Tweet Not all brewing equipment is created equal, and the success of your quest for a great cup of coffee can largely rest on the type of brewing equipment you use. When investing in new coffee equipment, it’s also vitally important to purchase a brewer that can handle your weekly volume. For more info on [...]
Archive | August, 2011
Tweet Getting ice from the ice machine bin to your customer’s drink glass without contaminating it is a food safety consideration that is easy to overlook. That doesn’t mean it’s any less important than the other danger points you deal with every day while preparing and serving food in your restaurant. In fact, proper ice [...]
Tweet Matt Remuzzi is a restaurant consultant and the creator of restaurant business plan software for planning and funding new restaurants which has sold over 10,000 copies to date. Starting a restaurant of your own is a thrilling, stomach churning, one of a kind experience that will probably change the entire path of your life- [...]
Tweet If I had one wish to be granted to make my job easier, it would be that the people I work with could somehow know what I know about restaurant equipment. As much as 50% of equipment breakdowns (possibly more) are due to equipment being misused by staff. Commercial restaurant equipment is “HEAVY DUTY,” so it’s [...]
Tweet Here at The Back Burner we have talked a lot about food safety. It’s an ongoing project for any restaurateur, and also a potential matter of life and death for any foodservice business given the stakes if a food borne illness were to break out in your restaurant. So instead of sitting here in [...]
Tweet Inc. Magazine did an article recently about pizza and pub owner Nick Sarillo, a restaurateur with blue collar roots based in the Chicago area. Sarillo has built his business based upon a corporate culture that emphasizes customer service and employee development. Sarillo’s Nick’s Pizza & Pub is another example of how the labor environment [...]
Tweet The Pareto Principle has long been hailed as the Holy Grail of marketing, the one rule by which all marketing efforts succeed or fail. The principle itself is pretty simple: 20% of your customers drive 80% of your sales. There’s always a core group of loyal customers who not only spend money in your [...]
Tweet For years now restaurants have been instructed that marketing through social networks is the wave of the future. A second dot.com boom has surfaced with companies promising closer ties to consumers for restaurant owners. Social networking does provide a tremendous opportunity to restaurants that commit to successfully managing their online presence. The reason why [...]
Tweet Bacteria, contaminants, and pathogens are all the enemies of your restaurant’s kitchen. It’s a battle you fight every day. The first line of defense is controlling the growth of pathogens that could make your customers sick. That is best accomplished through a robust HACCP program. Unfortunately, as effective as HACCP is at controlling pathogen [...]
Tweet Most restaurant owners get the basics of restaurant marketing down pretty well: they get a Facebook page, buy a couple local media ad spots, and get some big signs for the front of their location. But there are a lot of marketing ideas that are simple to implement that can really go a long [...]
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