Restaurant Supply Blog

By Leidra Granzow

I LOVE chocolate. And, I LOVE pedicures. And today, I shall experience a chocoholic’s dream-come-true – a chocolate-inspired pedicure at a luxurious spa in Hershey, Pennsylvania.

I am beyond excited to say the least. BEYOND EXCITED, I SAID!

In anticipation for my upcoming day at the spa, last night I began preparing myself for chocolate-intoxication by baking the richest, mint-chocolate chocolate-chocolate-chip muffins that have ever existed. (And yes…This recipe does have the word chocolate in it three times. That was NOT a mistake.)

The Anticipation

To make these mood-boosting muffins, start by heating your oven to 350 degrees Fahrenheit. While it is preheating, line 12-15 muffin cups with baking cups.

The Preparation

Now, in a small mixing bowl, stir together the applesauce and oats; set aside. In a larger mixing bowl, beat together the butter, granulated sugar, brown sugar, egg, and mint extract until well blended. To this, add in the applesauce mixture and blend well. In another bowl, stir together the flour, cocoa, and baking soda. Add this to your butter mixture and blend well. At this point, stir in your mint chocolate chips. Then, fill your muffin cups 3/4 full with batter.

The Culmination

Bake your muffins for 20-25 minutes or until a cake tester inserted into the center comes out just about clean. Allow to cool on a wire cooling rack.

The Euphoria

Once slightly cooled, sprinkle your mint-chocolate chocolate-chocolate-chip muffins’ tops with powdered sugar. Serve warm and prepare for your chocolate euphoria to begin.

Ingredients:

• 1/2 cup applesauce
• 1/2 cup quick-cooking rolled oats
• 1/2 stick butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 egg
• 1/2 tsp. peppermint extract
• 3/4 cup all-purpose flour
• 1/4 cup Hershey’s Special Dark cocoa
• 1/2 tsp. baking soda
• 1 cup mint-chocolate chips
• Powdered sugar

By Steph Fleetman

Bed bugs haven’t been featured this prominently in the news since they were nearly annihilated by DDT 30 years ago. New York City retail stores have had to close their doors due to the outbreaks, and the problem has become so bad that stores in Manhattan are seeking government assistance to properly handle the infestation.

What really “bites” is that these little guys are world-travelers. A woman reported that she was bitten by a bedbug in one of the main venues for the Toronto International Film Festival. But, after much investigation, specialists confirmed that the venues are bedbug free.

Unlike the Torontonians, Americans are still in a panic. Some are taking extreme actions to fight off bedbugs, including misusing toxic “outdoor only” chemicals, which has caused fires in some places around the country.

But have no fear America! The WEBstaurant Store can provide you peace of mind with our assortment of insect control products, including sprays specifically geared toward bedbug outbreaks. Whether you run a hotel, motel, or any other form of lodging, be sure to check out our oil based bed bug spray, water based bed bug spray, & bedbug powder.

Good night, sleep tight, and don’t let the bedbugs bite!

By Leidra Granzow

Have you checked out our Pizza Supplies page lately? If not, you might be missing out on a $30+ billion per year industry! Pizza sales alone account for more than 10% of all foodservice sales; 94% of the US population indulges in this seemingly addictive, versatile, made-to-order “smeal” (snack/meal).

While browsing the internet looking for creative fall-themed, kid-friendly dinner ideas to make for an upcoming pumpkin-carving party at my house, I came across this adorable recipe from PizzaWare.com

While the idea of a Jack-O-Lantern-inspired pizza really sparked my creative juices, I was drawn in even more by the “Pizza Industry Facts” found under the “Pizza’s Global Popularity FAQ” link at the bottom of the page.

Let me share with you some of the fun facts I learned about pizza! Who knows? If you are not already cranking out these circular culinary creations, maybe you soon will!

Americans eat approximately 350 slices of pizza per second, with somewhere around 3 billion pizzas sold in the US each year. This breaks down to an average of 46 slices of pizza per year for every man, woman, AND child in America. That’s a lot of pizza!

And don’t forget about the toppings. Can you guess the favorite? Pepperoni (36% of all pizza orders)! Approximately 251,770,000 pounds of pepperoni are consumed on pizzas each year.

