Tweet “Which _____________ do you recommend?” This is a question I have been asked countless times by owners/managers that operate the restaurants I have worked in. The real question they are asking is: “What equipment will run the longest and have the fewest breakdowns and cost the least to fix?” The answer to such a [...]
Archive | November, 2011
Tweet This article will deal with common maintenance issues regarding commercial gas kitchen equipment. I will address issues with electric equipment in a future article. It has been my experience that most commercial restaurant equipment is operated with natural gas. In general I believe gas equipment to be better than electric with regard to maintenance [...]
Tweet Unlike the tips previously offered in this series, recycling probably won’t save your restaurant or commercial kitchen money. And recycling will probably add work to your schedule and headaches to your day. So why recycle? Well, there are a few very compelling reasons, and not all of them altruistic, for introducing a recycling program: [...]
Tweet As you know, restaurant management is more than a full time job. It means long hours and lots of hard work. Here at The Back Burner we understand that restaurant managers and owners are always on the go and that every day is a challenge to meet revenue goals, keep both customers and employees [...]
Tweet If your gas range or oven is down, chances are you’re looking for a way to fix it fast. Luckily, troubleshooting most problems with commercial gas equipment is fairly easy as long as you know how to replace a few key parts. To learn more, simply click the link below that corresponds to the [...]
Tweet If you don’t do so already, you should definitely consider filtering the water you serve your customers. We have already covered water filtration here on The Back Burner, but if you need to filter a glass filler specifically, the best way to do so is with an ice machine water filter. That’s because you [...]
Tweet More than likely, your restaurant has several sinks that serve many purposes in the back of the house, in server stations, and behind the bar. Having the right kind of sinks in the right places is important not only to accomplish many various tasks, from glass and hand washing to stock pot and flatware [...]
Tweet You have 4 options for storing “in-use” dispensing utensils…the requirement is in Section 3-306 of the Colorado Retail Food Establishment Rules and Regulations: Stored in the food with the dispensing utensil handle extended out of the food; or Stored clean and dry; or Stored in potable running water as in a running water [...]
Tweet In the beginning stages of a job search, most restaurant managers are often frustrated by the lack of response they receive from blindly sending resumes to the published markets, amazed and confused that a professional with their impressive background and qualifications could be consistently ignored or overlooked. To better understand why this too often [...]
Tweet Casters make life in your restaurant’s kitchen a whole lot easier. They allow you to roll heavy equipment around for cleaning. They make your mop buckets mobile and power hand carts and loaded shelving in your walk-in and storage areas. They even let you roll the trash out quickly. The lowly caster serves many [...]
- Fixing Commercial Fryers April 23, 2012
- A Glossary of Restaurant Lingo, Slang & Terms March 19, 2012
- Fixing Commercial Oven Problems July 3, 2011
- Troubleshooting Gas Range and Oven Problems November 19, 2011
- Fixing Gas Ranges July 23, 2011
- Can’t Eat Here: Is Your Restaurant Sending the Right Message to Guests With Dietary Restrictions? May 22, 2013
- World Baking Day Word Search May 19, 2013
- Photo Contest: Win a Metalfrio Beverage Cooler May 17, 2013
- 50 Honey & Bee Facts May 15, 2013
- Should Social Media Be Used to Shame No-Shows? May 13, 2013
- Morgan Sky: I've been trying to remember a term we used for t...
- Tundra Restaurant Supply: Hello Robert, It sounds like you did order the wr...
- Molly Patterson: Wow, these are all great and new to me! Thanks for...
- Robert Duran: Hello Greg , I being reading your articles on tro...
- Anne J. M.: It depends on your electric company's charges by ...
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