Is Your Ghost Kitchen Haunted by Food Safety Breaches?

Modern Restaurant Management

As a result, ghost kitchens, delivery-focused kitchens without a storefront or dining area, are growing in popularity. The National Retail Federation called ghost kitchens a $43 billion industry , and Hospitality Technology predicts that number will rise to $71.4

OUR DAILY BREATH: POST COVID KITCHENS – GET READY

Culinary Cues

We also know that the health and safety regulations for restaurants will change significantly as we make every attempt to keep the public and our staff safe and at ease. Bleach or iodine solutions are the standards for sanitizing pots, pans, and work surfaces in kitchens.

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Investing In Digital Technology Is Investing in Food Safety

Modern Restaurant Management

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. This is the largest fine ever in a food safety case.

Five Steps for Commercial Fryer Safety

Modern Restaurant Management

However, with deep-fat frying comes risk as the oil can easily reach near 400 degrees Fahrenheit and is extremely flammable, causing kitchen fires, scalds and more. Kitchens can be a stressful place to work, especially when the orders start piling up during a busy time.

Take Your Shared Kitchen to New Heights This Fall

The Food Corridor

We’re launching into a new season, and while you pack away your summer sandals, you may be brainstorming new ways to take your shared kitchen to new heights this Fall. You may be looking for new programming opportunities or special uses for your kitchen space. Food Safety Classes.

Technology that Enables Automation Can Ensure Safety and Success

Modern Restaurant Management

Technology will be vital in the months – and years – ahead as the pandemic continues to change the conversation about food safety. Restaurants now must prioritize the overall safety of the restaurant environment, in addition to addressing food safety itself.

THE LINE COOK’S NEW KITCHEN RULES SOME THINGS NEVER CHANGE

Culinary Cues

As cooks start to, or at least hope to, begin settling into kitchen life again, it seems appropriate to reiterate those standard rules of thumb that everyone must abide by. Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground.

MRM EXCLUSIVE: Enhancing Operational Visibility in Ghost Kitchens

Modern Restaurant Management

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.

Restaurant Kitchen Design Hacks For An Efficient And Thriving Business

The Restaurant Times

An efficient restaurant kitchen design should be high on your priority list whether you’re opening a new restaurant, expanding an existing one, or remodelling an existing one. . The success of a restaurant kitchen design is defined by careful planning. Kitchen Floor Plan .

Saving Money with Cloud Kitchens

Restaurant Engine

Cloud kitchens are a cost-saving hack you want to be aware of. Technology, competition, customer needs, and evolving conditions today have led to the development of cloud kitchens. They want convenience and safety. The Cloud Kitchen Model. Why Open a Cloud Kitchen?

Commercial Kitchen and Bar Design and Layout

The Restaurant Group

Commercial Kitchen Layout. So restaurant owners need to pay close attention to the design and layout of their kitchens and bars to maximize the efficiency of their service. Your Commercial Kitchen and Bar Design Matters. Increased Staff Safety.

Is More Delivery/Takeout on Your Menu? Remove Food Safety Risks—Digitally

Modern Restaurant Management

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.

From Ghost Kitchens to Living Kitchens: A New Vision for Food Service’s Next Great Space

Modern Restaurant Management

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.

Kitchen Conversations: The City Kitch

The Food Corridor

Her goal was to give aspiring food entrepreneurs in the Charlotte, North Carolina Metro area access to incredible commercial kitchen space. They take pride in the community that has been fostered within their kitchens, one that supports each other and shares their wins together.

6 Factors to Consider When Renting Out Your Church Kitchen

The Food Corridor

But there are many things to think about before opening up your church’s kitchen doors. Let’s take a look at the benefits and points to consider when renting out your church kitchen. Why Rent Out Your Church Kitchen? 6 Factors to Consider When Renting Out Your Church Kitchen.

Pros and Cons of Open Kitchens in Restaurant Industry

Modern Restaurant Management

The open kitchen concept has become one of the biggest trends in the restaurant industry. An open kitchen makes the understanding of the whole food production process really simple. One such technological adoption is the commercial kitchen ventilation system.

Best Safety Kitchen Practices

Restaurant Smart

Did you know that the most common injuries that happen in commercial kitchens involve doing manual tasks and machinery? This is why restaurant owners must implement safe kitchen practices for each of their staff to prevent these things from happening.…

Tips To Increase Efficiency With A Commercial Restaurant Kitchen Layout

The Restaurant Times

As a restaurateur, you would love to see your restaurant kitchen bustling while your dining room is fully packed with guests. Besides the wastage of food and messy kitchen floor, it also forces the hungry patrons to wait longer for the new dishes that need to be cooked.

Reducing Tension Between Kitchen & Front of House

Ken Burgin

Friction between floor staff and kitchen is wasteful and unnecessary, but it won’t go away by itself. The kitchen often complains they’re treated like mushrooms: kept in the dark and fed you-know-what. Nothing drives the kitchen crazy like a dizzy new waiter who doesn’t know the menu, or basic service techniques. Don’t let them loose on customers, let alone near the kitchen. When the kitchen is flooded with orders, tempers will rise.

Food Safety Is Everyone’s Problem

Transact

It doesn’t matter whether you work in the front or the back of the house; food safety is everyone’s problem. Most food safety problems can be eliminated by doing the job properly. . Cleaning as you go increases food safety, reduces accidents, and speeds up work, but it also helps make your spring cleaning efforts easier, since there won’t be as much buildup of grime. . Again, food safety is everyone’s problem. Don’t put the burden of safety on a few shoulders.

Seven Kitchen Design Ideas to Improve Your Restaurant

Modern Restaurant Management

A key part of an effective kitchen is its design. After all, there’s no point in spending time and resources on designing the perfect menu, if your kitchen isn’t up to scratch. Do you feel your kitchen needs a design boost? Kitchen Design Is Key.

