Jake Approved

Wholesale Food Equipment would like to introduce you to a member of our family! Jake is colorful in looks and language.  He also has extraordinary taste buds and loves food. (Or maybe he has NO taste buds and just eats everything!) Jake has a VERY strong opinion on EVERYTHING. He loves tipping glasses of water over on people and banana chips.

If you are lucky, you may even run into Jake at Wholesale Food Equipment!

(This message has been Jake Approved)




Increase Revenue after Holiday Season!

This is a great article from 2013 for Restaurant Owners for increasing revenue after the holiday season is over!


Chobani Recalls Greek Yogurt Nationwide

Please even if you don’t think you have these specific containers, please check.

US Food Safety

USA Today reports that the Food and Drug Administration received a total of 170 complaints associated with Chobani yogurt as of Sept. 13. The various issues reported continue to be cramps, nausea, headache and diarrhea. The complaints were submitted by individuals in Arizona, Delaware, New York, Maryland, Ohio, Pennsylvania, California, Indiana and Florida.


Chobani is recalling Greek Yogurt.

The company has ceased the distribution of the product due to reports of product bloating and swelling and some claims of illness as the company continues its investigation to identify the root cause.

The potentially affected product was distributed nationwide from its Twin Falls, Idaho facility and was delivered to consumers through retail and club stores.

The products subject to recall are identified as follows:

Sep 11 –13 (four digit time stamp)
Oct 07-13 (four digit time stamp) 16-012 (three digit line number) Chobani 6 oz. cups – all flavors

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Newest Trend in Restaurants … Tapas?

A few days ago while trying to come up with our weekly blog ideas, I posed a question. What really is new in restaurant equipment? Everything that people have bought previous has been what everyone else has bought consistently for many years. Dyanne Scherb, our Sales Associate,  mentioned that several people have inquired about equipment for a tapas bar or restaurant.  I was curious.  As a world traveller and one who lived in Spain for a year, it was amazing to me that such an interest was brewing over this centuries old idea. I was intrigued. Unfortunately, the concept that was being tossed around wasn’t nearly what I was talking about. Hence the debate…


Tapas seem to becoming more of an interest around town. Many people are coming in an asking about Tapas and do we know anything about them. The General notion, here,  was that tapas were just smaller servings of food that people can order and eat, much like the american appetizer. So basically they wanted to open an appetizer restaurant.

This seemed so wrong to me. Going out for tapas in Spain was more about the wine than the food. It was meant to be a meal but as a courtesy from the bar to enjoy with your drink. It was something with which to be hospitable to your patrons.

The owners didn’t slave all day over the stove trying to prepare these tapas either. It was whatever they had left over in the fridge. They could be anything from deli type meats, last night’s meal, cold Spanish tortilla, and olives and other anti-paste type treats. Every once in a while, you’d find a bar/ restaurant that served gourmet tapas. But its hard to really distinguish one from the other in Spain for the most part because they served both and had tables and the bar area. Except for the really affluent places like English pubs and American Chain restaurants in Valencia, where I lived.

I once had tapas in the afternoon with my friends. I was the first time I ever had a drink. I was stuffed and drunk, my host mother was so upset. Not that I was drunk but that I couldn’t eat any of the food she prepared for me. I felt bad. I didn’t know they were going to give some much FREE Food and that it would be delicious. Lesson learned.

If someone is going to create a tapas place it should be in that same spirit. A tapas place is not a family place. It is more mature. Like buying a glass of wine. You wouldn’t be having beer and tapas, generally although I’m sure some do. The tapas generally were free. There were some you would have to pay for but not as a rule.

There are a few restaurants and functions that are doing tapas well. They are Places like Salinas  in New York where it is a standard in the menu section. The next questions was, can tapas be translated to any food type/ cuisine?

At first I didn’t think it could be translated into other cuisines. Especially, since, it is a Spanish cuisine. But, if you applied the general idea, yeah. It could be done in any cuisine but I don’t think you could call it tapas. Anyway then it got me to thinking like what kinds of things would you buy for a tapas restaurant. Like what would you need, as far as restaurant equipment is concerned.  Small plates, back bar equipment, maybe a wine cellar and a food prep table for all the small dish ingredients, etc.  The possibilities are endless… What do you think? Let us know @WholesaleFoodEQ #tapas