Expert insights. Personalized for you.
They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.). Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Ghost Kitchens. Jim Collins, CEO at Kitchen United. MORE
Health and safety. Kitchen management systems. Drowning in Data? Integrated Analytics Can Be Your Lifeboat. How can you get the information you need, when you need it? How do you gain actionable insights from the data you have? Integrated analytics can help. MORE
They’re concerned with public safety, not with your reputation. When they walk around your kitchen, clipboard in hand, they will freely hand out points for things you normally overlook – which is kind of the point. Health inspectors hate it when kitchen staff cross-contaminate food. MORE
Fortunately, they can take several proactive measures such as implementing food safety initiatives in order to maintain quality and safety in the production process. Sanitize the Kitchen. MORE
There are a lot of food safety myths and misinformation that get passed along as gospel. But it’s one of the worst things you can do safety-wise. Restaurant kitchens are a busy place. Restaurant Solutions boha Food Safety MORE
Customers are able to reserve tables, order meals, and show up to the restaurant at mealtime to skip the line and not wait in the kitchen. Through tablet ordering, reduce the amount of error by sending a digital or printed ticket directly to the kitchen when an order is placed. MORE
What better time to turn over a new leaf and turn your kitchen into the best thing since sliced bread ? The post-holiday lull is the best time to take a break from the chaos and give your kitchen a thorough cleaning. Approach your kitchen strategically. MORE
Food waste, countless hours spent taking inventory, complicated employee onboarding processes—and even worse, sick customers due to food safety issues—they’re nightmares for any dedicated restaurant manager. . Elevate Food Safety Measures. MORE
Diners want to trust your kitchen, but unfortunately, they’ve seen and heard so many things that would make you drop your fork in fright. In fact, 41% of consumers consider restaurants to be unreliable when it comes to food safety. . Your restaurant kitchen is not a horror movie set! MORE
Servers need to have a food handlers certificate to understand safety best practices for serving food in the United States. Now let’s move into the back of the house, otherwise known as the kitchen. Kitchen and bar managers have self-explanatory titles. MORE
Topics usually include store policies, customer service skills, food safety, sanitation, and kitchen safety. If your establishment serves alcohol, you may also be required to complete alcohol safety training. Looking to pick up work in food service? MORE
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. . Again, food safety is everyone’s problem. Don’t put the burden of safety on a few shoulders. MORE
Eventually, I’d become an executive chef, running kitchens at some of the busiest restaurants in New York, Philadelphia, and the Bahamas. It’s time to bring kindness to the kitchen. Working in a kitchen is incredibly demanding. My kitchens are the opposite. MORE
The reason we strive to make all food-contact surfaces free of “gunk” and germs (sometimes called pathogens or microorganisms) is so that no one—kitchen staff, servers, or customers—gets sick. Food Safety Magazine also shared the two types of sanitizers typically found in restaurants: Heat. MORE
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. The sleeping giant is virtual kitchens. MORE
Most people have a basic understanding of what food safety means (and what rules to follow), but if you work in the foodservice business you need more than a simple layman’s understanding. . Food Safety Dictionary of Terminologies. FSIS – Food Safety and Inspection Service. MORE
They usually can’t see into the kitchen, so if the front of house is a mess they will probably assume the worst about your kitchen. In restaurants, where people want to enjoy a meal without concerns about food safety, the stakes are even higher. MORE
The robotic kitchen runs on batteries instead of a diesel generator. Door Dash Shared Kitchen. ?DoorDash? is launching a shared commissary kitchen with multiple restaurants under one roof. MORE
It is actually a simple process to keep your kitchen and staff up to date with regulations and avoid potential disaster. There are four C’s to think about when maintaining a food safe kitchen: Cooking, cleaning, chilling and cross-contamination. Food Safety MORE
Basic restaurant standards, like restaurant safety, dress code, and code of conduct. . Health and Safety Standards. Healthy and Safety Standards. Clean the kitchen counters and cooking tools regularly. . MORE
