Everyone’s got an opinion. And in the internet age, everyone can and does voice their opinion online. A short search online will bring back at least one person’s opinion about every kind of business under the sun, from eye doctors to painters. Restaurants are particularly targeted by the masses of …
Read More »Do Your Servers Give Your Guests the Service They Want?
Your guests don’t just come to your restaurant to eat – they come for the experience. Servers are there to do more than make drinks and take orders – they are there to “serve.” That means give the guest the experience they desire. It’s the server’s job to “read the …
Read More »When Will The Restaurant Industry Finally Get Labor Right?
It was taken as a good sign recently when the Nation’s Restaurant News reported that employee turnover in the restaurant industry was on the rise for the first quarter of 2011. This means more jobs are being created and more vacancies need to be filled in the restaurant business than …
Read More »Commercial Coffee Brewing Equipment: Serve Great Coffee Every Time
Not all brewing equipment is created equal, and the success of your quest for a great cup of coffee can largely rest on the type of brewing equipment you use. When investing in new coffee equipment, it’s also vitally important to purchase a brewer that can handle your weekly volume. …
Read More »Contaminated Ice: Key Tips To Keep Your Customers Safe
Getting ice from the ice machine bin to your customer’s drink glass without contaminating it is a food safety consideration that is easy to overlook. That doesn’t mean it’s any less important than the other danger points you deal with every day while preparing and serving food in your restaurant. …
Read More »Adventures In Restaurant Maintenance Part 2
If I had one wish to be granted to make my job easier, it would be that the people I work with could somehow know what I know about restaurant equipment. As much as 50% of equipment breakdowns (possibly more) are due to equipment being misused by staff. Commercial restaurant equipment is …
Read More »In The Field: Food Safety At Turley’s
Here at The Back Burner we have talked a lot about food safety. It’s an ongoing project for any restaurateur, and also a potential matter of life and death for any food service business given the stakes if a food borne illness were to break out in your restaurant. So …
Read More »Restaurant Management: Why Nick’s Isn’t Just Another Pizza Joint
Inc. Magazine did an article recently about pizza and pub owner Nick Sarillo, a restaurateur with blue collar roots based in the Chicago area. Sarillo has built his business based upon a corporate culture that emphasizes customer service and employee development. Sarillo’s Nick’s Pizza & Pub is another example of …
Read More »10 Tips For Commercial Water Conservation
Restaurants use a lot of water. Between cooking, washing dishes, cleaning up, and serving guests, your water bill takes a good chunk out of your monthly budget on a consistent basis. Commercial water conservation is also a big concern of a majority of your customers, especially if you operate in …
Read More »Restaurant Equipment: 4 Factors For Calculating Total Cost Of Ownership
There’s always a significant amount of cost involved whenever you buy a new piece of restaurant equipment. Those costs only continue as that equipment ages in your restaurant – from energy use to repairs, the consequences of new equipment will be around for a long time after you’ve written the …
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