You want to change uniforms for next season? I found out cool restaurant uniform ideas that would fit to your restaurant concept and your staff needs.
Restaurant branding by branding your chef becomes very popular. How to brand a chef whose dishes everyone want to taste?
Restaurant risk management will provide detailed analysis of each possible risk in your restaurant.
With those restaurant food waste reduction tips you will create image of a modern ” green restaurantâ€, increase your profits and your employee morale!
There are many different restaurant kitchens and they can be divided according to their purpose and type into: restaurant and hotel kitchens, traditional, foreign and international cuisines, and diet, vegetarian or macrobiotic cuisines.
Restaurants must be built, positioned and designed in such a way as to ensure that every activity related to food is performed safely and under clean conditions.
So let s talk about restaurant and food safety basic elements.
Food leftovers, packaging material, parts of clothing or cleaning materials no longer suitable for usage are considered to be waste. So what is a proper way to handle with restaurant waste?
The best way how to store fruits and vegetables in a well-ventilated room or a refrigerator is by following these instructions:
These general sanitary for food production conditions are defined and must be followed. We made a list of them for you in this text to make you aware of their importance.
Neatness, cleanliness and maintaining hygiene of the space is expected in every hospitality establishment. Personal hygiene in restaurants and implementation of hygiene standards and procedures for your staff is the best way to gain the trust of customers.
Disinfection and pest control are measures aimed at preventing appearance and spread of infectious diseases and are mandatory in hospitality establishments that fall under sanitary inspection.
Imagine a patron enjoying a dish you prepared and suddenly having difficulty breathing, breaking into hives, swelling up or becoming dizzy. You are shocked and donâ€™t know what is going on! Yes, this is an anaphylactic shock, and your patron is allergic to certain food or drink. To avoid this situation, educate and prepare yourself by reading this blog: What is Food Allergy?
One of the worst nightmares for guests has been experience of food poisoning after eating in a restaurant or some other hospitality facility. The price you pay for not taking care of hygiene and cleanliness in your hospitality facility is very expensive. To avoid such an “accidents” and to show your guests clear signs that your facility is really clean and tidy, it would be wise to make certain preventive actions.