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Monthly Archives: February 2012

Identify Commercial Faucet Parts

There are many different brands of faucets on the market. Some of the most common faucet brands are: T & S Brass CHG/Encore Fisher Krowne Some faucets are easily identified and sometimes it is more difficult.  The best way to identify the faucet you have is by the manufacturer’s name …

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How To Get A Liquor License

Getting a liquor license for your restaurant all comes down to two words: it depends.  Determining how much it’s going to cost, how long it will take, and how easy it’s going to be all depend on where you’re located.  That’s because liquor licensing varies from state to state and …

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HACCP Principle 2 – Defining Processes

As we discussed in the last HACCP post, you need to organize the hazards and critical control points at every step in the food preparation process. So how do you decide which points are a CCP and which can be handled by a Prerequisite Program?  A good strategy is to …

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Ten Cheap Ways To Increase Restaurant Efficiency (AND Profits!)

1. Start-up, Shutdown Schedules Not everything needs to be turned on right away when the first cook arrives. Equipment start-up schedules similar to just-in-time ordering saves energy with no investment. 2. Low flow aerators These are potentially one of the lowest priced efficiency measures a restaurant can buy. Aerators range …

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