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Archive | July, 2011

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10 Tips For Commercial Water Conservation

By on July 29, 2011 in Going Green

Tweet Restaurants use a lot of water.  Between cooking, washing dishes, cleaning up, and serving guests, your water bill takes a good chunk out of your monthly budget on a consistent basis.  Commercial water conservation is also a big concern of a majority of your customers, especially if you operate in dry western states like [...]

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Restaurant Equipment: 4 Factors For Calculating Total Cost Of Ownership

By on July 27, 2011 in Get Equipped, Restaurant Management and Operations

Tweet There’s always a significant amount of cost involved whenever you buy a new piece of restaurant equipment.  Those costs only continue as that equipment ages in your restaurant – from energy use to repairs, the consequences of new equipment will be around for a long time after you’ve written the check to purchase. Of [...]

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Increasing Restaurant Profits

By on July 25, 2011 in Restaurant Management and Operations

Tweet 1. Reduce Food Costs With A Descending Dollar Report A Descending Dollar Report is a fancy way of saying “Find the 10 food items you spend the most money on every month.”  Once you know what those 10 items are, start looking for ways to cut your costs on each one. Talk to your distributors [...]

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Fixing Gas Ranges

By on July 23, 2011 in Tundra's Tech Talk

Tweet The most used and abused piece of kitchen equipment is the range.  Luckily it’s probably also the easiest to repair.  There are five range components that need to be replaced the most frequently: If you are having problems with the oven portion of your range, check out these tips on repairing the oven.  There [...]

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Table Turnover: The Tradeoff Between Experience And Business

By on July 19, 2011 in Restaurant Management and Operations

Tweet Every server hates “campers” – those diners who stay firmly parked in your section for hours on end, taking up a table that could have been given to another party ready to order (and tip) all over again. For restaurant owners, table turnover can be a tricky balance.  On the one hand, you want [...]

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Foodservice Equipment: Getting Properly Stocked

By on July 6, 2011 in Get Equipped

Tweet A restaurant kitchen is alive with the hum and bustle of life and movement, and while nothing beats a good staff, stocking the right foodservice equipment can infinitely improve the efficiency and quality of your restaurant. No matter what type of restaurant you own or operate, you’ll need a massive amount of equipment on [...]

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The Importance of The Right Ice Machine

By on July 6, 2011 in Get Equipped

Tweet Maintaining any kind of restaurant requires ice, lots of ice, and the only way to meet your frosty needs is with the right commercial ice machine. If your restaurant is stuck with an excessively large ice machine, you may be spending extravagant costs to make ice you don’t need. This is not only wasteful [...]

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Commercial Cooking Equipment

By on July 5, 2011 in Food Service, Get Equipped

Tweet Whether you’re steaming, frying, charring, griddling or baking, eTundra.com is your number one source for quality commercial cooking equipment. While searching for new cooking equipment, it’s crucial to be energy efficient and financially conscientious, a surefire way to improve your restaurant and your finances. The true centerpiece of any kitchen is a good restaurant [...]

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Fixing Commercial Oven Problems

By on July 3, 2011 in Tundra's Tech Talk

Tweet Oven problems are fairly simple to diagnose. The most common complaints are: Problem number one is probably the most common.  Usually it’s the thermocouple that causes this problem.  When lighting the pilot, if the thermocouple is not directly in the flame it can not get hot enough to allow it to open the safety [...]

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Identifying Electric Cooking Equipment Elements

By on July 1, 2011 in Tundra's Tech Talk

Tweet There are five types of elements in electric food service equipment: 1. Calrod (metal) type 2. Glass tube (quartz) type 3. Ceramic type 4. Wire type 5. Solid type These five elements are either submersible, dry, or both.  No matter what type of element you’re trying to replace, the most important piece of information you need is the element’s [...]

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