You may have heard the term “cross-contact” before, but what is cross contact? Is it the same as cross-contamination? And most importantly, how can you avoid it in your restaurant kitchen? Cross contact is most likely to occur when utensils or hands that have come into contact with an allergen Read more…
As a restaurant owner or manager, you know that staffing can be one of the biggest challenges. Not only do you have to find the right people for the job, but you also have to figure out the best way to schedule them. You don’t want to overwork them or Read more…
Drying utensils is an important step in the sanitation process for restaurants. There are several methods that restaurants can use to dry utensils, but there are also several things that cannot be used to dry utensils. From using towels to using hot air dryers, read on to learn more about Read more…
HACCP is a preventative approach to food safety that focuses on identifying and controlling potential hazards throughout the food production process. There are seven principles of HACCP that every restaurant owner should know. By understanding and following these principles, you can help keep your customers safe and reduce the risk Read more…
If you’re in the food business, Food Safety Management System and HACCP certification is a topic that comes up frequently. What is it? And what is it that HACCP-certified establishments do differently? In this article, we’ll explain everything you need to know about HACCP certification. What is HACCP certification? HACCP Read more…
Your dream of building the perfect restaurant in town has finally come true. Your menu is incredible. The seating is pleasant. You know your restaurant has the X factor. But for some strange reason, it is not attracting the crowd. What could it be? Well, in current times – if Read more…
There could be one really strong yet silent force that will play a major role in shaping destiny: the experience a customer has at a store. More than the great dishes one gets, it’s the warmth of a smile, the attentiveness of a server, and the environment that will turn Read more…
The issue of food waste is often ignored in the restaurant industry, even though it’s a huge financial burden. In fact, restaurants in the United States spend an annual total of $162 billion on costs related to food that gets wasted. That’s a lot of wasted food that could have Read more…
As a restaurant manager, you know that the interview process can be daunting. You also know that it’s crucial to ask the right questions to get beyond the rehearsed answers and find out if a candidate has the skills and personality to succeed in your restaurant. To help make your Read more…
If you’re a restaurant owner or manager, you know that keeping your kitchen running smoothly is essential to your success. That’s why it’s important to have a maintenance plan in place that will help you identify and fix problems before they cause major disruptions. One type of maintenance plan that Read more…