When a customer is displeased with the service you’ve promised to provide, whether it be in your restaurant or retail store or any other category that deals with people, why does one think that a simple “I’m sorry” is going to remedy things? If you truly want to convert a …

Summary – Countertop warmers keep pre-cooked foods warm.  In this Tech Talk, learn how to replace all 4 components that could fail in your countertop warmer. Critical Note – Never run the warmer without water! For best results, use the model and serial number on your warmer to identify the right …

A commercial deep fryer is a vital piece of restaurant equipment in any kitchen.  But as anyone who has worked in a commercial kitchen knows, they can also be high maintenance when it comes to cleaning.  Changing the heating oil is a constant chore, especially in higher volume establishments, and …

There has been much discussion about discounting in the restaurant business over the past few years.  Many in the industry worried that serial discounting would forever cheapen their brand and condition customers to be coupon hunters rather than loyal patrons. That’s why it was interesting to see the results of …

A stick mixer is a hand-held, electronically powered device that allows chefs to mix large amounts of sauces, soups, and stews during preparation and cooking.  The motor connects to a long shaft with an attachment on the end that rotates at a high speed, making large-scale mixing projects manageable in …

The menu is often the first thing your customers see when they decide to eat at your restaurant, and sometimes might even be the thing that convinces them to come inside in the first place. But you’d be surprised how many restaurants spend little or no time on menu design, …

No matter what kind of restaurant you run, from fast casual to fine dining, combo meals can help your customer make a choice that makes them feel like they’re getting a deal, even if the combo costs exactly the same as the a la carte menu. This is backed up …

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 …