Two Products That Will Really Help Your Food Safety Efforts

I want to talk about some products that can really help your food safety efforts: 1.  Stainless steel 1/6 pans for your prep table coolers. Stainless is a much better conductor  than plastic, so ...

How To Cut Bar Inventory Losses 20%

We’ve all been there.  The bartender is super busy and splashes some alcohol in your glass before topping it off with whatever mixer goes with your drink – and you end up with a strong one or a weak one.  And of course flirty girls and good tippers regularly expect – and get – a good pour on their refills. The problem is, inconsistent drink pouring can account for as much as 20% in lost revenue for a busy bar or restaurant. ...

Restaurant Cutlery Q & A: Finding And Maintaining The Best Blade

What’s the big deal with  santoku knives? A santoku knife is a more versatile version of a cook’s knife, with a thinner blade that allows for finer slicing and mincing.  Some chefs swear by the santoku, claiming it has better balance. ...

Crocs Work Shoes: Same Function, More Style

Finding a good pair of comfortable black shoes for restaurant workers who are on their feet all day can be a challenge.  Crocs shoes are known for their durability, comfort, and great traction on even the greasiest kitchen floor.  And when Crocs came out with some stylish interpretations of their classic shoe, the food service...

Commercial Cookware: Weighing The Trade-Offs Before You Buy

It goes without saying that commercial cookware is a must for any restaurant’s kitchen.  These are the tools of the trade, and if you’re looking to buy professional cookware, chances are you already know exactly what you want and where to get it. The...

Go Green, Save Money, Serve Better Produce

As the past few years have shown, produce can be a food safety liability for anyone in the food service industry. Easy spoilage also makes produce a very difficult item to manage on your inventory. On top of all that, produce takes a lot of time and labor to prep. Yet fruits and vegetables are also a vital ingredient on any restaurant’s menu, and most of you out there have mastered the fine art of serving clean, healthy, fresh...

Color Code Your Food Safety Program

Bacteria, contaminants, and pathogens are all the enemies of your restaurant’s kitchen.  It’s a battle you fight every day.  The first line of defense is controlling the growth of pathogens that could make your customers sick.  That is best accomplished through a robust HACCP program.  Unfortunately, as effective...

Handle Bulk Vegetable Oil The Smart Spout Way

If you’ve got a restaurant, you probably deal with a lot of oil.  Between changing the oil in fryers, making dressings and sauces, and cooking on the line, the only person moving more oil in the neighborhood is the local mechanic.  And, like any restaurateur, you probably buy the stuff in bulk containers so that it’s a little easier to handle and...

Use Ice Machine Water Filters For More Than Just Ice

A glass filler filtration kit If you don’t do so already, you should definitely consider filtering the water you serve your customers.  We have already covered water filtration here on The Back Burner, but if you need to filter...

The Poseidon: The New God of Digital Portion Scales

The Poseidon portion scale: Submersible. Self-calibrating. Wow. Edlund has long been known for their tough, durable kitchen equipment.  The Edlund “Old Reliable” ...