Restaurants and commercial kitchens have always been relatively high turnover work environments, making new employee recruiting and training a constant chore for management. A few basic procedures can help you maximize employee retention and reduce turnover, which in turn reduces costs and increases efficiency. Cast a wide net. When you have …
Read More »Can You Trust Generic Restaurant Equipment Parts?
Any restaurateur who has dealt with equipment parts has heard of OEM (Original Equipment Manufacturer) and generic parts. If you haven’t, here’s a quick rundown: OEM parts are produced by the manufacturer of the piece of equipment or a subcontractor commissioned to make parts for the original manufacturer. OEM parts …
Read More »Huge Money Saver Or Needless Middle Man? KlickKitchen Offers Online Ordering For Chefs
The website KlickKitchen allows chefs to source food products for their restaurant or commercial kitchen exclusively through the web. Vendors upload their food products and restaurants log in and order what they need from the website’s catalog of foodstuffs. The site is the creation of Jordan Glaser, formerly of the …
Read More »Vital Food Safety Equipment: Data Loggers
As the past year’s worth of food contamination scares have shown, managing food safety must be a top priority for the food service industry. In fact, it can mean the survival or failure of your business, since a foodborne illness case linked to your restaurant or commercial kitchen could put …
Read More »Krowne Underbar Equipment: Build What You Like
You probably already know Krowne commercial plumbing equipment. If you have some Krowne faucets and sinks in your restaurant’s kitchen, then you understand that Krowne products are tough, well-made, and designed for a busy commercial cooking and cleaning environment. Krowne underbar equipment follows the same set of production values. The …
Read More »Green Restaurant Tips: Recycling Feels Good
Unlike the tips previously offered in this series, recycling probably won’t save your restaurant or commercial kitchen money. And recycling will probably add work to your schedule and headaches to your day. So why recycle? Well, there are a few very compelling reasons, and not all of them altruistic, for …
Read More »9 Restaurant Management Tips
As you know, restaurant management is more than a full time job. It means long hours and lots of hard work. Here at The Back Burner we understand that restaurant managers and owners are always on the go and that every day is a challenge to meet revenue goals, keep …
Read More »Troubleshooting Gas Range and Oven Problems
If your gas range or oven is down, chances are you’re looking for a way to fix it fast. Luckily, troubleshooting most problems with commercial gas equipment is fairly easy as long as you know how to replace a few key parts. Here at Tundra Restaurant Supply, our goal is …
Read More »Use Ice Machine Water Filters For More Than Just Ice
If you don’t do so already, you should definitely consider filtering the water you serve your customers. We have already covered water filtration here on The Back Burner, but if you need to filter a glass filler specifically, the best way to do so is with an ice machine water …
Read More »Commercial Sinks and Faucets: Some Useful Tips For Your Restaurant
More than likely, your restaurant has several commercial sinks that serve many purposes in the back of the house, in server stations, and behind the bar. Having the right kind of sinks in the right places is important not only to accomplish many various tasks, from glass and hand washing …
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