In 1987, Bill Gilliland started a company he was extremely proud of. Nearly four decades later, it's still family-owned, still local, and still showing up for restaurants across Southeast Texas every single day.

Scale. Mineral buildup. Cloudy glasses and equipment that wears out too fast. Hard water is a real challenge for Southeast Texas restaurants — and most owners don't realize how much it's costing them.

Your 3-compartment sink is a health code requirement, not a suggestion. Here's a complete guide to what it is, why it matters, how to use it correctly — and what inspectors are looking for when they walk through your door.

Food safety isn't a June thing. But National Food Safety Month is a good time to make sure your kitchen's habits are as solid as you think they are. Here's what matters most — and how your dish area fits into the picture.

That white film on your glasses isn't just an eyesore — it's a warning sign. Hard water silently damages your dish machine, shortens equipment life, and puts your reputation at risk every time a guest picks up a cloudy wine glass.

Texas summer brings heat, humidity, and a full dining room — the last thing you need is a failing dish machine or a kitchen that can't keep up. Here's how to make sure you're ready before the rush hits.

Many assume handwashing is more eco-friendly—but in a busy restaurant, the opposite is often true. Here’s why commercial dish machines can be the greener choice.

Think customer reviews are just about food? Think again. Your dish area plays a bigger role in your restaurant’s reputation than you might expect.

Hard water causes spots, scale buildup, and poor wash results. Learn how commercial water softening improves dish clarity, boosts heating efficiency, and extends equipment life.

Dishwashers are the heartbeat of every kitchen. Dishwasher Day is a chance to say thank you—and remember why clean dishes protect your reviews, your speed of service, and your food safety.

Tired of slow service and one-size-fits-all solutions? Learn why more Houston-area restaurants are switching to Chemmark for fast repairs, custom equipment, and true local partnership.

Opening a restaurant is exciting, but success takes more than passion. This guide walks you through the crucial steps—business plans, equipment, compliance, and finding long-term partners like Chemmark.

Discover why Chemmark’s Lavender All-Purpose Cleaner is a top choice for Houston’s commercial kitchens. Powerful, versatile, and smells great!

When the rush calms down, your dish machine tells the truth. Spotty dishes, dirty wares, and machines that won’t drain are more than annoyances—they’re warning signs. In this article, Chemmark of East Texas walks through five dish machine problems you should never ignore and why one call to a professional can save your night.

As protein-heavy menus give way to gut health and fiber-forward dining, restaurant owners need to understand the shift. This article explores the rise of fiber, what it means for operators, and actionable steps to stay ahead in 2026.

The holiday season brings high volume and high stakes for restaurants. This blog shows how to train seasonal staff on cleaning protocols, safeguard your dish machine and back‑of‑house systems, and partner with Chemmark for a seamless busy‑season service check.

Discover the key differences between chlorine sanitizers and sink cleaning solutions, and where to use them across your restaurant kitchen to stay compliant and safe.

Learn why food flights (pasta flights, egg flights, martini flights) are trending in restaurants for 2025—and how Chemmark of East Texas dish machines and cleaning solutions make it easy to serve them.

In a season where too many restaurants are closing, staying open is no small feat. This post is a tribute to your resilience—and a reminder that Chemmark is invested in your continued success. Learn how leasing commercial dish machines and kitchen supplies can keep your operation strong, even in tough times.

Front-of-house tech gets the spotlight—mobile ordering, loyalty apps, digital menus. But behind every smooth service is a back-of-house powered by smart machines, clean equipment, and responsive service. Here's how restaurants are embracing tech behind the scenes—and how Chemmark supports the upgrade.