Read the latest issue below or  sign up here to have the
latest Superior Equipment & Supply Foodservice Journal sent right to your inbox.

 April 2016
How the Right Kitchen Equipment Can Make a Big Impacteq
If you're a restaurateur looking for the right kitchen equipment and you're designing your kitchen from scratch, you're in luck. Not only do you get to pick your own equipment, you have the full luxury of determining the appropriate size for each room in your building and developing a layout that perfectly complements your concept.

On the other hand, if you're operating your restaurant in an... 

The Salad Bar-A Fresh New Option for Restaurants to Reach Health Conscious Market salad
For businesses looking to add a fresh new option to their menus, salad bars can do more than just provide healthy meals. The equipment can promote fresh food preparation while making their serving and display methods more aesthetically pleasing. This can lead to higher sales.

Strongly Growing Market
According to Foodservice Equipment and Supplies Magazine,...

One specific trend has been popular among businesses that want to improve production and sales is soup and salad. Adding soup and salad to a menu can help operators increase their traffic by 30 to 40%.

According to Nation's Restaurant News, a recent survey of consumers found that soups and salads are helping  draw more...

One common misconception about event facility foodservice is that it's a seasonal operation. People book the facility for weddings or graduations, and then it's quiet for the rest of the year. Or so the thinking goes.

In reality, event facility foodservice is a year-round job. Whether its wedding season and you have an influx of large parties during...

Many business and industry insiders have noted there has been a major change in how Americans eat. Simply put, vegetables are replacing meat as the main entree. That's not to say the main course has become squash or broccoli, but more and more, vegetables are stepping up their role. If you need proof of this, note that White Castle, of all places, now serves a Veggie Slider...


Like us on FacebookFollow us on TwitterView our profile on LinkedInFind us on Google+Find us on PinterestView our videos on YouTube

 In This Issue


Foodservice knives should remain an important supply concern. It's more important for cooks to have a sharp knife than one that's shiny. When shopping, there are certain considerations that buyers need to take into account.

Best Types to Purchase
The Restaurant Blogger recommends that kitchens acquire three specific types of knives. First, they recommend chef's knives. These have heavy handles and blades, which make them sturdy and able to chop plenty of different products including vegetables, meat and herbs. If used correctly, they can handle more than 90% of the cutting necessary for meal preparation...


Date Night Class: Brazilian Carnival
April 1, 2016
6:00-8:30 p.m.

Pasta Workshop Demo
April 2, 2016
11:00 a.m.-12:30 p.m.

Wine Class
April 2, 2016
1:00-2:00 p.m.

Wisconsin Fish Fry
April 15, 2016
6:00-7:30 p.m.

Tiki Time
April 23, 2016
11:30 a.m.-1:00 p.m.

Street Food
April 30, 2016
11:30 a.m.-1:30 p.m.

414. 671.1200      800.960.4300