When we blow it out…

The frog is getting ready to blow out the candles for the end of 2016. When we put it on sale it’s crazy cheap! Give us a call for special pricing on the last of these convection ovens that are bakery depth (407)480-3409 Best regards, Connie Baugher, President One Fat Frog Restaurant Equipment -100,000 sq… Read More

Why 2017’s biggest food trend will be the soda tax.

It’s very possible that some of the words that are associated with “soda tax” are something like “progressive” and “groundbreaking.” But while Denmark implemented a similar tax as far back as the 1930s (although it’s been recently repealed), it’s arguably the biggest hot topic discussion in the world of commercial food ever since the Chipotle’s… Read More

Why your restaurant staff might need to know both Imperial and Metric units.

Right now in the United States we’re governed by inches, feet, ounces, pounds, and miles. And while the rest of the world is governed by centimeters, meters, grams, kilograms, and kilometers. Whether one believe it’s true-or-not, there’s one place where, at least ideally, both are used: Restaurants. Here are a couple reasons why if you… Read More