Pizza is perfect for anyone! According to the National Restaurant Association, Italian food ranks as the most popular ethnic food in America, with pizzerias representing 17% of all restaurants. And, as a recent Gallop Poll suggests, children between the ages of 3 and 11 prefer pizza over all other food groups for both lunch and dinner.

Girls night in? Monday night football with the guys? 66.66% of Americans order pizza for a casual evening with friends. I repeat. 66.66%! That’s 2/3 of the US population that you are missing out on by not dishing up pizzas on a regular basis! Can you afford that loss?

As you can see, pizza accounts for a skyrocketing industry that should not be overlooked. Even by adding small, individually-sized personal pan pizzas will benefit your business in big ways!

So, have you checked out our “Pizza Supplies” page lately?

By Ethan Gibble

If you haven't heard about the recent egg recall, allow me to offer you a quick Cliffnotes version of the story. On August 13th, Wright County Egg of Galt, Iowa recalled 228 million eggs that were infected by salmonella. Just days later on the 18th, the recall expanded to include 380 million eggs. Sensationalism has since reigned supreme, with many publications highlighting the number of resulting illnesses, with the ominous warning that the recall may expand even further.

A surprising lack of media outlets, however, have provided the information necessary for readers, viewers, and listeners to determine if they have the eggs that are affected. Infected eggs have been disposed of from operations ranging from Wal-Mart and catering companies to mom-and-pop restaurants. No matter what sort of food service operation you run, if you sell eggs, it is important to ensure that yours are not among those infected. This guide will help you do just that by letting you know which eggs are infected and how you can check your supply.

To find the Julian dates and plant codes noted below, look at the end of your carton to find a stamped series of numbers. The plant code is the number that begins with a P, and the date is the number that follows.

The recall that took place on August 13th includes eggs from plant codes 1026, 1413, and 1946 that are dated from 136 to 225. They were sold under the following brand names:

• Albertson
• Boomsma's
• Dutch Farms
• Farm Fresh
• Hillandale
• Kemps
• Lucerne
• Lund
• Mountain Dairy
• Ralph's
• Shoreland
• Sunshine
• Trafficanda

The recall that took place on August 18th includes eggs from plant codes 1720 and 1942 that are dated from 136 to 229. They were sold under the following brand names:

• Albertson
• Boomsma's
• Farm Fresh
• James Farms
• Kemps
• Lund
• Mountain Dairy
• Pacific Coast
• Ralph's

**Important Update!** August 23rd

On Friday I wrote: "Sensationalism has since reigned supreme, with many publications highlighting the number of resulting illnesses, with the ominous warning that the recall may expand even further."

It turns out that the warning was not only ominous, but prophetic. On the same day, another Iowa farm (Hillandale Farms) recalled 170 million eggs, bringing the new total to 550 million eggs--more than half a billion.

The recall that took place on August 20th includes eggs from plant code 1860 with dates ranging from 099 to 230, and eggs from plant code 1663 with dates ranging from 137 to 230. They were sold under the following brand names:

• Hillandale Farms
• Sunny Farms
• Sunny Meadow
• West Creek
• Wholesome Farms

**Important Update!** August 26th

Late last night, Wright County Egg reported more eggs infected by salmonella and have recalled them accordingly. These eggs bare the brand name "Cardenas Market" and come from plant number 1026 with Julian dates ranging from 136 to 228.

By Leidra Granzow

T hroughout my life, I have struggled with a self-proclaimed “left-handeditis.” Going against my natural predispositions, I have worked for years to convert myself into a right-handed archery shooter, a right-handed softball player, and a right-handed computer-mouse-user. However, no area of life is more affected by this terrible affliction than when attempting to mass-produce mouth-watering culinary creations in a kitchen designed with the right-hander in mind. From craning my wrist to read measuring cups, to fruitlessly attempting to gracefully empty full fryer baskets into warming trays, being a left-hander in a right-handers kitchen is no easy task.

Thank goodness WEBstaurantStore.com understands the constant struggles that left-handers, like me, encounter and now provides the RH Forschner Precise Slicer 8 1/4" Serrated Slicer Knife with Adjustable Guide, designed just for left-handers. Whereas traditional serrated knives have their serrations on the left side of the blade, this handy dandy knife is specially designed with the left-hander in mind, by placing the serrations on the right side of the blade. This seemingly miniscule alteration allows the serrations to counteract the natural twisting motion of the hand, giving you a straight cut for every slice!

