Your Food Safety Questions Answered!
A good friend of ours and contributor to The Back Burner, Jim Austin, has kindly offered to answer your questions about food safety. Jim is a former local health department director in Colorado and currently runs a restaurant consulting firm. So, what food...
January 27th, 2012 by Greg McGuire
Is Your Recycling Program Really Working?
We’ve talked before on The Back Burner about the importance of greening your restaurant operation for two reasons: because customers appreciate it (and are beginning to expect...
January 27th, 2012 by Greg McGuire
Want to Make More Money as a Server? Know Your Liquor
Beverage sales are a great way to increase your check totals. Since that is what your tips are based on, the higher the better. In order to do this you must know your liquor. Not everyone does. A server’s lack of vital bar knowledge can result in lost...
January 26th, 2012 by Erik Bullman
4 Tips To Keep “Inventory Shrink” From Making Profits Smaller
Every month your restaurant spends thousands of dollars buying food. More than likely, it’s the second largest expense on your balance sheet after labor. And every month, that inventory of food products might be “shrinking,”...
January 25th, 2012 by Greg McGuire
Tundra Specialties Goes Full Service
In an effort to communicate more effectively to our readers about the company that makes all this possible here at The Back Burner, we are launching a new series of posts here highlighting...
January 11th, 2012 by Greg McGuire
Jerry’s Tech Talk: Replacing Refrigeration Door Latches & Hinges
There are many different styles of hinges and latches. Both the hinges and latches have a number on the back. In addition,...
January 9th, 2012 by Jerry Green
Electrolux-Dito: Mix, Cut, Slice, & Cook
If your restaurant is short on food prep equipment, Electrolux-Dito can definitely help. From the popular Bermixer stick mixer series to vegetable...
January 9th, 2012 by Greg McGuire
Jerry’s Tech Talk: Replacing Refrigeration Fan Motors & Blades
Refrigerators are the backbone of your kitchen. They are usually durable and long-lasting, but when they go down, you have to have them fixed right away. Some tips on replacing the fan motor in your commercial refrigeration...
January 9th, 2012 by Jerry Green
How to Recruit, Train, and Keep Top-Notch Restaurant Staff
On February 22, Greg asked: When Will The Restaurant Industry Finally Get Labor Right? Good question. High...
January 9th, 2012 by Sean Conrad
Simplify Your Life: Reduce Your Restaurant Menu Items
In these times of economic uncertainty, it is easy to get lost in trying to do many things all at once. A good example is restaurateurs trying to manage their inventories, their staff, their operations, their books, their...
January 9th, 2012 by Jose Riesco
Get Email Updates!
Get Email Updates!
