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A Blog For Restaurant & Food Service Pros

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 spend and more to lose […]

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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 analyze the food preparation process […]

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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, gives the impression of a […]

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Your Food Safety Questions Answered!

A good friend of ours and contributor to The Back Burner, Jim Austin, has kindly offered to answer your questions about food safety.  Jim is a former local health department director in Colorado and currently runs a restaurant consulting firm. So, what food safety questions do you have? Post them in the comments section below […]

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Is Your Recycling Program Really Working?

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, however, one of the most […]

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