If you’ve watched famed chef Gordon Ramsay improve bad restaurants in Kitchen Nightmares, you’ve probably seen the benefits of streamlining your menu to a bare but solid minimum. MORE
Carrying cash is getting increasingly unpopular and there are many contributing factors behind this trend — including personal safety, inability to track your transactions, or simply conditioning of the time. The hospitality industry is fuelled by people’s obsession with food. MORE
The panel included Logan’s Roadhouse CIO John Laporte, True Food Kitchen ’s VP of IT Val King and Noodles & Company ’s VP of IT Dave Lehn, who spoke to the importance of establishing technology partners to push your brand forward. MORE
This technology might be invisible to the average diner, but kitchen technology will have the most impact on their experience, especially in the areas of quality and safety. . 2020 is just around the corner and it’s an exciting time to be in the business! MORE
Although SBA does not provide the funds itself, it provides a safety-net for lenders that allows them to approve restaurant business leans applications. The productivity and quality of a restaurant’s service has to do with the kitchen equipment. MORE
Food Safety Food Service In The Restaurant Tundra's Tech Talk commercial kitchen energy efficiencyIf you ask 10 professional chefs how to clean a commercial griddle, you’re likely to get 10 different answers. There are several ways to skin the proverbial cat. MORE
Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. With over twenty-five years of industry experience, Britt is skilled in problem-solving and uniquely tailoring back of house solutions to each kitchen. Management companies provide restaurants with a franchise like operating system without having a franchise agreement. MORE
Kitchen Temperature Log Sheets for Food Service 8 Temps per Shift Food Temperature Log Food service hot and cold temperature log sheets are tedious yet essential in rounding out your culinary program. The post Kitchen Temperature Log Sheets appeared first on Chefs Resources MORE
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. MORE
A visit from the health inspector can be stressful even if you stay on top of health concerns by following a proactive food safety plan and scheduling regular cleanings. MORE
I’m wondering how this compares to kitchen and restaurant productivity? Safety should not be compromised, given that everything is calibrated and practised many times. Share your thoughts in the comments… Kitchen Management Smart Operators MORE
Safety Package | One pitcher of Mojito and two orders of chips & salsa $450 for the game | 6PM - 11 PM $650 for the day & game | 9 AM - 11 PM. The restaurant offers diners modern French cuisine served at a signature 34-seat dining counter that faces directly into the open kitchen. MORE
What food do you have leftover in the kitchen? Once you have an understanding of the recipes, monitor the kitchen staff to account for any recipe variations in your forecasting. Learn More About Food Safety and Management. MORE
Learning health and allergen safety, meal prep, cooking skills, and taste profiling are all recommended. The chefs trust me in the kitchen, and I take care of the kitchen. If you’re curious about what it’s like working in a restaurant, you’re in luck. We’ve compiled restaurant resume skills and job tips to aid you in finding a restaurant job. Our talented staff shared some of the things they enjoy about working in Bottleneck Management restaurants. MORE
Anyone who’s worked (or even stepped foot) in a restaurant knows how important effective kitchen management is. Simply put, if things aren’t running well in the kitchen, restaurant staff and diners alike often suffer. First, set up clear procedures for communication in the kitchen. MORE
Operations: An all-encompassing word for everything else involved in managing a restaurant, such as maintaining the atmosphere and ensuring employees follow health and safety standards. Because many issues in the kitchen arise from poor communication, create systems that encourage it. MORE
Accurate allergen information is critical to guarantee your guests’ safety. Some states are beginning the trend towards publishing menu allergen information and preventing cross-contamination in kitchens. The Rise of Food Allergies. And how to keep your guests safe and happy. MORE
Make sure the place is properly zoned and that there is a high-speed internet provider available in the area. Floor space: Even the smallest café contains a kitchen, storage space and refrigerators and a dining room where guests should feel comfortable and not constantly bump into each other. MORE
Later on, you can solidify and design your menus and confirm all recipes and processes for your kitchen. Ensure that the space is large enough, and that it is compatible with the equipment you’ll need to install, especially in the kitchen. . MORE