Ever notice how your cuts always turn out curved? This is because you are using a right-handed serrated knife when you should be using a left-handed one. Pick up one of these little numbers and let me tell you, it will work like a wonder! “Left-handeditis” is magically cured!

By Ethan Gibble

So you're trying to save money when shopping for your restaurant supplies, and you're wondering where to begin. Because we boast the industry's lowest prices, step one is to shop with WEBstaurantStore.com; but if you're reading this blog, you already know that.

There are many other things that you can do from an organizational standpoint to save even more money. You could invest in day dot food labels or a portion control scale to help avoid costly food wastage. Or, to minimize shipping charges, you could use educated foresight to order your supplies in one large, bulk order instead of numerous smaller orders. But if you're a grizzled veteran in this business, those are things you probably already do out of habit.

But when you receive your restaurant supplies, how do you feel? Did the product exceed your expectations, was it on par with what you anticipated, or were you a bit disappointed? Let us know! Once you order a product from WEBstaurantStore.com and have had some time to use it, click on "My Account" and then "Review Items I've Purchased" and submit a written product review. You will receive a $2 credit for all approved reviews, positive or negative!

The buck doesn't stop there, however. Many of you have been taking advantage of our written review option, and your wallet has been reaping the benefits. But don't forget that you can make even more money by submitting an image of your new product in use! You wouldn't have purchased it if you weren't going to use it, so why not send a snapshot to us and receive a $4 credit?

Customers who submit an approved image will receive the $4 credit, so I would like to offer a quick reminder of what it takes to have your image approved: Be ambitious! We aren't looking for jaw-dropping works of art here, but simply taking the item out of its package and taking a photograph won't do the trick either.

Take, for example, our 10" gold laminated cake circle. We already have a picture of the item itself to offer a visual aid to customers, but Nancy G. offered a fine picture of the item in use and gained $4 as a result!

If you have any questions about our review process, please feel free to leave a comment below!

By Ryan Loose

"This is why we can't take you anywhere." I hear that a lot, especially when I go out to eat with family or friends. I'm what some might refer to as a 'flailer'. I use my hands and arms to talk. Which in turn leads to my other title - Hello, my name is Ryan and I'm a glass spiller. You laugh, but I know I'm not the only one.

Glass Spillers Unite

As every glass spiller knows, there's nothing more uncomfortable than having to sit through an entire meal with a lap full of icy cold water, or soda, or beer. And how awkward is it when you have to get up to go to the restroom? Kind of looks like you already did, doesn't it? Plus, trying to dab up a huge puddle on your table with a handful of tiny bev naps is just impossible. Then the server comes over with a mound of dinner napkins and half the people at the table are lifting up plates and purses and menus, and the other half are cracking heads together because they're all trying to clean up the mess at the same time, and everyone else in the restaurant is staring and chuckling to themselves, "glad I'm not a glass spiller," and you're just sitting there wallowing in a lap full of ice water hoping beyond hope that their glass tips over while they're chuckling and spills all over their lap... It's a chaotic dance of mayhem and it happens way too often. There's got to be a way to put a stop to this for good!

The Tip Resistant Glass

Is it physically possible? I don't know. But here are a few ideas. I'm interested in a glass that looks like a proper drinking glass. Not a plastic cup with a lid and a straw that reminds you of a grown up sippy cup. Something like a glass tumbler, or a pint glass, or if possible a wine glass with a counterweight in the bottom, so if the glass tips, the weight is redistributed and it sits back down before the contents can spill all over the place. We can call it The Pendulum Glass. Or maybe a product like a cradle / coaster that sits on tiny wheels at the table, so if you bump your glass, it just rolls gently away but stays upright until you can grab it. The Glass Buggy. Believe me, I'm not a scientist by any means. The idea of a tip resistant glass might be the insane dream of a mad man, a mad man with half a glass of soda on his pants, but that's why I'm throwing these ideas out to the ingenious world of inventors, in the hope that they can create a cure for the glass spiller dilemma. Please hurry though. There are a lot of restaurant customers out there with soggy laps.

