Tweet Oh the woes of being a server: the fast paced rush, the kitchen yelling at you for what your customers have ordered, the table of people that are mean to you and make you want to cry and the co-worker who is always telling you how to do things better! It seems the woes [...]
Tag Archives | restaurant operations
Tweet Every restaurant takes good food presentation seriously – after all, no one wants to eat something that doesn’t look absolutely delicious. You carefully place garnishes, make sure the entrée has the proper color, and serve everything on a stylish plate with matching silverware. So why aren’t you paying the same amount of attention to [...]
Tweet When you think of a restaurant you don’t normally think of modern technology. Usually these businesses are manually run and operated. Restaurant owners typically rely on outdated computers or old-fashioned books to manage their business. Times are changing. In this day and age of cutting-edge technology there are far more efficient ways to compile [...]
Tweet Grease is an inevitable byproduct of your restaurant’s kitchen. Unfortunately, grease doesn’t disappear when it gets washed down the drain. Instead, it tends to build up and stick to the sides of pipes and drainages, just like cholesterol in diner’s arteries. And just like cholesterol, that buildup over time can cause some serious problems. [...]
Tweet Reservation no-shows are a frustrating experience for any restaurant. On an especially busy night like New Year’s Eve or Valentine’s Day, they can really cost your restaurant some serious money. Not only do you have to depend on walk-in traffic to fill those seats, but there’s a good chance you turned down other customers [...]
Tweet The fryer is one of the central cooking appliances in many restaurants and commercial kitchens. And central to every commercial fryer is the shortening or oil in the vat. Maintaining that oil is key to producing great-tasting product every time. Oil maintenance is more involved than you might think, and if done properly, can [...]
Tweet Maintaining and replacing the hood filter in your commercial ventilation system is more important than you might think. The hood filter is a metal square or rectangle that fits into the opening on your hood ventilation system. Its purpose is to filter out grease from the smoke rising off your cooking equipment. If this [...]
Tweet 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 than likely you already [...]
Tweet 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 check to purchase. Of [...]
Tweet In yesterday’s post I talked about the new reality facing restaurants, namely, the consumer expectation of great value. This doesn’t appear to be changing despite an uptick in consumer spending. A number of voices in the food service industry have been advising restaurants to provide value to their customers in order to survive these [...]
- Fixing Commercial Fryers April 23, 2012
- A Glossary of Restaurant Lingo, Slang & Terms March 19, 2012
- Fixing Commercial Oven Problems July 3, 2011
- Troubleshooting Gas Range and Oven Problems November 19, 2011
- Fixing Gas Ranges July 23, 2011
- Photo Contest: Win a Metalfrio Beverage Cooler May 17, 2013
- 50 Honey & Bee Facts May 15, 2013
- Should Social Media Be Used to Shame No-Shows? May 13, 2013
- Mother’s Day Word Search May 12, 2013
- Top Wedding Catering Trends of 2013 May 10, 2013
- Morgan Sky: I've been trying to remember a term we used for t...
- Tundra Restaurant Supply: Hello Robert, It sounds like you did order the wr...
- Molly Patterson: Wow, these are all great and new to me! Thanks for...
- Robert Duran: Hello Greg , I being reading your articles on tro...
- Anne J. M.: It depends on your electric company's charges by ...
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