Tundra Restaurant Suppkly

NOVEMBER 8, 2013

What’s the key to cooking for large groups without losing your mind? Sanity lies in a simple French phase … Remember: mise en place. Mise en place —pronounced meez ahn plas—means to put things in place, to prepare. Every food service pro understands the importance of having everything in its right place. Without proper attention to mis en place , things can get chaotic very quickly—and chaos in the kitchen results in hangry (hungry + angry) guests.

Food 37

Food Blog Serving Management 37

Tundra Restaurant Suppkly

JANUARY 4, 2013

The holidays are a time for freshly baked treats, slow-cooked meats, and all-around oven-infused goodness. Whether you’re celebrating as an at-home enthusiast or busy restaurant operator it’s safe to assume your oven sees more than its fair share of use this time of year. From heavy-duty restaurant ranges to the above-average home oven, buying the … The post Where To Turn When Your Commercial Oven Craps Out appeared first on Corner Booth Blog | TundraFMP.

Blog 36

Blog Operations Equipment Food 36

Tundra Restaurant Suppkly

OCTOBER 4, 2013

If you ask 10 professional chefs how to clean a commercial griddle, you’re likely to get 10 different answers. There are several ways to skin the proverbial cat. While cleaning methods and materials may differ from chef to chef, the goal is universal: a clean, sanitary griddle that allows for efficient cooking and delicious, unadulterated food. What You’ll Need.

Food Supply 51

Food Supply Blog Supplies Take-out 51

Tundra Restaurant Suppkly

NOVEMBER 4, 2013

When it comes to seasoning your Thanksgiving or Christmas turkey, or any turkey for that matter, sooner is better. Two days ahead of time is ideal, but one day is fine too. Let it sit overnight uncovered in the fridge to let the seasoning permeate the bird. If you don’t have that much time to spare, don’t worry : your turkey will still taste great. In any case, you’ll want to season a thawed, totally dry turkey that has been out of the fridge long enough to get up to room-temperature.

Document 42

Document Blog Food 42

Speaker: Amanda Adams, Fractional CFO, CPA

Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Amanda Adams, a seasoned fractional CFO and CPA passionate about transforming back-office operations for finance teams. This session will cover critical best practices and process improvements tailored specifically for accounting professionals.

2025

Tundra Restaurant Suppkly

MAY 29, 2013

It’s funny how intimidating it can seem to add a little presentation to a dish, which is why the majority of us plop our meals on a plate when we’re at home and totally leave plating décor to the wayside. But what may look like takes hours to complete, is actually quite easy. Besides Chefs … The post Learn To Spoon Swoosh appeared first on Corner Booth Blog | TundraFMP.

Blog 36

Blog Presentation Food 36

Tundra Restaurant Suppkly

JANUARY 26, 2013

During the end of the year holidays restaurants are in full swing, but catering to large groups is often times limited to only this time of year. Yet there’s plenty of other opportunities that can continue to bring in revenue – from wedding receptions and birthday parties to business luncheons and other corporate events, catering … The post Keep Up Restaurant Catering Opportunities, Even After the Holidays appeared first on Corner Booth Blog | TundraFMP.

Catering 36

Catering Blog Events Food 36

Tundra Restaurant Suppkly

NOVEMBER 18, 2013

Looking to take a recipe and resize it to feed 10 times or 100 times more people than the original recipe called for? There are a few words of caution to review before doing so. The term for multiplying or dividing a recipe is called scaling, and for a lot of recipes, you’d be okay increasing or decreasing the recipe by 4 times (most cooks would stick with no more than 2 times), but any more than that, and a lot of other things need to be considered.

Take-out 35

Take-out Blog Article Serving 35

Tundra Restaurant Suppkly

DECEMBER 13, 2013

When it comes to the holidays our hearts start to fill with the gift of giving, and we’re a little closer to our philanthropy side. We see those on the streets in need of blankets, gloves, shoes, and socks, and the next time we rummage through our closets, we think of them before dropping our used things off at the thrift store. Something as simple as a blanket can give a small glimmer of hope to someone living on the street and warm your heart.

Food 34

Food Small Business Blog Serving 34