Big Impact For Small Sampling

Do you serve samples of any kind?  Do you serve these samples on just a regular plate?  If you answered yes to these questions, American Metalcraft has the perfect little hammered metal plates for you!  These plates are extremely affordable and stylish enough to wow anyone you approach with them.  We have oval tasting plates and triangle tasting plates with elevated handles for easy carrying, ready to help you impress your friends, family and customers.  Use these tasting plates for buffets, place settings and any appetizer or hors d'oeuvre you can think of to create a beautiful, flavorful work of art.  So save those regular plates for entrees or desserts and use these stainless steel hammered tasting plates from American Metalcraft for all of your hors d'oeuvres and appetizers!  
Sample the deals that Dean Supply has to offer on our American Metalcraft Tasting Plates!  These tasting plates are priced to move, so hurry in or place your online order today!  

Need some hors d'oeuvre ideas?  Below are a few ideas of hors d'oeuvres to serve at your next event and really get people talking! Also, check out our Just Tasting - Mini Appetizer Recipe Book and find new and creative ideas to impress your guests!  


Top Appetizer Recipes 

Recipes provided by

Stuffed Mushrooms With Pecans
1 (16-oz.) package fresh mushrooms (about 24 medium-size mushrooms)
medium leeks
1 teaspoon salt, divided
2 shallots, minced
2 garlic cloves, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
1/4 cup fine, dry breadcrumbs
1/4 cup pecans, chopped
2 tablespoons chopped fresh basil
Garnish: fresh basil sprigs

1. Preheat oven to 350°. Remove and discard root ends and dark green
tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running
water to remove grit and sand.
2. Rinse mushrooms, and pat dry. Remove and discard stems. Place
mushrooms, upside down, on a wire rack in an aluminum foil-lined jelly-roll
pan. Sprinkle with 1/2 tsp. salt; invert mushrooms.
3. Bake at 350° for 15 minutes.
4. Sauté leeks, shallots, and garlic in hot oil in a large skillet over medium
heat 3 to 5 minutes or until tender. Transfer mixture to a large bowl. Stir in
1/4 cup Parmesan cheese, next 3 ingredients, and remaining 1/2 tsp. salt until
well combined. Spoon 1 heaping teaspoonful leek mixture into each mushroom
cap. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350° for 10
minutes or until golden. Garnish, if desired.  Serve on American Metalcraft
hammered tasting plates.


Baked Fig Crostini
4 ounces chopped cooked bacon or country ham
4 ounces crumbled goat cheese, softened
1 tablespoon finely chopped toasted pecans
1 teaspoon chopped fresh thyme
12 fresh figs
1 tablespoon honey
Toasted baguette slices
Preheat oven to 350°. Stir together bacon or country ham, softened goat cheese,
finely chopped toasted pecans, and chopped fresh thyme. Cut figs in half. Press
back of a small spoon into centers of fig halves, making a small indentation in
each. Spoon bacon mixture into indentations. Bake on a baking sheet 7 minutes.
Drizzle with honey. Serve immediately with toasted baguette slices on American
Metalcraft hammered tasting plates.
Blackberry-Brie Pizzettas

2 tablespoons
1 large sweet onion, thinly sliced
1 medium-size fennel bulb, thinly sliced (optional)
Pizzetta Dough*
2 tablespoons extra virgin olive oil, divided
12 ounces Brie cheese, trimmed and sliced*
1 1/2 cups fresh blackberries, halved
3/4 cup chopped toasted pecans
2 cups loosely packed fresh arugula
1/4 cup torn basil leaves
2 teaspoons balsamic vinegar
1. Preheat oven to 425°. Melt butter in a large skillet over medium-high heat; add
onion and, if desired, fennel, and cook, stirring often, 20 minutes or until golden
2. Flour hands, and shape each Pizzetta Dough ball into a 6- to 8-inch round. Place
each round on a small piece of parchment paper. Brush with 1 Tbsp. oil. Top dough
rounds with cheese, next 2 ingredients, and onion mixture.
3. Place 4 pizzettas (on parchment paper) directly on oven rack, and bake at 425°
for 12 to 14 minutes or until golden. Repeat with remaining dough rounds.
4. Toss together arugula, next 2 ingredients, and remaining 1 Tbsp. oil. Add salt and
pepper to taste. Sprinkle baked pizzettas with arugula mixture just before serving
on an American Metalcraft hammered tasting plate.
*1 lb. store-bought pizza dough and 8 oz. sliced or shredded mozzarella cheese may
be substituted.


