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

Randy Reich has joined Curtis Restaurant Supply as showroom sales representative. Mr. Reich comes to Curtis with eighteen years of experience in restaurant management, including ten years with Taco Bueno Restaurants and five years with Panera Bread®. Mr. Reich was most recently the beverage and culinary manager for Romano’s Macaroni Grill®.

Check out one of our favorite websites to get the answers!

Click Here to visit Still Tasty: Your Ultimate Shelf Life Guide.

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/blog/stamp-out-hunger-may-8th http://www.curtisequipment.com/blog/stamp-out-hunger-may-8th#comments Fri, 07 May 2010 14:39:07 +0000 staff http://www.curtisequipment.com/?p=941 Reminder! Saturday, May 8th is Stamp Out Hunger Day.

The USPS will be collecting non-perishable food items top help families in need. Simply put any items at your mailbox on May 8th before your letter carrier arrives with the day’s mail. It’s easy!

Click here for the Tulsa World article.

–Italian basket: pizza cutter, whisk, pizza pan…add crust mix and pasta sauce.
–Mexican basket: tortilla holder, dip holders, salsa carafe…add avocados, salsa and chips.
–Cookie kit: cooking sheet, metal mixing bowl, measuring cups…add cookie mix, and icing.

Curtis Restaurant Supply
6577 East 40th Street
Tulsa, OK 74145
(918) 622-7390

One block east of 40th and Sheridan (turn at the car wash)

Mother's Day Gifts for Mom!

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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