8 Things You Need in the Kitchen

There’s always going to be the newest coolest gadget out there that can slice and dice at amazing speed only to be used once or twice then be hidden away because it’s a hassle to clean or not quite as expected.  But there are some old necessities that any chef cannot be without.

We’ve gathered a short list of items you should buy before you step in the kitchen, home or professional.

A bamboo cutting board.


We chose this board because, come on, who hasn’t had an awkward corner in their workspace?

A good thermometer


Cooking temperature is important and you can’t just guess-timate all the time. Get yourself a good digital thermometer and a couple of analogs.  They all come in handy.

A professional blender


We’ve all suffered through margaritas from sub-par blenders.  Do yourself and your kitchen a favor by purchasing the best blender you can afford.

A convection oven


Seriously.  If you don’t believe us, talk to any professional baker about what it does for pie crusts.

Kitchen shears

20100914-kitchen-shears-primary-smallOne of the most overlooked tools among home chefs but never more than an arm’s reach in a professional kitchen, shears are a highly versatile piece of low-tech equipment you must have.

Dry measuring cups


You simply cannot bake properly without a set of dry measuring cups.  No, that old glass measuring cup with the spout will just not do.

A cast iron skillet


A properly maintained cast iron skillet can last generations and provide years of happy non-stick cooking without the chemical coatings.

A good Chef’s knife


There’s a lot of cutting to be done in the kitchen, and a good sharp knife saves not only your food but your fingers as well.  A knife that holds its edge will stay safer longer. Invest in good ones.


OMG, Crepes!

I love to cook and my specialty has always been deserts. Candy, pastries, cookies, all fall within my scope. I’ve even made a gingerbread Tardis and coconut rum truffles. Crepes, however, never really made it onto my radar and when they did, they seemed overly fiddly and not worth the fuss. My husband, upon my mentioning them, raved about past breakfasts of crepes like they were a long lost crush he never got over. I had to make them to prove my place as his favorite chef.photo 2

My research led to the realization that I did not have the right equipment. I needed that intimidating pan, the one with no sides. Batter was going to go everywhere. I would be a crepe failure ruining my perfect desert record. But, like an unchecked box on a long list of minor achievements, crepes taunted me. Okay, I’m being a little melodramatic, but you get the idea.

It took exactly one email to Geoff at Restaurant Source with the idea of chronicling my adventures in crepes and I received a beautiful pan in the mail.

Here is what I learned…

They. Are. So. Easy.photo 1

I began with a simple recipe from allrecipes.com . I had trouble getting it as smooth as it needed to be, so I ended up placing my lumpy batter in a blender to end my frustrated whisking. Who whisks eggs into flour and expects it to be smooth? Seriously, who?

Oh, and before cooking the crepes I made a sweet filling with softened cream cheese and powdered sugar – no, I didn’t measure – and quickly macerated some fresh strawberries. I’d suggest making any filling or topping ahead of time.photo 1 copy

Heat the pan and ready your *smooth* batter. I learned from the first ugly crepe that I had to lift the pan off the burner and begin rolling the batter immediately. This made a huge difference in how round my crepes ended up being and anyone who knows me, knows that the deserts I make have to be as pretty as they taste. I hate ugly cookies; ugly crepes are no exception.

The crepes seemed to cook twice as fast as the recipe stated. They released with no trouble and no oil, had the most beautiful pattern, and if I didn’t over-cook they didn’t crack. I flipped them with a wooden spatula not wanting to scratch my new pan.photo 2 copy 3

Seriously, that’s it. I made two crepes at a time fearing the “damp towel”, and took the first plate to my husband who was sleeping. He didn’t mind being woken up for breakfast and declared them a complete success.photo 3 copy 2

I’d built up what crepes took in my mind, and yes, I admit, I may not have needed the exact pan. But it was so nice to have it. No battling the sides to flip, no extra weigh to deal with while rolling the batter is very much worth purchasing the right pan. In the end, it’s a little sad to realize I’ve overlooked crepes for so many years. I however will not continue that mistake. On to bigger and better things… like savory crepes!

The Restaurant Version of the Dictionary: Restaurant Lingo, Slang & Phrases

Below is our own version of the dictionary with a full list of restaurant lingo words and phrases to keep you informed in the kitchen.  Please feel free to add any in the below comment section that you think we might have missed!

