Restaurant Equipment Installation
March 16th, 2012
Restaurant Equipment Installation at Fresa’s Chicken Al Carbon Restaurant in Austin, TX
This restaurant equipment would not go up the staircase inside the building.
Lone Star Restaurant Supply Installed a Garland 10 Burner range, a 2 door Continental freezer, a 5 foot flat top griddle by Garland, and a 60 inch Continental work top undercounter refrigerator.
- Lone Star Restaurant Supply moved in this ten burner range with a lift because the staircase was too small to move the restaurant equipment through.
- View of Restaurant Equipment Installation at Fresa’s Restaurant In Austin, TX by Lone Star Restaurant Supply
- Another view of Restaurant Equipment Installation at Fresa’s Restaurant In Austin, TX by Lone Star Restaurant Supply
- All of the Restaurant Equipment is finally inside Fresa’s Restaurant In Austin, TX by Lone Star Restaurant Supply
NorLake Walk In Cooler For Sale Below Cost! In Austin, TX
March 13th, 2012
Great Deal!
Nor-Lake Walk-In Cooler On Sale!
$8900 One-Time Price! (Retails at $16100)
10′x 12′ Walkin Commercial Refrigeration
Our Mistake is Your Gain!
We ordered this by mistake!!!! Now we have to sell it BELOW COST.
Call (512) 467-6777
Located in Austin Texas. Local Pick Up or call for delivery and Installation Pricing!
Full Norlake Warrantee
New In the Shipping Packaging
Mobile Food Vendor Truck Project
March 7th, 2012
Steve Schaefer, General Manager of Lone Star Restaurant Supply, walk you through the just completed Mobile Food Truck pointing out many custom features we installed in this unit such as diesel generator, auxiliary power, grey water system, extra counter top space, under counter refrigeration, mobile food truck vent hood, exhaust hood and more.
Maintain your business for the changing season
October 31st, 2011
Monthly Maintenance Minute by John Lawson
It’s that time of year again. On Sunday, November the 6th we all set our clocks back one hour and regain that hour of sleep we lost to Daylight Savings Time last spring. The days are growing shorter and we will run out of daylight earlier through the winter solstice occurring on December 22nd, the shortest “day” of the year for actual daylight.
Just as important as the changing of your clocks is the changing of outdoor lighting timers. A timer not set to turn on the lights till well after the sun has set creates “the look” of your business being closed. However, a timer set to turn on your exterior lighting too early is simply costing you money, into the hundreds, if not a couple of thousand dollars over the span of a year depending on the size of your location and the exterior lighting package.
There are a myriad of websites available for the tracking of sunset times across the country. Locate the one that works well for you as to layout and content. A good rule of thumb is to have your exterior lighting set to turn on within ten to fifteen minutes of the actual sunset. Remember that this is not a twice a year chore. To maximize the savings of energy without losing business, it is better checked at least once a month to keep your location well lit while being cost effective.
Just as important as the changing of your clocks is the changing of outdoor lighting timers. A timer not set to turn on the lights till well after the sun has set creates “the look” of your business being closed. However, a timer set to turn on your exterior lighting too early is simply costing you money, into the hundreds, if not a couple of thousand dollars over the span of a year depending on the size of your location and the exterior lighting package.
There are a myriad of websites available for the tracking of sunset times across the country. Locate the one that works well for you as to layout and content. A good rule of thumb is to have your exterior lighting set to turn on within ten to fifteen minutes of the actual sunset. Remember that this is not a twice a year chore. To maximize the savings of energy without losing business, it is better checked at least once a month to keep your location well lit while being cost effective.
October’s Monthly Maintenance Minute: New Mobile Food Service Division of LoneStar
October 4th, 2011
Monthly Maintenance Minute by John Lawson
October 4th, 2011
What started out as a repair turns into a business: custom fabricated mobile food service operations.
When John Lawson the Director of Operations and head of the used equipment division of LonesStar Restaurant Supply was asked to make some repairs on locally owned mobile food trucks he made an interesting discovery: LoneStar has the expertise to engineer a better product for less money. He took his ideas to company owner Mark Jansen and General Manger Steve Schaefer and a new business venture was created.
Installation of the food service window.
