Rob, left, the new warehouse manager with John.
Here at One Fat Frog, our employees are each famous for something different. I’m known as the quiet one, Gina is known as the peppy singing one, and now Rob is known as Mini-Me. Why Mini-Me? He’s the shorter version of John. They wear matching blue Frog shirts, they’re both bald, and they both walk around with this sense that they own the place.
John is our General Manager, but he wins the Slashie Award. He is our General Manager slash Human Resources Manager slash Backup Delivery Driver slash Superdad. He’s the chill and mellow one while Rob is usually running around taking care of deliveries and service tickets. Rob is the Frog’s new warehouse manager and he’s been here for about two weeks now.
If my bank account could handle it, I would eat at Cheesecake Factory on a regular basis. It’s one of my favorite restaurants. One problem with doing that is that I am physically incapable of eating there and not getting a slice of cheesecake for dessert, and the One Fat Frog company nutritionist says that I need to “stop trying to give myself diabetes.” So why can’t I avoid ordering cheesecake for dessert? It’s because of a lack of willpower, for which I blame my upbringing (just kidding, mom). In truth, it’s because a) their cheesecake is delicious, b) it’s in the name for crying out loud! (subliminally telling me what I should order), and c) it’s displayed beautifully in the restaurant.
Let’s look at that last point. When you walk into a Cheesecake Factory, you will probably have to wait for a table. In the waiting area there are large glass display cases – the same kind of deli cases and bakery cases that you can buy at One Fat Frog. Those display cases have slices of virtually every cheesecake that the restaurant sells. And. They. Look. Amazing. And if you’ve eaten at the restaurant before, you know that their cheesecake tastes as good as it looks. So while waiting for a table, you stand there looking at the cheesecake selection thinking “I want that, and that one, and that one!” After you’re finished with your entrée and the server asks if you want dessert, what’s your answer going to be? You’ve been salivating over the cheesecake since you arrived! Continue reading
Every day is a new adventure at One Fat Frog. I never know what I’m going to get myself into. That includes lunch. I bring my lunch to save time and money, but every now and then our master tech Kam brings Gina, the receptionist, and I one of his master dishes. He doesn’t like to be called a “master chef,” but I beg to differ.
This new series, Meal of the day, will feature dishes from our own master technician Kam. He’s got a Scottish accent and he studied at a culinary school for many years, specializing in Latin Food. He even has his own small catering business. Along with our other master technicians, he’s also got more than twenty years of experience in his craft. These technicians are pretty dedicated at One Fat Frog.
Mama mia, it’s time to open up a pizzeria! One Fat Frog knows that pizza is appealing to all ages. When we’re kids, we love pizza because it’s quick and satisfying. When we’re adults, we love pizza because it’s still quick and satisfying, and we also learn to appreciate cold pizza. There can be more than just pizza in a pizzeria. If it’s an Italian theme, cook up a family recipe for some pasta and garlic bread.
As a pizzeria/restaurant owner, you’ve got all the control in the food service world. The pizzeria can be a Cici’s Pizza where it’s all you can eat with quirky dishes like their dessert pizza, or it can be more of a classic pizza shop where it’s grab it and go, similar to Pizza Hut. Within a pizzeria, there needs to be the right equipment. That means prep tables, pizza ovens, dough presses, mixers, cheese graters, food storage containers, pizza pan racks and more. The Frog’s got all of that and then some.
HIRING JOB FAIR 9:30 TO 11:30 A.M. TUESDAY & WEDNESDAY
We are hiring
- SKILLED WAREHOUSE LABOR: team members with experience with hand tools, pressure washers, macgyvers, drivers,
- EXPD DRIVERS must have experience driving and delivering
- PARTS RUNNER must have clean driver’s license and experience as courier or parts running preferred
- EXPD TECHNICIANS HOTLINE OR COLD LINE
must be attentive to detail, have common sense, be self-motivated, honest, team workers & hard workers.
Team members should have valid driver’s license and reliable transportation. Great if you have a CDL but not necessary, know how to weld stainless, fabricate, paint cars, use hand tools or have other McGyver skills you might fit in well. HVAC, EPA, GAS, PLUMBING
The Frog is proud to be a certified drug-free workplace. We conduct pre-employment drug, alcohol testing & pre-employment background checks.
HIRING TO START ASAP.
We are located in 100,000 square feet in South Orlando on the corner of Presidents Drive and Sand Lake Road- Central between John Young Parkway and OBT. One Fat Frog Restaurant Equipment serves customers in the food service industry on an international level. One Fat Frog Restaurant Equipment sells new and used restaurant equipment, furniture, smallwares and also liquidates food service businesses at a mom n’ pop scale and a Fortune 500 level from local to international. Centrally located in Orlando, FL, One Fat Frog Restaurant Equipment offers more free upgrades to its clients such as free delivery throughout much of the state of Florida, free gas conversion and free custom cutting boards- but wait, there’s more- also free custom paint jobs! For those franchises, Facilities Managers, brokers and large corporations looking to liquidate equipment, One Fat Frog Restaurant Equipment is here to help. One Fat Frog Restaurant Equipment also offers competitive export programs of high volume restaurant equipment. The Frog has in-house technicians who work specialize in gas, electric, refrigeration and also a staff of fabricators/ metal workers.
