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What Food Service Preparers Need to Know About Pasteurization

Back in 1882, famous French scientist Louis Pasteur invented a process called pasteurization that has become widely applied to prevent foods from spoiling. Many items served in your food service business - dairy foods especially - are still pasteurized today. But what does that mean, and what do your food servers need to know about [...]

January 4th, 2018|Food Safety, Food Service Training|0 Comments

Common Chemical Agents that Can Harm Dining Patrons

On first consideration, it seems illogical that soaps and other cleansers can cause food contamination. You use a chemical cleaner to eliminate bacterial on a surface where food is prepared, for example . . . and that must be a good thing to do, correct? Well, not necessarily. The fact is that the chemicals contained [...]

January 4th, 2018|Food Safety|0 Comments

Hiring Food Service Employees with the Right Attitude

Employees who have positive attitudes can make all the difference in whether your food service enterprise succeeds or fails. They please clients, build ongoing customer relationships that cultivate repeat business, and do a better job of handling high-stress situations. Yet as the owner of a food service company, you have probably hired employees whose positive [...]

December 20th, 2017|Food Service Training|0 Comments

Why Training Is Key to Better Employee Hygiene

“I have signs in my washrooms that say, `Employees Must Wash Hands Before Returning to Work,’” a restaurant owner from Atlanta tells us. He then adds, “The problem is, I don’t like those signs. I think they remind customers that there is a chance my employees might not wash their hands after visiting the bathroom. [...]

December 20th, 2017|Food Safety, Food Service Training|0 Comments

Tips to Ensure Food Safety During a Power Outage

Power outages can be costly to restaurants and food vendors. If food isn’t properly stored, the food could spoil and require disposal. The following tips are ways you can properly handle food storage during emergency situations. Before Storms Preparation is key to handle any power outages. If the weather forecast calls for severe weather, take precautions [...]

December 13th, 2017|Food Safety, Food Service Training|0 Comments

The Difference Between Sell By and Use By Labels

Food labels serve a dual purpose: not only are they used to promote food safety, but can also be an important tool for reducing food waste. This is the reason understanding the key difference between sell by and best by dates on food items is so critical. Sell By Guidelines When you see a sell [...]

December 13th, 2017|Food Safety|0 Comments

Why It Pays to Build Your Food Service Staff into a Team

The old expression “time is money” really does apply in restaurants, coffee bars and other food service businesses. Every minute that employees take away from work can cost your enterprise money, and those losses can really add up. As a result, most restaurants hire staffers, train them fast, and get them working as quickly as [...]

November 27th, 2017|Food Service Training|0 Comments

Critical Listening Skills for Food Service Employees

It’s tempting to say that the ability to listen well is a nice thing for food servers to have - a “soft skill” that isn’t really critical. But that is simply not true. When servers fail to listen well, the mistakes that result can do a lot of harm to your business . . . [...]

November 21st, 2017|Food Service Training|0 Comments

Customer Service Essentials for Food Service Workers

Why do your food-service employees need good customer service skills? It is because there is wisdom in the old saying, “You never get a second chance to make a good first impression.” Unfortunately, the opposite is also true – where food is concerned, you never get a second chance to correct a bad first impression. [...]

August 28th, 2017|Food Service Training|0 Comments

How the World of Food Service Has Changed and Grown

The classic “sit, be served, and eat” restaurant model changed in 1954 when a visionary named Ray Kroc introduced a whole new “fast food” system of food service at McDonald’s that let patrons order their food at a counter and take it to their tables. That was all new, but it wasn’t the final change [...]

August 25th, 2017|Food Safety|0 Comments