Tweet Despite the fact that a majority of restaurateurs view discount sites like Groupon as the biggest threat to their business, and despite a lot of talk in the restaurant industry about how discounts devalue a restaurant’s brand, new market research reveals that coupons and deep discounts are probably here to stay. The recession may [...]
Archive | May, 2011
Klick Kitchen: Can Your Restaurant Save By Ordering Online?
Tweet Last summer I wrote about Klick Kitchen, an internet-based replenishment service for food service businesses. At the time it struck me as odd that despite all the press Klick Kitchen had been getting, there didn’t seem to be any feedback from real chefs/managers/owners in the field who could substantiate Klick Kitchen’s claim that their [...]
Restaurant Management Tips: How To Improve Dessert Sales
Tweet Any server will tell you the hardest thing to sell is dessert. The meal has come to an end, customers are ready to go or just enjoy a cup of coffee, and more often than not the dessert menu is met with some pretty stiff resistance. Add in a climate of tightening belts and [...]
Making A Bigger Table For Food Service Workers
Tweet Anyone who has worked for a significant amount of time in the food service industry has seen the dark side of the restaurant business. While food service can be incredibly rewarding, and can provide many opportunities for advancement with little or no formal education, there are also many in the industry who struggle to [...]
How To Be A “Green” Restaurant And Cut Costs?
Tweet In the past few years, Prendergast & Associates have had the exciting opportunities to open new locations for our clients where we were able to optimize efficiency and “green” restaurants. Through constant research as well as attending many industry programs, I have learned a great deal on what can be done in the “greening” [...]
Counting Plates (Part Two)
Tweet In Counting Plates: Parts One we discussed the difficulties faced by managers, servers, and guests resulting from shrinking renewals budgets. I advanced the idea of treating glasses, plates, and tableware as inventory rather than purely as an expense. This allows the cost of these items to be more accurately reflected on your P&L. Breaking [...]
Some Great Recipes For Special Ties
Tweet The Back Burner is written by the employees and friends of Tundra Specialties in Boulder, CO. And while we usually try to make this blog as informative as possible without imposing our brand on the information, sometimes there’s just going to have to be an exception. Don’t worry, we’re not going to suddenly turn [...]
How To Grow Your Restaurant – Without Going Broke
Tweet Small independent restaurants have been dropping like flies over the past year. Chances are, if you’ve made it this far through the recession, the worst is behind you. That doesn’t mean tough days aren’t ahead, but hopefully you’ve at least stopped just trying to stay above water and have started swimming a little. The [...]
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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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Photo Contest: Win a Metalfrio Beverage Cooler
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50 Honey & Bee Facts
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Should Social Media Be Used to Shame No-Shows?
- Mother’s Day Word Search
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Top Wedding Catering Trends of 2013
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Tundra Restaurant Supply: Hello Robert, It sounds like you did order the wr...
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