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    (0) FRY PANS 101
    With so many types of fry pans out there, it might be a bit confusing to pick the one that will work best for you. Whether it's cast iron, aluminum, non-stick, or stainless steel, find out the dos and don'ts of each type and what food pairs best which each fry pan.
    (0) GUIDELINES FOR RESTAURANTS AND BARS MOVING ON TO STAGE 3
    As of Friday 31st July, Toronto will be progressing to Stage 3 of the Government's reopening plan. Stage 3 allows restaurants to resume in-restaurant dining, which has been restricted since the declaration of the Emergency Order on March 16th. Toronto, one of the last regions in Ontario to move to this stage, has a few more rules to ensure the safety and well-being of everyone involved.
    (0) FOODSERVICE OPERATIONS REOPENING BUYING GUIDE
    Provinces across Canada have begun the gradual process of reopening of the economy in stages. In preparation for your restaurant or foodservice establishment welcoming guests back into dining areas, Nella Cutlery offers products to increase the sanitization and safety of your employees, customers, and the community.
    (0) PATIO EXTENSION TO BE IMPLEMENTED FOR ONTARIO RESTAURANTS AND BARS
    When phase 3 is introduced to Ontario, restaurants, and bars will be permitted to reopen to the public. While this is welcomed news to the foodservice and hospitality industry, seating will be reduced by 50% to maintain social distancing. To combat this restriction, the Ontario government will support these businesses by allowing restaurants and bars to create or extend patio areas to allow for more guests, while also adhering to the current health and safety policies.
    (0) COMMERCIAL DISHWASHER: HIGH TEMP VS LOW TEMP
    A dishwasher is an essential piece of equipment for your foodservice establishment to maintain sanitary practices. There are two main types of dishwashers; ones that use high heat to kill bacteria and one that uses a chemical sanitizer to clean your dinnerware, glassware, and flatware.
    (0) WHICH COMMERCIAL SHELVING IS RIGHT FOR YOU?
    Storage is essential in any commercial space, and the utilization of space is necessary to keep items within easy reach and well-organized. You need to keep in mind the requirements you need for the shelving unit, in order to save yourself both time and money down the road.
    (0) SHOPPING ONLINE VS SHOPPING IN-STORE: A COMPARISON
    There is no right or wrong answer when it comes to personal preference of buying online vs buying in-store. For some individuals, shopping is their form of cardio, but for others, having to interact with other people sounds like a nightmare. Thankfully, more retailers are taking their products online to make it easier to buy the things you want and need.
    (0) 5 IMPORTANT THINGS TO REMEMBER WHEN PLANNING FOR YOUR NEW RESTAURANT
    So, you’re thinking of opening a new restaurant and you’ve planned all the details. Odds are that you’ve overlooked something on the list below. Sometimes, the big stuff right in front of our nose escapes us as we try to focus on all the moving pieces.
    (0) PROPER USE & MAINTENANCE OF A MEAT SLICER
    Meat slicers are a fixture in every sort of foodservice establishment.
    (0) WHY YOU SHOULD LEASE
    When making your equipment purchases, you will often come across the question; should I buy, or should I lease? While there are pros and cons to both, we believe that leasing is your best bet. Matching your payment on your equipment purchases to the usage of the equipment only makes sense – right?