Restaurant Energy Saving Tips
June 16, 2011 – 3:23 pm
Most restaurants are energy intensive facilities where significant energy-saving opportunities exist through wise operation and equipment selection.
School News
How to Make the Perfect Hard-Boiled Egg
April 9, 2011 – 7:51 pm
Seriously, brilliant information from www.CHOW.com
Customer Bill of Rights
November 8, 2010 – 3:47 pm
As a valued customer of Curtis Restaurant Supply, you have a right to:
-Competitive prices through our national buying group.
-Communication in all areas of service – from coordination of plumbers, electricians, and millwork contractors for your kitchen project, to delivery of your weekly smallwares and supplies order.
-Consult with our experienced sales personnel, to show you how to avoid costly mistakes, save money, and help your business grow.
-Have your kitchen equipment set in place. We will not leave it on the truck for you to unload on your own.
-Talk to real people. Simply call us to place an order, ask questions, or to meet you at your construction or remodeling site. You will get a real person… not a recording, or directed to a website FAQ page.
SNA Fall Conference
November 2, 2010 – 10:47 pm
More than 250 public and private school nutrition professionals attended the 64th annual School Nutrition Association of Oklahoma fall conference on Friday, October 15th, through Sunday, October 17th, at the Renaissance Hotel and Conference Center in Tulsa. The conference included a keynote speech by Bama Companies CEO, Paula Marshall, educational training sessions, trade show, public health fair, and the Lunch Lady Challenge cooking competition.
Keep It or Toss It?
June 24, 2010 – 4:12 pm
How long will your favorite food or beverage stay safe and tasty? What’s the best way to store it?
NEW for 2010! School Foodservice Equipment Grants
March 24, 2010 – 6:49 pm
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Agriculture Tom Vilsack announced the availability of $25 million in grants to help school nutrition programs replace outdated equipment with new energy efficient appliances such as refrigerators, ovens and other foodservice-related equipment.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.