- Flat griddle
- Refrigerated chef base
- What is a Food Scientist?
- Starbucks Menu Items That Aren’t Available in the U.S.
- Culinary Degrees and Certificates: American and Abroad
- Checks and Balances in your Restaurant
- Top Culinary Schools in the US
- Top 5 Hotel Cooking Classes in the World
- Hot Boxes at the Frog
- Smelly Food In My Trash Can
- Flat Griddles, Pizza Prep Tables, Make Tables and Slicers
- Meet a Frog: Rosa!
- ServSafe Food Manager’s Class & Testing
- And the pranks continue…
- Restaurant Equipment and Food Truck Financing
- The Price is Right!
- Wisdom Tooth-Less
- Something is missing…
- October at One Fat Frog
- One Fat Frog Has a New Admirer
- Start Your Restaurant TODAY
- New Scratch and Dent Freezer
- Food Trucks? Yes, Please!
- 50 Shades of Salad
- Pizza Prep Table Vs. Sandwich Prep Table: Differences
- Welcome to the Jungle, Frogs!
- Do Brain Freezes Exist Merely to Torture Us?
- Liquidating assorted used convection ovens
- Frog Refrigeration Line
- DIY startup restaurant – this too shall pass
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- #CanadaStrong #Canadians this isolated act cannot break your spirit. Much love from #Florida 3 hours ago
- @FreeDinnerFor2 @GrifGrifoni I adore Nile Restaurant on I-drive, Orlando also PomPom's & Bluebird Bake Shop. Also Veloce in Jacksonville 3 hours ago
- Flat griddle wp.me/pllws-a1T 2 days ago
- Refrigerated chef base wp.me/pllws-a1Q 2 days ago
- @RaiseAChild keep on doing good! What a great mission you hv!! 1 week ago
- See our #facebook page for funny story how I met #MartinaNavratilova in the #airport #bathroom #usopen #tennis and how she "plays a little" 2 weeks ago
- @PeerlessOvens @US_PizzaTeam love it! 2 weeks ago
- @ContentCarnivor sorry to disappoint. Not #classicallytrained in Marketing. #idiotsavant here lol 3 weeks ago
- We are worth the drive or flight! #foodtruck #restaurantequipment #startup #entrepreneur #businessowner http://t.co/WUnebgqSRM 3 weeks ago
- @ContentCarnivor #teameffort both have invaluable ideas #brainstorming has merit. Why stifle creativity? 3 weeks ago
- @NakedAndAfraid @Discovery why not? Vote #elementaryschool #hulahoop #dodgeball champ @gm8585 3 weeks ago
- @ContentCarnivor great question depends on market sector- #foodtruck #restaurant #bakery #commissary restaurantequipmenttogo.com later this week 3 weeks ago
- @DeanDesign101 now there is merit to that 3 weeks ago
- @DeanDesign101 he's vegan. He can't 3 weeks ago
- She's not following him now is she? #NakedAndAfraid should be #nakedandadumbbroad 3 weeks ago
- Honora just called him stupid? Sadness at her negativity #nakedandafraid 3 weeks ago
- Liquidating assorted used convection ovens wp.me/pllws-9XH 1 month ago
- Frog Refrigeration Line wp.me/pllws-9X5 1 month ago
- DIY startup restaurant - this too shall pass wp.me/pllws-9XC 1 month ago
- Growing pains are hard wp.me/pllws-9Xz 1 month ago
I heard someone mention a food scientist the other day. I had no idea what that was and decided some research was needed. When I hear food scientist it makes me think of my freshman year of college in the dorm when I would be running low on the goods (food). My roommate and I would mix things together and hope for the best. Nine out of ten times the concoctions were was disastrous. Just a heads up- trying to make eggs in a microwave is not suggested. Apparently a food scientist wasn’t what I thought at all.
Food scientists are in fact, scientists. It seems pretty self explanatory in the name right? Well can anyone explain to me why there’s no ham in a hamburger? As a kid I had always thought I was eating ham. My childhood is a lie.
Anyways, most food scientists specialize in food safety or production. Food scientists have two things they focus heavily on; preserving food longer and developing ways to cook food quicker.
