“If you have time to lean, you have time to clean.” This saying is a staple mantra in the foodservice industry. What can be so perplexing to anyone involved in with food safety and facility cleanliness is what if there is no “lean” time?
In determining a “prep list” for your menu items, operators, owners, and food service managers must take into consideration all the different measurements and weight involved with specific food products at every stage of the food production.
When it comes to operating a restaurant or any commercial foodservice kitchen, owners and managers understand the responsibilities and challenges in proper food handling.
The temperature really is the key ingredient. Temperature is the single most important factor in anyone’s dining experience. In busy foodservice establishments, the temperature is subconsciously the number one thing on everyone’s mind.
In dealing with people and food the variables are ever-changing, but what any operator, server or most importantly the client will tell you, is that all your hard work and planning boils down to one thing: Keep Hot Food Hot and Cold Food Cold!
It is hard to imagine the daunting tasks these pioneers of the food truck movement faced every day trying to provide food for people and having little to no means or know-how. Their menus were limited by the lack of refrigeration or by their ability to store fresh food.
Dine Company-The Restaurant Stores blogs of late have been leaning heavily towards our desire to aid foodservice operators in developing and maintaining a safe, comprehensive and compliant food safety plan.
Dine Company-The Restaurant Store is committed to helping you maintain and implement the best food safety plan. There are several crucial steps that an operator must take in the beginning stages of developing a food safety plan.
To the casual observer, this checklist contains the most important things to ensure an enjoyable dining experience. However, we recognize this list as just the very tip of the iceberg. Below this tip is one of the vast and time-consuming realities of food service: food safety.
Anyone in the foodservice industry knows that the most pressing in-store issue is Food Safety. The National Restaurant Association reports that most employment categories in the foodservice industry experience a 65% to 113% turnover rate annually.