Now have nearly completed the first of what is hoped to be many custom designed, engineered and fabricated mobile food service trucks. With over 1300 mobile service operations in the greater Austin Area this business is hot. And the demand more innovative design and installation is great. Just take a look at the cool trailers you find on South Congress or Barton Springs Boulevard. Innovative concepts like these require custom design and quality installation using only the highest quality products and materials. The great benefit of LoneStar’s operation is in production. LoneStar adds value to mobile vending concepts by re-purposing high quality existing restaurant equipment which keeps the price lower that buying an off the shelf design.
In this case he is retrofitting an existing delivery truck to become a turn-key mobile restaurant which is saving the buyers time, worry and expense. And they are thrilled to know they have the full support of LoneStar Restaurant Supply in the future if they ever have to upgrade any of their equipment. They purchaser explained to me that he feels secure knowing that LoneStar built it and that LoneStar will be there for him if he ever needs anything. “They stand behind all their products which a Quality Service guarantee, “ he explains, “ which means they will be there should anything ever go wrong with my equipment or installation.”
Used Restaurant and Bar Equipment
September 26th, 2011
We have a wide range of used restaurant equipment refurbished and ready to be purchased at multiple locations. Please review our ever changing inventory of used restaurant equipment at http://www.commercialrestaurantequipment.com/
September’s Monthly Maintenance Minute: Maintaining You, by John Lawson
September 7th, 2011
Short, simple, and direct are the key words of this month’s maintenance tip. MAINTAIN YOURSELF! You are the one tool you use that cannot be replaced! Build a preventative maintenance schedule for yourself that minimizes your risks of downtime. “An ounce of prevention is worth a pound of cure” is more than some country colloquialism used to get kids to take their vitamins. The following short list is some suggestions for maintaining and sharpening the tool that is you.
- TAKE A BREAK. The one thing we all make sure our employees get in compliance with federal labor statutes and fail to provide ourselves because we “don’t have time”. Taking a break does not mean speaking with an employee concerning work issues over a “smoke” break, or eating a sandwich while looking over labor reports. WALK AWAY!! Block out an actual ten minutes, twice a day, to simply walk away from the job, undisturbed and separated from the business.
- TAKE A LUNCH. Just as important as the “break”, eat lunch at home, in another restaurant, or in the park across the street. Leave the building and take your “preventative down time” elsewhere. Eat a healthy, light lunch and return to the workplace with a renewed sense of purpose for the rest of your day.
- GET TO KNOW YOUR NEIGHBORS. Meet and get to know people outside your “job” circle of acquaintances. You spend eight hours or more, everyday, with your employees and your boss. Spending your time away from the job with fellow employees is taking your job home with you. Leave the job at the job location.
- TAKE A VACATION. Every employer provides it. Every doctor will recommend it. You have spent a year earning it. Take a week of your life and make it your own. Go to the beach. Go to the mountains. Or, stay at home and build that tree house you’ve been promising your six year old, (who is now nine).
Simply put, we all have a job. And we all take our job very seriously, as it is what pays for our lifestyle and the things we enjoy. But always remember that our job is what we do. It is not who or what we are. The above short list are common sense items that we all know, but tend to forget just how important and beneficial they are to our own preventative maintenance.
You may remember this as a name of a 1970 album (LP), but today we want to look at how the balance pertains to Type I kitchen hoods and preventative maintenance. The hood over the cook line is designed to remove all the smoke, odor, and particulate from the kitchen area without sucking all the air out of the entire restaurant. If there is not a proper balance between the exhaust and the return air flow several things can go wrong. The two basic scenarios are:
О There is too little return air being brought in to replace the exhaust and the updraft system will pull air out of the front of the house and shoot it out the roof resulting in significantly higher heating and cooling bills.
О The introduction of too much return air which will force smoke and odors out of the kitchen and into the front of the house with the dining public.
The “standard” formula calls for a mixture of 51% return or make up” air and 49% exhaust air being removed from the building. This balance will create a minimal, “positive” barometric pressure in the kitchen that keeps a consistent flow of fresh air into the cooking field and re-supplying the oxygen spent in the cooking process, without pulling oxygen or air flow from the building’s HVAC system.
The investment in a hood system check and “tune up” by a qualified service technician can put your restaurant dollars ahead in energy savings by reducing the overall load expended to heat or cool the building in its entirety. By the same token, deferring this maintenance can add as much as a 40% cost increase in your monthly utility bills overall. This may very well be worth having someone drop in and see what condition your kitchen hood is in.
Food Trailer Repair
June 19th, 2011
Discada Cooking Cart
June 19th, 2011