  • 86’ed – An item that has been discontinued for the night because the kitchen ran out of a certain ingredient
  • Al Dente Firm, to the bite (often refers to pasta).
  • All Day – The total amount.  If table 12 orders two orders of salmon and table 19 orders four orders of salmon, that’s “six salmon, all day.”
  • Back of the house (BOH) – The back end of the restaurant, the kitchen and storage areas, where the chefs, cooks, prep people and dishwashers primarily work.
  • Bev Nap – The little square paper napkin on which a beverage rests.
  • Blood Rare – As rare as possible.
  • Blue Plate Special – A term used mainly in diners and cafes, referring to a special low-priced meal that usually changes daily. It typically consists of a “meat and three” (three vegetables), presented on a single plate, often a divided plate rather than on separate dishes.
  • Brigade System – The kitchen organization system instituted by Auguste Escoffier. Each position has a station and a set of well defined responsibilities.
  • Bubble Dancer – A disrespectful name for one of the most valuable and unrecognized of kitchen staff – the dishwasher.
  • Buried – See “In the weeds”. Way behind. Overwhelmed.
  • Cambro – A large plastic pan used for storage of perishables and non-perishables. The term Cambro derives from the company that makes these containers. Also referred to as a Lexan (from a competing company).
  • Campers – Customers that hang out at a table all night long and even turning off all the lights doesn’t get rid of them at closing time.
  • Can’t cook his/her way out of a paper bag – Someone who can’t cook well, usually applied to describe someone who is a terrible cook/chef but thinks that he or she is the greatest.
  • Chef de Partie – Station chefs. In the brigade system, these are the line cook positions, such as saucier, grillardin, etc.
  • Commis – An apprentice. A cook who works under the Chef de Partie to learn the station and responsibilities.
  • Comp – To give something away free. Usually done by owners or managers to get brownie points from important customers. Also used to smooth over problems. i.e. “Table 16’s chicken was raw!” “Comp the whole table desserts and coffee!”
  • Cover – A customer, i.e. “It was a slow night, we only did 20 covers tonight.”
  • Credits – An amount that is due back to a restaurant from the vendor for a mispicked, damaged or out of date product.  See mispicked.
  • Cremate it or Kill it – To almost burn something or be very overcooked. i.e. ” Table 5 wants his burger cremated” extra extra well done.
  • Cross Contamination – Occurs when bacteria, chemicals, etc. from one product are allowed come into contact with another product. An example would be storing vegetables under a meat product in your cooler and the juices dripping onto the product below.
  • Cryovaced – Generally used with meat products, but many dried goods are packed this way to retain freshness. Cryovacing is a process used to remove any excess oxygen from a bag.  The bag is then heat-sealed to make it airtight.  When receiving meat products that have been cryovaced, keep a look out for products that are discolored or brown when they shouldn’t be because this means the airtight seal has been broken and you should send the product back.
  • Deuce – A table with only two seating spaces. For example, “Seat this deuce at Table 13″ See Top.
  • Double – Two shifts in a row.  “I’m exhausted, I just pulled a double.”
  • Double/Triple Sat – When more than one table is seated in a particular station at the same time.
  • Dupe – The ticket/information that gets submitted to the kitchen so the cooks can cook orders of food.
  • Drop the Cheque – Taking a guest’s bill to their table for payment.
  • Drop – Start cooking the accompanied item. “The mussels are almost done, better drop the calamari.”
  • Drop Food/Order – The moment at which the kitchen begins to prepare a guest’s food or the moment a server delivers an order to the customers. “I just dropped the drinks on table 4.”
  • Dying/Dead – Food that is nearly or completely unservable, either due to temperature, appearance, wrong ingredients, etc. For example, ‘My shrimps dying in the window because I don’t have veg (accompanying vegetables) to go with it!” Also called beyond in the weeds.
  • Early Bird – Generally elderly people or tourists who want everything included for very little money. The $12.95 all you can eat buffet.
  • Early Bird Special – A cheap meal that is generally available for a limited amount of time when the restaurant opens for service.
  • Expeditor, Expo – Person in charge of organizing food from the kitchen and sending it to the dining room; a mediator of the line.
  • FIFO – First In, First Out inventory method to keep products from expiring.
  • Fire, Fire it – Order given by the head of the line to the other cooks to begin preparation of certain orders, such as “Fire those shepherds pies!”
  • Five second rule – The amount of time between when a piece of food hits the floor and when it’s picked up and placed in a sauté pan or on a plate, generally accompanied by a guilty look to see if anyone else saw it.
  • Food cost – What a menu item costs to prepare. The cost of a chicken entrée with meat, sauce, vegetables and starch is your food cost. Most restaurants run between a 30-40% food cost.  This does not include the cost of overhead that needs to get added in before you start making a profit.
  • Front of the house (FOH) – The front end of the restaurant, the dining room and bar where the customers are served and the wait staff, bartenders, bussers and dining room managers primarily work.
  • Garde-Manger – Pantry chef/station. The position responsible for cold food preparation, including salads and cold appetizers.
  • Gnocchi – Dumplings made from potatoes.
  • Gratin – Browned surface of foods cooked in a hot oven or salamander.
  • HAACP – (Hazard analysis control point system) It helps ensure food handling errors do not occur and that safe food is served to your customers.
  • Hockey Puck – A well done hamburger.
  • Hold Time – The time you are allowed to hold an item before it begins to break down.
  • In the Weeds – Can have meanings for both the front and back of the house. The kitchen being in the weeds can mean having only one 2 ft by 3 ft grill and having 40 people order medium well steaks in the space of five minutes. In the front of the house, it could mean one server just had two parties of 12 seated at the same time and they all want separate checks.
