Managing Cold Storage

In cold storages, energy savings is a recurring concern. We all know it is far more expensive to cool the air than to heat it. Moreover, different products might have different temperature requirements. For instance, vegetables need a temperature of 55°F, meat needs to be stored at 28°F, dairy products at 34°F and ice cream … Continued

From Farm to Fork – the journey through food safety

Food safety is preventative in nature rather than reactionary. Food companies are required to have a safety plan in place to ensure that withdrawals from market are minimised. The General Food Law, Regulation EC No 178/2002, dictates the general principles of food safety and food law, something food handling businesses must comply with this in … Continued

How to manage hot foods

Temperature control in the kitchen forms part of the food safety pillars which is critical in ensuring the prevention of bacterial growth and overall quality of foods. Temperature control ensures that foods that are meant to be served hot are kept at the required temperature and foods meant to be served cold are not left … Continued

7 Essential Labor Optimization Strategies

The restaurant industry will be reshaped by several forces converging together over the next few years ranging from increases in labor costs, the new fast casual 2.0 model, delivery, technology, supply chain pressures, changing consumption and consumer dining behaviors, urbanization, and globalization (to name just a few). It’s clear that labor optimization will become critical … Continued

Restaurant Employee Training System

A well-trained workforce saves your restaurant time and money, and it also increases your profitability. Therefore, ensure that every member of your team from the wait and kitchen staff to the managers receives solid and continuous training to remain outstanding in the highly competitive industry. It is also imperative that you work with professional and … Continued

Restaurant Cleaning Checklist

Using a restaurant cleaning checklist is useful because it helps you stay organized, delegate tasks to your employees, and keep on top of food safety guidelines. By keeping your equipment clean, your food will taste better and you’ll increase the lifespan of your kitchen equipment. Additionally, a clean and well-maintained dining space will impact your … Continued

Temeperature Monitoring for Cold Chain Logistics

A cold chain is a supply chain of perishable items, which protects a wide variety of food, pharma and chemical products from degradation, improper exposure to temperature, humidity, light or particular contaminants to keep them frozen, chilled and fresh state. The integrity of the cold chain must be preserved from the point of production or … Continued

Improving Your Business Workflow Through Restaurant Checklists

For both the new and seasoned restaurant business owner, restaurant checklists are useful tools in helping them manage the business, particularly time and money. Learning how to use them and incorporating them into your business are key elements in having a successful restaurant business. Checklists are designed to help business owners with achieving employee efficiency … Continued

The Drive-Thru Performance

Since the advent of the modern quick-service drive thru—some would say in the early 1970s, though the idea of a pick-up window has been around for much longer—operators have tinkered with the nuts and bolts to create a drive thru that is as fast, efficient, and pleasant as possible. Innovations throughout the years, from wireless … Continued

Improving Restaurant Efficiency in 2020

Now that the new year is here, it’s the perfect time for restaurant operators to review their 2019 performance and identify areas that can be improved in 2020. Significant growth always starts with smart goals that not only identify the areas for improvement but also define how to get there.Specifically, restaurant operators will want to … Continued