Tag Archives: Food Service

Restaurateurs have a lot on their plate; hiring and training employees, attracting new customers, providing quality ingredients, keeping diners happy, treating workers well to start, but the list never ends. On top of all this these businesses must also make sure that their restaurant can pass a health inspection with …

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 …

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 …

We at Tundra Restaurant Supply wanted to put together one of the most complete guides to restaurant lingo, terms and slang. Do any of these sound familiar? Sound off on terms we may have missed by commenting below! Click these links to jump to a letter to look up a …

Every CCP you identified by grouping menu items into processes now must have a critical limit set for it in order to become an official part of your HACCP program.  The FDA’s Food Code and your local Board of Health have established time and temperature specifications for every type of …

After three months and 124 posts, The Back Burner is fast becoming a wealth of information for anyone involved in the restaurant industry.  The downside of putting up so much content, however, is that some really good posts kind of get lost in the mix and are quickly buried in …

The Pareto Principle has long been hailed as the Holy Grail of marketing, the one rule by which all marketing efforts succeed or fail.  The principle itself is pretty simple: 20% of your customers drive 80% of your sales.  There’s always a core group of loyal customers who not only …

Any server will tell you the hardest thing to sell is dessert.  The meal has come to an end, customers are ready to go or just enjoy a cup of coffee, and more often than not the dessert menu is met with some pretty stiff resistance.  Add in a climate …

Health inspections are a regular part of life in any food service business, but too often it’s easy for a restaurant or commercial kitchen to fall into the trap of just passing the inspection rather than regularly practicing good food safety procedures. This series is intended to help your business …

The host stand is the first thing your customers see when they enter your restaurant.  That first impression can be an opportunity or a potential stumbling block, and no matter which way you impress your customers, the host sets the tone.  It’s like any new relationship: every word and action …