Selecting the proper restaurant equipment for storing food is important to ensure you have enough storage space to adequately stock up the food you need in order to be able to offer everything you serve on your menu, as well as be able to handle a steady flow of customers. However, aside from knowing what type of restaurant supplies and equipment would be most suitable for storage, you also need to make sure your employees understand how to store food safely to ensure it remains fresh, will not spoil and will not cause hazards.
A wide array of body styles and colors are available on the market today. Three of the most popular shapes to consider are “deep plates”, geometrics and coupe plates. In regards to color a little can go a long way, so use color effectively. Top trending dinnerware influencing today’s table tops are gastro pub, farm to table and organic living, relaxed fine dining and slate colored serveware. A great solution to these trends is the Slate collection by Vertex® China. Made of natural slate, it’s on trend color and intriguing body profiles are at home in the trendiest of establishments.
Almost 120 years ago, long before anyone waited in line to feast on eggs benedict and French toast, the word brunch appeared in print for the first time in the United States. “The latest ‘fad’ is to issue invitations for a meal called ‘brunch…a repast at 11 o’clock a.m.,” a column in the New Oxford, an old Pennsylvania newspaper, explained in 1896. Originally conceived for the wealthy as a drawn-out, elaborate affair, brunch, like a runny egg, soon dribbled out into the mainstream.
Nothing will ruin a restaurant’s reputation than an outbreak of some food-borne illness, so following the basic rules every time, no matter how busy you are, is paramount.
When juices from raw meats or germs from unclean objects accidentally touch cooked or ready-to-eat foods (such as fruits or salads), cross-contamination occurs. If not cleaned correctly, the board harbors harmful bacteria.
Starting a new business is challenging, and the restaurant, bar, and nightclub business always ranks near the top for fast exits. We talk with people in the restaurant biz every day, and we go out to eat a lot. Sometimes it’s the common sense things that trip people up, they just don’t think about them, but they are very, very important to getting through that first year and making it.
The new rules would allow restaurants to pool all tips only on the condition that they pay their servers the minimum wage: $7.25 an hour. The idea is that the business would then share the pooled tips with all their employees, including cooks and dishwashers. Currently, restaurants are prohibited from pooling workers’ tips. There are rumors swirling that the new rules would allow employers to keep some of the worker’s tips, but it is unclear so far if that might actually happen.
Robots are in the news in a big way. Headlines like “Robots are Taking More Jobs Than Immigrants” introduce stories about almost almost every industry being affected by robots, including food service. Computerized kitchens, which used to be a silly fantasy in science fiction movies and cartoons are close to being a reality.