Orders placed on tablets are transmitted directly to the kitchen, resulting in faster prep times. Kitchen staff can start preparing drink and appetizer orders before customers have even finished ordering their entrées. Tablet Point of Sale Software. MORE
A delivery feature should also allow you to transfer orders efficiently to kitchen staff, as well as integrate fully with your inventory management system. GPS tracking of delivery drivers for safety and customer tracking of order. MORE
Also, this increase has prompted operators to expand their facilities to accommodate in-store seating and open kitchens. . Convenience store food has a reputation problem. Or should I say, had a reputation problem. . MORE
What follows is a list of things to consider (please see our disclaimer at the end) if your commercial kitchen prepares deep-fried food. When it comes to preventing fryer burns, the right footwear is quite possibly the most important safety precaution. Personal Safety Equipment. MORE
The name in some circles is spoken in a quiet hush, but this person assigned by the organization regulating food safety in your state is no one to fear. Accompany the inspector - Walking with your inspector as he investigates your restaurant shows your interest in food safety. MORE
Kitchen Safety Related Topics Transact
SEPTEMBER 18, 2019
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. . Again, food safety is everyone’s problem. Don’t put the burden of safety on a few shoulders.
360Training
JANUARY 8, 2020
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.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Transact
DECEMBER 30, 2019
What better time to turn over a new leaf and turn your kitchen into the best thing since sliced bread ? The post-holiday lull is the best time to take a break from the chaos and give your kitchen a thorough cleaning. Approach your kitchen strategically.
7 Shifts
SEPTEMBER 25, 2019
Anyone who’s worked (or even stepped foot) in a restaurant knows how important effective kitchen management is. Simply put, if things aren’t running well in the kitchen, restaurant staff and diners alike often suffer. First, set up clear procedures for communication in the kitchen.
The Back Burner
FEBRUARY 24, 2014
What follows is a list of things to consider (please see our disclaimer at the end) if your commercial kitchen prepares deep-fried food. When it comes to preventing fryer burns, the right footwear is quite possibly the most important safety precaution. Personal Safety Equipment.
Transact
NOVEMBER 6, 2019
Most people have a basic understanding of what food safety means (and what rules to follow), but if you work in the foodservice business you need more than a simple layman’s understanding. . Food Safety Dictionary of Terminologies. FSIS – Food Safety and Inspection Service.
Modern Restaurant Management
OCTOBER 16, 2019
The robotic kitchen runs on batteries instead of a diesel generator. Door Dash Shared Kitchen. ?DoorDash? is launching a shared commissary kitchen with multiple restaurants under one roof.
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iSanté
JANUARY 6, 2020
The name in some circles is spoken in a quiet hush, but this person assigned by the organization regulating food safety in your state is no one to fear. Accompany the inspector - Walking with your inspector as he investigates your restaurant shows your interest in food safety.
Ken Burgin
MAY 27, 2019
I’m wondering how this compares to kitchen and restaurant productivity? Safety should not be compromised, given that everything is calibrated and practised many times. Share your thoughts in the comments… Kitchen Management Smart Operators
Transact
OCTOBER 9, 2019
There are a lot of food safety myths and misinformation that get passed along as gospel. But it’s one of the worst things you can do safety-wise. Restaurant kitchens are a busy place. Restaurant Solutions boha Food Safety
Chef's Resources
FEBRUARY 17, 2020
Kitchen Temperature Log Sheets for Food Service 8 Temps per Shift Food Temperature Log Food service hot and cold temperature log sheets are tedious yet essential in rounding out your culinary program. The post Kitchen Temperature Log Sheets appeared first on Chefs Resources
Takeaway Solutions
NOVEMBER 18, 2018
It is actually a simple process to keep your kitchen and staff up to date with regulations and avoid potential disaster. There are four C’s to think about when maintaining a food safe kitchen: Cooking, cleaning, chilling and cross-contamination. Food Safety
Transact
OCTOBER 16, 2019
They’re concerned with public safety, not with your reputation. When they walk around your kitchen, clipboard in hand, they will freely hand out points for things you normally overlook – which is kind of the point. Health inspectors hate it when kitchen staff cross-contaminate food.
