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.
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.
Most people can relate to starting a new fitness regimen or diet with positive expectations only to be told by a friend “oh my, that’s the worst thing you can do!” If you have two doctors, even they may disagree on what’s healthy and what’s not healthy. When consumers go out to eat they look at choices on the menu that have calorie counts or other information that will help them eat according to their particular needs and goals, but often the information is not entirely accurate. What to do?
The quote “time is money” is usually attributed to Ben Franklin, although there are earlier variations from others. We’re not going to worry about the source, but rather apply the principle to the most important area of any restaurant – the kitchen – and review some truths we have discovered in many years working with professional chefs and managers in the culinary world.
