Restaurant Management

5 Critical Questions to Ask When Starting a Concessions Stand

Posted on May 26, 2015
FSW Popcorn Cotton Candy Concessions Stand

Concessions has the flexibility that a brick-and-mortar joint doesn’t. However, even though concessions is one piece of the pie that makes up the whole foodservice industry, the decision to open a concessions stand is still a business decision. If you’re considering opening up a concessions business, make sure you’ve answered these five questions first. Read on.

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Heating Foods Safely: Thawing, Cooking and Reheating

Posted on January 28, 2015
Heating Foods Safely

Food poisoning lawsuits are ice-cold. That’s why having the correct heating procedures for heating foods safely is so important. Inadequate heating procedures increase the chance of foodborne illnesses, which can severely harm your guests and devastate your business. Proper knowledge of safely heating foods will help to avoid bacterial growth and ensure a positive dining experience for businesses and patrons alike.

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When to Accept or Reject Fresh Meat, Poultry and Seafood

Posted on January 28, 2015
Fresh Meat

Food service operators are becoming proactive in their approach to cold food management. Most restaurants have scheduled temperature checks, both ambient and core, for all foods in refrigerated environments. Managers and chains are also requiring a log of regular temperature checks from their distribution network.

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Sick Restaurant Workers and the Increased Risk of Foodborne Illness

Foodborne Illness

Sick restaurant workers ain't nothin' to mess with. Foodborne illness is a major cause of concern in the United States, and restaurants are constantly a part of the conversation. According to the FDA, there were 48 million cases of gastrointestinal illnesses and 3,000 deaths resulting from foodborne illnesses in 2011.

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9 Cooking Safety Tips for Commercial Kitchens

9 Cooking Safety Tips for a Commercial Kitchen

Restaurant kitchen safety is about more than following safe food handling practices. It's also about creating a safe place during the cooking process itself. With several pieces of heavy equipment such as ranges, ovens, deep fryers and steamers going at the the same time, the heat is on. And just like the saying goes, "If you can't take the heat, get out of the kitchen". But if you follow these cooking safety tips for commercial kitchens, you'll be cooking up a storm without worry. Read on.

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