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	<title>The Back Burner</title>
	
	<link>http://blog.etundra.com</link>
	<description>Restaurant News, Trends, and Tips</description>
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		<title>Go Green, Save Money, Serve Better Produce</title>
		<link>http://feedproxy.google.com/~r/The_Back_Burner/~3/xeIw3aOMan0/</link>
		<comments>http://blog.etundra.com/food-safety/food-service-sanitation-saf-t-wash/#comments</comments>
		<pubDate>Tue, 15 May 2012 14:16:18 +0000</pubDate>
		<dc:creator>Greg McGuire</dc:creator>
				<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[Going Green]]></category>
		<category><![CDATA[Product Watch]]></category>
		<category><![CDATA[healthy menu]]></category>
		<category><![CDATA[restaurant supplies]]></category>

		<guid isPermaLink="false">http://blog.etundra.com/?p=2235</guid>
		
			<content:encoded><![CDATA[As the past few years have shown, produce can be a food safety liability for anyone in the food service industry.  Easy spoilage also makes produce a very difficult item to manage on your inventory. ...<br/>
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		<item>
		<title>Food Safety At Turley’s Part 2: Staff Training</title>
		<link>http://feedproxy.google.com/~r/The_Back_Burner/~3/Ar5ritcDVM8/</link>
		<comments>http://blog.etundra.com/restaurant-management-and-operations/food-safety-at-turleys2/#comments</comments>
		<pubDate>Sun, 13 May 2012 14:02:55 +0000</pubDate>
		<dc:creator>Greg McGuire</dc:creator>
				<category><![CDATA[Boulder Spotlight]]></category>
		<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[Restaurant Management and Operations]]></category>
		<category><![CDATA[boulder colorado]]></category>
		<category><![CDATA[restaurant management]]></category>
		<category><![CDATA[restaurant tips]]></category>

		<guid isPermaLink="false">http://blog.etundra.com/?p=762</guid>
		
			<content:encoded><![CDATA[Earlier this week I ventured into the big bad world to get a feel for practical food safety practices in a real restaurant.  Turley’s, an iconic Boulder, CO eatery known for its eclectic menu full of...<br/>
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		<item>
		<title>Restaurant Management Tips: How To Deal With Employee Theft</title>
		<link>http://feedproxy.google.com/~r/The_Back_Burner/~3/i3vkqFjJO1Y/</link>
		<comments>http://blog.etundra.com/restaurant-management-and-operations/restaurant-management-tips-employee-theft/#comments</comments>
		<pubDate>Fri, 11 May 2012 13:27:49 +0000</pubDate>
		<dc:creator>Greg McGuire</dc:creator>
				<category><![CDATA[Restaurant Management and Operations]]></category>
		<category><![CDATA[employee training]]></category>
		<category><![CDATA[restaurant management]]></category>

		<guid isPermaLink="false">http://blog.etundra.com/?p=1173</guid>
		
			<content:encoded><![CDATA[As anyone in the food service industry knows, staff turnover is a constant problem.  Hiring and training employees is important but often tedious work, and keeping your team motivated and happy can...<br/>
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		<item>
		<title>Restaurant Replenishment: Don’t Get Caught With Your Pants Down</title>
		<link>http://feedproxy.google.com/~r/The_Back_Burner/~3/P8bOAQl34mo/</link>
		<comments>http://blog.etundra.com/restaurant-management-and-operations/restaurant-replenishment/#comments</comments>
		<pubDate>Thu, 10 May 2012 13:55:23 +0000</pubDate>
		<dc:creator>Greg McGuire</dc:creator>
				<category><![CDATA[Restaurant Management and Operations]]></category>
		<category><![CDATA[Tundra]]></category>
		<category><![CDATA[restaurant management]]></category>
		<category><![CDATA[restaurant tips]]></category>

		<guid isPermaLink="false">http://blog.etundra.com/?p=3526</guid>
		
			<content:encoded><![CDATA[Ever noticed the paper towel dispenser spinning uselessly in your restaurant’s bathroom, ventured into some dark back storage area to retrieve a new roll, and discovered – to your horror – that...<br/>
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		<item>
		<title>Green Initiatives: A Rise In Cost Or A Part Of Your Marketing Budget?</title>
		<link>http://feedproxy.google.com/~r/The_Back_Burner/~3/Rlnp-Sq6YlM/</link>
		<comments>http://blog.etundra.com/going-green/green-restaurant-marketing/#comments</comments>
		<pubDate>Wed, 09 May 2012 13:02:34 +0000</pubDate>
		<dc:creator>Greg McGuire</dc:creator>
				<category><![CDATA[Going Green]]></category>
		<category><![CDATA[Technology and Marketing]]></category>
		<category><![CDATA[green restaurant]]></category>
		<category><![CDATA[green restaurants]]></category>
		<category><![CDATA[restaurant marketing]]></category>

