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 …
Read More »Casual Dishonesty: Any of These Need Your Attention?
Ever seen staff help themselves to food, drink or cash, and they seem to think it’s OK? You call it shrinkage, waste, ‘unders’, discrepancies or theft. What do they call it? It’s the grey areas that cause problems: drinks or food for friends and family, sloppy work that results in …
Read More »Buy The Right Flatware For Your Restaurant
When purchasing flatware for your restaurant or commercial kitchen, the two most important factors to consider are the type of stainless steel the flatware is made from and the weight of the flatware you want to buy. 18/10 vs. 18/0 Stainless Steel All flatware is made of stainless steel, but not …
Read More »Repairing Commercial Fryers
When your fryer needs to be repaired you probably want to get it up and running again fast. Fortunately, commercial fryers are generally easy to repair, and parts are also pretty easy to come by. There are 4 fryer parts that most commonly cause a fryer to fail: 1. Hi-Limit …
Read More »5 Ways to Turn Your Staff into a High Performing Team
In a restaurant, it takes the concerted efforts of an entire team to create a great dining experience. Everyone has a part to play. If your team breaks down, or isn’t working together effectively, it will impact your customers. But it’s also likely to impact individual employees, resulting in dissatisfaction, …
Read More »Why Buying Hobart Mixer Attachments Shouldn’t Cost You An Arm and a Leg
Anyone with a Hobart mixer in their restaurant or commercial kitchen will tell you what a great machine it is. These mixers last a long time despite constant, heavy use, and for many kitchens they are essential to the success of daily operations. Often the attachments that make your Hobart …
Read More »Restaurant Inventory: Tips To Increase Efficiency and Boost Profits
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 …
Read More »Listen To What Customers Aren’t Saying
Some of you put customer comment cards on your tables and ask that guests fill them out and let you know how you’re doing. I could put money on the fact that you receive more complaints on those cards than praise. Unless someone was given absolutely outstanding service or the …
Read More »How A Low Flow Valve Can Improve Your Cash Flow (AND Green Cred)
Your restaurant uses a lot of water. Between the water you serve your guests, the ice machine, the dish machine, and the sink, any restaurant goes through a lot of water on a daily basis. I don’t have to tell you how much that water costs you. I’m sure you’re …
Read More »5 Ways Servers Steal Your Money
A server stealing from their restaurant is nothing new. Each year this happens thousands of times. It is also very seldom reported in the media. Most of these things are handled in house which means that you have no idea if the employee you just hired was fired from their …
Read More »