Non-Operator
Caribou
  • Male
  • Boulder, CO
  • United States
  • Tundra Specialties
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Caribou's connections

  • Karl Koelle
  • RestaurantNews.com
  • Barry Chandler
  • Mel Kleiman
  • Andy Swingley
  • Michael L. Atkinson
  • FohBoh

Caribou's Discussions

What Do You Think About Card Check?

Started this discussion. Last reply by Caribou Aug 5, 2009. 5 Replies

How Should A Restaurant Deal With Payroll Costs?

Started this discussion. Last reply by Richard Allen Sep 9, 2009. 5 Replies

Top 10 Management gripes about employees

Started this discussion. Last reply by christiane Nov 4, 2009. 66 Replies

 

Caribou's Page

Latest Activity


Non-Operator
Caribou and Karl Koelle are now friends
Dec 23, 2010
Erik P. Hanson commented on Caribou's blog post Online Ordering: Is It Your Future Blessing or Curse?
"I am the CEO of Resercom, a DFW-based online ordering company. I started Resercom in 2005, and our original intent was to develop a system for the local market. It has sure been exciting to see the local one store operation do very well with online…"
Jul 9, 2010

Non-Operator
Caribou and RestaurantNews.com are now friends
May 4, 2010

Profile Information

Company
Tundra Specialties
Website
http://www.etundra.com
What best describes my company
Other

Caribou's Blog

Does Your Restaurant Have a Leaky Bucket?

Posted on August 4, 2009 at 9:28am 0 Comments

Think of your restaurant as a 5 gallon bucket. Every day you fill that bucket with customers. Sometimes there’s a steady flow, sometimes it’s just a trickle, and sometimes it seems like a flood. No matter what kind of day it is, every customer flowing through your doors grades their experience and makes a decision on whether to come back or not.



The fewer holes you have in your bucket, the more customers you retain, and the more likely your bucket is to be full on a daily basis.… Continue

Stop Giving Waste Fryer Oil Away!

Posted on July 31, 2009 at 12:46pm 3 Comments

Disposing of used vegetable oil has always been a problem for restaurants. In recent years it has gotten easier with the increasing demand for biodiesel. Now many restaurants depend on free pickup services by biodiesel companies as a convenient and cheap way to dispose of their used fryer oil. Some even pay to have the stuff hauled away.



But what if you could take that oil and use it to save money, instead of just giving it away? Enter Vegawatt, a power system that uses… Continue

Online Ordering: Is It Your Future Blessing or Curse?

Posted on July 29, 2009 at 2:30pm 1 Comment

You can do anything on the internet these days, and increasingly people are relying on the web to do all kinds of things that make their daily lives more convenient. On paper, the idea of introducing an online ordering service sounds exciting to restaurateurs. After all, who can complain about making sales before your customer ever steps through the door?



At this point, it’s mostly national chains that have introduced online ordering, many with some considerable success. But… Continue

Dipper Wells: Why You Should Turn Yours Off TODAY

Posted on July 20, 2009 at 3:30pm 0 Comments

The dipper well is a small countertop sink that uses a constant flow of water to clean utensils like ice cream scoops and barista thermometers. The sink fills up to a certain level and then drains away, so a dipper well acts like a constantly filling pool. The in and out flow of water makes it convenient to clean utensils because any residue drains out automatically as the pool continues to fill.



The problem is that many… Continue

4 Strategies For Improving Refrigeration Efficiency In Your Restaurant

Posted on June 29, 2009 at 3:44pm 2 Comments

Now that we are entering the hottest time of the year, it’s a good time to examine the refrigeration units in your restaurant and make sure they are operating as efficiently as possible. No matter what you do, you’re going to end up spending more money on refrigeration this time of year than any other. However, that doesn’t mean you should have to spend any more than absolutely necessary.



Have you optimized your refrigeration efficiency? Doing so can save you a LOT of money. Here’s… Continue

Comment Wall (5 comments)

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Join FohBoh

At 8:54pm on February 2, 2009,
Non-Operator
Dana A. Romero
said…
I wanted to personally invite you to join our discussions in regards to cheeses at the Cheese Group on FohBoh. Every week we introduce a new cheese and invite you to find it in your area, buy it, try it and then dicuss it with us. Take a look at all the FohBoh groups while you are at it. Looking forward to hearing from you. Dana
At 11:20am on January 24, 2009, Amanda Hite said…
I hope you like FohBoh there are a lot of funky thinkers here! Check out my blog post about leveraging Social Media, I’m sure it will help you get the most out of the site. I also wanted to invite you to join our FohBoh group talent revolution it sure to drastically change the way you think and behave with talent. Amanda Hite Founder Talent Revolution
At 12:17am on January 17, 2009,
Non-Operator
Paul Paz
said…
Welcome Caribou...
We look forward to your contributions!
Paul
At 7:22pm on January 14, 2009, Andy Swingley said…
Caribou, welcome to FOHBOH! This is an awesome site with amazing people and amazing resources. If you should need any help or direction don't hesitate to ask!

Andy
At 8:46am on January 14, 2009,
Non-Operator
Caribou
said…
Hi Caribou,

Welcome to FohBoh! We are the leading social-business network for the global restaurant industry and growing fast. Thanks for joining.

Michael L. Atkinson
CEO | Co-Founder, FohBoh
 
 
 

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