You probably already know Krowne commercial plumbing equipment. If you have some Krowne faucets and sinks in your restaurant’s kitchen, then you understand that Krowne products are tough, well-made, and designed for a busy commercial cooking and cleaning environment. Krowne underbar equipment follows the same set of production values. The …
Read More »Yearly Archives: 2011
Eat Your Own Dog Food, Restaurant Style
Last month, Rohit Bhargava published a post with a compelling title, “Forget Eating Your Own Dog Food – Just Try Buying It …” His premise is built around the adage that the best way to understand your customer is to experience your product as they would and he means every …
Read More »Adventures In Restaurant Maintenance: Replacing Equipment
“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 …
Read More »Adventures In Restaurant Maintenance: Gas Equipment
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 …
Read More »Green Restaurant Tips: Recycling Feels Good
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 …
Read More »9 Restaurant Management Tips
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 …
Read More »Troubleshooting Gas Range and Oven Problems
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. Here at Tundra Restaurant Supply, our goal is …
Read More »Use Ice Machine Water Filters For More Than Just Ice
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 …
Read More »Commercial Sinks and Faucets: Some Useful Tips For Your Restaurant
More than likely, your restaurant has several commercial 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 …
Read More »Are Serving Utensils Going To Get You In Trouble With The Health Inspector?
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 Stored clean and dry Stored in potable running water as in a running …
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