Tag Archives: restaurant tips

In this article I would like to talk about the refrigerators and freezer units commonly found in a commercial kitchen and restaurant. The average unit will give long service with minimal maintenance; however there are a few things you should know that could possibly prevent breakdowns. You should also read …

Deciding on the right dishwasher for your restaurant or commercial kitchen depends on a few important factors, and it’s vital to get the right machine for the job.There are multiple types of dish machines depending on what you plan to wash and how much of it you plan to wash …

“Which _____________ do you recommend?” This is a question I have been asked countless times by owners/managers that operate the restaurants I have worked in. The real question they are asking is: “What equipment will run the longest and have the fewest breakdowns and cost the least to fix?” The …

You have 4 options for storing “in-use” dispensing utensils…the requirement is in Section 3-306 of the Colorado Retail Food Establishment Rules and Regulations: Stored in the food with the dispensing utensil handle extended out of the food Stored clean and dry Stored in potable running water as in a running …

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 …

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 …

If your restaurant or bar has beer on tap, you already know how much customers appreciate a good pour.  Beer on tap tends to taste better, and from a business perspective, buying kegs gives you a better margin than buying it in bottles or cans.  For most restaurateurs, beer taps …

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 …

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. …

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.  …