When you stop in to the Frog, you are working with a full quality dealership. The Frog is the only dealership with an in-house finance manager who will coordinate with banks and other lenders to secure funds for your project. Take the work out of it!
2416 Sand Lake Road
Orlando FL 32809
NO PHONE CALLS
Restaurant entrepreneurs…WARNING: Customers WILL judge a restaurant by its cover. Not to worry, though. One Fat Frog has a few tips to ensure that you don’t have to worry about what these customers are thinking before walking into the place.
Logos & Signage
One Fat Frog showcases its company with one little guy: the fat frog on our logo! Ever wonder why he’s smiling and wearing a chef hat? The logo showcases the Frog’s two main specialties: humor and restaurant equipment. Do the same with the logo and signage of your restaurant. This includes billboards, advertising, outside of the restaurant.
When you think of a good location for a restaurant, prison isn’t one of them. The location violates pretty much all of the rules when it comes to scouting restaurant locations. It’s difficult to get to, getting a table is a hassle, and the surrounding area is unpleasant. And let’s face it, most people try to avoid prison. I know I make a lot of the decision in my Froggy life in terms of “will one decision land me in prison; if so, choose the other option.” So why did a prison in England recently open a restaurant?
One Fat Frog just learned about an organization in England called Clink Charity. The aim of the charity is to empower inmates and give them the job skills necessary to be a contributing member of society upon their release. A major problem for ex-convicts is that it’s so hard to get a good job once they’re released from prison that they fall back into the habits that got them arrested in the first place. Clink Charity opens and runs restaurants in England prisons and has inmates work at the restaurant, serving customers and getting the skills they need to work in the culinary industry once they are released. Continue reading
As an entrepreneur and a business owner you should be working on your dream team thereby creating your board of advisors. This is your go-to team who inspires you, advises you and supports you.
While we haven’t spoken of our Board of Advisors much, but even the Frog has a board. Our Frog dream team consists of experts with extensive experience ranging from legal counsel, financial, technical, International Business, sister industries and human resources. When it comes to time for key decisions we consult them. They’ve helped us follow our growth strategy including moving to our new location. Our board ranges from attorney, CFO at a major financial institution, International Businessman, HR Director (this helps us with both employee recruiting and employment issues) to CEO who went through a fast and successful startup process.
If you’re just in the initial startup phase and not in need of a flashy board, you should at minimum be seeking out advice from professionals from organizations like the SBA or SCORE. Retired business professionals can be a wealth of help to you; this is the premise SCORE is built on.
Our tip of the day- start seeking out mentors, advisors, role models and sounding boards. They don’t have to be in the same industry or same sector of that industry, but they do have to have experience.
For the Frog starting up, there were a number of organic resources we could pull on for knowledge. Sources as simply accessed through a text, phone call or facebook- the old college roommate who is now legal counsel, college friend who is a fellow business owner, friends who are attorneys, friend who is HR for a Fortune 500, friend in construction, friend who owns an appliance repair facility and friends in capital sales. Of course there’s always the network you’re related to who can assist you and you have a high level of trust with.
Start looking at your network. Who do you know? How can they help? Ask them for help, hold a conversation and start building your support system.
FROG TECH CORNER: Training and experience is important to the Frog. The Frog is dedicated to continuing education in all aspects of our business. Our dedication to improving our program and offerings is because we value continued education.
Master Level Technicians: Our Master Level Technicians have 20 yrs + experience in their field of expertise. We have technicians on staff who have factory training for both hot and cold line. What this means to you as a consumer of used food service equipment is that our technicians have been trained with hands on by the manufacturers, often in the manufacturer’s factory. The know how to look up spec sheets, wiring diagrams and find parts in a heart beat. These are masters in their field and we’re proud to have them on staff. Some of our staff members have taught at the Vocational level and have experience with apprentices.
Last week the Frog offered our techs & parts team a private class for continued technical education on-site. We take equipment seriously and so should you when buying used! When we offer classes and training we do it to improve our program and knowledge level of our team members.
We also have an in-house certified fork lift trainer.
Experience is key for our team! We have team members also with experience in plumbling, electrical, Autocad, electrical components, welding, painting and soldering.
Our office staff has also been improving their skill set. We had an off-site training for business development and internet skills last week. Team members came back energized!
That’s what it’s about!
