"6 Stages of Indigo"

Manitowoc has produced a state-of-the-art ice machine to simplify everything about owning an ice machine. The Indigo ice machines have 6 major product features that make Manitowoc's Indigo stand out; Intelligent Diagnostics, Easy Read Display, Active Clean, Ice Assurance, and Service and Support.

Intelligent Diagnostics:
The Indigo has a constant internal communication system. If any problems should arise, they will be addressed immediately. These electronic data readings make it easier to service and reduce downtime of your machine.

Easy Read Display:
With the easy read display, communication about your ice machine and your staff is simple. This display will prompt you when any self maintenance is being done on your machine, or when it is time the change the filter.

Active Clean:
ice is food, so it the Indigo ice machine uses many different technologies to ensure that there is no slime growth, lime deposits, and mineral scale in your ice.

Ice Assurance:
No matter how much or how little ice you need, Manitowoc's Indigo produces the highest quality of ice to serve your customers and staff.

Energy Management:
Manitowoc is one of the leading manufacturers of conserving energy with ice machines. The Indigo ice machines have the ability to control energy, and water consumption to help reduce the costs of your energy.

Service and Support:
Indigo ice machines have real-time diagnostics to help keep your machine running smoothly. This enables you to have quick and accurate information about any problems.

Jean's Restaurant Supply staff is available to help you with the process of purchasing an ice machine. We can match your needs with an ice machine that can produce enough ice for you daily. Call today, 1-866-618-4999, to speak to a sales representative about which ice machine would be right for you.

Food Trucks

Over the last year, food trucks popularity across America has continued to grow. The convenience of these food trucks is one of the main reasons they have become so popular. More younger adults, and adults with small children prefer food trucks. Many restaurant food chains are beginning to break away from their four walls and start to venture into the food truck business. Many people have said they are very likely to visit a food truck run by one of their favorite food service establishments.

Food trucks seem to be easy to run and less complex than a full service restaurant, but that may not be the case. Working with a limited amount of space can be a hard task if you do not have the proper set up and equipment. Let Jean's Restaurant Supply's trained staff help with all your food truck supply needs. Our knowledgeable CAD department can help design your food truck so you can maximize your work space, and produce more sales. Jean's Restaurant Supply has a number of vendors to choose from. We can supply your Kitchen Supplies, Vent Hoods, Cooking Equipment, and Disposables.

Call today, 1-866-618-4999 to speak to a sales representative, or visit our website to browse our products.

Restaurants Excepting Food Stamps....

Restaurants excepting food stamps? Yes, some restaurants in just a few states have started excepting the food stamp benefits for payment of prepared foods. Anti hunger advocates are accepting to the idea of elderly, homeless and the disabled being able to purchase food from some restaurants with their food stamp benefits. Some of the families who qualify for food stamp benefits are not able to prepare hot food in their homes because of the lack of a working stove.

Current food stamp vendors, such as convenience stores and pharmacies are worried this will affect their food stamp sales. Health advocates also have mixed emotions, should the tax dollars go into purchasing mostly unhealthy fast food? But still, more states are joining in, and allowing food stamp purchases in restaurants. The food stamp programs were made to help support good nutrition in families who could not afford healthy meals, so how is going to Taco Bell or Pizza Hut more healthy than purchasing food from the grocery store. These are just some of the concerns that people are having about the subject. Some people feel that the restaurants just want a "piece of the pie" and are trying to get their share of the food stamp tax dollars. Is the percentage of food stamp sales in restaurants really going to harm the sales of the grocery stores, convenience stores, and pharmacies?

Chef Uniforms

Despite what some think, there IS a purpose behind the clothing chef's wear. No, its not to play a part in some of the restaurant theatrics. Each part of the Chef's clothing has a specific purpose.


Starting with one of the most recognizable peices of the uniform is the chef's hat. It has been seen dating back to the 16th century! The Chef's original hats were made with 100 pleats, supposedly representing the many ways a chef can prepare an egg. The kitchen staff also wore similar hats, the staff was recognized by the size of their hat, with the Chef's being the tallest.

The Chef's coats are made of very thick material. This is to keep the person wearing the coat safe from the hot temperatures coming from the stove top or oven. The Chef's coats are also made with two, reversible front flaps. This is to help the Chef always have a clean apperance, when one side it stained, simply switch the front and back flap to create a look of freshness.

The Chef's pants, most commonly with small black and white square patterens. This patters masks any minor spills or stains that may occur in the kitchen from leaning against counters or splashing from the stove.



