Back of House

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  • Preventive maintenance for heating and cooling equipment

    May 19, 2016
    By David Turk In the restaurant and foodservice industry, the easiest and least expensive option in the short term often ends up being inconvenient and more costly in the long run. Whether it’s the headaches associated with unreliable equipment in the kitchen, a disappointing dish made with sub-standard ingredients or a bad customer experience because of ...
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  • Five ways to maintain low food costs

    May 3, 2016
    By Jordan Knox Restaurateurs may have started seeing a trend of food costs rising and profit margins shrinking, which puts an increased focus on managing the controllable costs as much as possible. Many costs associated with owning a business are fixed: rent, utilities and to some extent, staffing. The one intangible that can make or break a ...
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  • Seven ways to get the most from your commercial dishwasher

    April 26, 2016
    Water is the most-used commodity in North American restaurants. In fact, it is estimated that the average restaurant consumes over 30 litres of water per patron. For an establishment seating 100 patrons per day, that adds up to more than one million litres a year. More than half of this water is likely used in ...
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  • Six ways scheduling software is making employees happier

    April 21, 2016
    By Ryan Fyfe The advent of online scheduling software has been a game-changer for just about every service industry, especially the restaurant business. The time-saving element alone is enough to make purchasing such software an easy decision as far as return on investment is concerned. However, not many talk about the advantages of scheduling software for the ...
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  • 10 tips to keep safe food handling top of mind with your team

    April 20, 2016
    By Kevin Freeborn When customers visit your restaurant, they notice several things — the taste and presentation of the food, the quality of the service and the ambience created by the lighting and décor. But one thing that may not immediately be apparent is the safety of the food they are about to eat. For any ...
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  • Tips for choosing and maintaining dishwashing equipment

    April 19, 2016
    By Sean Moon Dishwashing equipment, the true workhorse of any restaurant kitchen, can also be an unsung hero for foodservice operators in terms of cost-savings and energy efficiency. While the basic functions and purpose of dish and warewashing equipment have remained fairly constant over the years, manufacturers are adding new, money-saving features every year. Canadian Restaurant & ...
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  • Eight ways to expand your restaurant

    April 18, 2016
    By Diane Chiasson Is it time to expand your restaurant? You have a reliable customer base and a profitable ongoing restaurant operation. Instead of going through the hassles of looking for real estate, dealing with major construction and suffering the headaches of opening another branch, consider an expansion of your existing location. Try these eight other ...
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  • Increasing the profitability of draught beer

    April 11, 2016
    By Roger Mittag For as long as I can remember, beer has been ‘just’ beer. It has been refreshingly easy to drink and for the longest time, most beers tasted the same. The harsh reality is that most draught beer purveyors simply didn’t give it a second thought. Sure, we all need draught beer but it’s ...
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  • Restaurant chains – get ready for B.C. franchise laws

    April 8, 2016
    By Chad Finkelstein Franchise law is a good thing. While that may seem an obvious and self-serving statement coming from a franchise lawyer, one of the reasons that I take satisfaction from my job has to do with the purpose that (I hope) it serves. And that has a lot to do with why franchise law ...
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  • Taking a step toward a greener establishment with Integrated Pest Management

    April 8, 2016
    By Alice Sinia For the second consecutive year, Canada has ranked as a top country for LEED® green buildings. LEED is the internationally recognized mark of excellence for green building. Canada’s high ranking could be in response to growing consumer interest in protecting the environment. Food service establishments have followed the overall consumer interest trend of ...
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  • Achieving a competitive edge through outstanding restaurant operations

    March 31, 2016
    Restaurants that offer innovative new menus often gain an early advantage. Ethnic themes, creative cooking styles, use of uncommon ingredients or unique dish offerings can create interest in markets lacking similar options. These operations are able to differentiate themselves and establish a unique position in the minds of patrons. As awareness and excitement grows, these firms ...
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  • Mobile: What restaurant marketers need to know

    March 31, 2016
    In March 2015 a new mobile milestone was reached: the number of mobile-only adult internet users exceeded the number of desktop-only internet users. Smartphones and tablets have now become the primary access point to the internet. Consumers are relying on technology more each day, making it critical for restaurants to understand the impact of mobile ...
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  • Eight back-of-house innovations for a competitive edge

    March 31, 2016
    Infrared technology has seen a recent surge in popularity. It works by heating ceramic radiants with a gas flame. Ceramic radiants distribute heat evenly and consistently. Usually associated with broilers and salamanders to provide intense heat with minimal energy usage, infrared technology is now being used in gas boosters for dishwashers, deep fryers and even ...
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  • Twenty simple solutions to build your restaurant’s bottom line in the New Year

    March 31, 2016
    By Neil Lester After the crazy pace of December with holiday parties and seasonal celebrations, the short days and long nights of January and February can be downright depressing! How you manage your cash and protect your P&L over the next few months can have a significant impact on whether or not you continue to build ...
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  • Getting the most from your restaurant’s back of house

    March 31, 2016
    Kitchen equipment checklist: Getting the most from your back of house By Ken Beasley April 3, 2013  Every foodservice operator wants to get the best value out of their equipment in the kitchen, but you may not always know exactly what you need to do to make that happen. This column is about equipping you to get the ...
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