Miranda Kaiser, owner of Cosmo Café and Bar, made a huge decision to move her restaurant from south Tulsa to the city’s Brookside area. It was definitely the right move, she said, because the restaurant is flourishing in its new location.

The decision to move Cosmo to Brookside was a fairly slow process. However, the actual move happened really fast. “My Curtis sales rep, Kathy Bennett, is so knowledgeable and experienced. I felt very comfortable having her as my consultant and project manager. Because of Kathy, the move went quickly, and there were no problems. She knows how to get things done,” said Ms. Kaiser.

Ms. Kaiser also buys smallwares from Curtis. She said the showroom personnel is one of the reasons she buys her smallwares from Curtis. “I’m always greeted by at least three people, and they know me by name. I can barely get waited on at other restaurant supply stores. I know I can always get the items I need at Curtis.”

In addition to the showroom personnel, Miranda appreciates the one-on-one attention she receives from everyone at Curtis, from the owners to the delivery drivers. One issue in particular comes to mind. “I was having a problem with my ice machine. My sales rep brought the problem to the attention of one of the owners, Jay Gulick. Jay stepped in and gave me several options to resolve the problem. The contact with him was huge. The fact that the owner made himself available to me really raised the bar for customer service.”

Ms. Kaiser said the move was expensive, but has really paid off. In fact, business has tripled since the move to Brookside only nine months ago. She said the neighborhood seems more suited to Cosmo’s eclectic atmosphere.

Many of the Mediterranean recipes reflect Ms. Kaiser’s time spent in Israel, France, and England. The restaurant has ample parking, plenty of seating, and an extensive bar with very creative cocktails. Urban Tulsa named Cosmo as the Best Brookside Restaurant and the Best Brookside Bar. All this plus its ultra cool décor and new location make Cosmo Café and Bar a great place to eat and play.

Cosmos Café and Bar
3334 S. Peoria, Tulsa, OK 74105
(918) 933-4848
www.cosmo-cafe.com
Open 7 Days a Week from 11:00am until After Midnight
Facebook: Cosmo Café and Bar
Twitter: @CosmoCafe

By Lorri Mealey, About.com Guide

Everyone is looking for ways to save money these days. Restaurants are no exception. The good news is that there are a lot of quick steps you can take to save you money, either through cutting energy use or reducing spoilage. A lot of these tips are the same things your mom told you growing up.

1. Switch to energy efficient light bulbs. Subway recently switched all their light bulbs to energy efficient bulbs in all of their 2000 US franchise locations. Switching to an energy efficient light bulb can save up to $22 per bulb per year. This can add up to quite a savings over time. Also keep lights off when you don’t need them. If you don’t start serving lunch until 11 o’clock there is no reason to turn the dining room lights on until then.

2. Only run the dishwasher when it is completely full. This cuts down on water usage, soap and energy costs.

3. Soak the dishes. Rather than running hot water over them to loosen dried food, fill a sink and let them soak.

4. Install low flow faucets and toilets. This will save between 20 to 40 percent of water usage.

5. Turn down the thermostat. You can still be comfortable at 68 degrees rather than 72 degrees.

6. Switch from plastic to glass. Green restaurants 1have been following this tip for years. If restaurant uses disposable plates, flatware or cups, considering a one time investment for china, glass and silver. You will save on garbage (good for the environment as well as the restaurant budget) and save money over time.

7. Invest in energy efficient appliances. This is a lot easier said than done, especially in a sluggish economy. But consider that many states offer restaurants tax credits and other incentives for switching to energy efficient appliances2. Plus, the savings on an energy efficient appliance can often pay for itself within a year or two.

8. Trim down your menu. Track sales of every menu item and remove menu items that aren’t selling. Also look for ways to cross utilize menu items, using one item for multiple dishes. This will help reduce food spoilage 3as well as keep food cost under control.

9. Take advantage of e-marketing. More and more people turn to Google to look for restaurants than the yellow pages. Take advantage of all the internet has to offer, from your own website to online advertising. Many companies offer inexpensive e-newsletters you can send to customers for a fraction of traditional prints ads.

10. Train your staff. Teach your staff to sort recyclables, turn off lights, let you know if there is a leaky faucet in the wait station. Ask them to bring in their own take-home containers instead of using the restaurant take-outs.

©2010 About.com, Inc., a part of The New York Times Company. All rights reserved.

