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With so many products to choose from, we are here to give restaurants, chefs, caterers, and at-home cooks the resources they’ll need to make sound buying decisions:

  • Product Recommendations based on testing, long-term durability, and cost
  • Industry Trends and Innovations
  • Kitchen Design Ideas that will help stream-line food preparation and improve
    operations
  • Upcoming Events & Tradeshows
  • Cooking Tips that will make cooking fun, will same time, and cut costs
  • Focus on Food where we’ll take an in-depth look at specific foods and food groups

Tips & Trends

Feature Article(s):

Restaurant Trends 2012: Fizzy House-made Soda

One of the hot non-alcoholic beverage trends of 2012, according to the National Restaurant Association, is house-made soft drinks/soda/pop. House-made sodas are simple and inexpensive to make and can add needed sparkle and splash to your menu.

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Restaurant Cleaning Tips

Are your tableware and facilities keeping up to your customers’ cleanliness standards?

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Artisan Liquors

First there were the beer microbreweries; today microdistillers of artisan liquors are taking hold.

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How to Set Up a concession business

Starting up a concession stand can be a fun and profitable business opportunity. Individuals, charity groups, schools and other organizations can all make handsome profits by setting up a concession business.

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7 Ways to Sell More Dessert

Everyone loves decadent, delicious dessert, but not everyone gives themselves permission to treat themselves. You can help entice them by following these 7 Ways to Sell More Dessert.

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Obsession with the Hamburger

Hamburgers are almost an American obsession. They can be anything from a fast favorite for people on the go to gourmet treats for the true connoisseur.

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Milkshakes – Cool Gold for Restaurants

With summer here, there is no better time to enjoy the cool, creamy delights of a milkshake.  Some industry analysts say there is as much as a 75% profit in milkshakes alone.

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small plate dining

Going over big in restaurants today is small plate dining.

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Restaurant Equipment

 

Feature Article(s):

Kitchen Utensils:  Plastic and Wooden Cutting Boards

Cutting boards are the unsung heroes of the kitchen. It is hard to imagine not having several in the kitchen for all those chopping, cutting and slicing jobs. Yet cutting boards are one of those highly debated kitchen utensils.

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How to Season a Wok

In Asian cooking woks are used for stir frying, pan frying, deep frying, poaching, boiling, braising, searing, smoking, steaming, and roasting vegetables. They are extremely versatile and.....

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Guide to Commercial Food Processors for Your Commercial Kitchen

One of the most helpful pieces of equipment in any commercial kitchen is the commercial food processor. This true workhorse makes it possible for restaurants....

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How to Equip Restaurants to Capitalize on 2011 Restaurant Trends

Restaurants have it tough today. One way for restaurants to thrive and grow in this challenging economy and competitive climate is to keep up on and adapt to the hot trends in foods, beverages, cuisines and culinary themes for 2011.

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Chafing Dishes:  How to Select Chafing Dishes

Chafers, also known as chafing dishes, are the unsung heroes of caterers, buffets, cafeterias, restaurants and food service companies.....

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Commercial Blenders: the ultimate multi-purpose kitchen equipment

For bars, restaurants, cafes and other food service establishments a high performance, durable commercial blender is one of the most efficient and useful pieces of commercial kitchen equipment. High profit-margin drinks, soups, sauces, salsa – even bread dough – can all be prepared in a snap using a quality commercial blender.......

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Restaurant Supplies

 

Feature Article(s):

How to Select Beer Glasses for Different Types of Beer

Beer enthusiasts know that drinking beer can be a lot more flavorful and fun when poured into the right beer glass. Different types of beer glasses suit different types of beer because of their unique ability to release the beer’s unique aromas......

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Alcoholic Beverage Trends and the Glassware to Get Your Drinks Noticed

Keeping up with beverage trends and serving them in the right glassware is one way you can help your bar or restaurant stand out in the crowd and keep patron’s coming back time and again.

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How to Select Stemware for Different Types of Wine

Wine connoisseurs believe that every type of wine is best serviced in specific wine glasses to bring out its unique bouquet. Below is a quick guide for how to select the right wine glasses for different types of wine......

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Buying Used Restaurant Equipment

 

Feature Article(s):

New restaurant equipment can be costly if you are starting a restaurant or are on a budget and need to make a replacement. However, often you can find quality used or refurbished commercial kitchen equipment for a fraction of the cost of new equipment.  Before you decide to purchase used restaurant equipment over new restaurant equipment, do your homework to determine if new or used equipment is best for your needs.

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Gateway Restaurant Supply in St. Louis Illinois offers New and Used Restaurant Equipment as well as expert installation and service.

 

Pros and Cons of New Versus Used Commercial Kitchen Equipment

Feature Article(s):

Restaurants and food service establishments have various options when it comes to purchasing commercial kitchen equipment. In some instances new equipment is the best choice while in other instances buying used restaurant equipment will suit your needs and budget.

 

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Cocktail Recipes

Cocktail: Red Lotus
Cocktail Glass: Old-fashioned glass

Ingredients:

  • 1 1/2 oz vodka
  • 1 1/2 oz lychee liqueur
  • 1 oz cranberry juice

Preparation:

  • Pour the vodka.......

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Recipes

 

Mediterranean Vegetable Saute

1/3 cup Olive Oil
1 med yellow onion (peeled and diced)
4 garlic cloves (peeled and crushed)
4 cups fresh green beans (rinsed and chopped)

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Saffron Garbanzo Beans and Vegetables

8 Tbs.  Olive Oil
1 yellow onion, diced
1/8 tsp. fresh Saffron, finely crushed

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Beef and Garbanzo Bean Stew

2 cups cooked or canned (drained) garbanzo beans (chick-peas)
1 cup water
1 large yellow onion
4 Tbs. Olive Oil

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