How to Improve Food Safety Culture

360Training

The best way to encourage safe food handling in your restaurant is to create a culture that prioritizes food safety. What is Food Safety Culture? ‘Food safety culture’ describes when everyone in the company values food safety more than profits and sales.

Why Is Good Kitchen Layout Important For Restaurants?

The Restaurant Times

A good kitchen layout holds great importance for restaurants. While it’s true that a restaurant’s success comes from the quality of the chef’s cooking, a lot also depends on a functional kitchen, efficient management, and streamlined operations. An Ordered Kitchen.

Ghost Kitchens: What Are They?

Restaurant Clicks

The recent evolution of ghost kitchens has had quite an impact on the hospitality industry. Also referred to as cloud kitchens, dark kitchens, or virtual kitchens, the concept of a ghost kitchen essentially refers to a physical space that can be used to prepare and cook food.

5 Safety Tips for Restaurant Kitchen

Restaurant Smart

The kitchen restaurant is where most of the work happens. Here are five safety tips for your restaurant kitchen as summarized by us at… Read more. The post 5 Safety Tips for Restaurant Kitchen appeared first on Restaurant Smart Blog.

Podcast 13: Teaching Chefs About Kitchen Management and Menu Design

Ken Burgin

We expect a lot from chefs – not only to manage production and service, but keep to a budget, organise a team of people and handle safety issues, changing food trends, menu design & engineering, plus social media and a bit of marketing. How Liz moved from running a kitchen to teaching how to run one. Developing kitchen leadership and a high-performance team – challenges for chefs or all ages, male and female, local and non-local?

BOHA! WorkStation among the top 3 Hot New Products for Foodservice Safety & Sustainability by C-Store Decisions

Transact

WorkStation, received an award from C-Store Decisions as a Hot New Product for Foodservice Safety & Sustainability. WorkStation ranked in the top 3 in the prominent Foodservice Safety & Sustainability category.

Should Your Restaurant Group Have a Commissary Kitchen?

Restaurant365

A commissary kitchen is a dedicated kitchen space where a foodservice operator can process, prepare, and store food. Commissary kitchens may host a wide range of different types of food businesses. Let’s explore what a commissary kitchen could mean for your business.

Avoiding Warewashing Woes Ensures a Profitable Kitchen

Modern Restaurant Management

And most importantly, when machines run at the proper temperature with accurate chemical doses, it ensures food safety compliance and helps operations achieve the necessary level of cleanliness that today’s discerning diners expect.

Amy’s Kitchen vs. Its Workers

EATER

What really stood out to Ruby Luna about Amy’s Kitchen was the message. They said, ‘We are like family here,’ and when they said that, they made me feel like I was going to be part of a family work environment,” says Luna, a former Amy’s Kitchen employee. Lille Allen/Eater.

Developing Partnerships & Networks in your Shared Kitchen

The Food Corridor

Looking to expand your shared kitchen network? Here, we’ll cover some tips and tricks for developing partnerships and building a network for your shared kitchen. This information comes straight from the Shared Kitchen Toolkit. .

7 Benefits to Operating a Fully Automated Kitchen

Restaurant Engine

Operating fully automated kitchens can help your restaurant grow. You may have heard of fully automated kitchens, but since they’re relatively new, you might not know exactly what they are. An automated kitchen uses robots to do the cooking for you. 4: More Reliable Kitchens.

Safety First: National Guidelines for Indoor Dining

Modern Restaurant Management

A coalition of restaurant industry leaders released the first national safety standards for dining in an attempt to simplify and streamline city, state and federal guidelines and ensure a safe working and dining environment for employees and customers.

This week in restaurant news: off-premise hospitality, ghost kitchens, restaurant safety awards

OpenTable

Rise of the Ghost Kitchens: How Virtual Restaurants Are Reshaping L.A.’s Emerging ghost kitchens may prepare food for dozens of delivery-only brands simultaneously, all out of the same space, reporter Garrett Snyder writes – think fish and chips alongside quinoa salads and spicy wings.

Weaving a Stronger Safety Net

EATER

Through the work I was doing at CUESA, I got to know a bunch of different chefs, restaurateurs, and farmers and spent most of my summers growing up working in those kitchens. Local governments rarely look to independent restaurants to solve community hunger.

Planning Your Shared Kitchen: 3 Ways to Clarify your Goals

The Food Corridor

Are you in the process of establishing your shared kitchen? Planning a shared kitchen project is a complex process and it can be difficult to properly refine your objective. This information comes straight from the Shared Kitchen Toolkit. .

Ghost Kitchens in 2020: What Restauranteurs Should Know

Focus POS

Even before the pandemic, ghost kitchens had been all the buzz in the hospitality industry. . What is a ghost kitchen? . A ghost kitchen is a kitchen that operates in a space without a dining area. Ghost kitchens were on the rise before COVID-19.

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Pizza is Essential: Employee Safety and Company Survival During the COVID Pandemic

Modern Restaurant Management

Surviving as a business was still a challenge, it came at a significant financial cost, and the potential costs of employee health and safety had to take a back seat to the health of the business.

The 5 Must-Ask Questions When Building a Shared Kitchen Space

The Food Corridor

In the Shared Kitchen Resources Starter Pack , we highlight the five questions that shared kitchen design guru, Sylvan Juarez, discussed in his rapid-fire talk during the Food Incubation Summit.

3 Types of Ghost Kitchens and Which One Is the Best Business to Start

Cheetah

Check out the last chapter in our Ghost Kitchen 101 series! In our last chapter of the Ghost Kitchen 101 Series, we learned that cloud kitchens are commercial kitchen spaces that provide food businesses the facilities and services needed to prepare delivery-optimized menu items.