Eloté Café and Catering owner, Libby Auld pours their famous Sangria

Curtis Restaurant Supply assisted them when they originally opened Eloté Café and Catering in May 2008. They recycle glass, aluminum, plastic and cardboard with local recyclers, Recycling Revolution. They support local family farms, compost, and re-use cooking oil to make clean-burning bio-diesel fuel. Even their to-go containers, utensils, cups and lids are made from 100% compostable corn and sugar beets.

So it only seemed fitting that the construction of their new Luchador Bar was as green as their guacamole, and limited any negative environmental impact during the construction process. Interestingly, the bar area was always there. It was a storage room. Libby said they always had plans to use the storage room to expand the restaurant to include a bar, but hadn’t got around to it. Because the room was already there, they simply opened a wall to provide the area for the bar.

Most impressive is the beautiful artisan-crafted bar made from recycled materials. The bar was made by a local designer using wood that came from a remodeling project at the Aulds’ home, as well as old wood found in the basement of the restaurant. Libby went to the recycling center to gather colorful glass bottles to use as decoration for the bar. “The recycling center isn’t used to someone taking things OUT,” she said. “But the glass is beautiful, it won’t negatively impact the environment, and it didn’t cost a cent.”

They wanted to commemorate the two-year anniversary of the opening of the restaurant with a Cinco de Mayo celebration. With help from their local vendors, the project came about VERY quickly. “It only took a month to complete,” said Libby. “Everyone involved rallied around the project to get the bar completed. Curtis Restaurant Supply was instrumental in providing and installing the bar equipment, cooler, sinks, chairs and tables, so the bar could open on time. Our Curtis sales rep, Candace Feese, helped us pull it all together.”

The Luchador Bar is decorated in Lucha libre style (Mexican professional wrestling). The colorful masks of the Lucha libre are reflected in the vibrant colored walls in terra cotta red, parrot green, and glimmering gold. A luchador pinata and traditional paintings of the wrestlers adorn the walls.

The Luchador Bar offers a full-service bar, including a wonderful selection of traditional Mexican beers, as well as locally produced beers. Also served are Mexican inspired specialty drinks such as mojitos, margaritas, and Sangria. New on the menu are the flavor-infused tequilas. Three choices are currently available, including, Japanese chili pot tequila, citrus (lemon, lime, orange) tequila, and hibiscus and anise tequila. Look for a sampler tray of the tequilas coming very soon.

The Luchador Bar is open until midnight on most evenings, and later on Friday and Saturday when they feature live music.

Eloté Café and Catering
514 South Boston
Tulsa, OK 74103
Phone: (918) 582-1403
Website: http://www.elotetulsa.com
Facebook: Eloté Tulsa

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]]> http://www.curtisequipment.com/articles/luchador-bar-at-elote-cafe-and-catering/feed 0 http://www.curtisequipment.com/news/installations-se%e1%bf%86or-tequila http://www.curtisequipment.com/news/installations-se%e1%bf%86or-tequila#comments Wed, 28 Apr 2010 17:54:33 +0000 staff http://www.curtisequipment.com/?p=910 When you walk into the new Seῆor Tequila in south Tulsa, it’s like walking into a restaurant in sunny Mexico. The colors are bright and inviting, and you are whisked away to enjoy an authentic Mexican meal.

Owners Carlos and Elisha Atilano chose the Plaza del Sol Shopping Center at 101st and Mingo Road for their new restaurant because of the Mediterranean architecture. “The tile roof and stucco exterior accents the interior design of the restaurant,” says Mrs. Atilano. “We also enjoy the peaceful outdoor patio. The large water fountain creates a soothing, tropical backdrop for the outside dining area. On weekends, customers have a front-seat view of live entertainment on the outdoor stage. In cooler weather, the outdoor fireplace creates a romantic space, just perfect for huddling by the fire.”

Carlos and Elisha Atilano opened their first Seῆor Tequila in 1999 at 51st Street and Harvard Avenue in Tulsa. The Atilanos own four Seῆor Tequila restaurants and plan to open more locations in the near future, possibly in Jenks, OK. The Atilanos credit their success to providing food made of only the finest meats and freshest vegetables, which come straight from the farmer’s market. The food is prepared with the purest ingredients to bring out the true flavors of authentic Mexican cooking. Most notable is their friendly, efficient staff always available to make your dining experience pleasurable.

