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Archive | February, 2012

How To Use Google To Manage Your Restaurant’s Reputation

By on February 13, 2012 in Restaurant Management and Operations

Tweet We’ve talked about the importance of reputation management on The Back Burner in the past, and as review sites like Yelp and discount sites like Groupon continue to influence the way consumers make their dining decisions it becomes even more important for restaurants to make sure they are engaged with their customers online. Yet [...]

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Identify Commercial Faucet Parts

By on February 12, 2012 in Tundra's Tech Talk

Tweet There are many different brands of faucets on the market. Some of the most common faucet brands are: 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 found on the front of the base.  The base is the [...]

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How To Get A Liquor License

By on February 10, 2012 in Restaurant Management and Operations

Tweet 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 even county to county. [...]

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HACCP Principle 2 – Defining Processes

By on February 8, 2012 in Food Safety

Tweet 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 analyze the food preparation [...]

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Person with green recycling bin

Your Restaurant’s Guide To Commercial Composting

By on February 6, 2012 in Get Equipped, Going Green, Product Watch

Tweet Every to go container, every disposable cup, and every plastic fork your restaurant uses ends up in a landfill somewhere.  Over the course of a year that adds up to millions of tons of trash from all the restaurants in the United States.  For most restaurants, these disposable items are a necessary part of [...]

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

By on February 4, 2012 in Going Green

Tweet 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 from .50 to a [...]

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