By Leidra Granzow

Within a little over a week-and-a-half since my “National Cheesecake Day 2010” blog post, I have tested out various cheesecake recipes to satisfy my sweet tooth. I explored pumpkin cheesecake, chocolate chip cheesecake, Philadelphia vanilla mousse cheesecake and even sinfully rich, double chocolate cheesecake. None of these, however, even came close to my last and final cheesecake attempt - S’MORES CHEESECAKE!

This recipe requires three parts: a crust, a filling, and a topping.

Ingredients:

Crust:

• 1/2 cup butter (or margarine), melted
• 2 1/4 cups chocolate graham cracker crumbs
• 1/3 cup granulated sugar

Filling:

• 2 (8-oz.) packages cream cheese, softened
• 1 small can sweetened condensed milk
• 2 teaspoons vanilla extract
• 3 eggs
• 1 cup mini chocolate chips (I prefer dark chocolate)
• 1 cup miniature marshmallows

Topping:

• 1 cup miniature marshmallows
• 1/2 cup chocolate chips (Again, I used dark chocolate)
• 1 tablespoon butter (or margarine)

Start by making the crust. Simply combine the melted butter, graham cracker crumbs, and sugar in a small mixing bowl. When thoroughly mixed, press into the bottom of a 10” springform pan and set aside until your filling is prepared.

For the filling, you will need a large mixing bowl and an electric mixer (I used my Kitchen Aid). All you have to do is beat together the cream cheese, sweetened condensed milk, and the vanilla until nice and smooth. At that point, add in the eggs and beat until they are well combined. Using a wooden spoon or a spatula, stir in your chocolate chips and marshmallows. And just like that, you’re done! Now, pour your filling over your crust.

Bake your cheesecake at 325 degrees Fahrenheit for about 45 minutes, or until the center is just about set.

Now we are ready for the topping! Take your cheesecake out of the oven and sprinkle the remaining marshmallows you have for the topping over the top of your cheesecake. Then return your cake to the oven and bake for another 5 minutes until the marshmallows are puffed and toasty.

While your marshmallows are puffing, melt the remaining chocolate chips and butter together either in a double boiler or in the microwave (I microwaved ‘em). When your cheesecake is ready to come out, drizzle your chocolate chip/butter mixture over top the marshmallows and let cool to room temperature. When cool, refrigerate overnight before serving this fabulously rich, summertime fix!

By Brian Montgomery

In the market for a new commercial work table? Well, you're in luck! We just added about 2,000--yes, two thousand commercial work tables from Advance Tabco. This is just icing on the cake... as you know, we already have a great selection of Regency work tables! I'd like to make a bold statement: If you can't find the work table you're looking for here, you're not going to find it. Not to mention our prices rock.

Here are some highlights:

• Our work tables are organized by type: work tables with backsplash and undershelf, work tables with undershelf, open base work tables, poly top work tables (open base and with undershelf), wood top baker's tables, and so on...you get the idea!
• Within each type, you can narrow your choices down by gauge (remember, the lower the gauge, the sturdier the table), size, and more.
• We have plenty of work table accessories too, like work table drawers and table mounted shelves.

Just about any food service operation needs a work table of some sort... is your current work table ready to fall apart? Well now's a great time to replace it with a brand new one from WEBstaurantStore.com!

By Ethan Gibble

Pre-shredded cheese is a valuable asset to any commercial kitchen, and why not? With all of its deliciously dairy versatility, shredded cheese can be used to top salads and grilled breads, as a crucial ingredient in pizza and tacos, or melted over top of pasta and much more. Having it prepared for you saves valuable time and money, but are you prepared to shred your own cheese if the situation demands it?

Maybe you forget to place your order, maybe you run out, or maybe it's something beyond your control. What if the shredded cheese delivery you're desperately awaiting ends up being mopped off of a highway with thousands of soft-shell tortillas?

NewsHerald.com reports that a semi-trailer carrying 39,000 lbs. of cheese caught on fire yesterday, closing down the eastbound lanes of I-10 for more than six hours. Unless you prefer your shredded cheese be melted and spiced with asphalt, that's a lot of unusable dairy.

A rare occasion? Sure, but it's also cause to remember that there is value to shredding your own cheese. There is an undeniable charm in watching your server pull out the cheese grater and shredding cheese atop your entree or appetizer that just isn't there if it's fingered out of a bag in the back of a kitchen. Having your own grater on hand is also a reliable fallback option to have in the event that you find your inventory of shredded cheese unexpectedly barren.