Many colleges offer degrees in food science and culinary science. To be a food scientist, a comprehensive understanding of chemical reactions and processes is vital. To be a culinary scientist, you need to know everything a food scientist would have to know PLUS culinary skill development, or in other words, you need to know how to cook!
Some environments you would find someone with a food scientist degree working in include food engineering, food technology, food microbiology and flavor chemistry. And some jobs a culinary scientist would have include recipe developer, recipe tester and research chef.
What are you waiting for? It’s time to get your food scientist on.
When you’re deciding whether or not you want to be a pastry chef, there are several things to look at. A client of ours once told us that when he decided to become a chef, his mother told him that he should – but he should become a pastry chef. ‘Pastry chefs have the most conducive schedule to a family lifestyle’. I’m paraphrasing, but it made sense. Pastry chefs would be the chefs most likely to be home for dinner since they would work earlier in the day (because who doesn’t like a warm, flaky croissant for breakfast?)
And get this – the U.S. Bureau of Labor Statistics (BLS) predicts that chefs and head cooks will see job growth of 5% from 2012-2022. In 2012, Chefs and head cooks made an average of $46,570 per year! That’s crazy. Why wouldn’t you want to jump into this career?
But, slow down on the jumping. Did you know there is a difference between a French pastry chef and an American pastry chef – and the difference isn’t a jaunty mustache?
In a French pastry school, you learn bread making, breakfast pastries, cakes and tarts, chocolates, and wedding cakes. And you don’t even have to go all the way to France to learn those techniques! In Chicago there is a school called the French Pastry School that will teach you all you need to know in as little as 24 weeks! They even offer a 16 week course that teaches you everything you need to know about making a cake (I think I need to sign up for this course).
There are a lot more American pastry schools (maybe because we’re in America, but you know…). You can even get a Baking and Pastry Arts certificate from a technical college! The techniques taught are different, and the pastries you learn to create are a bit different as well. American schools tend to focus a bit more on cakes, cookies, and even donuts, rather than tarts, breads and crepes.
In either scenario though, you have a lot of different options! You can get a certificate, an Associates degree, a Bachelor’s degree, and even a Master’s degree! What whaaaaat? There are a ton of options available for you – probably close to home – and most courses are offered as either a part-time or full-time option.
We all remember watching Schoolhouse Rock and learning about checks and balances, right? The three types of government were created to check on the other, and keep the balance. See what I did there?
Well, did you know that there are checks and balances in your restaurant and bar as well? The branches of government are a bit different. Instead of the Executive (President), Legislative (Congress), and Judicial (Supreme Court) branches, your restaurant or bar is broken down to management, wait staff/chefs/hostesses.
Management (that’s probably you) is in charge of ordering and maintaining inventory levels. The wait staff/chefs/hostesses are responsible for maintaining an honest inventory level and handing over all the money. The two are supposed to balance each other and make sure that your business runs as smoothly as possible.
But that isn’t always the case. I’ve watched a lot of that show, Bar Rescue, with Jon Taffer. He always installs these crazy machines behind the bar that measure the alcohol levels for each drink. These machines are awesome, expensive, and huge. It seems unnecessary, but it’s a much larger problem then you’d think. Bartenders are constantly over-pouring, ether because they don’t know any better, or because they are hoping to make better tips by making stiffer drinks. So how do you implement a check and balance system into your bar or restaurant? There are a lot of different types of bar and restaurant equipment that will measure the pour – from larger machines to pour spouts that measure the amount of alcohol poured into each drink.
This is just one example – what are some of your checks and balances?
If you’re like me, you probably love food. My dad always used to tell me “you eat to live, not live to eat.” Silly, silly father. Food is amazing and I definitely look forward to it each day.
Now, I know most of us may enjoy food quite a lot, but only quite a few are able to perfect the art of cooking and graduate from some of the best culinary schools in America. So what are these schools?
- CIA- no not the the super secret organization only a tiny few of the population belong to. Or maybe this is it? No, no, but the Culinary Institute of America is basically the Stanford of culinary schools. CIA has locations ranging from New York to California. CIA is known for their superb technical aspect of cooking. CIA has the world’s largest concentration of American Culinary Federation certified master chefs. CIA offers degrees in Culinary Arts Management, Baking and Pastry Arts Management, Culinary Science (anyone else wondering what the heck this is?), and many more. You can even receive your Associates for some degrees including Occupational Studies and Applied Science.
