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	<title>The Back Burner</title>
	
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		<title>How To Sell Your Restaurant</title>
		<link>http://feedproxy.google.com/~r/The_Back_Burner/~3/jrvOhvBsvSo/</link>
		<comments>http://blog.etundra.com/restaurant-management-and-operations/sell-restaurant/#comments</comments>
		<pubDate>Wed, 23 May 2012 15:25:18 +0000</pubDate>
		<dc:creator>Greg McGuire</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=1674</guid>
		
			<content:encoded><![CDATA[The time to sell your restaurant may come for many reasons.  Whatever the motives are behind this difficult decision, the process of selling your establishment needs to be handled carefully to make...<br/>
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		<slash:comments>1</slash:comments>
		<feedburner:origLink>http://blog.etundra.com/restaurant-management-and-operations/sell-restaurant/</feedburner:origLink></item>
		<item>
		<title>When Restaurant Equipment Goes Down: 10 Ways To Save</title>
		<link>http://feedproxy.google.com/~r/The_Back_Burner/~3/3rO7qfQW9zk/</link>
		<comments>http://blog.etundra.com/restaurant-equipment-repair/restaurant-equipment-repair-10/#comments</comments>
		<pubDate>Mon, 21 May 2012 15:05:23 +0000</pubDate>
		<dc:creator>Greg McGuire</dc:creator>
				<category><![CDATA[Restaurant Equipment Repair]]></category>
		<category><![CDATA[Tech Talk]]></category>
		<category><![CDATA[restaurant equipment parts]]></category>

		<guid isPermaLink="false">http://blog.etundra.com/?p=1544</guid>
		
			<content:encoded><![CDATA[Keeping your commercial kitchen humming along is not always an easy proposition.  You use this equipment every day, and sooner or later something is going to give out on you.  If the next step...<br/>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>The Product In Action Series: The Robot Coupe CL50E At ModMarket</title>
		<link>http://feedproxy.google.com/~r/The_Back_Burner/~3/PlDSTvQJGpA/</link>
		<comments>http://blog.etundra.com/get-equipped/robot-coupe-cl50e-modmarket/#comments</comments>
		<pubDate>Sat, 19 May 2012 14:55:47 +0000</pubDate>
		<dc:creator>Greg McGuire</dc:creator>
				<category><![CDATA[Get Equipped]]></category>
		<category><![CDATA[Product In Action]]></category>
		<category><![CDATA[food service]]></category>
		<category><![CDATA[restaurant equipment]]></category>

		<guid isPermaLink="false">http://blog.etundra.com/?p=2984</guid>
		
			<content:encoded><![CDATA[The Back Burner and Tundra Specialties are proud to announce a new series of videos designed to help restaurateurs see how different types of restaurant equipment work in the real world.  This...<br/>
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		<item>
		<title>Jerry’s Tech Talk: Refrigeration Door Gaskets</title>
		<link>http://feedproxy.google.com/~r/The_Back_Burner/~3/Y_aF0Tx7eUI/</link>
		<comments>http://blog.etundra.com/food-safety/refrigeration-door-gaskets/#comments</comments>
		<pubDate>Thu, 17 May 2012 14:34:54 +0000</pubDate>
		<dc:creator>Jerry Green</dc:creator>
				<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[Going Green]]></category>
		<category><![CDATA[Tech Talk]]></category>
		<category><![CDATA[food service]]></category>
		<category><![CDATA[restaurant equipment parts]]></category>
		<category><![CDATA[restaurant tips]]></category>

		<guid isPermaLink="false">http://blog.etundra.com/?p=1082</guid>
		
			<content:encoded><![CDATA[The rubber door gasket on the inside edge of the doors of all your refrigeration equipment is very important. It prevents cold air from escaping, which means the unit will stay colder longer and use...<br/>
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		<item>
		<title>Go Green, Save Money, Serve Better Produce</title>
		<link>http://feedproxy.google.com/~r/The_Back_Burner/~3/6R4bHoKGOeY/</link>
		<comments>http://blog.etundra.com/get-equipped/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[Get Equipped]]></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[food service]]></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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		<slash:comments>1</slash:comments>
		<feedburner:origLink>http://blog.etundra.com/restaurant-management-and-operations/food-safety-at-turleys2/</feedburner:origLink></item>
		<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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		<slash:comments>6</slash:comments>
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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[food service]]></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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