Having a formal education is a wonderful thing to be able to put on a resume. Training under an experienced Chef can also teach you just as much practical information. There are pro and cons to both. Culinary schools are more structured environments. Apprenticeships are more unstructured environments. If you have the opportunity to do [...]
Archive | December, 2011
If ever there was a good time to make some positive changes to your restaurant’s operation, now is that time. An okay year is ending after a couple bad years and next year looks just about as good as can be expected. Now is the time to kick things up a notch and really go [...]
It seems like every year there are a growing number of food product recalls in response outbreaks of illness caused by nasty bacteria like E. coli and salmonella. In 2010 we had outbreaks in lettuce, tomatoes, and alfalfa sprouts that sickened hundreds of people. In fact, there are 48 million reported cases of food borne [...]
Imagine for a second that you run Coca-Cola instead of your restaurant. You sell millions of cans of soda every day, and you’re making a decent profit. Now imagine that as the founder and owner of Coke, you never bothered to standardize the size of each can, so some cans are 12 ounces, others are [...]
Restaurants and commercial kitchens have always been relatively high turnover work environments, making new employee recruiting and training a constant chore for management. A few basic procedures can help you maximize employee retention and reduce turnover, which in turn reduces costs and increases efficiency. Cast a wide net. When you have a job opening, get the [...]
In this article I would like to talk about the refrigerators and freezer units commonly found in a commercial kitchen and restaurant. The average unit will give long service with minimal maintenance; however there are a few things you should know that could possibly prevent breakdowns. You should also read Greg’s article on this subject [...]
The second installment of our Product In Action series takes us to the Rio Grande mexican restaurant in Boulder, Colorado. They use the Hamilton Beach Rio bar blender to mix up the best margaritas this side of the border. The Rio bar blender is a durable workhorse that can handle a range of tough tasks [...]
Deciding on the right restaurant dishwasher for your restaurant or commercial kitchen depends on a few important factors, and it’s vital to get the right machine for the job.There are multiple types of dish machines depending on what you plan to wash and how much of it you plan to wash in a given day. [...]
Any restaurateur who has dealt with equipment parts has heard of OEM (Original Equipment Manufacturer) and generic parts. If you haven’t, here’s a quick rundown: OEM parts are produced by the manufacturer of the piece of equipment or a subcontractor commissioned to make parts for the original manufacturer. OEM parts are distributed by the manufacturer [...]
The website KlickKitchen, launched over a year ago, allows chefs to source food products for their restaurant or commercial kitchen exclusively through the web. Vendors upload their food products and restaurants log in and order what they need from the website’s catalog of foodstuffs. The site is the creation of Jordan Glaser, formerly of the [...]
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- Robert Duran: Greg , The information you provided on the combin...
- mike: I just purchased new 2 tri-star fryers with propan...
- william eng: I have a Pitco 45C that is about 4 years old and r...
- william eng: Hi Miles, did you find a solution to the little f...
- william eng: Did you find a solution to your problem? I have a...
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