Articles by Christina Claus
Commercial kitchen and bar faucets are likely to be touched by nearly every employee.
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Many operators rely on heat strips at expediting counters, serving lines and more to keep menu items at optimal temperatures.
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Daily cleaning and regular filter changes make a difference with high-volume coffee brewers.
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Manual food choppers reduce food preparation time, making the transition to the serving stage quick and efficient.
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Incorporating portable air filtration units to cleanse indoor air of viral particles is recommended by organizations sharing current best practices.
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Overall, the May 2021 Restaurant Performance Index saw a 0.8 percent decline from 106.3 in April to 105.5 in May.
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The National Restaurant Association in collaboration with the World Wildlife Fund and Tork recently released the 86 Food Waste report, which provides actionable steps every restaurant can take to reduce its contribution.
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