We are honored and proud to announce that Foodservice Equipment & Supplies has named The Wasserstrom Company the 2024 winner of the magazine’s acclaimed Dealer of the Year Award. “We are so grateful all our associates continue to be recognized for the great work they are doing to support our customers, vendors, and each other.
The definition of a “ramekin” has evolved over the last 50 years in the restaurant industry. The traditional definition of a ramekin is a small, straight-sided ceramic or glass cup or dish used for baking and serving. it is typically a single serving dish meant to go from preparation to baking to serving. You might […]
Hotel pans are food pans used for food storage, holding and serving. They are used in many facets of the restaurant and catering industries. Hotel pans sometimes referred to as “steam table pans,” “service pans” or “counter pans.” As you might imagine, hotel pans are often used in steam tables to hold food for serving. […]
What is your term for a frozen ice beverage? Slush (or Slushie, Slushy, Slushee), Icee, Smoothies, Slurpee or Slush Puppie? There are actually some significant differences among these products. However, many of them can be served in a piece of commercial foodservice equipment known as a “granita machine.” Granita machines are commonly found in convenience […]
You may call it a spatula, a turner, a spreader, a flipper or any number of other names. Spatulas come in many different shapes and sizes. And there are just about as many uses for the humble spatula. But do you know the origin of the spatula? It might just surprise you! The etymology of the […]
Short answer: Yes, the location of your refrigerator compressor could potentially matter a lot. Longer Answer: The compressor placement depends on a number of factors including the placement of the piece of equipment within your physical facility and the type of business being serviced by the refrigerator. But let’s start with the basics so you […]
The restaurant industry has a lot of obscure terms that often confuse even experienced chefs. One our favorite mystifying names also has one of the most interesting back-stories: the Bain Marie. So let’s start with the basics: What is a bain marie? Simply put, it is very similar to the traditional double-boiler. It is also […]
Even if you are a relative newcomer to the foodservice industry, you have heard the term “stainless steel.” But even industry veterans are often undereducated about the finer points of stainless steel and its uses. For such a common material, there is a lot of potential confusion. So let’s get started exploring the finer points […]
Pop-up restaurants are the 6th most popular restaurant concept trend according to a recent survey by the National Restaurant Association. But what exactly is a pop-up restaurant? And what do you need to know before launching one of your own? The defining feature of a pop-up restaurant is its temporary nature. Pop-ups can come and […]
Unless you have been living under a rock, you have heard about the impending death of the plastic straw. And now, the rush is on to find alternatives to the traditional plastic straw. This is a complicated issue. There are situations where some type of straw is not only helpful, but often necessary. For example, […]
Squeeze bottles aren’t just for ketchup and mustard anymore. While they are perfect to help you complete your hot dog or burger, squeeze bottles are now a vital part of the kitchen as well. Knowing what type of squeeze bottle you should choose for your specific need will help you be safer and more efficient. […]
A ghost kitchen (sometimes also called a “ghost restaurant“) is a foodservice operation that is meant for delivery only. In other words, these businesses have no dining room. In many cases, you cannot even do carryout from these businesses. It is a delivery only business and it is tightly aligned with new online food delivery […]
You may have heard the term “Food Hall” thrown around recently. But unless you have one in your town or have visited one yourself, you may be a bit confused as to what exactly constitutes a food hall. The term “food hall” has its roots in the UK where it is used to describe a […]
It’s an understandable question: “Do I really need an equipment stand? Or can I get away with just using a work table to hold my slicer/mixer/insert your favorite piece of commercial restaurant equipment here?” The answer is: “It depends.” Equipment stands are typically stainless steel tables that are specifically designed to hold pieces of equipment. […]
We get questions every day about many of the products we sell. When someone asks if their flatware is magnetic, the question they are usually asking is something along the lines of: “What flatware should I buy to work with a magnetic flatware retriever?” If you’ve never heard of a flatware retriever, it’s a pretty […]
For a lot of restaurants, the commercial floor fryer is one of the most used pieces of equipment. Fried fish, fried chicken strips, fried onion rings and, of course, French fries – all cooked in oil in a fryer. But not all fryers are the same. One oft overlooked feature of commercial deep fryers is […]
The Short Answer: Nope. The Long Answer: Wood pulp is the base component of melamine dinnerware. Imagine a tree that hasn’t been watered in ages. Its branches would be weak, brittle, and break more easily than if it was properly watered. Melamine dinnerware acts much the same when it’s frequently microwaved or exposed to temperatures hotter […]