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Recent Articles

November 10, 2015
Be proactive with restaurant pest management

Maintaining a clean, pest-free environment is an ongoing task for restaurant owners and operators. Schedule regular pest inspections and hone in on these three factors to stay ahead of critters.

April 25, 2016
To franchise or not to franchise: Gauging your next step

Thinking about growing your restaurant business? According to iFranchise CEO and 2015 National Restaurant Association Hotel-Motel Show educational session speaker Mark Siebert, you should create a win-win plan before setting out to franchise.

February 8, 2016
Measuring food waste can bolster your bottom line

Are your hard-earned dollars going out with the trash or getting lost in the compost pile? The CEO of LeanPath, a Conserve sponsor that specializes in food waste prevention, shares how tracking food waste can increase profits.

February 18, 2016
Big data checklist: How to get started

Review our checklist to find out how you can get started building a big data strategy.

February 26, 2015
Wrap your arms around big data

Big data isn’t as big as it sounds. Everything your restaurant does creates data – you just have to find a way harness it.

February 22, 2018
7 steps to successful cardboard recycling

Even if you can’t tackle everything at once, you can start by recycling the material that takes up about 25 percent of your dumpster – cardboard.

April 25, 2016
Don’t be hooked by seafood fraud

Seafood fraud can occur anywhere along the supply chain; make sure your fish isn't mislabeled or short-weighted.

August 26, 2015
Does it pay to buy used equipment?

Buying used commercial foodservice equipment can save you a bundle in the short term. But is it a good investment? Tackle these 10 questions before deciding whether to buy new or used.

September 10, 2014
3 tips to choose the right energy-efficient equipment for you

While it may cost more upfront, investing in an energy-efficient kitchen can save you money in the long-run and help you achieve your sustainability goals. Follow these 3 examples and see the difference.

September 10, 2014
Open kitchens take center stage

It’s been said that running a restaurant is like putting on a show. Today’s dining experience is more theatrical than ever, with the trend toward open kitchens that let guests watch all the action.

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