  • Nic Vodicka

Cardinal Beer Glasses Are Here!

Stock your bar with these sturdy beer glasses from Cardinal.  You want your bartender to look cool behind the bar. Give them the tools they need to succeed. The customer wants a mixed drink? No problem. Pour the liquids in the pint glass and shake it up. The customer just wants a refreshing glass of water? Done!

Give your beer extra appeal using beer glassware from Dean Supply.  We carry plain glasses and glasses with logos like Guinness and Maiboack!

Visit us in-store at Dean Supply, 3500 Woodland Ave., Cleveland, OH 44115 or place your online order today!


  • Nic Vodicka

Cardinal Printed Glassware!

Colorful logos or etched, these printed glassware selections are cost effective and very stylish.  Our printed glasses come highly recommended and discounted to fit into any budget.  At these prices, these glasses are a must have for any establishment!  Sport your homemade Summer Honey Ale with our 22oz Summer Honey Ale Pilsner Glasses or serve decadent chocolate martinis in our 10oz Hershey Lodge Martini Glasses!

We have printed Pilsner Glasses, Martini Glasses, Rocks Glasses, Wine Glasses, Soda Glasses, Pub Glasses, Tulip Glasses and Wine Tasters ready to energize your bar, restaurant or home.  There is only a limited amount of these discounted printed glasses, so visit us in store or place your online order today and get your printed glassware starting at 49¢ each! 

While you are shopping our printed glassware, check out the rest of our glassware!  There are always new closeout items and clearance items to shop from at Dean Supply!

  • Nic Vodicka

Restaurateur 102: When to Outsource Delivery…Or Not

Welcome back to the second part of our blog series on takeout success!  Last time, we here at Dean Supply explored the importance of packaging and the role it plays in maintaining a quality brand image for a restaurant’s food and reputation, and it was a huge success!  This time around we’ll focus more on the takeout delivery model itself, and compare the pros and cons of traditional in-house takeout delivery and hiring a delivery service to do it for you.

  • In-House Delivery: 

A big problem a restaurant faces when developing a takeout delivery service is how to manage staff properly to transport takeout food to customers.  Using in-house delivery is often preferred because managers can maintain control of the entire operation, from vehicles to staff assignments to payroll.  Employees that make deliveries work for you, so enforcing rules and maintaining the brand identity you want is that much more precise.  In addition, in-house labor means that employees are usually familiar with regular customers and help to maintain a personable reputation in the community, stimulating repeat sales. 

  • Hiring a Delivery Service:

Some might say you can’t put a price on control, but choosing to use in-house labor for deliveries generates a large range of additional costs, all of which can combine to make managing takeout deliveries both expensive and time-consuming. Using staff for deliveries means less manpower to run the restaurant, payroll issues over tips and fuel costs, and (if you’re being thorough)purchasing insurance to cover any damages or injuries in the event your drivers suffer accidents in-route.  Hiring a delivery service takes care of all that.  Often times for a flat rate, delivery services will take on all of the liability and costs for transporting your food to your customers.  That means no additional payroll, no staff shortages, and no vehicle maintenance or insurance costs.  With no logistical juggling to maintain and no risk of liability, using a delivery service can be worth the loss of direct involvement.
While there’s certainly more detailed issues we could discuss when it comes to choosing the right delivery method, Dean Supply is confident that we’ve covered the basis pros and cons of in-house delivery vs delivery services.  If you have any specific questions don’t hesitate to contact us, but in the meantime thanks for reading and keep an eye on our blog for our next post!

  • Michael DeSatnik

Caramel Apples And The Bubbles They Come In

With the fall season rapidly approaching, we watch the leaves turn and brace for the impending cooler weather.  We close our pools and sit around bonfires reminiscing of the fun we had over the summer and what we have to look forward to this fall.  

