REWrite - The Restaurant Equipment World Blog

New Expanded Hours of Operation at Restaurant Equipment World

February 4th, 2013 by REW Blog Team

In order to better serve the needs of our customers, we’ve expanded our phone / live chat hours of operation for our online store sales and customer service teams.  During the week, Restaurant Equipment World is now open 24 hours a day (with the exception of closing at 9pm on Friday).  This change allows us to offer personal service 7 days a week to our valued customers, with limited weekend hours.  We can be contacted at (800) 821-9153 toll-free or by dialing (407) 679-9004.  Both our USA and Dubai, UAE offices can be reached directly by dialing either of these numbers.  Customer inquiries received via e-mail will be responded to during this these times as well.

New Hours at Restaurant Equipment World Table

* This change was facilitated by the opening of our Dubai, UAE office.  We are not outsourcing calls to other companies.  Whether you call into our USA or Dubai, UAE (late evening / early morning) offices, you’ll always be speaking with a friendly and knowledgeable associate who is employed directly by Restaurant Equipment World.

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Brad Pierce Wins Young Lion Award

October 1st, 2012 by REW Blog Team

Brad Pierce is the winner of the Young Lion Award for 2012/2013. No, this is not the Fiction award and Ethan Hawke will not be presenting the award. This Young Lion award, presented by Foodservice Equipment Reports magazine, honors professionals at or under the age of 40. Professionals who do not just contribute but dedicate their work to improving the standard of excellence. Brad Pierce is recognized for his contributions to the dealer segment of the industry.

Reflected in his personal website’s title, Brad In Motion, that is exactly how our interview happened, in motion.

Q: How long have you been in the industry?
A: I’ve been involved with the industry since I was really young. Essentially my entire life, foodservice equipment has been in my blood.

Q: What contributions does the Foodservice equiptment industry need?
The industry needs dealers to stand together and collectively convey their value to the rest of the industry. There’s training, knowledge, inventory, service and support that all go into servicing the customer. It’s important that we as dealers convey this value proposition to our end-user customers, as well as to our manufacturer partners. We’re much more than a middle-man in the equation, we provide value each and every day and are proud of the markets and customers we serve.

Q: What did you do to have such an impact?
I’m not good at sitting on the sidelines and would much rather be in the game, so when the first opportunity for leadership within the industry happened, I jumped at the opportunity. Since that time, I’ve been involved in writing countless industry magazine articles to help other dealers, spoken at conventions, hosted dealer round-tables  become active in buying group committees, and much more. I’ve also served as a board member for the Foodservice Equipment Distributors Association (FEDA) and currently serve as the Vice-President for the organization. This industry has given a lot to me, both personally and professionally, so it feels fantastic to be able to give back to it.

“We’ve got great staff members and great vendor partners, this award is more a reflection of all of them than myself. There are numerous people in this industry who’ve paved the way and given me wisdom and knowledge over the years which has certainly been a key to our success. I appreciate each and every one of them more than words alone can express.” – Brad Pierce

You can see the all 6 winners at the FERmag website

The event is scheduled for February 8th 2013 at the Peabody Hotel in Orlando, Fl.

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REW Visits Yellow Dog Eats

July 12th, 2012 by REW Blog Team

How could a painting of an old yellow dog with Rhett and Scarlett dancing out the window in the yard turn into a critically acclaimed cafe?

What stemmed from a painting dubbed “The OG” by owner Fish Morgan, was a restaurant unlike any you’ve experienced elsewhere.

Located in Gotha, Fl, one wouldn’t expect to see such a progressive and light-hearted establishment as they dodge wild chickens that attempt to cross the road, or marvel at buildings that have been standing seemingly since the days of secession. The Old-Florida charm that Gotha has to offer, however, is the perfect complement to the area’s most popular spot.

Yellow Dog Eats’ looks as if it had been a permanent fixture in the area- a notion reinforced by the 100+ year old former country store it occupies- but in reality, it hints at the direction the area is taking as many Central Floridians are rekindling their affection for begone days while simultaneously incorporating their own flair. And that’s exactly what Chef and Owner Fish Morgan has done here. Yellow Dog Eats’ light-hearted approach to the restaurant scene integrates amazing food, a laid back atmosphere, and personal attention with the charm of a turn-of-the-century venue.

When entering the building, guests are immediately greeted by a personable staff behind the counter- and quite often, Fish himself- as they pass a collection of antique and alternative art pieces that would rival any museum collection (if they had museums for that kind of stuff). The art displayed here blends popular culture with a bygone age, and directly reflects much of Fish’s own style.

<-- We're not sure about this piece.

What we are sure about though, is how amazing the food is. That’s really what you came here to read about, right? Yellow Dog offers some of the tastiest concoctions we’ve ever, well… tasted. Each of Fish’s creations are a combination of flavors that work so well together that we wondered why we didn’t think of them. Then we realized that we didn’t go to the Culinary Institute of America and we’re not one of the best Chefs in the business. He did, and he is.

Sampling a few different dishes ranging from the Pig Noodle (NOT what it sounds like), to a different take on the PB&J, we were amazed at how well each of the ingredients went together and created something unlike anything we had eaten before. The Pig Noodle came with coleslaw and what can only be described as gourmet Mac N Cheese right on top of the pulled pork sandwich. The PB&J was loaded with fresh peanut butter and jelly, as expected, but it also incorporates bananas and shavings of chocolate. It came with a side of animal crackers- a nice touch for this child-hood favorite.

Fish attributes his amazing fare to his constant search for the best and freshest ingredients. His philosophy is that if you start with quality ingredients, you’ll get a quality product. We tend to agree, but also think that what makes his food so special is the level of attention he gives to each plate- from kitchen to dining room. Don’t be surprised if you get a visit from Fish where he asks you about your day, your food, or stops by to chat for a bit just to get to know you.

If you’re looking for a new favorite restaurant or just simply want to try something different, Yellow Dog Eats is the perfect place. The welcoming environment and amazing fare will keep you coming back, but the friendly staff and Fish himself, will make you feel like you’ve never left.

Check out their website here.

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REW’s Beach Day

July 6th, 2012 by REW Blog Team

Here at REW, we’re always thinking of new ways to have fun and break up the monotony of the work week. These past few weeks have been especially trying on the staff as REW has undergone an interior face-lift in the form of a few new coats of paint.

Helping customers, updating our web-pages, and providing some of the best service in our industry was all done around an army of professional painters. For their understanding and continued professionalism during the renovations- and to celebrate our new brightly colored palette- we decided to proclaim last Friday “Beach Day”. Everyone in the office was invited to dawn their favorite beach attire (no speedos, thank God) and show their summer spirit.

As you can see, some were more “beachy” than others and there were a few that went over the top with grass skirts and coconut braziers. But its summer, so why not? Right?

To top off the day, everyone was treated to a nice, cool ice cream sundae to beat the summer heat (we set the thermostat to a balmy 75 degrees).

The staff of REW would like to thank Vice President Patty Nuzzo for organizing the first, and hopefully not only, official beach day and ice cream sundae party.

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Team Building and Your Restaurant

June 13th, 2012 by REW Blog Team

Team building is often thought of as that dreadful time of the year where the drones of corporate america are forced to attend lavish retreats and actually get to know each other. Here, employees of huge mega corporations (and some misguided small businesses) participate in what looks like a middle-school field day, only every one is better dressed and even more sweaty. Its crazy to think that people who have shared a cubicle wall for the past few years but have barely said more than “Hello” or “Good Morning” to each other are now required to work together and communicate in an environment that is foreign to them. But is this a bad thing, you ask? Well actually, yes- in a way.
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