- Le Cordon Bleu: This culinary school is really tops. Maybe I’m a little biased because I’m tied a wee bit to the school, but I checked the holy grail (google) and they too confirmed that Le Cordon Bleu is one of the best culinary schools in the nation. Le Cordon Bleu has the largest number campuses in the nation, and is the worlds largest hospitality education institution, with one located in our very own backyard my Orlando peeps. Fun fact: when Audrey Hepburn filmed Sabrina, she attended LE Cordon Bleu in the film. If this doesn’t just making everything in the world a bit more enjoyable, I don’t know what else I can do for you folks.
- Johnson & Wales University: Johnson & Wales isn’t traditionally a culinary school, but instead is regular university that has one of the best Culinary Arts programs in the nation. The university is located in Providence, Rhode Island
Love to cook? Check. Love to eat? Check. If I ever decide to expand my culinary horizon from hot dogs and hamburgers, I would love to check out one, or all of the top five Hotel Cooking Classes on the Globe.
- Blackberry Farm, Walland, Tennessee: You had me at farm. There is something extremely pleasing and rustic about taking cooking classes at a farm. Blackberry farm offers cooking classes which include ingredients such as heirloom tomatoes, wildflower honey, artisan cheeses and fresh eggs. Also there’s a wine tasting….so like where do I sign up?
- The White Barn Inn, Kennebunkport, Maine: You had me at farm, now you have me at barn. In this situation, you get cooking classes from the head chef of the five star White Barn Inn Restaurant, after you enjoy a delicious meal. He takes you into the kitchen and you get right to work. You prepare the same dishes you had for dinner, which is really interesting in comparing tastes and really admiring what a fine craft culinary art is.
- The Biltmore Hotel, Miami: The Biltmore Hotel has their own Culinary Academy. These classes are a bit more extensive and hands on than others. These classes are famous for having Italian, Asian, and dessert classes. Even Tapas classes are available. But really, where do I sign up?
- Villa San Michele, Fieosole, Italy: The most sought after classes are taught by chef Attilio Di Fabrizio, who takes you through the world of Tuscan culinary, with an emphasis on various pastas.
- The Fearrington House Inn, Pittsboro, N.C.: Anyone with a love for American Cuisnine will more than enjoy cooking classes at the Fearrington House Inn. Here you will learn how to correctly grill meat and hors d’oeuvres. Again, there’s also wine. What could be better?
“Sweet little Sheila, you’ll know her if you see her”
Tommy Roe did not lie! We have a new addition to the One Fat Frog family and I have got to tell you, she’s a looker! I’m trying to set her up with someone who will love her just as much as we do.
Shelia is about 6 feet tall, with a hot body. You know how some women are 36 x 32 x 36? Me either. Shelia is more like 25 x 25 x 25. She’s a little boxy, but man is she hot! She has a great personality, too. She never complains about anything! She’s pretty cool. I hear she won’t complain if you take her home, then leave her to hang out with your boys! She won’t complain if you watch football. She doesn’t mind if you sit around in your underwear all day. Heck, she even has some sisters, Sandy and Stacey!
Are you ready to set eyes on this beauty? Okay…here goes:
See? I told you she was a real hottie! Shelia is a used Henny Penny hot box (holding cabinet, warming cabinet, etc). And she can be all yours! And don’t let the used part fool you. She’s a hard worker and she’s in great condition!
Shelia is a full sized, 4 door (2 solid, 2 glass) passthrough unit. She is 120 Volts, 60 Hz, and single phase. She can hold roughly 13 full sized pans, is insulated, and weighs roughly 275lbs empty. She easy to clean and easy to maintain!
If Shelia isn’t your idea of a fun time, then check out her sisters. We currently have a pretty large selection of hot boxes right now, and they’re just waiting for you! We have them ranging from ones that hold anywhere from 13 to 23 full sized pans; that are insulated and non. We have heater/proofers, and a few Alto-Shaam double stacked cook and hold units!