Here at Jean's Restaurant Supply we pride ourselves in our outstanding customer service. If you need to find a specific style of Chef coat, or different patterend pants, we are always here to help! Call today, 1-866-618-4999, to find out what we have in stock and to experience our excellent customer service.

Benefits of using the Steri-Pail

The Steri-Pail manufactured by Carlisle is a very beneficial part of any commercial kitchen's cleaning and sanitizing products. These pails have the instructions for mixing and using sanitation solutions printed on the side of the pails in English and Spanish. This allows anyone to properly mix the sanitizing solutions for the most effective cleaning. These Steri-Pails were made to be study enough to last longer than most cleaning pails, and are also dishwasher safe.

Using the Steri-Pail will not only put ease into your daily cleaning habits in the foodservice establishment, but will also help you serve foods free of harmful bacteria. By using the Steri-Pail you can reduce the risk of cross contamination in your foodservice establishment. Cross contamination is especially at a high risk where uncooked foods such as raw chicken, and foods that don't need to be cooked like vegetables come into contact with each other by using cutting boards, or kitchen utensils that have not been properly washed and sanitized. Cross contamination can lead to food poisoning. These Steri-Pails are also important with the HACCP program, Hazard Analysis Critical Control Point. The HACCP consists of seven different steps to help ensure food served in restaurants and foodservice establishments is safe from harmful bacteria.

Jean's Restaurant Supply has all you need for your foodservice janitorial supplies. To speak to a sales representative about any of our products we have, call today 1-866-618-4999.

Cookware Basics

With so many pots and pans to choose from, one can get a little overwhelmed. Whether your in need of all new cookware, or you have so many pieces your not sure what to do with them, here are a some things you need to know about basic cookware. What do the specific pots and pans look like, and what are they used for?

Skillet/Frying Pan

Skillets also known as Frying Pans are usually round, with a flat bottom and short sloped sides, making it easy to toss and turn food with a spatula. These area available in many sizes, the most common sizes are the 10 or 12 inch in diameter.

Roasting Pan

Roasting Pans are rectangular in shape with low sides, allowing the heat from the oven to expose the entire surface of the meat. These are usually used with a rack to prevent the meat from sitting in the juices and stewing instead of brewing.

Sauce Pan

The sauce pan is round, with straight sides and a flat bottom. These are good for use when making soups, stewing veggies, and making sauces. Sauce Pans come in various sizes ranging from 3-1/2 Qt to 34 Qt.

Stir Fry Pan

Stir Fry Pans are round and deep with straight or curved sides. These allow the heat to evenly distribute throughout your dish, and make it easy to toss the ingredients.

Wok

The Wok is a bowl shaped version of the stir fry pan. They are come with round or flat bottoms. Woks are used to cook food over high heats. These can also be used with a lid to steam vegetables.

Stock Pot

A Stock Pot is deep, with tall straight sides and big loop handles.
These are good for simmering large amounts of liquid.
Stock Pots can range in size from 25 Qt to 100 Qt!

Let a Jean's Restaurant Supply employee help you find the right cooking equipment for your foodservice needs. Call today!! 1-866-618-4999

Nutrition in Schools

Recently the U.S. Department of Agriculture unveiled new standards for nutrition in school meals. these new meal requirements are raising the standards for the first time in fifteen years. This is an important component in First Lady, Michelle Obama's Let's Move! initiative and will help improve the health and nutrition of nearly 32 million kids who participate in school meal programs every day.

Many children eat about half of their daily calories at school, strengthening the standards for nutrition is an important part of the children's health. Students heading back to school this fall will be finding more fresh fruits and vegetables, whole grain options, and locally grown produce. Even with the limited funding and cost of foods becoming an issue with schools, cafeterias nationwide are making dramatic changes in the quality of meals they serve.

According to the "School Nutrition Operations Report: The State of School Nutrition 2011"

• Nationwide, nearly every school district offers fresh fruits and vegetables (98%)


• Whole grain foods have become readily accessible (97%)
• 89% of school districts offer salad bars of pre-packaged salads


• About two-thirds provide vegetarian meals (63%)


• Virtually all districts offer fat-free and 1% milk (98%)

View our School Foodservice Catalog: Back to School Foodservice Catalog

Jean's Restaurant Supply offers many pieces of Cooking Equipment, and Kitchen Supplies for any type of foodservice establishment. For more information on our products of pricing, visit our website, or call toll free 1-866-618-4999 to speak to a friendly sales representative!