We’ve talked before on The Back Burner about the importance of greening your restaurant operation for two reasons: because customers appreciate it (and are beginning to expect it) and because frequently green practices mean cost savings. Unfortunately recycling is not a practice that usually saves your operation money.  It is, …

Every month your restaurant spends thousands of dollars buying food.  More than likely, it’s the second largest expense on your balance sheet after labor.  And every month, that inventory of food products might be “shrinking,” meaning a percentage of it is disappearing due to either unintentional waste or very intentional …

In an effort to communicate more effectively to our readers about the company that makes all this possible here at The Back Burner, we are launching a new series of posts here highlighting Tundra and the things this company does very well.  We hope you enjoy learning more about Tundra! …

There are many different styles of hinges and latches for refrigeration equipment. Both the hinges and latches have a number on the back.  In addition, they may say “flush” or have the offset size, e.g. 1 1/8, 1 ½, etc.  It is important to have that number on the back …

If your restaurant is short on food prep equipment, Electrolux-Dito can definitely help.  From the popular Bermixer stick mixer series to vegetable cutters, slicers, and big floor mixers, there’s a Dito for whatever food prep task you have in your kitchen. Use Dito Bermixers to power mix whatever you’re making: …

Refrigerators are the backbone of your kitchen.  They are usually durable and long-lasting, but when they go down, you have to have them fixed right away.  Some tips on replacing the fan motor in your commercial refrigeration unit: There are two types of motors for refrigeration. 1. Condenser fan motor. 2. …

High turnover rates are a perennial challenge in the restaurant industry, with many contributing factors. But while many restaurant owners and managers shrug their shoulders and dismiss the problem as something they can do nothing about, there are in fact several practical things you can do to recruit, train and …

In these times of economic uncertainty, it is easy to get lost in trying to do many things all at once. A good example is restaurateurs trying to manage their inventories, their staff, their operations, their books, their sales, their marketing… do you know anybody like that? I thought so.  …

Commercial refrigeration is key to the success of any restaurant and keeping your units properly running can save you both time and money. Whether your commercial refrigerator won’t stop running when you want it to or simply won’t run at all, this quick guide will help you to troubleshoot all …