The food service industry can be a brutal business, and sometimes the differences between making it and breaking are very, very thin. As the manager, you have a lot on your plate – from training and supervising employees to running budgets and purchasing new equipment and supplies. This series is …
Read More »How To Turn Coupons Into Restaurant Marketing Opportunities
Despite the fact that a majority of restaurateurs view discount sites like Groupon as the biggest threat to their business, and despite a lot of talk in the restaurant industry about how discounts devalue a restaurant’s brand, new market research reveals that coupons and deep discounts are probably here to …
Read More »Klick Kitchen: Can Your Restaurant Save By Ordering Online?
Last summer I wrote about Klick Kitchen, an internet-based replenishment service for food service businesses. At the time it struck me as odd that despite all the press Klick Kitchen had been getting, there didn’t seem to be any feedback from real chefs/managers/owners in the field who could substantiate Klick …
Read More »How To Improve Dessert Sales
Any server will tell you the hardest thing to sell is dessert. The meal has come to an end, customers are ready to go or just enjoy a cup of coffee, and more often than not the dessert menu is met with some pretty stiff resistance. Add in a climate …
Read More »Helping Food Service Workers In Need
Anyone who has worked for a significant amount of time in the food service industry has seen the dark side of the restaurant business. While food service can be incredibly rewarding, and can provide many opportunities for advancement with little or no formal education, there are also many in the …
Read More »Special Ties: A Tundra Ran Charity Organization
The Back Burner is written by the employees and friends of Tundra, and while we usually try to make this blog as informative as possible without imposing our brand on the information, sometimes there’s just going to have to be an exception. Don’t worry, we’re not going to suddenly turn …
Read More »How To Grow Your Restaurant – Without Going Broke
Small independent restaurants have been dropping like flies over the past year. Chances are, if you’ve made it this far through the recession, the worst is behind you. That doesn’t mean tough days aren’t ahead, but hopefully you’ve at least stopped just trying to stay above water and have started …
Read More »Improve Restaurant Sales And Brand Recognition At Food Festivals
Summer food festivals have been a fixture in American culture for years. From the Taste of Chicago to the Alabama Crawfish Festival , food festivals large and small have kept growing and expanding, even through recent economic turbulence. Tens of thousands of restaurants participate in these festivals across the country. …
Read More »How To Become A LEED Certified Restaurant and Why You Should
Every year, your restaurant’s green credentials on the street gets more important. According to the National Restaurant Association (NRA), it’s one of the hottest trends this year. Companies across the board, in and out of the food service industry, have scrambled in recent years to label their brands as green, …
Read More »Restaurant Food Safety Tips: Be Your Own Health Inspector
Health inspections are a regular part of life in any food service business, but too often it’s easy for a restaurant or commercial kitchen to fall into the trap of just passing the inspection rather than regularly practicing good food safety procedures. This series is intended to help your business …
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