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Back-of-House

Recent Articles

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.

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.

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.

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.

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.

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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