  • Jeopardy/Wheel of Fortune Crowd – Early bird diners. Need to be home early or looking for cheap meals that include everything.
  • Kill it – To make something very overcooked; see Cremate it.
  • Marry – Consolidate food in same containers, i.e. pouring ketchup from half-filled bottles into other bottles to make full bottles
  • Mise en Place – Everything in its place prior to prep time. A means of kitchen organization
  • Mispick – An item that is ordered from a vendor that has a label on it that does not match the product it contains.
  • No Call/No Show – Employee who does not show up and does not call or a Reservation that does not show up and does not call.
  • Nuke it – to Microwave.
  • On a Rail or On the Fly – Something needed quickly, like yesterday.  “I need table 2’s salads on a rail!”  Or, “Give me a well done tender…on the fly.”
  • Overhead – The added in factors when you are costing out menu products to make sure you are making a profit. Overhead may include electricity costs, paper and chemical products, employee salaries and any additional costs that may be relevant in serving an item.
  • Paddy Well – A term used very frequently in Irish Pubs and Restaurants, which means to cook it until there is no possibility of life remaining. The next level above Cremate it.
  • Party – A group of people at a table.
  • Pittsburgh Rare – Burnt outside, rare inside.
  • Pump it out – Getting food out quickly.
  • Push- “Sell” it.  Put it in the window or “We only have two orders of sole left, push it.”
  • Redneck – The non-tipping public, not related to a rural type person, meaning a cheapskate. See stiffs.
  • Reduction – The result of reducing by boiling down sauces to increase consistency, richness, and flavor.
  • Rollup – Silverware rolled into a napkin, usually linen but can be paper.
  • Roux – Thickening agent made of equal parts of whole butter and sifted flour, cooked.
  • Sacked – Fired, usually employees are considered sacked after a major screw up, like serving a banquet of 200 people the $100.00 bottles of Dom Perignon champagne instead of the $12.95 bottles that they were supposed to get.
  • Saucier – Sauté Chef/station. The chef de partie responsible for all the sautéed items and their sauces.
  • Server – The preferred term for waiter or waitress, for example, “Could you find my server, please, I need a refill on my Pepsi.”
  • Shelf life – The amount of time in storage that a product can maintain quality and freshness.
  • Sidework – Work performed by front of the house staff (e.g., refilling salt and pepper shakers, polishing silverware).
  • Shoe – A slacker cook/chef. Someone who doesn’t cook well.
  • Shorting – An unscrupulous method used by some vendors to charge a restaurant for more product than they actually receive.
  • Sizzle Platter – Heavy grade metal oval plate that is used to reheat or cook something in a high temperature oven.
  • Skate – Leaving without doing sidework.
  • Slammed – Busy.  See “In The Weeds”.  Perhaps not as out of control as “in the weeds”.
  • Sommelier – Wine Steward or wine waiter.
  • Sous Chef – Generally the second in command in a kitchen; there can be an Executive Sous Chef, generally found in a larger kitchen with a lot of staff. The Sous Chef runs the kitchen when it’s the Chef’s day off or he/she is not available.
  • Starch – Starch can be potatoes, rice, grain or pasta, the other accompaniment besides the “Veg” to a plated meal.
  • Station – The set number of tables waited on by a particular server.
  • Stiffed – A customer has left the restaurant without tipping the server.
  • Stiffs – Non-tipping customers, see redneck.
  • Still Moving or Still Mooing – Ultra rare, “they want the tender (tenderloin) still Mooing.”
  • Stretch It – To make four orders of hollandaise sauce last through an entire shift by “stretching it” with whatever is available and edible.
  • Table Turn – Number of times a table has had the full revolution of service from being seated to getting the check and then reset for the next group of customers.
  • Tare – The weight of a container that the product from a vendor is delivered in. This weight should legally be deducted from the actual weight of the product. See shorting.
  • Tender – A tenderloin.
  • The Man, the Boogie Man – Health Inspector. “Wash your hands, The Man is here!” “Better mop the walk-in, the Boogie Man’s coming in 10 minutes.”
  • Top – The number in a dining party. For example, an eight top is a dining party of eight. A three top is a party of three.
  • Toss – An unscrupulous method used by some vendors to make a box look like its full of product.
  • Totes – Plastic containers that are usually used to deliver fish. They are frequently rectangular but sometimes square or round. Totes are horded by kitchen staff because once washed and sanitized, they make excellent airtight storage containers for just about anything.
  • Tourne – Vegetables that are cut to resemble a small, slightly tapered cork, but instead of being smooth they are cut to have seven equally large facets. Generally root vegetables, potatoes, carrots, but sometimes zucchini or other soft vegetables are used. Traditionally, they are boiled, steamed or roasted.
  • Turn & Burn – Turn a table quickly (usually because there is a long waiting list for tables). see Table Turn
  • Tron – Old 80’s slang for a waiter or waitress.
  • Upsell – To suggest a higher priced item. “I’d like a glass of merlot, please.”  suggesting Iron Horse at $6.00 a glass as opposed to the house wine at $4.00 a glass.
  • Veg – The vegetable accompaniment to a plated meal.
  • VIP – A very important customer, perhaps well known and deserving of extra special treatment. Food critics fall into this category. Generally accompanied by many Comps.
  • Waitron – Coined in late ’80’s to avoid using “sexist” terms “Waiter/Waitress”. Was replaced in the ’90’s by Server.
  • Walk-in – A refrigerated room for cold storage of perishable items.
  • Walked – A customer has left without paying the bill or a employee get fed up and just left in the middle of their shift.
  • Window – A shelf, usually heated and connected to the kitchen, upon which the food is placed after preparation and awaiting delivery to the table.
  • Well drinks – “Well” drinks are made from the inexpensive house liquors on hand. i.e. If you ask for a unspecified gin and tonic you will get whatever gin they serve as opposed to a Tanqueray and tonic.
  • Yield – The total amount that is usable in a product after unusable parts are removed.