Over the years, the Atilanos have excelled in business by taking any challenges in stride, and adjusting to changes. However, the one thing that hasn’t changed is their relationship with Curtis Restaurant Supply. “Curtis has been with us from the very beginning, since our first restaurant in 1999,” said Mrs. Atilano. “Our account representative, Bill Shea, is very hard working. He’s easy going, and very considerate. He’s a phenomenal account executive.”

The Atilanos value quality, and installed the finest cooking equipment. The kitchen is completely stainless steel. “Stainless steel is the best material for foodservice,” said Mr. Atilano. “We installed stainless steel because of its value, and ease of maintenance. From the walls to the equipment, we wanted stainless steel because of its long-lasting life, and ease of cleaning.”

There were several logistical concerns because the restaurant was a new construction project. Curtis Restaurant Supply owner, Jay Gulick, explains, “Kitchen and bar projects are always very complicated as they require a very tight coordination between the architect, the plumbers, electricians, and millwork contractors. It is especially important when changes are made late in the process. This project went pretty smooth because there was a good deal of communication and cooperation with all involved parties, and the result is a great restaurant that is bound to be very successful.” Bill Shea, Curtis account representative adds, “We have worked hard over the years to earn the Atilanos’ trust, and will do whatever it takes to help them with their success.”

Seῆor Tequila seats 140 patrons plus additional seating on the patio. Mrs. Atilano did all the interior design to create a modern, fresh look. The restaurant has a new logo, branding, and an exciting expanded menu with an abundant choice of grilled seafood and steak entrees. One exciting addition to the restaurant is the tortilla studio. Fresh, hand-made tortillas are made by Seῆor Tequila chefs in a glassed-in studio facing the main dining area. Mrs. Atlilano comments, “We have a spectacular salsa bar with 5 different salsas. If you want to feel alive, and spicy hot, check out the salsa bar!”

In addition, Seῆor Tequila has a large bar with plenty of seating, two large screen TVs, and an easy-to-clean, counter top margarita machine that can produce 28 gallons of frozen drinks an hour. Parking is plentiful, and is easy to reach from 101st and Memorial, and the Creek Expressway.

Locations
Plaza del Sol Shopping Center
9999 South Mingo, Suite K
Tulsa, OK

Brookside Area
3348 South Peoria Avenue
Tulsa, OK

The Mill Shopping Center
6973 East 71st Street South
Tulsa, OK

Oak Brook Shopping Center
200 South Santa Fe Ave
Edmond, OK

Hours of Operation
Sunday – Thursday
11:00am – 10:00pm

Friday – Saturday
11:00am – 10:30pm

www.senortequilaok.com

Vanessa Wonders, purchasing, Jay Gulick, owner, mascot Hornsby, Erik Davidson, project mgr., David Hillin, owner

Oneok Field is definitely going big as far as its foodservice offering. The stadium includes three large concession areas, outfield concessions, specialty food carts, main kitchen, and the exclusive Tycoon Stadium Club bar. Jason Wilson, food and beverage director comments, “The large concession stand on the first-base side will probably have more points of sale than the old ballpark had altogether.”

Curtis Restaurant Supply furnished and installed the equipment, and smallwares, and provided design services for the permanent concession areas, main kitchen, as well as the Tycoon Stadium Club bar servicing the 23 upper-level private suites.

After the bidding process “Manhattan Construction turned to us to help furnish a superior food service operation,” said Curtis project manager, Erik Davidson. The Design/Build process allowed us to work closely with Manhattan Construction and their team to finish the project on-time and on-budget. Davidson feels the reason the project was so successful was the ability to work with the general and MEP (mechanical, electrical, plumbing) contractors to facilitate a plan to move ahead with minimal revisions.

Davidson says, “We remained 100% flexible as far as project conditions, and were able to change directions based on the customer’s need, and even the weather. We were able to anticipate any situations coming up and went to the general and MEP contractors for immediate resolution. They were able to resolve the issue in one to two days, rather than one to two weeks. This saved the project valuable time and money on unnecessary change orders. This was the major differentiation between finishing a project in one year, rather than two or more years.”

David Hillin, Curtis vice-president, adds, “With the public-private cooperation and funding setting the tone for construction, it was also important to use as many local subcontractors as possible, keeping the money in the Tulsa area. We are especially proud to be a contributor to this project.”

