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 …
Read More »Monthly Archives: April 2012
Restaurant Management: Are You A Sergeant Or A General?
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 …
Read More »Food Safety Tips: Safe Seafood
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 …
Read More »Repairing Commercial Fryers
When your fryer needs to be repaired you probably want to get it up and running again fast. Fortunately, commercial fryers are generally easy to repair, and parts are also pretty easy to come by. There are 4 fryer parts that most commonly cause a fryer to fail: 1. Hi-Limit …
Read More »Converting Gas Restaurant Equipment In 5 Simple Steps
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: Burner Orifices Pilot Orifice Regulator Combination Safety Valve conversion kit Nomenclature (tag on unit that has …
Read More »5 Ways to Turn Your Staff into a High Performing Team
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, …
Read More »Why Buying Hobart Mixer Attachments Shouldn’t Cost You An Arm and a Leg
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 …
Read More »A Smaller Supply Chain Means Bigger Savings
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 …
Read More »Restaurant Inventory: Tips To Increase Efficiency and Boost Profits
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 …
Read More »Restaurant Equipment: 4 Factors For Calculating Total Cost Of Ownership (cont)
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 …
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