It’s Never Too Late To Celebrate America’s Independence!

Yes, it’s true, July 4th is in the past this year, but who says we can only celebrate the freedom of our country on one day a year? What better way to continue the celebration then with a good old fashioned apple pie? After all, no American themed meal is complete without it! Even if you aren’t celebrating July 4th or you’re reading this much later in the year, it’s never too late to enjoy a good pie! One of the best things about pie is that although flavors are seasonal, pie itself is not. For example, apple pie on July 4th, Pumpkin pie on Thanksgiving, and of course every type of pie on National Pie Day (3/14).

Here’s a little tidbit of knowledge for you – If you make a pie in a flat pan, it’s not a pie (I’m sure you didn’t know that until now so you’re welcome). In order to prepare a true pie, you need a pie pan. I know, a novel idea if you will! If you’re looking for a standard 10” pie pan, take a look at the 10” Pie Pan from Carlisle. These pie pans are 1-5/16” deep making them ideal for the average pie. The natural finish aluminum also helps spread heat more evenly therefore eliminating hot spots that could cause undercooking in some areas and burnt parts in others.

10” Pie Pan from Carlisle


Hope everyone had a great Thanksgiving and has a fully stocked refrigerator full of leftovers to make the Thanksgiving aftermath extra special!  Leftovers aren’t the only Thanksgiving tradition that takes place after Thanksgiving is over.  We can’t forget the famous (or infamous depending on your definition) Black Friday and Cyber Monday sales!

Restaurant Source already had a great Black Friday sale this past Friday, and now we are on to Cyber Monday today so make sure to check out the website today for huge savings! Save big on Cardinal Zenix products, New Age, Star, Pitco-Frialator, Toastmaster, Image Flatware, Prestige Glassware, Walco, and Browne-Halco.  Restaurant Source has decided to extend the Black Friday sale to be included in Cyber Monday as well, so you can also save big today on Scotsman, True, Turbo-Air and Delfield!