Oneok Field
201 N Elgin Ave
Tulsa, Oklahoma 74120
www.oneokfield.com

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]]> http://www.curtisequipment.com/news/curtis-scores-a-home-run-with-oneok-field/feed 0 http://www.curtisequipment.com/news/school-foodservice-equipment-grants http://www.curtisequipment.com/news/school-foodservice-equipment-grants#comments Wed, 24 Mar 2010 18:49:24 +0000 staff http://www.curtisequipment.com/?p=803 On January 14, 2010, Secretary of Agriculture Tom Vilsack announced the availability of $25 million in grants to help school nutrition programs replace outdated equipment with new energy efficient appliances such as refrigerators, ovens and other foodservice-related equipment. This funding is a one-time fiscal year 2010 appropriation.

These grants will be awarded to school districts that operate the National School Lunch Program and did not receive equipment grants through the American Recovery and Reinvestment Act (stimulus bill). Any district may apply, but priority will be given to school districts where 50 percent or more students are eligible for free or reduced price meals.

School foodservice professionals are frustrated with outdated and difficult to operate equipment. Equipment should be easy to use, simple to maintain and repair, and easy to clean. In addition, undependable and aged cooking equipment and refrigeration can be a safety issue.

Curtis Restaurant Supply can assist you in determining the efficiency of your existing equipment, and preparing documentation for your grant application. We also understand the challenge of updating an existing kitchen space. We can help you choose equipment with a small footprint to maximize space constraints for your kitchen, and determine if the item makes the best use of space for worker productivity.

Oklahoma has been allotted $372,503 in grants. Please do your part to keep this money in Oklahoma. Curtis Restaurant Supply is locally owned and operated. Headquartered in Tulsa, and with a sales office in Oklahoma City, Curtis Restaurant Supply has provided superior products and services to foodservice professionals for over 60 years. In 2008, Curtis was recognized by a national trade publication as having the second highest growth rate among the top 100 foodservice equipment dealers in the U.S.

For more information about the 2010 school foodservice equipment grant, please contact your sales representative, or call Curtis Restaurant Supply, toll-free at (800) 766-2878.

Additional Resources

January 14, 2010 – USDA Press Release

January 14, 2010 – USDA Policy Memo

National Food Service Management Institute
Equipment Purchasing and Facility Design for School Nutrition Programs (280 pages)

USDA Foodservice Equipment Guide

SOLUTION:
Creative installation solutions and period style furnishings were provided to satisfy code, client and the former ghostly owner.

PRODUCTS:
Tables, chairs, custom dining booths, vent hood, refrigeration, cooler, bar equipment, flatware, glasses, china, smallwares, ice machine, charbroiler, flat griddle, fryer, sandwich prep table.

The Pink House

The Pink House Wine & Dine restaurant in Wagoner, Oklahoma is actually green. “It’s a conversation starter,” says owner Cathy Moore. “The home was built in 1906 and has been painted pink most of the time. We painted it green to stir up conversation.”

Cathy and her family own Steakout Sports Grill, a Wagoner favorite for 17 years. A couple years ago a sign showed up on the historic house’s lawn, and she knew it would be the perfect place for a restaurant. Restoring the historic building with updated restaurant equipment was a challenge. Because of its historic value, it was important to maintain as much of the original materials as possible. Cathy enlisted Curtis Restaurant Supply for help.

Kathy Bennett, Curtis Restaurant Supply sales representative, explains, “Challenges included installing the vent hood in a VERY small kitchen, which meant cutting it to accommodate a large beam. In fact, all the kitchen equipment had to be carefully planned due to space constraints. We made use of every square inch of the kitchen, including converting a dumb waiter into a warming station.”

And that wasn’t the only challenge. Because the house is old, the booth benches for the front dining area had to be custom made because the walls are not square. Kathy found ornate, antique looking pedestals for the tables, and ordered chairs that would be appropriate for the period. Everything is designed to enhance the beautiful natural materials in the house such as the solid oak trim and decorative parquet hardwood flooring.

Almost everything in the house has a story. Look closely at the dining room floor, and you will see a small hole that leads to the basement. The hole originally held a device with a bell at the end. The mistress of the home would place her chair over the bell and use her foot to summon the servants in the basement.

Although the décor is quite grand with its hand carved woodwork and Tiffany style lighting, Cathy says to come as you are. Whether it’s after work, or after a day of fun at the lake, you are welcome at The Pink House. “We are not a fancy chain restaurant, nor do we want to be. We are a family serving decent food at a decent price,” she says. “Many people say we have the best steaks in Wagoner, and even Tulsa.” Cathy recommends making reservations, or to call before coming to make sure they are open. For instance, their grandson was in a wrestling tournament in Stillwater last weekend, and they closed the restaurant so the entire family could be there.

