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Monday 8am - 5pm Tuesday 8am - 5pm Wednesday 8am - 5pm Thursday 8am - 5pm Friday 8am - 5pm

Kavanaugh Restaurant Supply

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United States
Madison, WI
Kavanaugh Restaurant Supply

We provide full design services for commercial kitchens, cafeterias, dining rooms, bars, and more.

08/31/2026

MONDAY CHECKLIST for operators:
1. Check fryer oil + filters
2. Count gloves, towels, chemicals
3. Sharpen that one knife everyone avoids
4. Toss anything with a dead gasket
5 minutes now saves you a $500 service call on Friday night.
Need anything on that list? We stock all of it. Link in bio / Call us.

08/26/2026

We wanted to celebrate our 4 legged companions on their day! We hope that yours is getting all the treats and walks they want today! What are you doing to celebrate your best friend? 🐶❤️

08/24/2026

Stop guessing your refrigeration size. It'll cost you twice.
The #1 mistake we see in new restaurant builds: Buying the cooler that fits the space, not the operation.
Here’s how to actually size it:
1. The 1.5 Rule for Walk-Ins
For most full-service restaurants, plan 1 to 1.5 cu. ft. of walk-in storage per meal served at peak. Doing 200 covers at dinner? You need 200-300 cu. ft. of walk-in (cooler + freezer). Fast food / low-prep menu? You can get closer to 1. Quick scratch kitchen with lots of produce? Go to 1.5 or more.
2. Count Your Menu, Not Just Seats
• Fresh protein / produce heavy menu = 60% cooler, 40% freezer
• Frozen / fried heavy menu = flip it
• If you do catering, meal prep, or bulk buying to save on food cost, add 25% capacity for it now. It's cheaper than adding a second box later.
3. Reach-ins Are For Service, Walk-ins Are For Storage
If your line cook has to run to the walk-in during a rush, you're losing tickets. Size your line refrigeration to hold 1 full service worth of mise plus backup pans.
Rule of thumb: One 2-door reach-in per 50-75 meals per service on the line.
Too small = food spoilage, health inspector issues, and emergency service calls on a Saturday night.
Too big = you're cooling empty air and paying for it every month.
Want help sizing yours right the first time? Shoot us your seat count, menu type, and deliveries per week and we'll run the numbers.

08/21/2026

If you’re dreaming about owning your own bar or restaurant, let’s talk about what it really takes to buy it and set it up right.
Message me DREAM for a confidential conversation. No pitch, just real talk on how we build it.

08/19/2026

How Often Should You Actually Filter Your Fryer? (And Why Your Fries Taste Like Fish)
Short answer: More often than you are doing it right now.
Long answer:
How Often:
Light use (under 25 lbs of food a day): Filter at least once a day.
Medium use (your average bar / restaurant): Filter twice a day. Once mid-shift, once at close.
High volume (wings, fries, fish all day): Filter every 3-4 hours, or after every big rush.
And if you cook fish in a fryer that also does fries... filter it immediately after. No one wants a fishy donut.
Why It Matters:
1. Your Food Tastes Better
Old oil = dark oil = bitter, soggy, fishy-tasting food. Fresh filtered oil makes fries crispy, chicken golden, and keeps flavors where they belong.
2. You Save Serious Money
Oil is expensive right now. Filtering removes crumbs and carbon that break down oil faster. Filtered oil lasts up to 50% longer. That is hundreds of dollars a month you are not pouring down the drain.
3. Your Fryer Lives Longer
All that burnt crud at the bottom clogs tubes, kills heating elements, and makes your fryer work twice as hard. Clean oil = happy fryer = no $3,000 replacement call in December.
4. It's Safer
Dirty oil foams, pops, and is way more likely to boil over. Clean oil is safer for your crew.
Quick Routine That Works:
Skim crumbs every hour.
Filter with paper or machine at least twice daily.
Boil out once a week.
Cover fryers overnight so you are not frying dust.
If your oil is dark, smells sharp, foams a lot, or smokes at low temps, it's done. Don't try to save it. Let it go.
How often are you filtering? Be honest, I won't tell the health inspector.

08/17/2026

How To Choose The Right Griddle Without Buying Twice
A griddle is one of those pieces you don't think about until you buy the wrong one. Then you think about it every single day during lunch rush.
Here is how to pick the right one the first time:
1. Size Matters More Than You Think
Measure your space, then measure what you actually cook. A 24-inch is perfect for a small breakfast spot or as a side piece. If you run burgers, cheesesteaks, and breakfast all day, you will want a 36-inch to 60-inch. If your cooks are bumping elbows, you went too small.
2. Gas vs Electric?
Gas heats faster, recovers faster, and costs less to run. The workhorse for high volume.
Electric is even, easy to install, and great where you can't run gas. Perfect for smaller footprints and steady temps.
Induction griddles are out there now too - super even, cool kitchen, but spendy.
3. Plate Thickness = Heat Recovery
Thin plate (1/2") is cheaper but loses heat when you drop a bunch of frozen patties. Standard 3/4" is the sweet spot for most places. 1-inch plate is for high volume and people who never want to hear "the griddle isn't hot enough" again.
4. Steel Matters
Standard steel needs seasoning and care, but holds heat great. Chrome is easy to clean, uses less oil, and recovers fast, but costs more upfront. Worth it if you hate scraping.
5. Controls Are Not Just Controls
Manual valves are cheap and simple. Thermostatic controls hold an exact temp zone to zone. If you have one guy cooking pancakes at 350 on the left and burgers at 450 on the right, you want thermostatic.
Pro Tip from Hank: Buy one size bigger than you think you need and get the thick plate. No one ever said "I wish I had less griddle space."
What griddle are you running now and would you buy it again?

