Tweet Let’s face it—restaurants are energy hogs. According to the National Restaurant Association, restaurants use five times more energy per square foot than other types of commercial buildings. And of the energy that restaurants use, the kitchen uses five times more than the rest of the building. Energy costs, on average, represent approximately 30% of [...]
Archive | February, 2012
Tweet When Michael Oshman started the Green Restaurant Association (GRA) in 1990, hardly anybody in the food service industry thought much about sustainability. “The green business movement wasn’t something that really existed,” he says. “We were one of the first organizations that wanted to help businesses. We asked: ‘What if we went to businesses and [...]
Tweet I sometimes hear employees say that health inspections occur only between 8:00 am and 4:00 pm on weekdays. Well…that is when they usually DO occur, but they CAN occur just about anytime. When Inspections Occur The Colorado Retail Food Establishment Rules and Regulations state, “Agents of the Department, after proper identification, shall be permitted [...]
Tweet Commercial ice machines form a critical link in the chain of operation in a restaurant or commercial kitchen. Ice machines can also be one of the largest expenditures in your budget, so choosing a unit that works for your particular needs and situation is vitally important. And now that the warm summer months are [...]
Tweet Commercial steamers use either circulated or pressurized hot steam to quickly cook food items. Steamers are ideal for cooking rice, vegetables, fish, and shellfish. Because food is cooked by circulating hot steam over it, most nutrients are retained, making steam cooked food appear more appetizing and taste better. Food is also cooked much more [...]
Tweet The tired old maxim “your servers are your salespeople” is as true today as it ever was, but just because it’s obvious doesn’t mean you have armed the front of your house with every weapon they need to drive your restaurant’s profits. Really, there’s no understandable reason why servers shouldn’t be some of the [...]
Tweet I would have to rate a computer as a must have for a Chef, second only to a good set of quality knives. While utilizing a POS (Point of Sale) System and knowing how to use it can be enormously useful to a chef, I think spreadsheets are the cat’s meow. Before I migrated [...]
Tweet There are many servers and the occasional manager who believe that your tips are based on your clientele. To them it’s all about the people you have. Through my experience, I have found this to be untrue. Recently, I thought of some things a server could be doing wrong. With that, I have some [...]
Tweet The folks at MustHaveMenus.com were kind enough to share some great marketing insights from John Foley, editor of The Restaurant Blog. Must Have Menus is your source for food menu templates, event flyers, restaurant menu software, and restaurant marketing ideas. 1. What are some easy, inexpensive ways to drive customer traffic to your restaurant [...]
Tweet Big chain restaurants dominate the mass market when it comes to advertising – a fact of life that can sometimes make it difficult for smaller independent operations to be heard among all the songs about baby back ribs. Launching a restaurant marketing campaign for an independent means less money to spend and more to [...]
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- 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...
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