Moving in the right direction

I would like to go on record, and say I think the economy is moving in the right direction. For instance in metro Detroit, there is a lot of new restaurants opening. Which is good for my business, but also good for all the contractors, cabinet makers,painters,foodservice companies, and the list could go on and on. Its especialy good for the landlord with empty building, that are now filling back up. I just hope that the gas prices don't drag us a back down. Otherwise it is a great time to open a place with rent and other cost at all time lows. So if you need any ideas or quotes. Call or email me, and we can talk.

New website for JS Restaurant Equipment

JS Restaurant Equipment has launched a new ecommerce site. Check it out, let us know what you think.

Smallwares and Tablewares

Great deals on smallwares, china, glass, and flatware. All major manufacturers. Give us a call or shoot us a email, with a want list. And we will get you the best pricing. We also carry a full line of display products.

COUNTER TOP COOKING EQUIPMENT

Lets talk about a great option for counter top cooking equipment. Imperial range makes a whole line of excellent counter top equipment. We have a great general distributor here in the Metro Detroit area, and they stock almost all of it. Char broilers, gas hot plates, griddles, and deep fryers. All at excellent pricing. Check out the flyers at the bottom of the post, then give us a call or shoot us a email for the best possible pricing.

Boy do we have a lot of snow in the midwest

We got about 10" here in Macomb,Michigan. But more important how should restaurants deal with this snow. Its late in the season to be covering this topic, but never the less. You should either have a contract with a snow plowing company or have the equipment your self. Make sure the parking lot is plowed to allow easy access for customers, so doing it before  you open is a great idea. Make sure all side walk are clear from snow and ice. You should use a Eco salt to melt ice and to save from wear on concrete and asphalt. Make sure you also have carpet runners at all entrances, to help from spreading the salt all over your dining room.

A little about me

Well I grew up in the restaurant business, and I mean that literally. My whole family, immediate and extended are in the business. A few years back, my father came to me and said that he wanted to retire and gave me a choice, we could sell the family restaurant or I could take it over. Although I love this business with every bone in my body, I decided to let him sell it. Now finding my self unemployed and missing the restaurant business, I was thinking of ways to be around it but not in it. So I started JS Restaurant Equipment and Supply. We started just selling used equipment then expanded to selling new equipment. Then we started doing design and some consulting. So when a customer comes to me, I really understand his wants and needs are as a restaurant owner, because I went thru what they are going thru. I know how hard and expensive starting or remodeling can be. I know all the hoops that owners have to jump thru. I want to help owners with my experience. But most importantly I want to remain close to the industry that has my soul.

Building a commercial kitchen.

So you have decided to build a commercial kitchen. But where do you start? With menu planning, why would you start there you ask. With a well planned menu, you can see exactly what cooking,prep, and storage equipment you will need. For example, lets say steaks will play a big role in the menu, so you will need a high BTU steak house char broiler. If fried fish play a big role then you might want  to consider a 80 pound 140000 BTU deep fryer. If the menu has big presence of salads, then you need a lettuce crisper. That's why you should start with the menu planning first, know what kind of food you want to cook, then you will know what kind of equipment you need.