Yearly Archives: 2011

Adventures In Restaurant Maintenance Part 2

If I had one wish to be granted to make my job easier, it would be that the people I work with could somehow know what I know about restaurant equipment. As much as 50% of equipment breakdowns (possibly more) are due to equipment being misused by staff. Commercial restaurant equipment is …

Read More »

In The Field: Food Safety At Turley’s

Here at The Back Burner we have talked a lot about food safety.  It’s an ongoing project for any restaurateur, and also a potential matter of life and death for any food service business given the stakes if a food borne illness were to break out in your restaurant. So …

Read More »

Color Code Your Food Safety Program

Bacteria, contaminants, and pathogens are all the enemies of your restaurant’s kitchen.  It’s a battle you fight every day.  The first line of defense is controlling the growth of pathogens that could make your customers sick.  That is best accomplished through a robust HACCP program.  Unfortunately, as effective as HACCP …

Read More »

The Poseidon: The New God of Digital Portion Scales

Edlund has long been known for their tough, durable kitchen equipment. The Edlund “Old Reliable” manual can opener has been a kitchen standard in thousands of restaurants for years.  And Edlund portion scales have long been favored for their toughness and accuracy. Luckily, Edlund hasn’t decided to sit back on …

Read More »

10 Tips For Commercial Water Conservation

Restaurants use a lot of water.  Between cooking, washing dishes, cleaning up, and serving guests, your water bill takes a good chunk out of your monthly budget on a consistent basis.  Commercial water conservation is also a big concern of a majority of your customers, especially if you operate in …

Read More »