Imagine for a second that you run Coca-Cola instead of your restaurant. You sell millions of cans of soda every day, and you’re making a decent profit. Now imagine that as the founder and owner of Coke, you never bothered to standardize the size of each can, so some cans …
Read More »Restaurant Management Tips: Hiring and Training Employees
Restaurants and commercial kitchens have always been relatively high turnover work environments, making new employee recruiting and training a constant chore for management. A few basic procedures can help you maximize employee retention and reduce turnover, which in turn reduces costs and increases efficiency. Cast a wide net. When you have …
Read More »Adventures In Restaurant Maintenance: Gas Equipment
This article will deal with common maintenance issues regarding commercial gas kitchen equipment. I will address issues with electric equipment in a future article. It has been my experience that most commercial restaurant equipment is operated with natural gas. In general I believe gas equipment to be better than electric …
Read More »9 Restaurant Management Tips
As you know, restaurant management is more than a full time job. It means long hours and lots of hard work. Here at The Back Burner we understand that restaurant managers and owners are always on the go and that every day is a challenge to meet revenue goals, keep …
Read More »How Much Does Hiring The Wrong Person Cost You? (And 4 Simple Ways To Fix It)
OK, I’ll admit it: there’s no way to actually estimate what a bad hire will cost your business. While that one bad decision may be hard to quantify, there are still plenty of areas where you’re bound to see the negative effects: Lost productivity Wasted recruiting effort and money Bad …
Read More »Is Restaurant Marketing Technology Getting Scary?
Mobile marketing is beginning to sound like the movie Minority Report, where pedestrians had their retinas scanned by computers as they walked by stores and voices addressed them by name and encouraged them to buy products tailored to their personal preferences. That would be scary, but it’s never gonna happen …
Read More »Adventures In Restaurant Maintenance: Get A Toolbox
In my last post I talked about a few select parts that you could keep on hand to repair your gas restaurant equipment. I would like to take this opportunity to talk about a few tools that could make a big difference in keeping your restaurant equipment up and running. …
Read More »HACCP Principle 2 – The Difference Between CCP & SOP
This post is a continuation of last week’s HACCP post and the second in a series of posts here on The Back Burner that will completely outline a proper HACCP program for your restaurant. A Critical Control Point (CCP) is a specific place where food can become contaminated. After conducting the …
Read More »9 Back Burner Posts That Will Boost Your Profits
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 …
Read More »Suggestive Selling Sells Itself!
What do you like about your favorite restaurant? I have a few personal favorites and the reasons are simple and I suspect they are the same as yours. I’m talking about casual dining, not the five-star, upscale dining experience. Most of us don’t go to those establishments on a regular …
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