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iSanté
JANUARY 26, 2020
Safety Package | One pitcher of Mojito and two orders of chips & salsa $450 for the game | 6PM - 11 PM $650 for the day & game | 9 AM - 11 PM. The restaurant offers diners modern French cuisine served at a signature 34-seat dining counter that faces directly into the open kitchen.
Sculpture Hospitality
MARCH 13, 2019
A visit from the health inspector can be stressful even if you stay on top of health concerns by following a proactive food safety plan and scheduling regular cleanings.
Transact
OCTOBER 2, 2019
Food waste, countless hours spent taking inventory, complicated employee onboarding processes—and even worse, sick customers due to food safety issues—they’re nightmares for any dedicated restaurant manager. . Elevate Food Safety Measures.
Transact
OCTOBER 30, 2019
Diners want to trust your kitchen, but unfortunately, they’ve seen and heard so many things that would make you drop your fork in fright. In fact, 41% of consumers consider restaurants to be unreliable when it comes to food safety. . Your restaurant kitchen is not a horror movie set!
360Training
DECEMBER 11, 2019
Servers need to have a food handlers certificate to understand safety best practices for serving food in the United States. Now let’s move into the back of the house, otherwise known as the kitchen. Kitchen and bar managers have self-explanatory titles.
Lavu
DECEMBER 6, 2019
Customers are able to reserve tables, order meals, and show up to the restaurant at mealtime to skip the line and not wait in the kitchen. Through tablet ordering, reduce the amount of error by sending a digital or printed ticket directly to the kitchen when an order is placed.
The Back Burner
OCTOBER 4, 2013
Food Safety Food Service In The Restaurant Tundra's Tech Talk commercial kitchen energy efficiencyIf you ask 10 professional chefs how to clean a commercial griddle, you’re likely to get 10 different answers. There are several ways to skin the proverbial cat.
Transact
DECEMBER 18, 2019
This technology might be invisible to the average diner, but kitchen technology will have the most impact on their experience, especially in the areas of quality and safety. . 2020 is just around the corner and it’s an exciting time to be in the business!
Lavu
FEBRUARY 14, 2020
Basic restaurant standards, like restaurant safety, dress code, and code of conduct. . Health and Safety Standards. Healthy and Safety Standards. Clean the kitchen counters and cooking tools regularly. .
Kounta
JANUARY 9, 2020
Carrying cash is getting increasingly unpopular and there are many contributing factors behind this trend — including personal safety, inability to track your transactions, or simply conditioning of the time. The hospitality industry is fuelled by people’s obsession with food.
Transact
FEBRUARY 4, 2020
Also, this increase has prompted operators to expand their facilities to accommodate in-store seating and open kitchens. . Convenience store food has a reputation problem. Or should I say, had a reputation problem. .
Cheetah
SEPTEMBER 10, 2019
Make sure the place is properly zoned and that there is a high-speed internet provider available in the area. Floor space: Even the smallest café contains a kitchen, storage space and refrigerators and a dining room where guests should feel comfortable and not constantly bump into each other.
Hot Schedules
JANUARY 29, 2020
Accurate allergen information is critical to guarantee your guests’ safety. Some states are beginning the trend towards publishing menu allergen information and preventing cross-contamination in kitchens. The Rise of Food Allergies. And how to keep your guests safe and happy.
Goliath Consulting
JANUARY 6, 2019
Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. With over twenty-five years of industry experience, Britt is skilled in problem-solving and uniquely tailoring back of house solutions to each kitchen. Management companies provide restaurants with a franchise like operating system without having a franchise agreement.
