I just read a blog post by Aaron Schoenberger over at The BrainchildGroup about the increased use of Social Networking by restaurants trying to attract more guests through the doors in 2010. Many restaurant brands have successfully fostered a more personal relationship with their customer base by interacting with them through different Social Media mediums. [...]
Archive | December, 2010
Stop Giving Waste Fryer Oil Away!
Disposing of used vegetable oil has always been a problem for restaurants. In recent years it has gotten easier with the increasing demand for biodiesel. Now many restaurants depend on free pickup services by biodiesel companies as a convenient and cheap way to dispose of their waste fryer oil. Some even pay to have the [...]
Menu Pricing’s Theory Of Relativity
In a previous oldie-but-goodie Back Burner post I talked about menu engineering – how to put together a menu that effectively markets your dishes and makes customers want to spend more and buy high margin menu items. One thing that post did not touch upon, however, was how to price and organize those prices on [...]
Restaurant Management Tips: The Art of Scheduling
The food service industry can be a brutal business, and sometimes the differences between making it and breaking are very, very thin. As the manager, you have a lot on your plate – from training and supervising employees to running budgets and purchasing new equipment and supplies. This series is intended to help you navigate [...]
Restaurant Food Safety Tips: Shop For Suppliers
Food Safety is More Than Passing a Health Inspection Health inspections are a regular part of life in any food service business, but too often it’s easy for a restaurant or commercial kitchen to fall into the trap of just passing the inspection rather than regularly practicing good food safety procedures. This series is intended [...]
HACCP Principle 7 – Keep Good Records
Of course, all the work you’ve put into the first 6 principles of HACCP won’t do you any good at all if you don’t have accurate records. In the event that your business is implicated in a food borne illness outbreak, all of your HACCP efforts only help protect you if you have clear, accurate [...]
Two Levels Of Oven Mitt
Maintaining a safe work environment for your kitchen staff is always one of your priorities. One of the most common injuries besides knife cuts is probably burns from hot cookware or hot surfaces on cooking equipment. The problem with garden variety oven mitts is they aren’t NSF certified, which means they can become mediums for [...]
Restaurant Management Tips: Recognize The Kids
I know this was the case when I was a server, and maybe a lot of you out there are a little more accommodating than I was when a family was seated in your section, but for me, kids were a disappointment. Kids don’t order $8 martinis, and usually neither do parents when they’re with [...]
Replacing Gas Safety Valves
There are many different types of safety valves. The most common safety valve types are: 1. The FMDA safety valve is the only type with the thermocouple permanently attached to it. This means the thermocouple cannot be replaced; the entire safety valve must be replaced if the thermocouple fails. The easiest way to identify an FMDA [...]
Becoming A “Zero Landfill Company” Is A Journey
Being completely trash-free is a daunting task. Even a company in the business of “green” with highly educated Eco Patriots is challenged by this. Last week, Eco-Products reviewed our waste diversion results from 2009. We strive to divert 100% of our waste from landfills – everything is either composted or recycled. Last year, we diverted [...]
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Fixing Commercial Fryers
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A Glossary of Restaurant Lingo, Slang & Terms
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Fixing Commercial Oven Problems
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Troubleshooting Gas Range and Oven Problems
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Fixing Gas Ranges
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Suspended Coffee – Dream Big. Start Small.
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Amy’s Baking Company: What a Disaster
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Cleaning Underneath Restaurant Kitchen Equipment is Easy With Stoveshoes
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7 Tips for Printing Restaurant Menus
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Frozen Drink Dispenser Recipes from Bunn
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Robert Duran: Greg , The information you provided on the combin...
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mike: I just purchased new 2 tri-star fryers with propan...
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william eng: I have a Pitco 45C that is about 4 years old and r...
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