Black Friday and Cyber Monday at Restaurantsource.com!!

SAVE THE DATE! Restaurantsource.com is hosting its first 24 hour Black Friday and Cyber Monday Sales! On Friday, save big on Scotsman, True, Turbo Air, and Delfield.  On Cyber Monday, save big on Cardinal Zenix Dinnerware, New Age, Star, Pitco-Frialator, Toastmaster, Image Flatware, Prestige Glassware, Walco, and Browne Halco. All orders must be placed online. Make sure to visit www.Restaurantsource.com on Monday, November 28, 2011 to take part in the savings!

Not only will you save big on all of the above vendors, but you can also do some good this holiday season and donate your old dinnerware to a local charity and actually receive money back!  For every piece of non Cardinal dinnerware that you donate, you will receive $1 on behalf of Cardinal and Restaurant Source.  Please call Restaurant Source at 1-800-765-0274 before Wednesday, November 30, 2011 for more instructions if you would like to donate.  You even get to pick the charity!




30 Million Americans Will Make Restaurants a Part of Their Thanksgiving

Are you considering nixing the whole homemade Thanksgiving meal and just going out to eat?  Or maybe there is a certain side dish from a local restaurant that you absolutely love and just have to have to complete your delicious Thanksgiving meal.  Semi-homemade is not over-rated!   Some people go out to eat just so they can avoid the cleanup hassle and be first in line for all of the Black Friday sales!  This year Restaurantsource.com will actually be hosting our own Black Friday and Cyber Monday sales.  More information to come soon, but for now check out this article about dining out on Turkey Day from the National Restaurant Association, by Annika Stensson.

“The National Restaurant Association estimates that 14 million Americans will visit a restaurant for a Thanksgiving meal this year, and an additional 16 million will use restaurant takeout to supplement a meal at their own or someone else’s home.” (more)


Looking to Start a Mobile Food Truck? Some Factors to Consider

Food trucks are the latest trend in the food service industry.  Are you debating whether your restaurant should start a food truck?  Or maybe you don’t have a restaurant at all and want to start a food truck by itself?

Well, there are both advantages and disadvantages to owning a food truck so it is up to you to determine the correct path for you.  Food truck laws vary from city to city, and there is huge debate on what is actually legal, making it a very gray area.  Although laws and regulations are constantly changing for the mobile part of the industry, food truck laws are moving more and more towards actual restaurant regulations. For example, health codes.  Many cities are now requiring health inspections of all food carts.  Like that of a restaurant, you must obtain higher then a grade C to remain in business. 

Unlike a restaurant, there is very little overhead involved in opening a food truck.  While opening costs can range all across the board and can very based on a large variety of factors, an average free standing casual dining restaurant can cost around $1 – $1.5 million to open.  That’s a much larger chunk of change then the average $50,000 it can cost to open a mobile food truck. You also don’t have to invest in as much commercial equipment for a food truck.  Make sure you check out Restaurant Source though if you are looking to purchase any restaurant/catering/food truck supplies and equipment.

Of course, your truck design is also important since that is what the customer will see first.  Customers may not care as much about the look of a freestanding restaurant, but they will care about the appeal of your food truck since food trucks may still have a less sanitary stigma for some people.

You must take into account location for your mobile business.  Some cities have events specifically centered around food trucks, sometimes food trucks are present at farmer’s markets, and sometimes they are just parked on the street late at night when the bars are just letting out.  Whatever location or concept you choose though, it is extremely important that you obtain the correct permits.

If you are looking to expand your restaurant and enter the food truck industry, you probably already have a concept or theme in tact, but if you are starting from scratch, it is important to determine what type of cusine/items you want to concentrate on.  Since food trucks are small, they often have a much more limited menu.  You will also have to make sure that you obtain the correct permits for your truck.  Failure to obtain the correct permits could make you an illegal business which can result in a large fine or worse.

Food Porn! The Popular Name for Pictures of Food That Make You Salivate

Thanks so much to everyone who came out for the Restaurant Source’s 50th Anniversary Sale-A-Bration!!  The event was a huge success and a lot of fun!  We’re so excited to experience the next 50 years!

