Perlick is proud to work with other family owned and operated businesses, including many various restaurant and bar equipment dealers like Market Source, Inc. Founded by CEO Dick Curtis, Market Source has provided Oklahoma with top quality food service supplies since 1986. 

This week’s Perlick blog has several layers. We are excited to welcome Toree Gotsis of Apex Commercial Kitchen Co. as our guest blogger. Toree is a Bar & Beverage Specialist with Apex and has some great advice for our readers on how to reduce the cost of operating a bar. Perlick has worked with Apex for years, and we love collaborating with them on various projects.

One of the keys to Perlick’s success through the years has been partnering with other innovative companies. We know that we do not exist in a vacuum,

In this global economy, Perlick is proud to serve customers across the United States… and the world! One of our most prestigious international partners is Arcux Bar Zone in India.

By Tana Rulkova, Pour My Beer

These days, because most operators are running their establishments at a decreased capacity, it is more crucial than ever to keep the cost of operations down.

The days of bars and restaurants only carrying one beer and basic sodas on tap are long gone. Today, you will find a plethora of craft beers and soda, wine, cold brew coffee, ciders, craft cocktails and anything else you can think of on tap.

You may expect to see Perlick equipment in use at your local bar or restaurant and in huge arenas across the United States, but we are also very experienced in servicing mid-size entertainment and hospitality venues like casinos, hotels, and smaller concert halls.

Tough times often bring out the best in people, and there is no denying we are living through arguably one of the most challenging stretches in recent history.

At Perlick, we pride ourselves on the partnerships we have with our customers. We work with large venues across the nation, bar and restaurant chains, and local bars and eateries in the U.S. and worldwide.

All across the country, restaurants and other foodservice establishments are moving operations onto the sidewalks, into parking lots, and in some cases, even into the streets.