Not all of you might be aware that we are the Canadian Distributor for Chillin’ Products, Inc. Chillin’ Products produces the Fill n Chill® Party Table designed to hold ice and keep food and beverages cold. One of the questions we often get asked is: How many drinks can fill n chill tables hold? It’s a great question and because we’re in the habit of answering customer questions on our blog we’ve got the answer for you...

But in all seriousness – a Fill n Chill party table can hold between 156 – 192 cans or between 13 – 16 cases of 12. Hopefully this helps you plan out your future drink minimums for your next event!

Where to find the Best Restaurant Supplies in Toronto:

Each year, we at National Event Supply work with restaurants around the Greater Toronto area with respect to their restaurant supplies such as porcelain platters, bowls, porcelain dinnerware, flatware and glass stemware. And because so many folks know our thoughts (from this website) on quality products and great service, they often ask us who are some of the other restaurant equipment & supplies stores and competitors we have in the area.

We like to be as transparent as possible with our customers and because of this, here is a list of some of the companies that have a solid restaurant supply history in the Toronto area:

1. Hamilton Store Fixtures

Having been around for over 70 years, Hamilton Store Fixtures is located in west of Toronto in the Hamilton area, and specialize in restaurant supplies including glassware, cutlery, china and smallware accessories also getting into restaurant equipment and small appliances. The company also offers contract services and consulting services as well as full service distribution.

2. Nella Cutlery

Located in North York, Ontario, Nella Cutlery (also known as Nella Food Equipment & Nella Cucina) has also been around the Toronto area for many years, and service supermarkets, delicatessens, convenience stores, restaurants and casinos. They focus on food equipment, refrigeration, bar equipment, material handling & storage, espresso machines and smallwares.

3. S.t.o.p Restaurant Supply

s.t.o.p. Restaurant Supply is located in Kitchener, Ontario and Sudbury, Ontario and caters to both commercial and retail customers. While Nella Cutlery and Hamilton Store Fixtures sell larger food equipment, s.t.o.p. restaurant supply focuses on smallwares, apparel & household items.

4. European Hotel & Restaurant Imports

Another staple of the Toronto restaurant supply market over the years, European Hotel & Restaurant Imports specializes in cooking utensils, serving pieces, food equipment, glassware and storage containers but also has a very large service division as well.

So there are 4 companies to consider if you're getting quotes or pricing for your restaurant. The key to a great experience with purchasing from a restaurant supply store is:

• The durability of the product
• The value of the product
• The quality of the product

Hopefully, in your case, your experience with restaurant equipment and supplies stores will be an exceptional one.

While our primary target market has traditionally been selling wholesale event equipment such as dinnerware, flatware, folding tables & folding chairs to the party rental industry, more and more restaurants are seeing the value in extending their budgets with accessory porcelain pieces such as serveware from us.

The 2014 Rental Show is fast approaching with less than 2 weeks to go! We're excited to be in the Party/Event Rental section in booth 2937. Click here for an easy to print map of how to find us!

We're going to be at the show exhibiting our dinnerware, cutlery, plastic/wood folding tables including our new Rhino table line, plastic folding chairs, white resin folding chairs, chiavari chairs, glass & crystal stemware and our new line of linens.

Stop by the booth to:

• Check out our show special pricing available on all products
• Enter your name into our Show Draw for the chance to win 10 6-ft folding tables (in your choice of wood or plastic)
• View our videos on how much weight our folding tables and chairs can hold

If you're going to the Rental Show for the first time, or want a refresher, here are some tips and tricks to ensure you get the most out of your time down in Orlando.

The team looks forward to seeing you at the show!

One of the things I love about TED Talks is they allow us to step outside our everyday working lives and learn from others experiences. Often times, doing this can cause light bulb moments that can be translated and applied back to your business. Check out these two TED Talks from chefs that change the way you think about food and waste.

1) Chef Dan Barber: How I Fell in Love with a Fish

For the past 50 years we've been farming the sea like we were clear cutting forests. Chef Dan Brown thought he was lending to the sustainability movement by cooking a fish he felt good about selling. A fish that was farm-raised to the supposed highest standards of sustainability. But upon doing further innocent questioning, Chef Barber fell out of love with said fish. Until he happened upon another fish. A different fish, first experienced by him in the South of Spain and despite being really overdone was still amazingly delicious. Chef Barber talks with humour about his love affair with only two fish in his lifetime and the future of good food. He definitely provides food for thought.

2) Arthur Potts Dawson: A vision for sustainable restaurants

Chef Arthur Potts-Dawson shares an interesting perspective about his personal vision for drastically reducing restaurant waste; an industry he argues is one of the most wasteful industries in the world – creating recycling, composting, sustainable engines for good food. Chef Potts-Dawson details how he’s managed to create a restaurant that minimizes waste by some innovative tactics as well as time tested ones. Once he got that restaurant off the ground he decided to play with an idea of creating a restaurant that has a no-carbon footprint which he’s accomplished quite well. He’s now extending his quest to create The People’s Supermarket – all in the name of getting food out to a broader spectrum of people and connecting communities in London, England to rural growers. Chef Potts-Dawson quite humbly shares how environmentally conscious businesses are not only doable but profitable in a quest to be more responsible in this world.