08/15/2026

Happy National Relaxation Day. Yes, it's a real thing. No, we are not relaxing today.
If you work in a bar or restaurant, "relaxation" is usually that 3 minutes you sit down and immediately think you forgot to do something.
But today is a good reminder to actually take a break, even a small one.
For your crew:
Put your phone down for 10 minutes.
Drink some water that isn't from the soda gun.
Sit down while you eat.
For everyone else who keeps us busy:
Come in, let us cook for you, grab a cold drink, and let someone else do the work for once. That's what we're here for.
We will handle the rush so you don't have to. That's our version of helping you relax.
How do you actually relax when you work in this industry? Drop your best tip below. The more realistic, the better.

08/14/2026

We don’t sell food, we equip the people who do. And we see how hard they work. If you want your town to stay your town- eat at the place with the owner in the back.
Who’s your favorite local spot? Tag ‘em below- I’ll go first! 👇 Jen's Alpine Cafe & Soup Kitchen Baraboo Burger Company Gina Jenny's and so many more!

08/12/2026

Money Saving Tips For Your Commercial Kitchen That Don't Involve Cutting Quality
Everyone says "cut costs" like it's easy. In a kitchen, cutting the wrong cost just loses you customers. Here are the places you CAN save without anyone noticing except your accountant.
1. Your Cooler and Freezer Are Stealing From You
Dirty condenser coils, bad gaskets, and a freezer set to -10 when it only needs to be 0 will add hundreds to your electric bill every month. Clean coils monthly, check gaskets weekly, and actually use a thermometer instead of guessing.
2. Stop Over-Portioning on Autopilot
That extra half ounce of protein or cheese feels small until you multiply it by 500 covers. Re-scale your portions, use the right spoodle, and train the staff. Consistency saves money.
3. Prep Smarter, Throw Away Less
Track waste for one week. Just write it down. You will be shocked how much bread, produce, and sauce you toss. Use trim for stocks, soups, and family meal. FIFO is not a suggestion, it's profit.
4. Fix the Water Wasters
A pre-rinse sprayer running at 3 gallons per minute vs an efficient 1 gallon model is literally pouring money down the drain. Same with a constantly running dipper well or a leaky faucet. Small leaks, big bills.
5. Rethink Your Schedule
Stagger your equipment startup. Turning on every fryer, oven, and hood at 6 AM when you don't need them until 10 AM is burning cash. Heat only what you need, when you need it.
6. Maintenance Beats Replacement Every Time
A $200 preventative maintenance visit on your ice machine, fryer, or dishwasher is always cheaper than a $4,000 emergency replacement during a Saturday rush.
You don't need to reinvent the menu to save money. You just need to stop paying for electricity, water, and food that never makes it to the plate.
What's your best money saving trick in the kitchen? Share the good stuff below.

08/10/2026

Gas vs. Electric in a Commercial Kitchen: Let's Settle This
Every chef, owner, and installer has a strong opinion on this. The truth is, neither one wins outright. It depends on your menu, your building, and your power bill.
Here is the honest breakdown:
GAS EQUIPMENT
Pros:
• Instant control. Visual flame = instant heat up and down. Line cooks love it for a reason.
• Works when the power doesn't. If you lose power but have gas, you can still cook.
• Lower operating cost in most markets, especially for high-BTU stuff like ranges and fryers.
• Recovers faster. A gas fryer bounces back quicker during a rush.
Cons:
• Hotter kitchen. All that open flame pumps heat into the room. Your staff and your AC will feel it.
• More ventilation and cleaning. More grease, more carbon, more hood cleaning.
• Installation is pricier if your building isn't already plumbed for gas.
ELECTRIC EQUIPMENT
Pros:
• Cooler, cleaner kitchen. Way less ambient heat, easier on the crew and easier to clean.
• More even and precise. Electric ovens, steamers, and induction hold temp beautifully.
• Easier install and more versatile. No gas lines needed, which is great for second-gen spaces.
• Safety and air quality. No open flame, no gas leaks, better for tight spaces.
Cons:
• Slower to recover under heavy use unless you go high-end / induction.
• Dead when the power is out. No power, no service.
• Higher upfront cost for good induction, and your electric bill can hurt if your rates are high.
The Bottom Line:
If you run high-volume saute, wok, or fry - gas still wins for speed and recovery.
If you run bakery, pizza, precise banquet work, or an open kitchen where heat matters - electric / induction wins.
Smartest kitchens I see now? They run a hybrid. Gas where you need firepower, electric where you need precision.
What team are you on? Team Gas, Team Electric, or Team Hybrid? Let's hear why.

Address

2920 Bryant Road
Madison, WI
53713

Opening Hours

Monday	8am - 5pm
Tuesday	8am - 5pm
Wednesday	8am - 5pm
Thursday	8am - 5pm
Friday	8am - 5pm

Telephone

(608) 271-8514

Website

http://www.kavanaughrestaurantsupply.com/, https://shopkrs.com/

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