Monthly Archives: July 2009

Chefs Make Their Own Honey

We’ve been hearing more and more about the local sourcing of ingredients in the food service industry.  By far the most common form local sourcing takes is a small independent restaurant working out a deal for locally grown vegetables and herbs, or maybe even some locally raised meat. Of course, …

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Follow The Back Burner On Twitter!

I’ve been talking about how restaurants can benefit from Twitter and not following my own advice for long enough now.  The Back Burner now has a Twitter account that will update every day with Back Burner posts and other little gems of information. Yes, I’m now on the bandwagon.  If …

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Restaurant Energy Efficiency: 10 Tips

It’s such a buzzword these days it has almost become cliche, but nevertheless green restaurants are an important and lasting trend.  Customers are the main force driving this, and consistently they say they value restaurants with green practices.  Giving customers what they want while reducing your operating costs through more …

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