Those of you familiar with the HACCP approach to food safety know that HACCP is just one part of the food safety puzzle in your restaurant.  It’s very good at managing cooking and holding temperatures for food product, which should be considered the first line of defense against pathogens that …

If you’re at all familiar with the favorite local haunts of Boulder and downtown Denver, then you probably know a Big Red F restaurant or two, even if that name doesn’t ring a bell.  Big Red F is a group of unique concepts started by Culinary Institute of America graduate, …

One of the most important responsibilities of any restaurateur is the proper implementation of a food safety program.  A lapse in food safety can spell the doom of your restaurant, and if you’re just opening a new restaurant, it can mean a delayed opening night. Good food safety isn’t something …

A Chipotle restaurant in Gurnee Mills, IL recently gained Platinum level certification through the Leadership in Energy and Environmental Design (LEED) program, which is run by the United States Green Building Council.  The restaurant was built on the cutting edge of environmentally sustainable technology, boasting a six-kilowatt wind turbine, a …

Chef Radek Cerny’s love of French cuisine is explained easily by using another of his passions for comparison: fast cars.  “Why buy a Fiat when you can drive  a Ferrari?” he asks without further elaboration.  And none needed.  A taste of his exquisite menu explains the rest. The celebrated chef …

Meet Bob. Bob might be considered equivalent to the strategic design behind, and the effective level of marketing across your social media profiles. Let’s take Bob off the internet and put him in your dining room to see how accurately he reflects your online presence and your overall performance. You …

Restaurants take heart: change seems to be coming.  After two years of declining growth and slowing spending, it appears that consumers are finally going to spend more this holiday season, not less. A flock of reports have been circulating in the retail and food service worlds pointing to positive growth …

While your kitchen may be by far the biggest energy user, it is by no means the only thing that racks up your monthly bills. Paying a little attention to some of the other energy drains in your business can help bring your overall energy use down considerably. Some tips …

Apparently sometime last year an executive at Vitamix walked into the engineering department with a brick and said “I’d like to blend this”. What was created from that moment, was the most powerful blender on the market, the Vitamix XL. I got the chance to see this blender in action …

Bluefin tuna are one of the most prized catches in the world’s oceans, with some markets, especially in Asia, selling them for as much as $20,000 a fish.  For sushi lovers, the bluefin is the equivalent of a purebred Angus filet mignon, and it’s a mainstay of thousands of restaurants, …

The primary focus of any food safety program, and rightly so, is on the temperature of your food product.  Heating food to the proper temperature and storing it at the proper cold temperature are vital to preventing contamination.  But allowing foreign objects like hair, metal, and insects or pests to …

Over 60 years, Hoshizaki has built a reputation across the globe for quality, design, and performance.  Since 1986, Hoshizaki’s plant in Peachtree City, GA has supplied the U.S. market with domestically produced ice makers and bins. As one of the largest producers of commercial ice machines worldwide, Hoshizaki understands that …

You’ve probably seen the NSF and UL labels in your restaurant or commercial kitchen before.  And you probably already have an idea what these organizations do and what that label means.  But fully understanding what the NSF and UL do to make sure restaurant equipment and tools meet food and …

Water filtration systems provide two key benefits for your commercial kitchen or restaurant: restaurant equipment maintenance and breakdown is reduced by as much as 75% Beverages and ice tastes (and smells) better for customers. Restaurant equipment that use water like ice machines, coffee and espresso makers, steamers, and dishwashers can all …

If you’ve got a restaurant, you probably deal with a lot of oil.  Between changing the oil in fryers, making dressings and sauces, and cooking on the line, the only person moving more oil in the neighborhood is the local mechanic.  And, like any restaurateur, you probably buy the stuff …