All posts filed under “Commercial Refrigeration

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Making the Transition from Food Truck to Brick and Mortar Location

Chef Grills Bacon On a Food Truck

Food trucks are a great, economical way to get your business started on a budget.  Many brick and mortar restaurants envy food trucks their low overhead, mobility, and ability to go to customers vs waiting for customers to come to them.

However, at some point, every food truck may consider expanding their operations to a brick and mortar store.  Once you have a proven concept at hand, you can increase your profit margins drastically by adding chairs – and a liquor license! – to your operation.  However – there are still important things to consider before taking the plunge:

Location – a food truck can easily go from place to place.  Some cities, such as Austin, TX, will even allow food trucks to semi-permanently park on land – thereby rendering the operation extremely cheap from a rent perspective.  A restaurant is, of course, static by nature.  So location is key.  Even a couple miles distance in a city can be the difference between high foot traffic and almost no foot traffic.  Although a solid menu and marketing plan will certainly boost your customer base – as well as the reputation you’ve built through your food truck business – choosing a desirable, high traffic location will certainly help.

Finance – a new restaurant build out can easily cost a quarter of a million dollars – or more.  Where is this capital coming from?  Chances are, you will need a partner with deep pockets or a hefty loan in order to turn your restaurant into reality.  In addition to the opening costs, it’s important to consider how long you will be in operation before turning a profit.  Average, six to twelve months are needed before a restaurant turns a profit (although again – see above – a good marketing plan, good location, and good reputation can drastically increase that).

Vibe – food trucks are, almost by definition, hip and cool places.  Restaurants can have many different atmospheres, and it’s a great time to sit down and brand your business appropriately when your’re creating your restaurant plan.  Are you more upscale?  Chic?  Minimalist?  Family oriented?  Traditional?  All of these are great things to consider with your architect and general contractor as you make the plunge from food truck to brick and mortar.

Equipment – this is last on our list but perhaps the most important piece of all!  Your restaurant will need: ovens, shelves, refrigerators, ice machines, pots and pans, knives, cutting boards, the list goes on and on.  Chances are a good part of your food truck may be used in the new spot, but it may make sense to keep the food truck for mobile/catering operations and to sustain your existing business and start from scratch.  No matter your choice – trust for the best possible deals from the best brands and shop with us first when outfitting your new restaurant.

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The Power of Customer Data

To run a successful restaurant, you need a variety of skills. It’s not simply the ones who can run the back of the house or the front of the house which keep the True refrigerators chilling our favorite foods. No, it’s a combination of everything, including the knowledge of the customers which come into the restaurant.

Like we talked about in one of our previous articles, data is the differentiator between the restaurant marketer of yesteryear and the one of today. You have an amazing amount of access to the feelings and thoughts of the people who are coming into your restaurant through the power of social media.

That knowledge can put you in better touch with the people who you want to eat in your establishment. A recent study conducted by EPFL looks at students’ motivations about eating. They studied foot traffic around a college campus in an effort to determine why students were more prone to shop in certain places.

By collecting data through the school WiFi antennas, researchers were able to determine the two biggest drives for college students and their eating habits: price and proximity. From the research, it honestly didn’t matter what type of food was being offered to the students.

This provides some insight about what you can do if you’re planning to open up a new restaurant. Make it cheap, make it somewhat satisfying, and you’ve got a successful restaurant on your hands.

Take this information and extrapolate it – if you’re looking at opening up a restaurant which caters to higher-end folks, where would you put it? Where do these pedestrians go? Or, more to the point, whose True refrigerators do they keep running?

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What Happens when your Refrigerator Breaks Down?

In the restaurant business, food safety is of the utmost importance. The people who are eating your food need to have absolute confidence that the products that you sell won’t make them sick or unhappy. This is one of the reasons that it’s so very important to keep your commercial refrigerators working at their best.

Some restaurants believe that they don’t have time to check their equipment, but it takes just a moment to make sure that the temperatures are right. Hold those commercial refrigerators to task, and they will reward you with their reliable service.

When your commercial refrigerator isn’t working, there are a few things that you need to consider. The first is that every food is a magnet for bacteria, and that bacteria is potentially life threatening. The refrigeration slows down the spread, but does not eliminate it. So, action must be taken soon.

You can purchase a new refrigerator

We have several suggestions for your new refrigerator. It depends on what you’re after, but we have both walk-in units and reach-in units available for your purchase.

You can get the one you have serviced

There are qualified commercial refrigerator repair people throughout the country, and it’s highly likely that there’s one in your area who would just love to service your rig. Be warned, though, if they’re good they have a backlog.

Regardless of which option you choose, however, it’s necessary to get your items to a place where they can be properly refrigerated OR simply get rid of it through selling more of that item. If you’d like, take a look at some of the suggestions that we have for boosting your restaurant sales.

What is the craziest thing that you’ve seen done when the fridge isn’t working?

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Things you should Never Freeze

There are so many things that you can put in your True freezer, but some things should really stay out of it. In the heat of the moment, people can forget that there are some things which just don’t belong in the freezer. Let’s take a look at a few of them.


While your freezer might have the space to be able to fit it, putting mayo in the freezer is never suggested. When it defrosts, the consistency is horrible.


While it seems like it’s a pretty good idea, it’s suggested that you never put eggs into the freezer. The liquids inside expand, which might lead to the shells breaking and potentially exploding. Your True freezer will never be the same!

Fried foods

It’s tempting to want to save the extras from a long day of cooking in the freezer, but the fried goodies should never make it there. Freezing fried foods destroys all the crunchiness. Customers will be hard on you when they receive the soggy mess.

Fresh greens

There are some things which don’t belong in the freezer, and fresh greens like spinach and herbs fall into this category. The ice crystals cause the cell walls to burst, essentially cooking the herbs with cold. The result is a sloppy mess. Cooked greens are fine though!

There are plenty more things that you shouldn’t put into your True freezer. Ask the chef at your restaurant to go over the list when they have brand new assistants on staff.

Taco salad recipe from Allrecipes.
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4 Taco Salads Perfect for your True Worktop Refrigerator

The True worktop refrigerator is perfect for making taco salads at Mexican restaurants.  You can store most of the ingredients out of the way while crafting masterpieces on the stainless steel work surface.  Let’s take a look at some of the best taco salad recipes from around the web.

Like with every dish, there are plenty of ways to craft the perfect taco salad.  It just depends on your mood.  The taco salad recipe from Allrecipes calls for a bottle of French dressing, chili beans, some taco seasoning, already prepared salsa, ground beef, and cheddar.

Instead of iceberg lettuce, the recipe from Myrecipes calls for romaine, a plum tomato, and some prepared salsa.  It ditches the French dressing entirely, and adds chopped green onions into the mix.  As prepared, it’s only 332 calories.

Let’s head over to Paula Deen country with this third taco salad recipe, providing an excellent opportunity to use that True worktop refrigerator.  She brings in the French dressing again, and uses a full onion instead of green onions for the mix.  She also switches over to iceberg lettuce with crushed taco flavored chips to add to the flavor.

Our fourth and last taco salad recipe brings in some more chili-like ingredients into the mix.  It’s from, and uses ground turkey, fresh cilantro, cumin, chili powder, and shredded romaine.  It also loses the reference to the prepared salad dressing.

So, if you’re thinking of new additions to your Mexican restaurant and you’re itching for ideas to use that True worktop refrigerator, think about these four taco salads and the variations that you can bring to the place.  We’d love to see your taco salad recipes here.