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Archive | April, 2012

Buy The Right Flatware For Your Restaurant

By on April 29, 2012 in Get Equipped, Restaurant Management and Operations

Tweet When purchasing flatware for your restaurant or commercial kitchen, the two most important factors to consider are the type of stainless steel the flatware is made from and the weight of the flatware you want to buy. 18/10 vs. 18/0 Stainless Steel All flatware is made of stainless steel, but not all types of stainless [...]

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Restaurant Management: Are You A Sergeant Or A General?

By on April 27, 2012 in Restaurant Management and Operations

Tweet For those of you who do not know me personally, I have a confession to make.  I am a huge history nerd.  This means that The History Channel’s “America: The Story of Us” is taking up a large portion on my DVR. I was watching the episode on World War II the other day [...]

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Food Safety Tips: Safe Seafood

By on April 25, 2012 in Food Safety, Restaurant Management and Operations

Tweet Fresh seafood will always sell well in your restaurant, and for many businesses it’s a staple item on the menu.  Making sure the seafood you serve is safe requires some careful maintenance and preparation, and it’s good to develop some strategies for ensuring the seafood you serve is safe.  More than likely you already [...]

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Fixing Commercial Fryers

By on April 23, 2012 in Tundra's Tech Talk

Tweet When your fryer goes down you probably want to get it up and running again fast.  Fortunately, commercial fryers are generally easy to fix, and parts are also pretty easy to come by.  There are four fryer parts that most commonly cause a fryer to fail: 1. Hi-Limit 2. Thermopile 3. Combination Safety Gas [...]

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Gas Safety Valve

Converting Gas Restaurant Equipment In 5 Simple Steps

By on April 21, 2012 in Tundra's Tech Talk

Tweet Converting any piece of gas equipment from natural gas to propane or from propane to natural gas is fairly simple and can be accomplished in 5 easy steps. Parts needed to convert the equipment: ALWAYS REMEMBER TO TURN OFF ALL GAS TO THE UNIT!! 1.  Replacing burner orifices. First, the most important thing you [...]

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5 Ways to Turn Your Staff into a High Performing Team

By on April 20, 2012 in Restaurant Management and Operations

Tweet In a restaurant, it takes the concerted efforts of an entire team to create a great dining experience. Everyone has a part to play. If your team breaks down, or isn’t working together effectively, it will impact your customers. But it’s also likely to impact individual employees, resulting in dissatisfaction, lower performance, tensions or [...]

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Why Buying Hobart Mixer Attachments Shouldn’t Cost You An Arm and a Leg

By on April 19, 2012 in Get Equipped, Restaurant Management and Operations

Tweet Anyone with a Hobart mixer in their restaurant or commercial kitchen will tell you what a great machine it is.  These mixers last a long time despite constant, heavy use, and for many kitchens they are essential to the success of daily operations.  Often the attachments that make your Hobart mixer so indispensable wear [...]

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A Smaller Supply Chain Means Bigger Savings

By on April 17, 2012 in Restaurant Management and Operations

Tweet Going back to 2008 there has been a growing trend among suppliers of charging a flat delivery surcharge on all orders to help defray the cost of fuel. There was some relief in the past few years from this tactic but with the dramatic rise in gas prices over the past year the surcharges [...]

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Restaurant Inventory: Tips To Increase Efficiency and Boost Profits

By on April 17, 2012 in Restaurant Management and Operations

Tweet As a restaurateur, you probably struggle with inventory on a regular basis.  Balancing walk-in space, fast-selling menu items, and slow moving items can create a constant headache.  Some of your product moves quickly, some does not, and inevitably some ends up sitting in the walk-in for far too long. That sitting product is costing [...]

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Restaurant Equipment: 4 Factors For Calculating Total Cost Of Ownership (cont)

By on April 15, 2012 in Get Equipped, Restaurant Management and Operations

Tweet There’s always a significant amount of cost involved whenever you buy a new piece of restaurant equipment.  Those costs only continue as that equipment ages in your restaurant – from energy use to repairs, the consequences of new equipment will be around for a long time after you’ve written the check to purchase. Of [...]

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