As we discussed in the last HACCP post, you need to organize the hazards and critical control points at every step in the food preparation process. So how do you decide which points are a CCP and which can be handled by a Prerequisite Program?  A good strategy is to …

Every to go container, every disposable cup, and every plastic fork your restaurant uses ends up in a landfill somewhere.  Over the course of a year that adds up to millions of tons of trash from all the restaurants in the United States.  For most restaurants, these disposable items are …

To be honest, there has been a lot of skepticism among the people I have talked to in the restaurant supply business when they first encounter the EndoTherm Thermometer.  Maybe it’s the appearance: the oversized outer plastic shell, which houses a normal alcohol thermometer immersed in a special silicone gel, …

We’ve talked before on The Back Burner about the importance of greening your restaurant operation for two reasons: because customers appreciate it (and are beginning to expect it) and because frequently green practices mean cost savings. Unfortunately recycling is not a practice that usually saves your operation money.  It is, …

Every month your restaurant spends thousands of dollars buying food.  More than likely, it’s the second largest expense on your balance sheet after labor.  And every month, that inventory of food products might be “shrinking,” meaning a percentage of it is disappearing due to either unintentional waste or very intentional …

In an effort to communicate more effectively to our readers about the company that makes all this possible here at The Back Burner, we are launching a new series of posts here highlighting Tundra and the things this company does very well.  We hope you enjoy learning more about Tundra! …

If your restaurant is short on food prep equipment, Electrolux-Dito can definitely help.  From the popular Bermixer stick mixer series to vegetable cutters, slicers, and big floor mixers, there’s a Dito for whatever food prep task you have in your kitchen. Use Dito Bermixers to power mix whatever you’re making: …

If ever there was a good time to make some positive changes to your restaurant’s operation, now is that time.  The time to kick things up a notch and really go after more business.  If you’re going to beat out the competition then you need to trim down, work harder, …

It seems like every year there are a growing number of food product recalls in response to outbreaks of illness caused by nasty bacteria like E. coli and salmonella.  In 2010 we had outbreaks in lettuce, tomatoes, and alfalfa sprouts that sickened hundreds of people.  In fact, there are 48 …

Imagine for a second that you run Coca-Cola instead of your restaurant.  You sell millions of cans of soda every day, and you’re making a decent profit.  Now imagine that as the founder and owner of Coke, you never bothered to standardize the size of each can, so some cans …