And hey, Shelia’s friends are pretty nice, too. She has a few friends that are banquet carts! They hold approximately 120 dinners each. How about taking one of these girls home with you?
We’ll be sad to see Shelia and the girls go, but we’ll be happy to know they went to a good home. Heck, we might even deliver to you for FREE and we’ll finance her, too!
To the person or persons who have continuously decided to disregard the well-being of my nostrils…I’ve had enough. My precious trash can is not the dumping ground for your various food experiments. Every time I breath in, I get a whiff of indescribable smells. It seems my trash can is the only one who has been assaulted. Everyone else in the office seems to be safe. If you have a personal vendetta against me, please don’t take it out on poor Liam. Yes, I have named my trash can.
I don’t know who you are, but in the wise words of Liam Neeson, “I will look for you, I will find you, and I will make you empty out this trash can.” Was that not how it went? Darnnit.
-Anonymous…okay it’s bri….not the smelly food person but the person writing this. Clarification is necessary.
So, let me tell you something. One Fat Frog has a plethora of flat griddles, pizza prep tables, slicers and make tables in stock!
One of my favorites, the ever so popular flat griddle, is just waiting to be purchased. I went out and took a quick count and saw we have around 15 in stock. The sizes vary from small to quite large (such in depth details, I know). I didn’t have time to measure it all but if you give us a call, our sales reps will be able to provide you with all the numbers and measurements you need. Our flat griddles are quite diverse in brands, we don’t flat-griddle-discriminate. We have Vulcan, Asber, Champion, Fleetwood and more.
Now for the pizza prep tables. During my quick count, I saw around 5 out there. These babies are big sellers. Again, my measurements are quite fuzzy but I do know we have a nice variety of sizes out there.
Slicers, slicers and more slicers. We have a bunch of these, around 20. Some popular brands we have in stock include Berkel and Hobart. These are big sellers. Slicers really get me going because when I think of slicers I think of Publix roast beef sandwiches. Can we say Yuuummmmmy!
Last but not least, our wonderful make tables. We have about a dozen right now. The make tables and I haven’t bonded too much, but I hear these are the game changers.
This list in no way represents the bulk of our inventory. There’s hundreds of different brands and types of equipment here at the frog. We have 100,000 square feet of restaurant equipment for heavens sake. I don’t even think a comprehensive list of all our equipment would be possible to make.
ONE FAT FROG RESTAURANT EQUIPMENT
2416 Sand Lake Road, Orlando Fl, 32809
So, I’m here today to tell you a little bit about are awesome accounts payable employee, Rosa! She’s really the best. Some things to note about our “Wonder Ro” (her nickname), is her adoration for all things Hello Kitty. Even her television is Hello Kitty themed. Bring her anything associated with Hello Kitty and she’ll love you long time.
Wonder Ro is definitely our most creative employee. She goes above and beyond on all costume days here at one fat frog, putting the rest of us to shame every time. She dominated zombie and gothic day.
She can’t get enough of comic books and is currently reading Harley Quinn, Wonder Woman and Future’s End. I’m not going to act like I know what any of these are, but they sound awesome. For the longest time I thought Wonder Woman was Supermans daughter, but apparently I created that whole story-line up all on my own. The comic book connoisseurs of Sci-Fi city were not too pleased when I shared this revelation with them. They told me to do some research before entering their confines. Okay maybe it wasn’t that harsh. They mostly just laughed and sighed, probably wondering why the education system had failed me so badly.
Wonder Ro is the proud owner of an adorable Maltese named Bella . Doesn’t it just make you love a person 10 times more when you know they have a dog? Dog owners for the win! Many in the office have dogs and I’m trying to orchestrate a “cutest dog” competition, but I fear things may get out of control. Our dog owners are quite indignant in thinking their dog is the cutest. I will be the judge of that.
There’s much more to know about Wonder, but I’ll leave you with this…her favorite show is Game of Thrones and she digs 80s music. Can a person get better than this? No, the answer is no.
Come and see Rosa aka Wonder Ro asap. Ya’ll can talk about comic books and puppies. Also try to find out why she calls herself Wonder Ro…I’ve yet to ask.
