I would have to rate a computer as a must have for a Chef, second only to a good set of quality knives. While utilizing a POS (Point of Sale) System and knowing how to use it can be enormously useful to a chef, I think spreadsheets are the cat’s …
Read More »Yearly Archives: 2012
10 Holiday Restaurant Marketing Tips
The folks at MustHaveMenus.com were kind enough to share some great marketing insights from John Foley, editor of The Restaurant Blog. Must Have Menus is your source for food menu templates, event flyers, restaurant menu software, and restaurant marketing ideas. 1.   What are some easy, inexpensive ways to drive customer …
Read More »Independent Restaurant Marketing – 3 Ways To Compete With The Big Boys
Big chain restaurants dominate the mass market when it comes to advertising – a fact of life that can sometimes make it difficult for smaller independent operations to be heard among all the songs about baby back ribs. Launching a restaurant marketing campaign for an independent means less money to …
Read More »How To Use Google To Manage Your Restaurant’s Reputation
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 …
Read More »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 …
Read More »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 …
Read More »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 …
Read More »Your Restaurant’s Guide To Commercial Composting
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 …
Read More »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 …
Read More »The EndoTherm Thermometer: Does It Really Help You Save Energy and Improve Food Safety?
To be honest, there has been a lot of skepticism among the people I have talked to in the restaurant supply business when they first encounter the EndoTherm Thermometer. Maybe it’s the appearance: the oversized outer plastic shell, which houses a normal alcohol thermometer immersed in a special silicone gel, …
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