Disposing of used vegetable oil has always been a problem for restaurants. In recent years it has gotten easier with the increasing demand for biodiesel. Now many restaurants depend on free pickup services by biodiesel companies as a convenient and cheap way to dispose of their fryer oil waste. Some …
Read More »Menu Pricing’s Theory Of Relativity
In a previous oldie-but-goodie Back Burner post I talked about menu engineering – how to put together a menu that effectively markets your dishes and makes customers want to spend more and buy high margin menu items. One thing that post did not touch upon, however, was how to price …
Read More »Restaurant Management Tips: The Art of Scheduling
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 »HACCP Principle 7 – Keep Good Records
Of course, all the work you’ve put into the first 6 principles of HACCP won’t do you any good at all if you don’t have accurate records. In the event that your business is implicated in a food borne illness outbreak, all of your HACCP efforts only help protect you …
Read More »Restaurant Management Tips: Recognize The Kids
I know this was the case when I was a server, and maybe a lot of you out there are a little more accommodating than I was when a family was seated in your section, but for me, kids were a disappointment. Kids don’t order $8 martinis, and usually neither …
Read More »Is Your Restaurant’s Commercial Dish Machine Efficient?
Commercial dishwashers are energy hogs, pure and simple. There’s no way to get around it, and the best you can do is try to mitigate the costs associated with dishwashing by employing a few effective strategies. Wash full racks only. It’s so obvious it almost seems dumb to say, but …
Read More »Restaurant Management Tips: Be Like A Stock Broker
Running a successful, profitable restaurant is just like being a stock broker: you must diversify to minimize risk. This lesson is even more relevant today considering the current economic climate. So, you have a great concept, some popular menu items, and a decent dinner rush. Good. But your profit margins …
Read More »Food Safety Tips: Prerequisite Programs
Those of you familiar with the HACCP approach to food safety know that HACCP is just one part of the food safety puzzle in your restaurant. It’s very good at managing cooking and holding temperatures for food product, which should be considered the first line of defense against pathogens that …
Read More »Better Sales Don’t Change Your Restaurant’s New Reality
Restaurants take heart: change seems to be coming. After two years of declining growth and slowing spending, it appears that consumers are finally going to spend more this holiday season, not less. A flock of reports have been circulating in the retail and food service worlds pointing to positive growth …
Read More »Food Safety: Controlling Insects And Pests
The primary focus of any food safety program, and rightly so, is on the temperature of your food product. Heating food to the proper temperature and storing it at the proper cold temperature are vital to preventing contamination. But allowing foreign objects like hair, metal, and insects or pests to …
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