360Training
JANUARY 14, 2020
Topics usually include store policies, customer service skills, food safety, sanitation, and kitchen safety. If your establishment serves alcohol, you may also be required to complete alcohol safety training. Looking to pick up work in food service?
Modern Restaurant Management
FEBRUARY 17, 2020
They usually can’t see into the kitchen, so if the front of house is a mess they will probably assume the worst about your kitchen. In restaurants, where people want to enjoy a meal without concerns about food safety, the stakes are even higher.
360Training
JANUARY 3, 2020
What food do you have leftover in the kitchen? Once you have an understanding of the recipes, monitor the kitchen staff to account for any recipe variations in your forecasting. Learn More About Food Safety and Management.
Modern Restaurant Management
DECEMBER 31, 2019
They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.). Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Ghost Kitchens. Jim Collins, CEO at Kitchen United.
7 Shifts
SEPTEMBER 19, 2019
Operations: An all-encompassing word for everything else involved in managing a restaurant, such as maintaining the atmosphere and ensuring employees follow health and safety standards. Because many issues in the kitchen arise from poor communication, create systems that encourage it.
Restaurant Clicks
JANUARY 9, 2020
Later on, you can solidify and design your menus and confirm all recipes and processes for your kitchen. Ensure that the space is large enough, and that it is compatible with the equipment you’ll need to install, especially in the kitchen. .
360Training
JANUARY 14, 2019
Fortunately, they can take several proactive measures such as implementing food safety initiatives in order to maintain quality and safety in the production process. Sanitize the Kitchen.
Lavu
JANUARY 15, 2020
Although SBA does not provide the funds itself, it provides a safety-net for lenders that allows them to approve restaurant business leans applications. The productivity and quality of a restaurant’s service has to do with the kitchen equipment.
Focus POS
OCTOBER 7, 2019
Orders placed on tablets are transmitted directly to the kitchen, resulting in faster prep times. Kitchen staff can start preparing drink and appetizer orders before customers have even finished ordering their entrées. Tablet Point of Sale Software.
Hot Schedules
DECEMBER 19, 2019
Health and safety. Kitchen management systems. Drowning in Data? Integrated Analytics Can Be Your Lifeboat. How can you get the information you need, when you need it? How do you gain actionable insights from the data you have? Integrated analytics can help.
360Training
APRIL 23, 2019
The reason we strive to make all food-contact surfaces free of “gunk” and germs (sometimes called pathogens or microorganisms) is so that no one—kitchen staff, servers, or customers—gets sick. Food Safety Magazine also shared the two types of sanitizers typically found in restaurants: Heat.
Modern Restaurant Management
FEBRUARY 18, 2020
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. The sleeping giant is virtual kitchens.
Bottleneck Management
DECEMBER 6, 2019
Learning health and allergen safety, meal prep, cooking skills, and taste profiling are all recommended. The chefs trust me in the kitchen, and I take care of the kitchen. If you’re curious about what it’s like working in a restaurant, you’re in luck. We’ve compiled restaurant resume skills and job tips to aid you in finding a restaurant job. Our talented staff shared some of the things they enjoy about working in Bottleneck Management restaurants.
Restaurant365
NOVEMBER 26, 2019
A delivery feature should also allow you to transfer orders efficiently to kitchen staff, as well as integrate fully with your inventory management system. GPS tracking of delivery drivers for safety and customer tracking of order.
MBB Hospitality
APRIL 25, 2019
If you’ve watched famed chef Gordon Ramsay improve bad restaurants in Kitchen Nightmares, you’ve probably seen the benefits of streamlining your menu to a bare but solid minimum.
Hot Schedules
OCTOBER 1, 2018
The panel included Logan’s Roadhouse CIO John Laporte, True Food Kitchen ’s VP of IT Val King and Noodles & Company ’s VP of IT Dave Lehn, who spoke to the importance of establishing technology partners to push your brand forward.
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