Tweet According to a recent survey by the National Restaurant Association (NRA), 75% of restaurants offer a children’s menu and another 6.25% are considering offering one. Most restaurants understand the need to cater to young families and accommodate them in every way possible. But is your restaurant really making your youngest customers and their parents [...]
Archive | February, 2011
Tweet Now that you’ve established your Critical Control Points and Critical Limits for every preparation process and every menu item in your restaurant, it’s time to monitor. Limits and CCPs don’t do any good if there’s no enforcement. The first thing to establish is someone who will accept responsibility for monitoring. If no one must [...]
Tweet “Going Green” is a hot buzzword these days, and everyone, including the food service industry, is jumping on board the environmentally friendly bandwagon. The great thing about going green in your restaurant is that you can cut costs and save yourself considerable money while improving customer loyalty and visibility at the same time. In [...]
Tweet When Oskar Blues opened its doors in 1997 in the tiny burg of Lyons, CO, just north of Boulder, it was just a place to get some great Southern style food and listen to the best offerings from the local music scene. That all began to change when Oskar founder Dale Katechis began brewing [...]
Tweet The Back Burner was recently honored with the top spot in the Business Schools Directory 60 Best Blogs In The Restaurant Industry. After two years of blogging, we’ve accumulated quite a library of information for everyone in the food service industry here at The Back Burner. If you haven’t already, now would be a [...]
Tweet You’d think finding a place to eat lunch in a health nut haven like Boulder, Colorado that featured simple, all-natural ingredients made from scratch for a good price would be pretty easy. Boulder residents Anthony Pigliacampo and Rob McColgan realized a couple years ago that unless they wanted to eat at Chipotle every day, [...]
Tweet Are you a high temp person or a low temp person? It seems like most restaurants have either one type of commercial dishwasher or the other, and the owner/manager is a big believer in one or the other, with very little crossover between the two. No matter which side you come down on, there [...]
Tweet 5 years ago Facebook was in its infancy. Twitter was a year away from conception. Yelp was no more than the apple in the eye of a creative Silicone Valley entrepreneur. And Groupon was still 3 years away from development! In 5 short years the restaurant marketing landscape has changed. These sites and many [...]
Tweet Count-n-Control is the brainchild of long-time industry pro Paul Clarke, and it’s a tool that is going to revolutionize how you track inventory in your restaurant. No, Count-n-Control doesn’t have some crazy new way to track your stock so that shrink is 100% eliminated, and no, it’s not going to help you find the [...]
Tweet You know the old saying: “desperate times call for desperate measures.” The past two years have certainly been a rough time for the food service industry, and even though things are looking up now, the lean times have left an indelible stamp on which way the industry is trending. In lean times the most [...]
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