Thursday February 2, 2012
Most customers eating out would probably think food safety and hygienic food preparation are pretty basic requirements. Yet the reality, as many in the foodservice industry will know, can be a little different. News of food outlets failing to meet hygiene standards can often get picked up in local media reports. Not everyone seems to be taking food hygiene as seriously as they should.
The truth is that most customers don’t tend to think about how hygienic a food outlet is; but they do care.
The announcement by the Welsh government in…
Thursday January 12, 2012
Sustainability can be an important selling point for your restaurant. The market for food outlets can be crowded and competitive – and establishing a unique selling point can be the difference between success and failure.
But the flipside to boasting about eco-friendliness is the need to deliver on your claims. Greenwashing – exaggerating your business’s sustainability – can be even more damaging than not applying eco-friendly measures.
So what does this mean for your kitchen? Well, a good place to start with establishing your eco-friendliness is actually in cleaning. If you can…
Tuesday December 13, 2011
You’re in the middle of a busy service period. The kitchen is working at full speed. Orders are flying in: meals are being plated and served just as quickly. There’s no time to stop for a breather when the kitchen is this busy.
The last thing that’s needed in this scene is confusion. That’s why every good food establishment has a system that works quickly and efficiently. From order to service, the kitchen should have a smooth process for producing delicious food with time, quality, hygiene and safety in mind.
That’s why…
Whether working for a major chain or a small family restaurant, kitchen staff can take pride in their establishment’s standards for quality food and smooth operations.
But big chains can spend serious money running rigorous food safety training; get kitchens designed with every aspect of hygiene and safety considered; supply signage and other useful materials to every outlet; and hire staff dedicated to ensuring the company’s standards meet or excel food safety and hygiene regulations.
Of course chains face their own food safety and hygiene challenges: extending centrally managed standards, training and…
Editorship Chicopee Europe