You know the importance of handwashing. But as restaurants become increasingly reliant on tablets and other mobile devices to manage everything from inventory to delivery orders, an employee’s hands are only as clean as the device he is using. If your team uses technology (and related mobile devices and touch screens) to process orders and payments and manage other day-to-day operations, it’s critical to have a clear protocol for cleaning and handling those items. They’re not
designed to be cleaned easily and they’re prime carriers of bacteria that could spread contamination.
The temperature of your ice machine is well within the safety zone but it’s still a source of contamination when not cleaned and managed carefully. In addition to the machine and the ice itself, pay attention to the area surrounding your machine to minimize risks. Food Safety Magazine advises operators to keep the doors to your ice storage machine closed except when they are in use. Remove any equipment or other items from the exterior of the machine. If you’re able to limit access to the machine, that can help too. Keep ice scoops in an uncovered stainless steel, plastic or fiberglass tray when not in use, and ensure they don’t come into contact with surfaces like door handles, service carts and non-food contact surfaces.
As consumers look to eat healthier meals, snacks and appetizers in the New Year, many operators are accommodating those preferences in desserts as well. Is there room on your dessert menu to weave in more superfoods, gluten- and dairy-free options and other diet-conscious ingredients? Nation’s Restaurant News reports that New York City’s Hu Kitchen, for one, offers a Mashbar where guests can create their own healthier concoctions or order ones such as the Taro Trouble No-Yo, which includes grain-free granola, taro pudding, organic seasonal berries, mango and organic puffed quinoa. Alternatively, if you have a signature entrée or appetizer, try to reinvent it for your dessert menu and give it a healthier spin.
What’s your challenge? Whether you need help developing recipes and concepts, analyzing food costs, fine-tuning purchasing, planning a marketing campaign or managing another aspect of your business, we can provide guidance tailored to your needs. Contact Team Four at firstname.lastname@example.org or 888-891-3103 for more information.
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