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Better food safety has never been more in reach, thanks to advancements in traceability standards and technology. FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve.
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.
It is consequentially more difficult for restaurant owners and operators to obtain comprehensive coverage at a fair price – let alone find policies with the specific coverages they need. Understanding Restaurant Safety Restaurants are fast-paced operations and any safety vulnerability can quickly derail business.
What starts as a passion for quality, craftsmanship, and unique flavors often turns into a logistical challenge when demand grows beyond the capacity of a single storefront or kitchen. Space or equipment constraints that prevent further growth in the current setup. Opening 10 more stores wasn’t financially feasible.
Start-up food service businesses should carefully consider the type of kitchen they will require. Commercial kitchens differ from home kitchens. A busy restaurant requires industrial-grade equipment. Your restaurant's range is often its most important piece of equipment. Tips for managing restaurant kitchens.
Since the COVID-19 pandemic, a new trend in the food service industry has risen in popularity—ghost kitchens. In addition to restaurant operators opening or transitioning to the ghost kitchen strategy, grocers are also exploring this new concept. Ghost Kitchens Heat Up the Foodservice Industry.
At this time of year, restaurant operators often search for ways to be more efficient, reduce costs and be more profitable. To learn more about how cooking oil management can help with this goal, Modern Restaurant Management (MRM) magazine reached out to John Michals, COO of Filta Environmental Kitchen Services.
Looking for someone to oversee day-to-day operations is a critical business decision that needs careful consideration. How do you handle unexpected challenges, such as equipment failure or supply shortages? How do you ensure compliance with food safety and hygiene regulations?
Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. Transparency across operations allows corrective actions to take place before an incident occurs. Leveraging Digital Visibility.
The focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput. If restaurant operators are not attuned to this, they will find it very difficult to exist in the very near future. This shift ensures that operations run smoothly, and sales revenue is optimized.
Advanced networking solutions have emerged as a critical player in this revolution, offering the potential to enhance restaurant operations dramatically. At the core, these solutions include high-speed internet, ensuring all digital operations run smoothly and without interruption.
However, in the process of resuming and continuing restaurant operations, operators need to take steps to lower the risk of infection among employees and customers and prevent the spread of COVID-19. Kitchenoperations. Food safety and restaurant cleanliness. KitchenOperations. Staff Management.
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. After a challenging 2024, it’s promising to see restaurant operators looking ahead to 2025 with optimism.
The United Nations’ Food and Agriculture Organization and World Health Organization designated “Food Safety: Prepare for the Unexpected” as the theme for World Food Safety Day (June 7) 2024. For additional World Food Safety Day resources, visit WHO , UN or the FDA. What are some hidden food safety dangers?
Food safety 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 kitchen foods are prepared in is clean. For operators interested in ramping up their efforts, updating equipment can be a big help in fostering safety.
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?
Regular staff training ensures your employees are equipped to handle a fast-paced restaurant environment and the challenges that come with it, deliver exceptional service, and adapt to evolving industry trends to stay competitive. Training in this area might include: Food safety : Food safety is non-negotiable.
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.
a multi-site restaurant operator with more than 200 locations that was shifting to takeout only decided to evaluate its already robust food safety system. But the incidents never compromised customers’ safety because the restaurants were able to discover and remediate them in real time. Extending Staff Capabilities.
Keeping equipment functioning as intended also reduces the risk of damage that results in expensive repairs. Change tank water – As equipment completes cycle after cycle, the tank water becomes dirtier and less effective as a cleaning agent. This translates to cost savings.
Now, for restaurant employees and guests alike, nothing matters more than the safety of their experience inside the restaurant. Social distancing can only go so far—there are still many shared devices that guests and staff have to touch, including point-of-sale devices, payment PIN pads, kiosks and kitchen monitors.
Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchenequipment use. A well-informed team improves service, enhances the dining experience, and reduces errors in the kitchen. Focused training also speeds up the onboarding process.
1788 Chicken owns and operates 60 Zaxby’s locations across eight states. This helps the business manage its bottom line – especially given the higher cost of cooking oil in recent years – and the quality of the food coming out of its kitchens. Cody Neal, vice president of operations for 1788 Chicken.
"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." Landlord/Tenant Disputes : in my practice, I have seen a huge increase in lease disputes.
