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As a result, ghost kitchens, delivery-focused kitchens without a storefront or dining area, are growing in popularity. Ghost kitchens allow operators to utilize commercial kitchens – sometimes in shared spaces with other brands – without the overhead of a full restaurant space and staff. billion by 2027.
The United Nations’ Food and Agriculture Organization and World Health Organization designated “FoodSafety: Prepare for the Unexpected” as the theme for World FoodSafety Day (June 7) 2024. For additional World FoodSafety Day resources, visit WHO , UN or the FDA.
a multi-site restaurant operator with more than 200 locations that was shifting to takeout only decided to evaluate its already robust foodsafety system. The company had installed sensors to monitor its 700+ refrigeration units and flag food temperature “incidents” in real time. Extending Staff Capabilities.
Recent outbreaks have highlighted vulnerabilities in foodsafety systems. How do factors like suppliers, but also kitchen layout, equipment design, and workflow patterns impact contamination risk? A brand’s reputation can be irreversibly damaged when the safety of their food is called into question.
Start-up food service businesses should carefully consider the type of kitchen they will require. You will have to make this investment along with creating your team, securing your location and, of course, getting the ingredients to create the food you sell. Commercial kitchens differ from home kitchens.
Ofer Zinger, co-founder of Kitchen Robotics, thinks so. The company's Beastro was designed to use AI to create personalized dishes, thereby cutting labor costs and cutting food waste. It also self-cleans, helping ensure foodsafety. Fewer mistakes occur, reducing the need for retraining and minimizing food waste.
Foodsafety has never been more prevalent. When dining out, they rightfully expect that the food they order is cooked properly to a safe temperature and that the kitchenfoods are prepared in is clean. For operators interested in ramping up their efforts, updating equipment can be a big help in fostering safety.
Today’s modern restaurant operators face challenges that no other generation has faced, thanks to COVID-19 closures, supply chain disruptions, labor shortages, menu labeling, and foodsafety challenges. It is the industry's primary responsibility to be sure the food they sell and serve to consumers is safe.
For businesses operating in the food industry, it’s critical that food products are created in a safe and hygienic environment. In the absence of proper hygiene and safety protocols, the entire food chain — from the farmer who grows the produce to the consumer who eats it — is compromised.
In the food services industry, safety is paramount to protect customers, brand reputation, and, ultimately, profits. Food that is not stored or handled properly can result in serious, even deadly, illnesses. In fact, the World Health Organization reports that on average, 1,600,000 people get sick each day due to unsafe food.
There are automated food labeling systems that make it easier for businesses to stay in compliance. There are even light-based decontamination technologies to help keep food contact surfaces or clear liquids safe. As a restaurant manager, maintaining foodsafety is your number one responsibility.
Shaw's “ Who Watches the Kitchen ?” Alongside wild stories detailing how foodborne illnesses can happen, Shaw offers practical solutions to avoid foodsafety breaches. Read on for an excerpt from "Who Watches the Kitchen?" " Why write this book now? They are a valuable resource. Francine L.
Leveraging a physical-digital-physical framework ensures that restaurant management is maximizing their digital assets, human labor, and capital equipment investments. Many restaurant managers have already moved to digital foodsafety programs that give them visibility into the state of their assets across multiple locations.
As these restaurants (and others) have discovered, technology has become instrumental in improving their safety and quality programs, increasing compliance, keeping up with ever-changing regulations, improving the customer experience, and differentiating themselves from the competition. Increase quality and safety across the supply chain.
When you’re starting a new commercial food business, you’ll need a range of equipment depending on the nature and type of your business. Choosing the right commercial kitchenequipment for your establishment is essential. In this article, we discuss the following: What Equipment Does a Commercial Kitchen Need?
Since the COVID-19 pandemic, a new trend in the food service industry has risen in popularity—ghost kitchens. These restaurants, which exclusively deliver food, typically use online ordering and a cashless transaction system that allows for little physical interaction between the customer and facilitator.
The idea of creating a well-thought, engaging employee handbook isn’t why restaurateurs go into the food industry. Keep the vital ServSafe items top of mind such as food handling, good personal hygiene and sanitizing. Other key elements from the food and alcohol safety training include: The importance of foodsafety.
Expert food preparation results in appealing and delicious dishes, employee training reduces errors that can increase wait times and proper warewashing keeps plates, glasses and utensils spotless. Keeping equipment functioning as intended also reduces the risk of damage that results in expensive repairs.
Keeping Your Restaurant Safe From training your staff, to maintaining the establishment, many safety measures exist to prevent a fire from happening at your restaurant. Install automatic fire-suppression systems in the kitchen and have it inspected bi-annually. Clean all surfaces of the kitchen to remove grease.
Over and above these suggestions, if you have the size to spread out your kitchen you should do so. Food handlers must wear gloves, hats and masks. Kitchens must be sanitized, per recommended guidelines. They are for your own safety too. So, if someone from FOH gets sick, they too are vulnerable. Do remain positive.
We also know that the health and safety regulations for restaurants will change significantly as we make every attempt to keep the public and our staff safe and at ease. Let me be clear that there is NO INDICATION at this time that the virus can be spread through food.
You know what they say: time is money — and kitchen prep can take a lot of time. With labor being a challenge in today’s restaurants but with business booming, the key to success is finding equipment that can speed up prep time. Here are five types of equipment that can make your life easier.