On another note, anyone ever heard of food porn?  Well get your mind out of the gutter, this is a PG rated blog!  Food porn is a new term used to refer to a spectacular visual presentation of cooking or eating in advertisements, infomercials, cooking shows or other visual media.  Food porn tends to be high in fat and calorie content and often contains pictures that make you salivate.  Obviously food photography has been around for a while, but the fact that people are now reffering to it as “food porn” is a new concept.  Often times it’s food that people think of as comfort food or savory items.  Some like to refer to food porn as food you can almost taste because the texture and colors are so life-like!  Sometimes, less is more on a plate too.  Too many ingredients can be overwhelming and it can distract the viewer from the fantastic pictures in front of them.  People are becoming more educated in their food choices and our expanding their horizons.  Food porn allows us to really experience food with all five of our senses.  Another perk to food porn?  Being fully present and aware when you’re eating is the best way to maintain portion control because you are really able to enjoy your food rather then just satisfy a hunger need!

If you’re not hungry after seeing these pictures, I will be shocked! I think it’s lunch time…


Back of the House at Linger 



Food Porn: Caprese Salad 



 HAPPY RESTAURANT SOURCE 50TH ANNIVERSARY SALE-A-BRATION DAY!!  The day has finally come, you have to come check out this event!!  Not only is their delicious free food, raffles with amazing prizes, and equipment demo’s, but also HUGE savings on restaurant equipment and supplies today only!!

Check out the festivities so far below and make sure to come by for the fun before 6PM MST tonight!  Restaurant Source is located at 5005 Washington St., Denver, CO 80216.




SAVE THE DATE!! Tuesday, September 13, 2011

5 MORE DAYS UNTIL THE RESTAURANT SOURCE 50TH ANNIVERSARY SALE-A-BRATION IN DENVER, CO!! This sale will be huge, but it is one day only so make sure you don’t miss it!  This sale will take place on Tuesday, September 13, 2011 from 8AM-6PM at the Restaurant Source showroom (5005 Washington St., Denver, CO 80216).  There will be all kinds of raffles and great prizes given away every 30 minutes including iPads, restaurant gift cards, and American Express gift cards!  

Of course what kind of party would it be without free food?!?  Not to worry, there will be plenty of free food in addition to educational demonstrations all day long!  Everyone is invited so help us spread the word!  It’s free to attend and we promise you won’t be disappointed!

Luv the Nug!!

The Scotsman Nugget Ice Truck is giving out free drinks at the Restaurant Source warehouse right now to anyone who wants one! They travel around in the truck offering free drinks and awesome nugget ice to everyone. Of course the ice is produced by Scotsman Nugget Ice Machines themselves. These guys are great, they gave us free drinks and plastic cups that change color with the temperature. If you are in Denver, stop by the showroom parking lot now and check it out!


Happy Memorial Day Weekend!

Happy Memorial Day Weekend everyone!  Have any big plans for the weekend or even the summer?  Will you be grilling or utilizing any of our products?  Our guess is yes, and if so, send your pictures and we would be happy to post your pictures on this site and give a shout out to your restaurant/hotel/establishment, etc!

Free Movie AND $10 Off Coupon!!

Happy Friday the 13th

We would like to thank you all for taking the time to check out our blog so we have a little gift for you.  We are offering free advance screening passes to see the new movie “Forks Over Knives” on Monday, May 16th at the Landmark Chez Artiste at 7:30pm in Denver, CO.  If you are interested, you can visit http://www.gofobo.com/screenings/forks_over_knives/757879?pc=MkxTS0tKS0M%3D to print out your free screening passes!

Make sure you keep your screening pass, because if you see the movie, you can then bring your pass in to Restaurant Source and receive $10 off of your purchase of $50 or more through Friday, May 20!

What is Hydrovection Cooking?

This is pretty cool!  Click on the video above to learn about Hydrovection Cooking with Blodgett.  Cheff Gavin Kaysen shows shows you how to make some fun recipes with this new technique.  Let us know what you think!

And Now We Are Live!

3…2…1 or Ready…Set… Go!  No matter how you decided to count down, the day you have been waiting for (and yes, I know you all have) is finally here!!  The Restaurant Source blog is officially live!  We will be utilizing this page to talk about current products and trends in the restaurant supply and equipment industry. No matter what type of role you play in the industry, where you are located, or whether you represent a business or yourself, we have something for you!  

We encourage you to visit us daily so you don’t miss out on any great opportunities.  Please feel free to browse our blog as well as our website, www.RestaurantSource.com, Facebook, and Twitter pages.  Please feel free to pass along this page to anyone who you think may be interested in following us.  We appreciate your support and look forward to advising you in any of your restaurant supply or equipment needs!

The Restaurant Source

5005 Washington St.
Denver, CO 80216
Main Phone:(303) 296-1684
Toll Free: (800) 460-8402
Fax: (303) 297-2711