Remove Equipment Remove Kitchen Safety Remove Sourcing
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FSMA Rule 204 Food Safety Countdown: What Restaurant Managers Need to Know Now

Modern Restaurant Management

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.

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The Science of Food Safety: Understanding and Preventing Foodborne Illness Outbreaks

Modern Restaurant Management

Recent outbreaks have highlighted vulnerabilities in food safety 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.

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How Better Cooking Oil Management Enhances Efficiency and Reduces Costs

Modern Restaurant Management

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. Employee Safety Practice : Train staff on best practices for handling, storing, and disposing of cooking oil to minimize waste and promote sustainability.

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Beyond the Scoop Shop: A Blueprint for Scaling Artisan Food Businesses

Modern Restaurant Management

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. Food safety and compliance also become increasingly important.

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Stay Ahead of the Danger: Proactive Food Safety Strategies for Restaurant Managers

Modern Restaurant Management

As a restaurant manager, maintaining food safety is your number one responsibility. Source Wisely The first step in preventing foodborne illnesses starts long before you begin preparing food—it's all about where you get your ingredients. Sourcing from reputable suppliers ensures that the food you're serving is safe.

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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

Growing Momentum for Plant-Based and Local Sourcing The movement towards plant-based foods and locally sourced ingredients will continue to gain momentum in 2025, reducing overall food waste through better inventory management and demand forecasting. Additionally, supply chain disruptions can complicate sourcing efforts.

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Restaurant Staff Training 101

7 Shifts

Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use. A well-informed team improves service, enhances the dining experience, and reduces errors in the kitchen.