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Suggest You - The Engine
Research by the Regional Language Networks shows that 1 in 5 UK companies believe they have lost business as a result of language or cultural barriers. This is because more than 60% of our trade is with countries where over 82% of the population do not spea
• Let fryers get back to temp --- keep fries or other fried items going into the fryer nonstop? Stop! Rotate your fryers so y
In a recent survey by the Mercury Consulting Group it stated that some British boards had frozen ICT budgets because they were seeing insufficient evidence of a return from their investments (ROI).Typically, to prove an ROI, ICT departments need analy
Too often, companies don’t realize little things which make a big difference in food quality. All too often, new fries get mixed with old fries or equipment never gets a break or gets cleaned or maintained. Here are a few key tips to WOW the customer via the back of house:
• Sanitation and safety --- your number one priority must be to serve safe food! Miss this one and everything else doesn’t matter.
• Avoid cool spots on the grill --- many grills have a 1" cool zone around the edge --- it’s just not as hot as the rest of the grill. Cook products there and they're either under-cooked or need to cook longer which impacts service times.
• Rotate the grill --- don’t cook items in the exact same spot. Allow the grill to get back to the proper temperature by rotating where you are cooking items on the grill.
• Let fryers get back to temp --- keep fries or other fried items going into the fryer nonstop? Stop! Rotate your fryers so y
Pain is putting a strain on your bottom line! Employees who are suffering from repetitive motion injuries are not able to work at their ultimate performance level, costing you productivity and often medical costs which can lead to disability claims.Y
Too often, companies don’t realize little things which make a big difference in food quality. All too often, new fries get mixed with old fries or equipment never gets a break or gets cleaned or maintained. Here are a few key tips to WOW the customer via the back of house:
• Sanitation and safety --- your number one priority must be to serve safe food! Miss this one and everything else doesn’t matter.
• Avoid cool spots on the grill --- many grills have a 1" cool zone around the edge --- it’s just not as hot as the rest of the grill. Cook products there and they're either under-cooked or need to cook longer which impacts service times.
• Rotate the grill --- don’t cook items in the exact same spot. Allow the grill to get back to the proper temperature by rotating where you are cooking items on the grill.
• Let fryers get back to temp --- keep fries or other fried items going into the fryer nonstop? Stop! Rotate your fryers so y
There has been a death in our society that has yet to be noticed; the death of common sense. I discovered that common sense is kind of hard to define because everyone seems to have a different idea of what it is and what isn’t. Here’s my take on it: Common s
• Sanitation and safety --- your number one priority must be to serve safe food! Miss this one and everything else doesn’t matter.
• Avoid cool spots on the grill --- many grills have a 1" cool zone around the edge --- it’s just not as hot as the rest of the grill. Cook products there and they're either under-cooked or need to cook longer which impacts service times.
• Rotate the grill --- don’t cook items in the exact same spot. Allow the grill to get back to the proper temperature by rotating where you are cooking items on the grill.
• Let fryers get back to temp --- keep fries or other fried items going into the fryer nonstop? Stop! Rotate your fryers so y
I interview people of interest for magazines and other publications – but first, I delve into their background, read other articles that have been written about them, go through their website, have photos sent to me in advance and study them for what they re
• Rotate the grill --- don’t cook items in the exact same spot. Allow the grill to get back to the proper temperature by rotating where you are cooking items on the grill.
• Let fryers get back to temp --- keep fries or other fried items going into the fryer nonstop? Stop! Rotate your fryers so y
Manufacturing environments that use oil-based cutting fluids often put workers health at risk. Applications such as CNC machines, screw machines and surface and centerless grinders produce an oil mist from the coolant used to keep cutting tools from overheat
• Let fryers get back to temp --- keep fries or other fried items going into the fryer nonstop? Stop! Rotate your fryers so you allow the shortening to regain the proper temperature so the items are cooked properly and fully in the right amount of time.
• Get low-ice indicators in your self-service beverage machines --- if the customer gets their own ice and drink, get with your beverage equipment provider so they can hook up a light (or alarm) which notifies people behind the counter that the ice is low. Fix the issue before a customer gets inconvenienced.
• Get a Restroom Attention light --- many restaurants and convenience stores have a switch in the restroom so a customer can turn it on and notify the employees (similar to the ice light above) that the restroom needs attention. Yes, you’ll get pranked a few times, but can you ever check the restroom too often?
Get out there and start your engines…
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