Tweet If you’re in the food service industry then you’ve heard about “local food” – ingredients sourced locally that are usually marketed as fresh, organic, and environmentally sustainable. And while local has fast become a red-hot trend in the restaurant business, some in the industry have wondered how to make local profitable. Food cost is [...]
Archive | November, 2010
Tweet In Kevin Loving’s last post he talked about how keeping a basic tool kit handy in your restaurant will make your life as an operator or manager alot easier. It’s almost certain you will use at least one of these tools everyday on the job. I spent over 5 years on the phones selling [...]
Tweet There’s always some good reasons for upgrading your kitchen’s restaurant equipment: better energy efficiency, better performance, increased ease-of-use, increased output, etc. There’s always an equally pressing reason why you try to get one more year out of that same equipment: money doesn’t grow on trees, and there’s plenty of other costs your restaurant faces. [...]
Tweet 8 months and 305 posts later, The Back Burner is getting ready to celebrate its first year as a blog for the food service industry. There’s a lot of great content we’ve posted over the course of 2009 that has been slowly buried in the avalanche of new posts coming down the pike, and [...]
Tweet This is the first in a series of posts intended to give you a complete guide to HACCP principles. Every week I will post step by step information on each of the 7 HACCP principles. It is recommended that you also consult closely with your local board of health when implementing a HACCP program. [...]
Tweet If you’re in the market for new restaurant equipment, you know that you’re about to spend a good chunk of change. You also know the choice you make is one you’ll have to live with for years to come. That’s why it’s vital to make an informed decision that’s just right for your restaurant [...]
Tweet Over 300 posts means a lot of great content gets lost in the mix. Yesterday’s The Best of The Back Burner 2009 revisited the most popular posts, the most controversial posts, and the hottest trends of the past year. Today we’re going to highlight the resources available here on The Back Burner that will [...]
Tweet Keeping a razor edge on your kitchen cutlery helps keep the wheels of your restaurant turning smoothly and efficiently. Sharp knives also improve kitchen safety, since dull blades cause staff to push harder while cutting, increasing the likelihood of slippage. The traditional sharpening steel has been used for years to hone kitchen knives. Unfortunately, [...]
Tweet Dear restaurateur, Do you sometimes feel like you have unique problems running your restaurant? Do you see other restaurants fuller than yours and you are wondering what are you doing wrong or what are they doing right that you could do as well? Do you feel like your restaurant is unique and you have [...]
Tweet “Favorite Places On Google” is a new feature that provides maps, directions, reviews, and photos of 100,000 businesses across the U.S. Many of these businesses are restaurants, and that’s significant because eventually users will be able to post reviews and other information about your restaurant and have it display on Google. You’re probably thinking: [...]
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