In the bourbon industry, you often hear that all bourbon is whiskey, but not all whiskey is bourbon. This is a helpful statement, but it only becomes helpful once you begin to understand what bourbon is.
Fresh butternut squash soup. Frozen lime margaritas. Balsamic vinaigrette. A mixed berry smoothie. Frozen iced coffee. Chocolate milkshakes. What do all of these have in common?
Welcome back to our blog series The Power of Clean. We have been discussing the power of clean and sanitary facilities to make an impact on your foodservice establishment. So far, we have talked about cleaning and sanitizing cookware, food contact surfaces, and floors.
The floors in your establishment have the potential to be a hazard to your patrons and staff if not maintained on a daily basis. This is especially true for the back of the house where there are wet and greasy environments such as the dish area and the cook line.
We naturally think of items like cutting boards and cookware as food-contact surfaces, but in reality, any surface near where food is being prepared or served is potentially a food-contact surface.
One of the most important factors, if not the most important factor that commercial foodservice operations must manage on a daily basis is the cleanliness of their facilities. The cleanliness of your establishment is crucial.
Every detail in the dining room – the ambiance, the interior design, the flatware, and so on – influences their perception of your establishment and creates expectations for how the entire dinging experience will go from start to finish.
For better or worse, every detail of your dining establishment has the ability to make an impression one way or another. That’s why restaurant operators, especially in upscale casual to fine dining establishments tend to be very meticulous.
What if you could know the internal temperatures of all of your refrigeration units, any time of day, no matter where you are, without having to constantly look over the shoulders of your staff, and all within seconds from the convenience of your smart phone?
Induction cooking works through electromagnetism. Electricity is sent through an induction coil that generates a magnetic field just above the cooking surface. The magnetic field rapidly vibrates the molecules in the cookware, heating the pan.
