Tweet To be honest, there has been a lot of skepticism among the people I have talked to in the restaurant supply business when they first encounter the EndoTherm Thermometer. Maybe it’s the appearance: the oversized outer plastic shell, which houses a normal alcohol thermometer immersed in a special silicone gel, gives the impression of [...]
Archive | January, 2012
Tweet A good friend of ours and contributor to The Back Burner, Jim Austin, has kindly offered to answer your questions about food safety. Jim is a former local health department director in Colorado and currently runs a restaurant consulting firm. So, what food safety questions do you have? Post them in the comments section [...]
Tweet We’ve talked before on The Back Burner about the importance of greening your restaurant operation for two reasons: because customers appreciate it (and are beginning to expect it) and because frequently green practices mean cost savings. Unfortunately recycling is not a practice that usually saves your operation money. It is, however, one of the [...]
Tweet Beverage sales are a great way to increase your check totals. Since that is what your tips are based on, the higher the better. In order to do this you must know your liquor. Not everyone does. A server’s lack of vital bar knowledge can result in lost sales for the restaurant and lost [...]
Tweet Every month your restaurant spends thousands of dollars buying food. More than likely, it’s the second largest expense on your balance sheet after labor. And every month, that inventory of food products might be “shrinking,” meaning a percentage of it is disappearing due to either unintentional waste or very intentional theft. When you’ve got [...]
Tweet In an effort to communicate more effectively to our readers about the company that makes all this possible here at The Back Burner, we are launching a new series of posts here highlighting Tundra Specialties and the things this company does very well. We hope you enjoy learning more about Tundra! Tundra Specialties acquired [...]
Tweet There are many different styles of hinges and latches. Both the hinges and latches have a number on the back. In addition, they may say “flush” or have the offset size, e.g. 1 1/8, 1 ½, etc. It is important to have that number on the back to ensure you get the proper replacement. [...]
Tweet If your restaurant is short on food prep equipment, Electrolux-Dito can definitely help. From the popular Bermixer stick mixer series to vegetable cutters, slicers, and big floor mixers, there’s a Dito for whatever food prep task you have in your kitchen. Use Dito Bermixers to power mix whatever you’re making: sauces, soups, etc. For [...]
Tweet Refrigerators are the backbone of your kitchen. They are usually durable and long-lasting, but when they go down, you have to have them fixed right away. Some tips on replacing the fan motor in your commercial refrigeration unit: There are two types of motors for refrigeration. 1. Condenser fan motor. 2. Evaporator fan motor. First, [...]
Tweet On February 22, Greg asked: When Will The Restaurant Industry Finally Get Labor Right? Good question. High turnover rates are a perennial challenge in the restaurant industry, with many contributing factors. But while many restaurant owners and managers shrug their shoulders and dismiss the problem as something they can do nothing about, there are [...]
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- 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
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- World Baking Day Word Search May 19, 2013
- Photo Contest: Win a Metalfrio Beverage Cooler May 17, 2013
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- Should Social Media Be Used to Shame No-Shows? May 13, 2013
- Mother’s Day Word Search May 12, 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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