Nutrition information on menus is a trend in food service that doesn’t seem to be going away.  Legislation is still working its way through Congress that would require menu labeling.  In the meantime, New York City has had its own menu labeling law for fast food chains in place for …

Maybe you missed the announcement by the National Restaurant Association, GS1 US and the IFDA concerning the new initiative for standardized labeling of restaurant industry products, or maybe you saw it and overlooked the potential impact it could have on your restaurant. The rest of the planet already has retail …

The “restaurant family meal” is a central event in many well-run restaurants.  Just before the dinner rush front of house and back of house staff gather to enjoy a well-cooked meal prepared by the chef.  The family meal is a great way to foster positive interaction and a feeling of …

Without a doubt, company Christmas parties aren’t what they used to be.  The days of opulent parties stacked one after the other are clearly behind us.  On the other hand, there’s definitely some opportunity for restaurateurs looking for a little extra Christmas income. That’s because companies want to show some …

Here at The Back Burner we try to provide as many resources as possible for your success.  Over the past six months we have published a treasure trove of restaurant marketing tips that can help you get more butts in seats.  I don’t have to tell you that it’s been …

Personally, if I never hear another story about H1N1 (swine) flu again, I’ll die a happy man.  Unfortunately, the grim reality is everyone is going to have to take steps to combat the spread of flu this winter, and restaurants are no exception.  Organizations like the National Restaurant Association are …

All over the country food service has been suffering from a decline in business meals, and the upscale eateries of midtown Manhattan are no exception.  Manhattan steakhouse Maloney & Porcelli’s is fighting back with a deceptively simple tool it recently made available to its customers that has the entire business …

As if you didn’t have enough on your plate trying to keep your restaurant’s head above water this year, some in the food service industry are starting to talk more and more about changing some basic assumptions about employee compensation. The traditional model has been to pay your kitchen by …

Great Lakes pizza, on Chicago’s north side, has been getting A LOT of press lately.  The tiny pizzeria has only been around for a little over a year, but in that time the reputation of owners Nick Lessins and Lydia Esparza has catapulted Great Lakes into one of the hottest …

Here at The Back Burner we try to provide as many resources as possible for your success.  Over the past six months we have published a treasure trove of restaurant marketing tips that can help you get more butts in seats.  I don’t have to tell you that it’s been …