by Tyler Rueth | Aug 31, 2016 | Kitchen
In a kitchen environment, respect is important. Respect for the chef, cooks, dishwashers, and prep workers. Respect for menu items and their ingredients. This respect, or lack of it, will either create success for your restaurant or will be the cause of its demise....
by Tyler Rueth | Aug 26, 2016 | Kitchen
Today, we are going to look at several areas you can address to prevent food borne illness in your restaurant. Earlier this week we talked about building an effective HACCP program and critical control points. The items listed below may all be potential critical...
by Tyler Rueth | Aug 24, 2016 | Kitchen
Today, we are going to build an effective HACCP program. There is nothing that threatens every restaurant no matter how big or how small more than food poisoning and food borne illness. HACCP is your defense against it. What Is HACCP? HACCP stands for Hazard Analysis...
by Tyler Rueth | Aug 19, 2016 | Kitchen
Earlier this week we discussed limiting your menu items, today we are going to discuss creating new menu items that can take the place of 2 or 3 old items. Further, we are going to explore your restaurant’s “voice” to determine the similar styles...
by Tyler Rueth | Aug 17, 2016 | Kitchen
Today, we are going to discuss reducing your menu size and limiting items to reduce waste. In our last article we talked about waste. Spoilage can be a huge money suck that destroys profitability. One way to reduce spoilage is to reduce the number of products you...
