Quality Food-Production Standards
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Restaurant Quality Assurance Program
As restaurant organizations grow, maintaining quality and consistency in each location becomes more of a challenge to control and maintain. The Restaurant Quality Assurance Program template is a series of inspection points and checklists to evaluate adherence to predetermined quality and consistency ...
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Article
How to Improve Your Restaurant's Sustainability Practices
Have you audited your restaurant's environmental sustainability policies and procedures recently? It isn't just the right thing to do anymore. Your guests are likely to demand it. So, how do you rate?
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Article
Practical Ways to Reduce Food Waste, Improve Quality & Elevate Kitchen Productivity
Here are some best practices to start the year with prep and labor savings that encourage your staff and remind you to keep repeating the message that wage increases and bonuses are tied to efforts that cut waste and save on labor.
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Training Video
Food Safety: Practical Steps to Prevent Cross-Contamination
Cross-contamination in the kitchen is a serious topic. Nothing will hurt the guest experience and damage your restaurant's reputation like food poisoning. As Chef Omar likes to say, We are in the food safety business, and a safe, clean kitchen is the first line of defense when it comes to ensuring you ...
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Training Video
Avoiding the Temperature Danger Zone Is Everyone's Job
Food should be hot or cold. Your customers want their food served fresh, not lukewarm, but this issue is much more important than your guests getting their food hot from the oven. It is a matter of safety. The FDA says that when food is between 40 and 140 degrees Fahrenheit, it is in the "Temperature ...