If you’ve come into the One Fat Frog office in the last couple days, you might notice a different atmosphere. That’s because one of our salesmen, Bill, has been taking a turn as Office DJ, meaning the office music has switched from the likes of Beck and Arctic Monkeys to artists like Jimmy Buffett and Garth Brooks. People are coming in surprised, asking “why do I suddenly have an urge to drink margaritas and/or herd cattle?” Okay, they’re not really saying that. The point is that people have different tastes, so switching to Bill’s music from mine brings a totally different atmosphere and engages people differently. Keep that in mind when it comes to your restaurant: Little changes can have big effects.
Restaurant entrepreneurs are often afraid of changing anything about their restaurant because the restaurant is their baby and they want it to be exactly how they imagined it. Making changes to your restaurant, however, can result in increased sales and happier customers. Sometimes a small change is necessary, such as removing that shrimp appetizer that no one is ordering. Sometimes your restaurant needs a medium-sized change, such as hosting Trivia Night on Wednesdays. Other times, your restaurant is struggling and really needs to make a big change to bring customers back to a sagging business. Those big changes can be anything from slashing your prices to completely remodeling the restaurant interior to inviting all One Fat Frog employees to eat for free (hey, you can’t blame me for trying). So when you think about your restaurant startup, don’t be afraid to shake things up. Sometimes change can be good.
Just in: Delivery of over 300 chairs and accompanying tables. Call the Frog to get your quantity. We will sell in sets- buy all or a smaller set: sets of (20), (30), (40) and more!
Trucks, trucks, everywhere!
The Frog has free deliveries throughout much of the state of Florida. Today we have trucks going up Ocala, Gainesville and Lake City and also another truck over to Tampa!
Are you taking advantage of our free delivery like the clients who came up from Fort Myers yesterday? We will make it worth your drive. There is no other dealer as comprehensive, large or well-stocked as the Frog. At 100,000 square feet, our own parts department, service vehicles, delivery trucks, Master Technicians and metal fabricators, One Fat Frog Restaurant Equipment can truly offer you what you need!
One Fat Frog is back with another Restaurant Startup Tip. This time we’re discussing operating times. Different restaurants have different hours and days of operation. Determining when your restaurant startup should be open and operating is one of the important decisions that restaurant entrepreneurs need to make.
In terms of days, is your restaurant startup going to be open 7 days per week or will it be closed some days? Some entrepreneurs assume that you need to be open every day to make the most money, but market research has shown that is not the case. Some gastropubs have found that they don’t do enough business on Sundays and Mondays to be open, since the revenue the restaurants will bring in on those days won’t be more than their operating expenses. Some restaurants are closed on Sundays for religious reasons. If you are considering doing this but are worried about losing money, take note: While this may seem to lose revenue, it’s not necessarily the case because those restaurants tend to appreciate a strong following from religious customers who appreciate that the restaurant places other values above money (I know it makes this Frog feel better about spending money there). The importance of such a strong following from a certain demographic cannot be ignored. Continue reading
The Frog is back with another restaurant startup tip. This one should come as second nature for those happy entrepreneurs who have known and come to love the Frog: buy used restaurant equipment. Why buy used? It can save you as much as 60 percent if you buy used instead of new.
At One Fat Frog, when our customers buy used, they get a sweet 30 day parts and labor warranty. Another reason to buy used! Gas ranges, ovens, charbroilers, fryers and grills are all good options for buying used.
The Frog is back with a walk-in update! We’ve got display model walk-in coolers and freezers at low, low prices. These are new units at used prices. Call the Frog for the best deal around. Gina, our lovely receptionist, has a history of working in the entertainment biz (ahem, Cooking Channel Food Truck Tour, Slime Time Live, Miller Lite, and even a commercial). She’s pretty lively. Gina will even sing your name if you’re extra nice to her. But she’ll only sing your name if you stop in, in person.
Why buy a walk-in at One Fat Frog? We offer cooler and freezer combos, custom sizes and shapes, as well as FREE delivery. Who else does that? Exactly. As soon as you walk in, you’ll be shocked at the size of our warehouse. We moved from a 16,000 square feet warehouse to 100,000 square feet and we’re still growing! I think we could fit a million fat frogs in the warehouse alone.
It’s time to talk about a topic that is near and dear to One Fat Frog: alcohol. One decision that all restaurant entrepreneurs have to make is whether your restaurant should serve alcohol. And if you do serve alcohol, should there be a full bar or just beer and wine?
Some people just expect to drink alcohol if they are eating out. In fact, you generally won’t find the One Fat Frog staff eating anywhere without getting a drank, because we’re raging alcoholics fun people. In some cases, this means a full bar with shots and cocktails in addition to beer and wine. In other cases, it might be best for your restaurant to have a bar that serves beer and wine but no liquor. Or maybe you want to serve bottles of beer out of a cooler but not actually have a bar with any beer on tap. Or maybe your restaurant shouldn’t serve alcohol at all. So how do you decide? Continue reading