The Pink House is open Friday and Saturday night from 5pm – 9pm. It has a full bar with a large screen TV and recently added a party room to the back of the restaurant to serve private parties, business meetings and family events. The room seats 50 and overlooks the grounds.

Ghostly Approval

It is a well known story that the Pink House has several “former” residents walking its halls. Most notable is Kate Leonard, the second of the home’s five owners. She was married to a very wealthy man and was quite a distinguished woman known for wearing diamonds. Cathy feels that her presence is the strongest in the house.

When Cathy began restoration of the home, she experienced a flurry of occurrences, including several noisy crashes, multiple missing keys which later reappeared, a framed portrait of a horse being moved from the second story to the front door, and the construction workers constantly being locked out. More dramatic things happened as construction moved along, including an upstairs window that was blown out in the opposite direction of a heavy wind.

Cathy had so much activity that she contacted Oklahoma State University’s paranormal department to investigate. They were able to document several sightings, including photos of orbs, and they recorded a woman singing a child’s lullaby in one of the upstairs bedrooms. Luckily, they determined these spirits were friendly and would do them no harm.

Recent Activity

A woman that was meeting with Cathy Moore about a private party was greeted by a woman on the second floor knocking on the glass to get her attention, then smiled and waved at her. Not surprisingly, no one was upstairs.

A wedding party was taking pictures on the front staircase. A four year old little girl noticed an extra person in the portrait and asked who the lady was walking up the stairs. Her mother said there wasn’t anyone walking up the stairs. The little girl pointed to the top of the stairs and said, “Then who is she?”

A longtime Wagoner resident and physician had dinner with her husband one evening. Her husband approached Cathy and told her he was having a conversation with the former owner. After asking Cathy if she knew what he meant, he added that she was very pleased with the changes she had done and would be leaving her alone. Cathy thanked him for the message and asked him to invite her to stay as long as she wants.

Since then the activity has slowed down. However, when construction began on the newly added party room, things started up again. Overnight the cement shingles on the house revealed an odd smudged pattern, and Cathy began receiving mail for Kate Leonard.

Just a Personal Note

While we were discussing the former owner, the smoke alarm went off. It beeped very loudly and only once, almost to say, “Yes, I hear you talking about me.” Keep in mind that the smoke alarm is hard wired into the wall and the backup batteries were new. Also, the restaurant was closed and no cooking was being done. It was only a little “hello” and never happened again while we were there.

As we left, I took a few extra pictures in the foyer. One of the last pictures is quite unusual. Can you guess which one? I took a total of 62 pictures. There was only one picture that was not in focus. I promise, the photo was not altered or enhanced in any way. I think our new friend Kate was escorting us to the door and thanking us for a lovely visit.

Debra Laizure
Curtis Restaurant Supply

Pink House Wine & Dine
804 East Cherokee Street
Wagoner, OK 74467
(918) 485-7662

SOLUTION:
Curtis equipment experts tackled the problem avoiding costly mistakes and delays.

PRODUCTS:
Exhaust hood, Tables, Barstools, Beverage Merchandisers, Keg Coolers, Bar Equipment, Ice Bin, Glass Chillers, Sinks, Glass Storage Units, Tablewares, and Kitchen Supplies.

2 Sisters Pub & Grille

When restaurateur Virginia Lewis and her sister decided to open 2 Sisters Pub & Grille, they knew there would be some challenges.

They decided to open a restaurant in a historic building and refurbish it to its oil-boom days. They restored the tin ceiling, wood floors, and even commissioned a copper counter inset for the bar to mirror the copper in nearby Frank Lloyd Wright’s only high rise building, the Price Tower.

They also had to supply the restaurant with new equipment and supplies. Ms. Lewis admits she was a serious online bargain shopper when it came to heavy kitchen equipment and even smallwares. This all changed when she met Candace Feese from Curtis Restaurant Supply. “I was looking for an exhaust hood and found one online that would suffice. Candace was helping me with some other items and explained that discount warehouse type suppliers will only ship an item to the curb. It’s your job to get it off the truck, cart it into your restaurant and hopefully hire knowledgeable service technicians to install it,” said Ms. Lewis.