		<guid isPermaLink="false">http://blog.etundra.com/?p=2325</guid>
		
			<content:encoded><![CDATA[QSR magazine published an article recently about new take out packaging for restaurants made from recycled plastic water bottles.  Dubbed The Bottle Box, the restaurants that have used it say it...<br/>
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		<item>
		<title>Green Restaurant Tips: Use Efficiency Rebates!</title>
		<link>http://feedproxy.google.com/~r/The_Back_Burner/~3/FXdcA2LF4wE/</link>
		<comments>http://blog.etundra.com/restaurant-management-and-operations/green-restaurant-tips5/#comments</comments>
		<pubDate>Mon, 07 May 2012 12:47:14 +0000</pubDate>
		<dc:creator>Greg McGuire</dc:creator>
				<category><![CDATA[Going Green]]></category>
		<category><![CDATA[Restaurant Management and Operations]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[energy efficient restaurant]]></category>
		<category><![CDATA[equipment rebates]]></category>
		<category><![CDATA[green restaurants]]></category>

		<guid isPermaLink="false">http://blog.etundra.com/?p=487</guid>
		
			<content:encoded><![CDATA[Upgrading restaurant equipment to energy efficient models, maximizing water heater efficiency, and  installing Energy Star rated ceiling fans and ventilation, just to name a few green strategies, all...<br/>
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		<item>
		<title>Fryer Oil Maintenance: Tips To Make Oil Taste Better &amp; Last Longer</title>
		<link>http://feedproxy.google.com/~r/The_Back_Burner/~3/HDUU2EXL1Go/</link>
		<comments>http://blog.etundra.com/restaurant-management-and-operations/fryer-oil-maintenance/#comments</comments>
		<pubDate>Sat, 05 May 2012 12:28:54 +0000</pubDate>
		<dc:creator>Greg McGuire</dc:creator>
				<category><![CDATA[Get Equipped]]></category>
		<category><![CDATA[Restaurant Management and Operations]]></category>
		<category><![CDATA[restaurant equipment]]></category>
		<category><![CDATA[restaurant management]]></category>
		<category><![CDATA[restaurant operations]]></category>
		<category><![CDATA[restaurant tips]]></category>

		<guid isPermaLink="false">http://blog.etundra.com/?p=1905</guid>
		
			<content:encoded><![CDATA[The fryer is one of the central cooking appliances in many restaurants and commercial kitchens.  And central to every commercial fryer is the shortening or oil in the vat.  Maintaining that oil is...<br/>
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		<item>
		<title>Starting A Restaurant?  Avoid Epic Fail</title>
		<link>http://feedproxy.google.com/~r/The_Back_Burner/~3/PI7mIFvN8D4/</link>
		<comments>http://blog.etundra.com/tundra/tundra-restaurant-design/#comments</comments>
		<pubDate>Thu, 03 May 2012 15:05:11 +0000</pubDate>
		<dc:creator>Greg McGuire</dc:creator>
				<category><![CDATA[Tundra]]></category>

		<guid isPermaLink="false">http://blog.etundra.com/?p=3519</guid>
		
			<content:encoded><![CDATA[Bringing a restaurant concept from dream to reality is one of the most stressful, mind-boggling projects any restaurateur will attempt in their career.  There are literally thousands of things,...<br/>
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		<title>Restaurant Hood Filters: A Buying And Maintenance Guide</title>
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		<comments>http://blog.etundra.com/restaurant-management-and-operations/restaurant-hood-filters/#comments</comments>
		<pubDate>Thu, 03 May 2012 11:36:45 +0000</pubDate>
		<dc:creator>Greg McGuire</dc:creator>
				<category><![CDATA[Get Equipped]]></category>
		<category><![CDATA[Restaurant Management and Operations]]></category>
		<category><![CDATA[restaurant buying guide]]></category>
		<category><![CDATA[restaurant equipment parts]]></category>
		<category><![CDATA[restaurant operations]]></category>

		<guid isPermaLink="false">http://blog.etundra.com/?p=965</guid>
		
			<content:encoded><![CDATA[Maintaining and replacing the hood filter in your commercial ventilation system is more important than you might think.  The hood filter is a metal square or rectangle that fits into the opening on...<br/>
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		<title>Casual Dishonesty: Any of These Need Your Attention?</title>
		<link>http://feedproxy.google.com/~r/The_Back_Burner/~3/WKQcnjzKvzA/</link>
		<comments>http://blog.etundra.com/restaurant-management-and-operations/restaurant-management-shrinkage/#comments</comments>
		<pubDate>Tue, 01 May 2012 11:18:07 +0000</pubDate>
		<dc:creator>Ken Burgin</dc:creator>
				<category><![CDATA[Restaurant Management and Operations]]></category>
		<category><![CDATA[restaurant management]]></category>
		<category><![CDATA[restaurant tips]]></category>

		<guid isPermaLink="false">http://blog.etundra.com/?p=2058</guid>
		
			<content:encoded><![CDATA[Ever seen staff help themselves to food, drink or cash, and they seem to think it&#8217;s OK?
You call it shrinkage, waste, &#8216;unders&#8217;, discrepancies or theft. What do they call...<br/>
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