2416 sand lake road, orlando fl, 32809
Hello all! One Fat Frog is having another fabulous food manager’s class and testing on Saturday, October 25th at 11am. This is the perfect opportunity for you to get certified and be able to get your restaurant rolling and on it’s way. The cost is $89.00 and is paid when you get here the day of the class. The class will be held at our 100,000 square feet location at 2416 sand lake road, orlando fl, 32809.
The class is super relaxed and fun, taught by the awesome ACF member, Chef Jeff Rotz. You can read up about him and the class here some more here. http://restaurantequipmenttogo.com/servsafe-food-mgr-test/
Call One Fat Frog to pre-register! 407-480-3409
2416 sand lake road, Orlando fl, 32809
There is something about pranking our salesmen that gets me rolling on the floor laughing every single time. So what happens when the prankster gets pranked?
Let’s start at the beginning: It all started Friday. It was late, we were exhausted, the lumbar support in my chair was about as supportive as a paper bag in the rain, and Mr. Winkle was with clients.
Oh Mr. Winkle. Quiet, sarcastic, reserved Mr. Winkle.
It seemed like the perfect opportunity to get myself a new, shiny, lumbarific chair!
Yes, that’s a word. So I took it. I stole that chair so fast no one knew what happened. And I can’t say that I felt bad about it. Not one little bit. That is, until Mr. Winkle got finished with his clients and returned to do some paperwork. He of course, immediately noticed that his chair was gone, and with the ferocity of a mama falcon protecting her young, he swooped in, grabbed the chair, and dragged the chair back to his desk – with me still propped comfortably on top! I’m not even sure how he spotted it to fast. He can’t find things when I hide them in his pencil holder, and that’s right in front of him on his desk…
With tears of laughter streaming down my face (because seriously, it all happened so fast), I quickly paddled Flintstone style back to my desk, leaving him to eat my dust! But it didn’t end there….
Oh no, it didn’t end there.
When I came in on Saturday, Mr. Winkle had beaten me (darn you John Young traffic)! And boy was there a surprise waiting for me! Mr. Winkle loves his chair so much, he brought in a bike lock and locked it to his desk. Seriously. I wish this were a joke that I had come up with.
I can’t stop laughing. I think the student has finally surpassed the master, but shhh! Don’t tell him I said that!
And not only do we love pranking and joking with each other, but we love our clients, too! And we had some really great clients come in on Saturday! But I have to say, I especially enjoyed the two gentlemen that came in wearing those amazing shirts! They played along pretty well when I asked if they had washed their hands after using the restroom! They were so much fun, we had to let them see Mr. Winkle prank first hand!
So stop by and see what kind of trouble we can get into here in our 100,000Sq/Ft showroom! We love when people stop by and play along with us!
I know financing has always been such a hassle for most people in the past. Tons of paperwork, shifty agents, and just an utter and total bore in general. One Fat Frog is here to prove to you getting financed is easy, simple and pain free. Our credit application is only one page and takes less than two minutes to fill out (believe me, I’ve done it). You can fill it out here or in the comfort of your home and fax it over! We have our own in house finance manager who will let you know within minutes whether you’ve been approved. By the way, our approval rate is through the roof! The chances of you not getting financed are slim, almost anyone is eligible! Ineligibles sadly do include frogs. We cannot get your frog financed. Sometimes our mascot wants to add a little spice to his lily-pad and requires additional funds, but we always have to tell him financing is for humans only. It’s hard out here for a frog.
We here at the frog know how important starting your restaurant or food truck is and we are here to make it simple. We are your one stop destination to making your dreams come true. Sounds a lil cheesy, I know, but ’tis the truth! Frogs don’t lie!
We have over 100,000 square feet of restaurant equipment out in the warehouse. If you need it, we got it! 99.9 % guaranteed (that missing .1% includes guinea pigs, life-size John Travolta cutouts, breaking bad memorabilia etc.) We don’t carry that. I’m working on the breaking bad memorabilia though, because can we say BEST SHOW EVA!