“I was simply hoping to save a couple thousand dollars. But because of Candace’s advice, I purchased the more expensive exhaust hood from Curtis. And it’s a good thing I did. The exhaust hood had to be vented through three stories and was quite an ordeal. Candace Feese and her team took the challenge in stride and was able to save unexpected labor costs and allowed us to meet our grand opening deadline.”

By taking advantage of Curtis Restaurant Supply’s experienced sales and support staff, 2 Sisters Pub & Grille avoided costly mistakes, labor and delays.

For more information about Curtis Restaurant Supply please call (800) 766-2878.

2 Sisters Pub & Grille
110 SW Frank Phillips Blvd
Bartlesville, OK 74003-6607
(918) 336-1100

SOLUTION:
Enlisting the service of a seasoned Curtis foodservice professional to assist with equipment evaluations.

PRODUCTS:
Exhaust hood, Tables and Chairs, Refrigerator, Walk-in Coolers, Microwave, Ice Bin, Grills, Fryers, Prep Sinks, Kitchen Supplies, Smallwares.

Steak Stuffers USA

George Van Wyck knows cheese steak. He grew up in Philadelphia working in a family restaurant. Now he works with his family at Steak Stuffers USA including wife Bee, son Garth and daughter-in-law Patti. “There are always three family members in the store and it really makes a difference in customer service,” says George.

The entire family works long hours five days a week but when it comes to the weekend you’ll find them enjoying each other and the grandchildren. Unfortunately an unexpected move threatened their precious family time. The widening of I-44 highway required Steak Stuffers USA to find a new location. A staple in the Brookside area of Tulsa, the move seemed daunting with ODOT logistics, paperwork and downtime. They turned to their Curtis account representative for help.

With 15 years in the foodservice industry, Kathy Bennett with Curtis Restaurant Supply worked with George and the ODOT team to supply the required move documents including current equipment evaluation, replacement value and cost analysis.

Several items including the vent hood were grand-fathered in at the old location but would not pass code at the new location. In consideration were items that could be repaired but the replacement parts were obsolete. Only a seasoned equipment professional would be able to make this determination and recommend the appropriate course of action.

The move analysis took weeks with Kathy working nights and weekends to complete the process. “Kathy was a tremendous help and we are grateful to have her knowledge and expertise available to us for this major project” said George, “She’s like family to us”.

For more information about Curtis Restaurant Supply please call (800) 766-2878.

Steak Stuffers USA
7846 E. 51st St.
Tulsa, OK 74145
(918) 743-7474
Hours: M-F 10am-8pm

Across the nation so many small businesses are closing. According to the Tulsa Area Independent Business Alliance, $45 of every $100 spent at a locally owned establishment stays in the local economy. Cinda Baxter, founder of the 3/50 Project, said if half of the employed U.S. population spends $50 a month in small, independent businesses, they would generate $42.6 billion in a year. And out of every $100 spent at independent retailers, Baxter said $68 returns to that local economy through employees’ salaries, various taxes and local bank transactions.

Money spent in Oklahoma stays in Oklahoma. Keeping money at home and patronizing local restaurants lowers unemployment and the need for increased taxes and inflated government programs. On January 13th, Tulsa Mayor Dewey Bartlett encouraged everyone at a meeting at the Tulsa Convention Center to buy locally to keep sales tax revenues in Tulsa to support the Police and Fire departments. In the meantime, he’s scrambling to come up with an alternative agreement which would rescind the 147 layoff notices to firefighters issued last week by the city.

Buying locally will prevent more independent restaurants from closing. Curtis Restaurant Supply owners Jay Gulick and David Hillin support the home team. Mr. Gulick comments, “Supporting our local economy is one of the biggest things we can do to make an immediate economic impact.” Mr. Hillin adds, “Local companies want, and need your business. Many companies offer incentives for buying local. Curtis offers free local delivery for many of our customers.”

So the next time you order supplies for your kitchen from a non-local source, think of what is best for your business, your customers and your local economy.

About Curtis Restaurant Supply
Headquartered in Tulsa, and with a sales office in Oklahoma City, Curtis Restaurant Supply provides superior products and services to foodservice professionals with independently owned and national chain restaurants, hospitals, casinos, churches, schools, military and healthcare facilities. In 2008, Curtis was recognized as having the second highest growth rate among the top 100 foodservice equipment dealers in the U.S. by a national trade publication. The Tulsa area showroom is open to the public 6 days a week. For more information about Curtis Restaurant Supply, contact Mr. David Hillin at 918-622-7390 or visit www.curtisequipment.com.

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