Tweet Several different factors can help market a restaurant to the public. Quality ingredients, good service and of course tasty food are the first to come to mind. Other standards must be met or exceeded to maintain a good public image. These are factors like food safety and ethical employee treatment. Failure to meet expectations [...]
Archive | July, 2012
Tweet By Jay Fiske, VP of Business Development & Jason Roeder, Director of Energy Products & Services, Powerhouse Dynamics In last week’s post, we introduced some of the benefits for deploying an energy management system across a restaurant’s operations. We also described three critical questions that need to be addressed in order for a business [...]
Tweet Mexican cuisine is off the charts with flavor and color. The best part about making Mexican food is that you can use canned ingredients from your cupboard or fresh produce from the local farmers market to make a tasty and appealing dish. Below are a few Mexican recipes we compiled that will not only [...]
Tweet On a hot summer day in a coffee shop most customers don’t want to drink hot coffee. They want something cool and refreshing. Coffee drinkers still want their caffeine fix without the steaming hot cup of joe. This is where iced coffee comes in, it’s cold, refreshing and satisfies customers coffee needs. This popular [...]
Tweet Employee scheduling software, in its most ideal form, is meant to save you time while making schedules easy to implement and even easier to access and understand. The most intuitive software gives its user the ability to streamline scheduling, quickly summarize information in reports, and integrate with POS systems to correlate payroll data. When [...]
Tweet By Jay Fiske, VP of Business Development & Jason Roeder, Director of Energy Products & Services, Powerhouse Dynamics Energy has historically been considered an “uncontrollable” cost by most food service businesses. With the possible exception of lighting, most forms of energy consumption in restaurants and other businesses are nearly invisible, and many of the [...]
Tweet This past Monday Tundra Restaurant Supply was honored to be a part of a seminar at the International Culinary School in Denver, Colorado. We got Justin Christman and Johnny Fimple of the Hard Rock Café in Denver plus Joe Sinopoli of Stoney’s Bar & Grill to come in and talk for over an hour [...]
Tweet Ice cream is one of those treats that can put a smile on anyone’s face who is indulging in the desert. It comes in many forms and flavors to appeal to everyone and can be enjoyed throughout the day. Here are a few appetizing ice cream recipes that would be great for an ice [...]
Tweet A line cook at a bar and grill is preparing a hamburger. He puts on food service gloves and grabs a handful of raw ground beef and forms a patty. Without changing gloves the worker proceeds to top the grilled patty with lettuce, tomato and onions. After sending out the burger the line cook [...]
Tweet After a year of dedicated blogging on The Back Burner, I took a minute to reflect recently about where the food service industry has been and where it’s going in 2010. That reflection got me thinking: after a year and 350+ posts, what were the 10 simplest, most effective ways for a restaurant to [...]
- Fixing Commercial Fryers April 23, 2012
- A Glossary of Restaurant Lingo, Slang & Terms March 19, 2012
- Fixing Commercial Oven Problems July 3, 2011
- Troubleshooting Gas Range and Oven Problems November 19, 2011
- Fixing Gas Ranges July 23, 2011
- Photo Contest: Win a Metalfrio Beverage Cooler May 17, 2013
- 50 Honey & Bee Facts May 15, 2013
- Should Social Media Be Used to Shame No-Shows? May 13, 2013
- Mother’s Day Word Search May 12, 2013
- Top Wedding Catering Trends of 2013 May 10, 2013
- 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...
- Molly Patterson: Wow, these are all great and new to me! Thanks for...
- Robert Duran: Hello Greg , I being reading your articles on tro...
- Anne J. M.: It depends on your electric company's charges by ...
Subscribe to Newsletter
Follow @etundra on Twitter