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Archive | October, 2011

How Much Does Hiring The Wrong Person Cost You? (And 4 Simple Ways To Fix It)

By on October 24, 2011 in Restaurant Management and Operations

Tweet OK, I’ll admit it: there’s no way to actually estimate what a bad hire will cost your business.  While that one bad decision may be hard to quantify, there are still plenty of areas where you’re bound to see the negative effects: Lost productivity Wasted recruiting effort and money Bad service and unhappy customers [...]

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Is Restaurant Marketing Technology Getting Scary?

By on October 22, 2011 in Food Service, Restaurant Management and Operations, Technology and Marketing

Tweet Mobile marketing is beginning to sound like the movie Minority Report, where pedestrians had their retinas scanned by computers as they walked by stores and voices addressed them by name and encouraged them to buy products tailored to their personal preferences. That would be scary, but it’s never gonna happen to me, right? Surely [...]

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Adventures In Restaurant Maintenance: Get A Toolbox

By on October 18, 2011 in Restaurant Equipment Repair

Tweet In my last post I talked about a few select parts that you could keep on hand to repair your gas restaurant equipment. I would like to take this opportunity to talk about a few tools that could make a big difference in keeping your restaurant equipment up and running. The costs of these [...]

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Commercial Planetary Mixers: How To Buy A Good One And Make It Last Forever

By on October 16, 2011 in Get Equipped, Restaurant Management and Operations

Tweet The planetary mixer is a mainstay chunk of equipment in many commercial kitchens.  Whenever your restaurant or bakery needs a large project done, and done well, more than likely you’re turning to the mixer taking up a whole corner of the kitchen.  The tasks you can perform with a well outfitted mixer are numerous, [...]

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HACCP Principle 2 – The Difference Between CCP & SOP

By on October 12, 2011 in Food Safety

Tweet This post is a continuation of last week’s HACCP post and the second in a series of posts here on The Back Burner that will completely outline a proper HACCP program for your restaurant. A Critical Control Point (CCP) is a specific place where food can become contaminated.  After conducting the Hazard Analysis in Step [...]

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10 Back Burner Posts That Will Boost Your Profits

By on October 10, 2011 in Restaurant Management and Operations

Tweet After three months and 124 posts, The Back Burner is fast becoming a wealth of information for anyone involved in the restaurant industry.  The downside of putting up so much content, however, is that some really good posts kind of get lost in the mix and are quickly buried in the archives. That’s why [...]

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