As a result of the Great Chicago Fire that killed 250 people in 1871, President Woodrow Wilson proclaimed an annual week in October as Fire Prevention Week, now the longest-running public health and safety observance on record. The Best Offense Is a Defensive Kitchen. Get your equipment serviced regularly by an experienced technician.
” The COVID-19 pandemic—more than any contentious customer or kitchen catastrophe—is putting that skill to test. But, those that embrace technology will be best equipped to weather the pandemic. Data shows that guests want to dine out but safety concerns are the biggest factor holding them back. No-Touch Menus.
As a restaurant manager, maintaining food safety is your number one responsibility. Trusted suppliers adhere to stringent safety standards, reducing the risk of contamination at the source. These credentials indicate adherence to high safety standards. Create a Food Safety Culture We get it–you’re busy.
However, spending the time to create a handbook will help create the desired culture, as well as save time and money (helping to avoid employee turnover as 36 percent of employees say they quit because they wish they had better training, legal action, safety concerns). Procedures for Operating Restaurant Equipment (if applicable).
Restaurant kitchens have many places where fires can occur. Business owners need to be aware of potential fire hazards and take preventative steps when it comes to fire safety. Following a few simple safety tips can prevent fires and keep employees and patrons safe in your establishment. Conducting Regular Inspections.
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.
Imagine you operate a multi-site restaurant organization known for its elegant holiday dining and delicious catering. You’re wishing for: Efficiency, so you can do more with fewer people and don’t need to cut operating hours. The technology empowers operators to make direct, digital connections with their equipment (e.g.,
Restaurant technology adoption has accelerated throughout the pandemic, shifting digital tools from futuristic nice-to-haves into critical components of day-to-day operations. Technology adoption across the industry has continued to surge; restaurants are juggling upwards of 10 pieces of tech to maintain regular operations.
Maintaining and having electrical inspections done on your establishment’s electrical system is important in keeping the flow of your restaurant running and for your staff’s safety. This makes it important for restaurant owners, and managers to take steps in ensuring the maintenance of electrical equipment. Extension Cords.
Guests will not likely flock back to our operations, there will still be a considerable amount of trepidation, especially since pre-vaccine life will still include the threat of virus transmission. Is this a stretch? I don’t think so. [] VERY STRICT HACCP ENFORCEMENT.
The holiday was later cemented by President Coolidge, marking the longest-running public health and safety observance on record. The theme of this year’s Fire Prevention Week, October 8-14, is “Cooking safety starts with YOU.” When it comes to your expensive equipment, don’t take shortcuts.
The holiday was later cemented by President Coolidge, marking the longest-running public health and safety observance on record. The Best Offense is a Defensive Kitchen Cooking equipment is probably the most important thing inside a restaurant and/or bar – and it’s also a leading cause of fires.
Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. In fact, when restaurants adopt tech solutions, it can significantly improve every aspect of their business operations. For instance, technology can help restaurants: Optimize operations.
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?
Shaw's “ Who Watches the Kitchen ?” Alongside wild stories detailing how foodborne illnesses can happen, Shaw offers practical solutions to avoid food safety breaches. Read on for an excerpt from "Who Watches the Kitchen?" " Why write this book now? They are a valuable resource. Francine L.
Over and above these suggestions, if you have the size to spread out your kitchen you should do so. Kitchens must be sanitized, per recommended guidelines. They are for your own safety too. The number #1 thing owner/operators can do for their employees is give a sense of psychological safety. Do remain positive.
.” Fafa’s desire to expand their business, while ensuring the safety of employees and customers is as strong as ever. Orders from online channels and delivery partners had to be manually entered into its previous Point-of-Sale (POS) system, and manually delivered to the kitchen.
To tackle the concerns of customers and employees while focusing on business growth, restaurant owners will need to look to innovation and reimagine how they once operated. Today, operators are quickly realizing the industry will likely never look like it once did before, forcing them to create a “new normal.”
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.
As a result of the Great Chicago Fire that killed 250 people in 1871, President Woodrow Wilson proclaimed an annual week in October as Fire Prevention Week, now the longest-running public health and safety observance on record. The Best Offense Is a Defensive Kitchen. Get your equipment serviced regularly by an experienced technician.
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