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 …
Read More »Yearly Archives: 2012
Is Your Bar Or Restaurant A One Night Stand?
What has my marriage got to do with your bar or restaurant? Lots. Some businesses have a marriage like connection with their customers, yet others don’t even get a second date with their patrons. Is your business a one night stand? Check out my video to find out! Barry Chandler …
Read More »How To Give Your Customers Value
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 …
Read More »HACCP Principle 6 – Ongoing Verification
Now we are getting into the multiple levels of control that make a HACCP program so effective. Level 1 is monitoring: people who are directly involved with the food product at the Critical Control Point checking to make sure Critical Limits are met. These people have taken direct responsibility for …
Read More »The Trials Of Going Green: Tundra Revamps Its Waste Management System
When Tundra discovered that a waste management snafu had resulted in office recycling bins getting thrown in the trash early this year, we decided a complete waste management audit was needed, and fast. The lessons we’ve learned in the past three months have been both illuminating and hard won, and …
Read More »Green Restaurants: Turning Food Waste Into Electricity
San Francisco restaurants are often on the cutting edge of sustainability and green practices. They’ve pioneered ways to turn food waste into fertilizer, reduce food miles by sourcing locally, and decrease waste through recycling and composting. More recently, the East Bay Municipal Utility District has started converting up to 200 …
Read More »CheckWise Brings Food Safety to the Palm of Your Hand
Fast paced and often stress-inducing, a day in the life of a restaurant operator is never dull. From the morning’s breakfast and brunch regulars to the evening’s one-time eatery explorers you and your staff are constantly moving orders while trying to find ways to efficiently cut corners without jeopardizing quality. …
Read More »A Complete Guide To HACCP Food Safety
If you’re looking to implement a HACCP food safety program, this series of Back Burner posts will help you get started. If you’re looking for ways to improve your existing food safety program, this is also a great place to start. Food safety is a critical part of your food …
Read More »Counting Plates (Part One)
The restaurant industry has its own jargon. It may also have its own language. We have the titles we give positions and then we have the nicknames we use. Every back of the house employee in America has learned to answer to the nickname “ahneeda.” Not familiar with that name? …
Read More »How To Source Food Locally: A Business Guide To Success
Local food. It sounds great on paper, and it may even be the thing restaurant patrons claim they care about most. But the reality is that restaurants are businesses, and the restaurant business is one of the toughest gigs out there. Sounding good isn’t going to be enough to justify …
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