Modern Restaurant Management
OCTOBER 6, 2023
Integrating IoT devices and connectivity drives efficiency, enhances food safety, mitigates risks, increases transparency, reduces waste, and provides many other benefits for restaurants. The numerous, significant benefits of using IoT in the restaurant industry include: Enhancing food safety. Did you know that U.S.
Modern Restaurant Management
SEPTEMBER 1, 2023
The food your restaurant serves should taste good, look appealing, and be safe! Each year, food safety breaches sicken 48 million people in the United States and, of those, 128,000 are hospitalized and 3,000 die. All employees must work diligently to protect your food, customers, and brand. Prioritize training.
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Modern Restaurant Management
JANUARY 27, 2022
The restaurant industry is still dealing with pandemic-related issues, including supply chain disruptions, new COVID variants and surging cases, labor shortages, rising prices, and a shift in consumer demand. Make food safety and customer reassurance a priority to create a brand that customers (and employees) trust and support.
Modern Restaurant Management
AUGUST 30, 2022
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 food safety challenges. It is the industry's primary responsibility to be sure the food they sell and serve to consumers is safe.
Modern Restaurant Management
MARCH 31, 2023
How much information do you have about the foods your company handles in the course of business? If subjected to a food recall, would you be able to produce clear records delineating every touchpoint where the food was produced, harvested, processed or transformed, shipped, received, and used?
Modern Restaurant Management
DECEMBER 28, 2021
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.
Modern Restaurant Management
NOVEMBER 18, 2019
With the season of food and Thanksgiving when holiday food is at the forefront, what are defined standards and procedures that restaurants should keep top-of-mind to set the expectations regarding food handling and preparation during the holiday rush? Cool foods rapidly to get out of the Temperature Danger Zone.
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