Supplies for a New Cafe: A Checklist
Practical wholesale supply guidance from Mitrend Products.
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Choosing Measuring Jugs and Scoops Together
Consistent recipes need both liquids and solids measured reliably, and measuring jugs and scoops cover the two together. Choosing them as a set keeps portioning accurate across the board. This guide covers choosing measuring jugs and scoops together. Use this when You are choosing or comparing products and need a clear specification. You want the…
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Cutting Board Thickness: What to Choose
Cutting board thickness affects stability, durability and how long a board lasts under heavy use. Choosing the right thickness matches the board to the demands of the prep. This guide covers choosing cutting board thickness. Use this when You are choosing or comparing products and need a clear specification. You want the right size, material…
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Labelling and Date Coding Food Containers
An unlabelled container is a guess about what is inside and how old it is, which is a food safety and waste risk. Simple labelling and date coding keep stock safe and rotated. This guide covers labelling and date coding food containers. Use this when You are choosing or comparing products and need a clear…
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Stacking and Nesting Storage Containers
Storage space is always tight in a working kitchen, and containers that stack when full and nest when empty make the most of it. The right design saves space both ways. This guide covers stacking and nesting storage containers. Use this when You are choosing or comparing products and need a clear specification. You want…
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Lids for Gastronorm Pans: Types Explained
Lids turn gastronorm pans into covered, transportable, storable containers, and the type of lid matters for the job. Knowing the options helps you cover pans the right way. This guide explains the types of gastronorm lids and their uses. Use this when You are choosing or comparing products and need a clear specification. You want…
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Gastronorm Depth Guide: Choosing the Right Pan Depth
Gastronorm pans come in a standard footprint but a range of depths, and depth changes how a pan performs for prep, holding and service. Choosing depth well makes the system work harder. This guide covers choosing the right gastronorm pan depth. Use this when You are choosing or comparing products and need a clear specification….
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Choosing Scoops by Handle Type
A scoop handle affects comfort, control and hygiene as much as the bowl does, especially with repetitive use. Choosing the right handle makes scooping easier and cleaner. This guide covers choosing scoops by handle type. Use this when You are choosing or comparing products and need a clear specification. You want the right size, material…
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Reducing Stockouts in Hospitality
Running out of a key supply disrupts service and reflects badly on the operation, yet most stockouts are preventable. A few practices keep essential items always on hand. This guide covers reducing stockouts in hospitality. Use this when You are choosing or comparing products and need a clear specification. You want the right size, material…
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Setting Par Levels Step by Step
Par levels turn reordering into a simple top-up to a target, but they only work when set on real usage and lead time. Setting them well makes stock control routine. This guide sets out how to set par levels step by step. Use this when You are choosing or comparing products and need a clear…