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 …
Read More »Yearly Archives: 2011
HACCP Principle 3: Set Critical Limits
Every CCP you identified by grouping menu items into processes now must have a critical limit set for it in order to become an official part of your HACCP program. The FDA’s Food Code and your local Board of Health have established time and temperature specifications for every type of …
Read More »Beano’s Cabin: A Slice Of Rocky Mountain Goodness
No one would say seafood tastes better anywhere else than right beside the ocean. There’s something special about enjoying food in the place that produced it. Local food, or “regional cuisine,” has enjoyed resurgent popularity in recent years as restaurant patrons rediscover the unique experience of combining physical place and …
Read More »How Much Does Hiring The Wrong Person Cost You? (And 4 Simple Ways To Fix It)
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 …
Read More »Is Restaurant Marketing Technology Getting Scary?
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 …
Read More »Adventures In Restaurant Maintenance: Get A Toolbox
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. …
Read More »Commercial Mixers: How To Buy A Good One And Make It Last Forever
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 …
Read More »HACCP Principle 2 – The Difference Between CCP & SOP
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 …
Read More »9 Back Burner Posts That Will Boost Your Profits
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 …
Read More »Suggestive Selling Sells Itself!
What do you like about your favorite restaurant? I have a few personal favorites and the reasons are simple and I suspect they are the same as yours. I’m talking about casual dining, not the five-star, upscale dining experience. Most of us don’t go to those establishments on a regular …
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