Kitchen operations. Foodsafety and restaurant cleanliness. Kitchen Operations. Similarly, restaurant visitors expect their food to be of a consistent quality every time they visit. Both of these technological advancements are instrumental in ensuring excellent customer service and reducing food waste.
In multiple industries, employee safety can be a chief concern that requires careful consideration by employers. This can especially be the case in food service industries where employees are often in loud, busy environments while moving in and out of kitchen areas with any number of hazards.
Understanding Restaurant Safety Restaurants are fast-paced operations and any safety vulnerability can quickly derail business. Open flames in the kitchen can lead to fires or burns. Second, in the kitchen, training is a critical component of a safe workplace. And the list goes on.
Everyone agrees that with COVID-19, the public has a heightened safety awareness. The public is watching operators very closely to see if they are doing all the things to make safety your #1 priority. Safety is Priority #1. So, with so many restaurants offering great food and service, what was the differentiator?
When staff are unable to answer basic questions about your gluten-free menu, or ask inappropriate questions of guests who inquire about gluten-free options, consumers may have doubts about your ability to ensure their safety or prepare a dish that meets their dietary needs. The first step is to clearly identify any gluten-free dishes.
Technology will be vital in the months – and years – ahead as the pandemic continues to change the conversation about foodsafety. Restaurants now must prioritize the overall safety of the restaurant environment, in addition to addressing foodsafety itself. But in that challenge is also an opportunity.
Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. The act replaces previous regulations on the cottage food industry. The bill would have had a dramatic impact on fast food franchises.
The technology empowers operators to make direct, digital connections with their equipment (e.g., freezers, food warmers, fryers, etc.). With fewer staff, how can you ensure that the food quality and service will be up to their standards? Maintaining Equipment. The data gathered from these connections is a goldmine.
Adopting in-house technologies became necessary for restaurants to stay open throughout the pandemic, restart operations after temporary closures, and pivot services to maintain revenue while still following enhanced health and safety protocols. Too Much Tech Is Not a Solution. As such, an industry migration is underway.
The younger generations don’t just want great food, they expect memorable experiences. A lot of retailers rushed to market in response to COVID-19 to provide mobile experiences that prioritized safety and contactless interactions. Chipotle recently announced its first digital-only restaurant called the Chipotle Digital Kitchen.
Fewer employees have carried the burden of prepping, cooking, and serving food while working to keep guests safe. Restaurants must adopt tech solutions to boost safety, quality, accuracy, transparency, consistency, and compliance – all factors that contribute to brand excellence. Boost safety and quality protocols.
A key part of an effective kitchen is its design. After all, there’s no point in spending time and resources on designing the perfect menu, if your kitchen isn’t up to scratch. Do you feel your kitchen needs a design boost? Having the correct layout is key for every kitchen. Remember the Importance of Health.
” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. Search filter : A new filter allows users to easily find which hotels and restaurants are taking these added safety precautions. ” Dine Brands Adds to Team.
Getting the right technology in place, saving money, having a better understanding of the business, and prioritizing health and safety are just some of the reasons technology makeovers are gaining steam. Modern inventory technology keeps food costs under control as you monitor waste and spoilage. Technology Consolidation.
For your restaurant, communications are limited to the closed circuit of your business, from the front-of-house to the kitchen. A common complaint among 66 percent of guests is inconsistent temperatures in their food. Sometimes that means that food comes out too hot when another order comes out too cold. Reduce Food Waste.
As if hiring struggles weren’t enough of a problem, retaining employees remains a challenge, with the quit rate in food service at approximately 5.4 – 6.2 Detecting leaks (pipes or equipment) in the kitchen to prevent costly damage or downtime. The benefits extend to foodsafety as well.
Ghost kitchens, you’ve got spirit, but not much soul. Dark kitchens or virtual kitchens––real places staffed with non-ectoplasmic people—bring efficiencies to running a restaurant by providing off-site commissary services for delivery orders. Not up for opening your own off-site kitchen?
The worst part is, this type of illness is largely preventable Restaurant owners and operators need to take active steps to prevent foodborne illness from coming out of their kitchens. To do so, they will need to create a complete foodsafety program to protect the restaurant itself from reputational harm and financial crisis.
However, with deep-fat frying comes risk as the oil can easily reach near 400 degrees Fahrenheit and is extremely flammable, causing kitchen fires, scalds and more. Ahead of the holiday, Society Insurance, which provides coverage to the hospitality industry, has put together a list of best safety practices for restaurants with deep fryers: 1.
But the news cycle has demonstrated that one day’s positive outlook is countered with dire reports of additional cases the next – with consumers jolted back to compliance with safety recommendations. Increasingly, automation is expanding from back office tasks to the kitchen and beyond. Takeout Takes Off.
In addition to more wide-ranging compliance requirements like general health & safety guidelines and local labor laws, there are food and beverage-specific safety regulations , requirements for specialty licenses (such as those to serve alcohol), and unique stipulations on labor compliance, many related to the employment of minors.
In the world of food service and hospitality, proper refrigeration is crucial for maintaining the quality and safety of perishable goods. From restaurants and grocery stores to hotels and hospitals, commercial refrigeration plays a vital role in preserving the freshness of food and beverages.
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