For years now restaurants have been instructed that marketing through social networks is the wave of the future.  A second dot.com boom has surfaced with companies promising closer ties to consumers for restaurant owners.  Social networking does provide a tremendous opportunity to restaurants that commit to successfully managing their online …

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 as HACCP …

Most restaurant owners get the basics of restaurant marketing down pretty well: they get a Facebook page, buy a couple local media ad spots, and get some big signs for the front of their location.  But there are a lot of marketing ideas that are simple to implement that can …

Edlund has long been known for their tough, durable kitchen equipment. The Edlund “Old Reliable” manual can opener has been a kitchen standard in thousands of restaurants for years.  And Edlund portion scales have long been favored for their toughness and accuracy. Luckily, Edlund hasn’t decided to sit back on …

Restaurants use a lot of water.  Between cooking, washing dishes, cleaning up, and serving guests, your water bill takes a good chunk out of your monthly budget on a consistent basis.  Commercial water conservation is also a big concern of a majority of your customers, especially if you operate in …

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 …

1. Reduce Food Costs With A Descending Dollar Report A Descending Dollar Report is a fancy way of saying “Find the 10 food items you spend the most money on every month.”  Once you know what those 10 items are, start looking for ways to cut your costs on each one. …

The most used and abused piece of kitchen equipment is the range.  Luckily it’s probably also the easiest to repair.  There are five range components that need to be replaced the most frequently: Top Grate Burner Head Venturi (the pipe attached to the burner head; they usually come with a new …

Every server hates “campers” – those diners who stay firmly parked in your section for hours on end, taking up a table that could have been given to another party ready to order (and tip) all over again. For restaurant owners, table turnover can be a tricky balance.  On the …

A restaurant kitchen is alive with the hum and bustle of life and movement, and while nothing beats a good staff, stocking the right food service equipment can infinitely improve the efficiency and quality of your restaurant. No matter what type of restaurant you own or operate, you’ll need a …

Maintaining any kind of restaurant requires ice, lots of ice, and the only way to meet your frosty needs is with the right commercial ice machine. If your restaurant is stuck with an excessively large ice machine, you may be spending extravagant costs to make ice you don’t need. This …

Whether you’re steaming, frying, charring, griddling or baking, eTundra.com is your number one source for quality commercial cooking equipment. While searching for new cooking equipment, it’s crucial to be energy efficient and financially conscientious, a surefire way to improve your restaurant and your finances. The true centerpiece of any kitchen …

Fixing commercial ovens is fairly simple to do. The most common complaints are: The pilot won’t stay lit. The oven won’t get up to temperature. The oven gets too hot. The oven does not cook evenly. Problem number one is probably the most common.  Fixing the thermocouple. When lighting the …

There are five types of elements in electric food service equipment: 1. Calrod (metal) type 2. Glass tube (quartz) type 3. Ceramic type 4. Wire type 5. Solid type These five elements are either submersible, dry, or both.  No matter what type of element you’re trying to replace, the most important piece of information you …

When a customer is displeased with the service you’ve promised to provide, whether it be in your restaurant or retail store or any other category that deals with people, why does one think that a simple “I’m sorry” is going to remedy things? If you truly want to convert a …