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Monthly Archives: April 2012

7 Small Things That Make a Big Difference

restaurant-server-tips

Restaurant service is all about details.   Everything from the demeanor of the people at the front door, to the cleanliness of the seats and the restrooms, to the quality and consistency of the food, and the attentiveness of the service are all important.  As is everything in between. Below is …

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HACCP Principle 6 – Ongoing Verification

Now we are getting into the multiple levels of control that make a HACCP program so effective.  Level 1 is monitoring: people who are directly involved with the food product at the Critical Control Point checking to make sure Critical Limits are met.  These people have taken direct responsibility for …

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Green Restaurants: Turning Food Waste Into Electricity

San Francisco restaurants are often on the cutting edge of sustainability and green practices.  They’ve pioneered ways to turn food waste into fertilizer, reduce food miles by sourcing locally, and decrease waste through recycling and composting. More recently, the East Bay Municipal Utility District has started converting up to 200 …

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CheckWise Brings Food Safety to the Palm of Your Hand

Fast paced and often stress-inducing, a day in the life of a restaurant operator is never dull. From the morning’s breakfast and brunch regulars to the evening’s one-time eatery explorers you and your staff are constantly moving orders while trying to find ways to efficiently cut corners without jeopardizing quality. …

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A Complete Guide To HACCP Food Safety

If you’re looking to implement a HACCP food safety program, this series of Back Burner posts will help you get started.  If you’re looking for ways to improve your existing food safety program, this is also a great place to start.  Food safety is a critical part of your food …

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