“Hey everyone—welcome back. Today we’re breaking down something every restaurant owner should know: why investing in a properly built stainless-steel deep fryer, like Frymaster, can save you thousands, compared to buying a cheaper, painted-tin fryer.” “Let’s start with build quality. A high-end fryer like Frymaster is made from heavy-gauge stainless steel. That means: It won’t rust It doesn’t warp And it can handle years of commercial heat cycles Cheap fryers from low-end Vulcan lines are often made from painted tin or thin coated metal. After a few months of intense use, the paint can begins to corrode. This leads to rust, leaks, and sanitation issues—fast.” “Frymaster units use high-efficiency burners or electric elements designed to recover temperature quickly. This matters because when the oil stays hot, food cooks faster and comes out crisp—not greasy. Lower-quality fryers take much longer to recover heat. Each batch of food drops the oil temperature, causing soggy fries, uneven cooking, and longer ticket times. Over a year, this affects customer satisfaction and productivity.” “Here’s the big one: oil usage. Premium fryers like Frymaster are engineered for efficient heat transfer and cleaner combustion. This means your oil lasts longer—often 30–50% longer depending on usage. Cheaper painted-tin fryers run hotter in some spots and cooler in others. Hot spots literally burn your oil, causing it to degrade faster. So while that inexpensive fryer might save you a few hundred dollars upfront, it can cost you thousands more in oil within the first year.” “Stainless-steel fryers are easy to clean. They don’t absorb grease, they resist corrosion, and they maintain their appearance for years. Painted fryers? As soon as the coating chips—which it will—grease begins to soak into the exposed metal. Cleaning becomes a nightmare, and the finish degrades quickly. Many restaurants end up replacing these fryers sooner than expected.” “When you factor in: - Longer oil life - Faster heat recovery - Fewer repairs - Easier cleaning - And better durability

Miso-Marinated Black Cod Ingredients (2 portions): - 2 black cod fillets  - ½ cup white miso paste  - 2 tbsp mirin  - 2 tbsp sake  - 2 tbsp sugar  Method: 1. Whisk miso, mirin, sake, sugar into marinade.  2. Coat fish, refrigerate 24–48 hrs.  3. Wipe off excess marinade, broil 8–10 min until caramelized. Tip: Marinate 24–48 hrs for depth; broil quickly for caramelized finish. Pro Tip: Don’t overcook—fish should flake but remain buttery. Plating Idea: Place on bamboo leaf, garnish with pickled ginger and sesame.

Suppliers — what makes a restaurant your perfect customer? Clear communication? Consistent orders? Let’s hear it!

Let’s be real—restaurants sometimes make ordering harder than it needs to be. What’s a common mistake restaurants make when placing orders that you wish they’d fix?

We all have that go-to burger spot that just gets it right. Whether it’s a greasy classic, a gourmet masterpiece, or a plant-based beauty — we want to know: Where’s your favorite burger joint? What’s your dream burger topping combo? Cheese or no cheese? Bacon? Fried egg? Secret sauce? Drop your favorite local spot, share a photo if you’ve got one, and let’s build the ultimate burger map!