Based on the amount of services I hire out, I just might be single-handedly keeping the gig economy alive.
Why is food safety and compliance becoming a more integral and specialized focus in the restaurant and hospitality industries?
When the sun is shining and it’s warm outside, who wouldn’t want to venture out for a picnic?
If you’re packing up the kids, the cooler, and the car, here are four ways—and some extra bonus tips—for keeping food fresh and everyone safe.
The sun is shining, there is not a cloud in sight, and you have the day off. You have decided to bring the family to the beach and you are thinking about what to bring with you. After the beach ball, towels, floaties and sunscreen are packed, you begin to think about the menu. What to bring when it is going to be 90 degrees, a full 8-hour day is planned, and you want everyone to have their favorites?
A guy walks into a bar and orders a Bloody Mary. The bartender starts setting up the ice into the hurricane glass, grabs the Worcestershire sauce, and the guy being served breaks out in a sweat and says, “Hey bartender, does that Worcestershire sauce have fish in it?”
No, this is not the beginning of a bad joke. The customer has a fish allergy, and it could happen in your restaurant. Is your staff prepared?
Great news, romaine-lovers: You no longer need to shy away from Caesar salad!
According to the Centers for Disease Control (CDC), all tainted romaine lettuce that was previously linked to an E. coli outbreak in the Yuma growing region of Arizona is likely out of circulation by now. In a tweet posted on May 18, the CDC said “the romaine lettuce being sold and served today is NOT the romaine linked to illnesses.”
So you’re a chef and you have a food allergy, now what? Does that mean you leave the kitchen? Does that mean you give up cooking? Does that mean you stop making a living?
No, it means finding a new normal. It means finding a new way to continue on in the industry that you love, providing the food that you love to the people that love you for it.
Yes, your allergy and the allergies of any of your staff will impact day-to-day operations. Here’s how to safely continue working with food.
If you’re thinking about having or serving a salad for dinner, officials say you should skip the romaine lettuce for the time being because it has been linked to a number of E. coli outbreaks across the country.
In a statement released on April 25, the Centers for Disease Control announced an update on the E. coli outbreak that is currently plaguing the country. “Thirty-one more ill people were added to this investigation since the last update on April 18.”
5:45 am: The alarm goes off and you roll out of bed, you hit the shower turning on the coffee pot on the way to the bathroom. What will today look like? How will today be different than yesterday? Your list of responsibilities comes to the forefront of your mind.
7:30 am: Arrive at the restaurant, well ahead of any prep staff, servers, or anyone else for that matter.
Are you a restaurant manager or food and beverage director, or do you hold a managerial position anywhere in the food industry and wish that you had two more hands?
Do you wish you could clone yourself?
Do you wish there were more than 24 hours in a day?
If you find yourself saying “Yes!” to these questions, I have a solution for you: Your operation needs a full-time Compliance Manager.