In my younger years, I would always get excited to go apple picking late in September and early October.  The Jonagolds, Red Delicious and Granny Smith apples always tasted better when they were freshly picked but I would wait to bring them home so we could dip them in caramel first.  I was always the one to carry these sweet treats into my grandmother's house when our whole family would get together, excited to share them with everyone. 

Nowadays, we can't always find time to go to my grandmother's house, but I still remember those times and want to share those memories, so I send out caramel apples to all of my loved ones using plastic food containers.  These caramel or candy apple bubbles are perfect to showcase your beautiful decorations while preserving them for delivery or storage.  

So the next time you want to share a fond memory with your loved ones, or just a sweet treat, make sure to pick up a 25 pack of these candy apple bubbles from Dean Supply and enjoy the fall season!  These food containers are going fast, so hurry in or place your online order and stock up!

  • Nic Vodicka

Restaurateur 101: Selling Quality Takeout

In the past, old-folk wisdom always said that you could tell the quality of a restaurant just by looking at the tableware.  High-end dishes, glasses and cutlery meant that the restaurant didn’t skimp, and that idea was mentality ingrained in all future expectations of everything else.  But since consumers are growing increasingly dependent on takeout, they’re less likely to see your in-house dishes and cutlery, so how can restaurants maintain that age-old perception of quality on-the-go?  Dean Supply is celebrating 65 years of service by discussing several techniques that will help you do just that, and all without breaking the bank.  We think that’s a win-win!

Part 1: Packaging Matters

Long before a customer takes that first bite, his or her appetite has already been honed by the sight of that favorite dish inside its wrapping or food container.  Since control over presentation is limited in takeout meals, having attractive and high-quality packaging is critical to preserve the dining experience for home delivery.  If you keep these factors in mind when deciding how to package your foods, you’ll be able to send those meals out the door without fear!

  1. Packaging Has Layers
    From Tupperware to napkins, presenting a take-out meal requires every packaging element to clearly complement one another, all while properly reflecting the restaurant’s brand. Cutlery, serving containers, napkins, bags, and even labels should all flow together around a common theme, but it’s important to note that “theme” doesn’t have to mean “expensive.”  Budgeting your food container needs and styles appropriately for your restaurant is just smart management, and thus hand-made, bow-tie napkins are not always required.  Still if your restaurant brand colors are blue and your packaging is red, the direct association between your brand and your food will be that much harder to establish, so buy with care.
  2. Packaging Has Varieties
    It is very important to remember that transporting different kinds of prepared foods requires unique delivery systems, and food containers are no exception. It’s not uncommon for high-end restaurants to have dozens of packaging types Keeping fried foods crispy by delivering them in well-ventilated containers or hot foods warm with insulated bags help maintain freshness and preserves the ambiance of eating foods straight out of the kitchen.  Though if it’s clear an item will require reheating upon arrival, having microwave-safe food containers will allow for quick-and-easy preparation.  
  3. Packaging Has Limits
    While it’s physically possible to transport just about anything to anywhere, sometimes it’s in a restaurant’s best interest to think twice before placing an item on a takeout menu. Some foods (especially signature dishes) cannot hold their unique texture, taste, and other qualities over long periods of time, and that means delivering those foods risks creating a negative dining experience.  In those instances it can be better for long-term brand preservation to not offer certain foods on a delivery menu rather than guarantee a steady stream of dissatisfied customers.  Offer alternatives or militarized versions of the food items instead.

    Bottom line: food containers and packaging are one of the most commonly-ignored areas of presentation for take-out menu items, and it shouldn’t be.  With more and more time-consuming activities putting pressure on our daily lives, takeout meals’ popularity means packaging quality will only become more scrutinized, and that means buying smart.  Take time to check out our product selection of food containers and packaging for great deals, or else contact us for help in choosing the best containers to fit your needs.  Don’t wait too long though; takeout means are rapidly becoming a required restaurant service.  Thanks for reading!
  • Michael DeSatnik