You can read more about financing http://www.onefatfrog.com/financing.htm and access the application http://www.onefatfrog.com/documents/One%20Fat%20Frog%20Credit%20Application.pdf
Fax Number: 407-480-3411
If you end up faxing cred apps, give us a call so we can be sure it was received! 407-480-3409
2416 sand lake road, orlando fl, 32809
I was watching the Price is Right the other day, as one does, when I saw the craziest thing! You know when everyone is at the podiums at the front of the stage and they’re bidding on the awesome thing that is in front of them? Well, picture this: The model was reclining in a luxurious hammock. It was swaying slightly in the fake on-stage breeze, her hair blowing a bit in what I like to think was a breeze created by Drew Carey blowing ever so gently in her direction. There was a background of a beach, taking you away…
Everyone bid $600-$1000…
Except one guy. He must have been taken really…really…REALLY far away. He bid $7000!
Actual retail price? $800.
The look on his face was heartbreaking! He really wanted that hammock, but boy could he not guess the price. Maybe he should be playing Wheel of Fortune instead…
Good news though! Price is Right guy, if you’re reading this: there are no surprises here at the Frog! The Price is always Right and it’s okay if your guessing skills are sub-par! And we even have games in the office!
If you come in to see our 100,000 sq/ft warehouse full of new and used restaurant equipment, we might not be able to get you a hammock to relax in, but we can sure as heck get you a prep table to lay on! And maybe I’ll stand next to you and gently blow your hair with my breath breeze…
I had my wisdom teeth taken out Friday morning. It was the first time I had ever been put under and my nerves were running a little crazy. I kept wondering what it would be like. They said I wouldn’t remember my dreams. Oh how they were wrong! How is this relevant you ask? Well, I dreamt about restaurant equipment. Yes, you heard me right. My dream involved a plethora of convection ovens and charbroilers. Restaurant equipment just runs through my blood.
When I woke up my surgeon was giggling and said I was talking in my sleep, apparently murmuring things such as “free delivery and financing available….”. Okay maybe it wasn’t that intense, but it should have been. Because who doesn’t absolutely adore free delivery? To be honest, when I’m buying something online and see “Free Delivery”, my heart basically stops. The emotions felt can only be compared to new puppy videos being added to YouTube…I love puppy videos.
I’m currently lounging around with cheeks the size of watermelons. I feel like my grandma is going to come lunging at me from all directions in hopes of getting just the slightest pinch at these chipmunk cheekies. One good thing about this whole ordeal is being able to eat as much ice cream as I want with zero shame. The surgeon told me it was imperative to have a well balanced diet in the coming days, but I’m almost positive ice cream checks off everything on the food pyramid, right? Okay, no it definitely doesn’t but just let me have this one thing?
If you come into the frog next week and point out my larger than life cheeks, a discount will come your way.
One Fat Frog restaurant equipment
2416 sand lake road, Orlando fl, 32809
It’s been an interesting day here at the Frog. Restaurant Equipment has been picked up and delivered (we have free delivery across FL, in case you didn’t know), calls have been received, and things seemed to be going normally UNTIL (dun dun dun)…
we realized that all the staplers are missing. Seriously. Every single one is missing.
I feel like we are an office full of Miltons from Office Space. I am almost certain I have heard every single frog walking around saying, “do you have my stapler?” at least once today.
It’s a mystery; or a prank. I haven’t decided which yet, but whoever did it had better watch out or they may be the next target of the One Fat Frog pranksters. ;)
But hey, you could come help us look for them. Stop by our warehouse and see if they’re hiding in some of the equipment. If you find my stapler out there, you’ll be my hero since I haven’t been able to staple and I’ve been doing math instead. Did you know our warehouse is as large as not one, but TWO football fields? That’s a lot of new and used restaurant equipment…
It’s October 1st. There’s something very nice about starting a new month, especially October: the month of the spooks. There will no doubt be loads of scares in store this month. Will “Ryan” ever get the sneaker pranker back who made him think his tires were slashed? Well, they were slashed in a different kind of way. There’s an article on here about that crazy funny story. What crazy costume will our in house finance manager bring out next? He got me pretty good the other day with that darn zombie mask. October has many awesome things in store at the frog. You just wait…
We have a new admirer at the frog. This is all that can be said for now. If only Frogs could blush…