At the National Restaurant Association’s annual trade show last month, a lot of restaurateurs were talking about the technology gap in the food service industry.  Big chains like T.G.I.Friday’s and Hard Rock Café have already begun to introduce digital gadgetry into their restaurants as a way to connect with younger …

The time to sell your restaurant may come for many reasons.  Whatever the motives are behind this difficult decision, the process of selling your establishment needs to be handled carefully to make sure you get the right price at the right time.  Achieving that is often the result of a …

Keeping your commercial kitchen humming along is not always an easy proposition.  You use this equipment every day, and sooner or later something is going to give out on you.  If the next step you’re used to taking is picking up the phone to call your service tech, this post …

As the past few years have shown, produce can be a food safety liability for anyone in the food service industry. Easy spoilage also makes produce a very difficult item to manage on your inventory. On top of all that, produce takes a lot of time and labor to prep. …

Earlier this week I ventured to get a feel for practical food safety practices in a real restaurant.  Turley’s, an iconic Boulder, CO eatery known for its eclectic menu full of healthy eating and fantastic international flavors, was kind enough to spend some time talking to me about their food …

As anyone in the food service industry knows, staff turnover is a constant problem.  Hiring and training employees is important but often tedious work, and keeping your team motivated and happy can also be a challenge.  Yet these “human resources” tasks are not nearly as tough to deal with as …

Ever noticed the paper towel dispenser spinning uselessly in your restaurant’s bathroom, ventured into some dark back storage area to retrieve a new roll, and discovered – to your horror – that replacements were nowhere to be found? Stuff runs out. Stuff needs replacing. And there are much, much worse …

QSR magazine published an article recently about new take out packaging for restaurants made from recycled plastic water bottles.  Dubbed The Bottle Box, the restaurants that have used it say it performs just as well or better than normal plastic take out packaging, and that it can be customized with …

Upgrading restaurant equipment to energy efficient models, maximizing water heater efficiency, and  installing Energy Star rated ceiling fans and ventilation, just to name a few green strategies, all mean spending some money before you save some. For years the obstacle of spending money up front to save money down the …

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 …