you and how to properly use it. http://www.webstaurantstore.com/guide/36/cold_hard_facts_about_ice_sanitation.html It is important to get the facts about meat grinders before making a purchase; however, which type to buy largely depends on the needs of the business or institution. Read this guide to find out more about meat grinders. http://www.webstaurantstore.com/guide/37/meat_grinder_buying_guide.html A reach-in refrigerator is the cornerstone of any sized kitchen. But because of the vast selection of refrigerators available, it is imperative to know everything you can about them, in order to choose the model that's best suited for you and your business. Read this guide to find out more about reach-in refrigerators. http://www.webstaurantstore.com/guide/39/reach_in_refrigerator_buying_guide.html Imagine an oven that was able to reduce cooking time by up to 25%, and cooking temperature up to 30%, when compared to standard radiant ovens. Furthermore, imagine that it was so versatile that it could not only cook, but warm, roast, re-thermalize and bake as well. Imagine no longer, because this oven does exist. http://www.webstaurantstore.com/guide/40/convection_oven_buying_guide.html Installation of equipment can be a time-consuming and frustrating experience. This guide explains the ins and outs of installing equipment, and how it can be done with as little hassle as possible, for both you and your buyer. http://www.webstaurantstore.com/guide/42/equipment_installation_checklist__a_must_have_guide_to_ensure_your_next_project_goes_as_planned.html http://www.webstaurantstore.com/guide/44/reach_in_freezer_buying_guide.html http://www.webstaurantstore.com/guide/45/freezer_merchandiser_buying_guide.html Proper table settings can be a daunting task. Every different setting, from breakfast to dinner to formal occasions needs different flatware, dinnerware, and glassware. And it’s not just about abiding by traditional rules of table setting. Proper table settings will help you maximize your investment by matching your daily usage and the types of specialty pieces to what you have on your menu. http://www.webstaurantstore.com/guide/53/table_settings_guide.html This guide provides information about the benefits of a three sink system in cleaning glasses, and the accessories and cleaning supplies needed to prevent the transfer of flavors to glassware. http://www.webstaurantstore.com/guide/47/the_effect_of_water_on_hand_washed_glasses__the_need_for_the_three_sink_system.html http://www.webstaurantstore.com/guide/48/refrigerated_merchandiser_buying_guide.html http://www.webstaurantstore.com/guide/56/air_curtain_refrigerator_buying_guide.html This guide details the effect automatic dishmachines and automatic glasswashers have on glassware, and which type is right for your food service establishment. http://www.webstaurantstore.com/guide/50/how_automatic_glasswashers_and_automatic_dishmachines_effect_glassware.html http://www.webstaurantstore.com/guide/55/sinks_and_faucets_buying_guide.html http://www.webstaurantstore.com/guide/57/charbroiler_buying_guide.html http://www.webstaurantstore.com/guide/58/paraclipse_pest_control_buying_guide.html Food safety has become such a gravely serious issue that the FDA has developed a process by which food is evaluated through physical, chemical and biological means. Read this guide to ensure you and your business are keeping up with HACCP and CCP standards. http://www.webstaurantstore.com/guide/43/haccp_and_critical_control_point_guide.html Though combi ovens are growing in popularity in professional kitchens, many operators are still sometimes scared off by their high price tag and apparent technological complexity. http://www.webstaurantstore.com/measurement/35/equipment_education__combi_ovens.html Steam table pans are workhorses of foodservice kitchens. And operators' options for the pans are almost as abundant as the foods the pans can hold. http://www.webstaurantstore.com/measurement/36/equipment_education__steam_table_pans.html Check out the menu at a hot new restaurant, ask chefs what foods they enjoy on their nights off or turn on a TV cooking show, and you'll hear over and over again that Asian cuisine is hot. Although sushi bars and Chinese take-out are nothing new... http://www.webstaurantstore.com/measurement/34/food_trends___asian_invasion.html Maintaining food safety is critical at every step of handling foods, and relies on workers who are trained in food safety and who know how to put that training into action every day. http://www.webstaurantstore.com/measurement/38/in_the_zone__keeping_food_at_safe_temperatures.html Foodservice operators are increasingly cooking with electricity, but we're not talking about your standard electric ranges. Induction cooking, long practiced in European countries, is coming into its own in the United States ... http://www.webstaurantstore.com/measurement/37/induction_cooktops_gain_ground.html From college foodservice operations to restaurants to supermarket aisles, microwavable to-go containers are becoming more prevalent as increasing numbers of Americans opt for the convenience they provide. http://www.webstaurantstore.com/measurement/40/packaged_to_go___into_the_microwave_.html A critical element to back-of-the-house food preparation is the type of containers used to store food. http://www.webstaurantstore.com/measurement/39/points_for_plastic.html What are the ideas you've used to save the most cash, and how did you find them? What do you look at, in addition to the P&L statements, to grow your bottom line? http://www.webstaurantstore.com/measurement/33/proactive_and_profitable__bottom_line_tips_from_foodservice_pros.html Glassware is one of the first things guests see on the table, and the virtual cup that holds restaurants' most profitable offerings. http://www.webstaurantstore.com/measurement/41/the_importance_of_glassware_is_crystal_clear.html How many units are in a gross? How many dozens in a great gross? Click to find out. http://www.webstaurantstore.com/article/1/counting_measurement_conversions.html How many gills are in a gallon? Click to view our conversion chart. http://www.webstaurantstore.com/article/2/liquid_capacity_measurement_conversions.html How many teaspoons in a cup? How many pints in a gallon? Click to view our conversion chart. http://www.webstaurantstore.com/article/3/household_capacity_measurement_conversions.html What are the corresponding temperatures to slow, slow-moderate, moderate, moderately hot and hot? Click to find out. http://www.webstaurantstore.com/article/4/oven_temperatures.html How many pints are in a quart? How many pecks in a bushel? Click to view our conversion chart. http://www.webstaurantstore.com/article/5/dry_capacity_measurement_conversions.html Convert grains into drams, ounces into pounds with this convenient chart. http://www.webstaurantstore.com/article/6/avoirdupois_weight_measurement_conversions.html Convert a dashes into tablespoons? Teaspoons into cups? View our conversion chart to find out how. http://www.webstaurantstore.com/article/7/basic_liquid_equivalents.html Includes the Boiling Temperatures of Water at Various Altitudes in Fahrenheit and Celsius. http://www.webstaurantstore.com/article/8/boiling_temperatures_of_water_at_various_altitudes.html Click to view steam pressure at various altitudes above sea level and temperatures. Chart includes both Fahrenheit and Celsius. http://www.webstaurantstore.com/article/9/steam_pressure_at_various_altitudes_and_temperatures.html Chart used to find substitutions for liquid eggs. http://www.webstaurantstore.com/article/10/to_substitute_for_liquid_eggs.html Chart used to find subsitutions for shell eggs. http://www.webstaurantstore.com/article/11/to_substitute_for_shell_eggs.html