When large portions of food are cooling down, they can be havens for bacteria. Cool these foods in smaller containers so they aren’t in the temperature danger zone for too long. That goes for large
cuts of meat too. As Statefoodsafety.com reports, leftover meat needs to be cut up into smaller portions so that it can cool down quickly. Otherwise, it’s too easy for bacteria to thrive and make the food unsafe for consumption.
Hopefully, your employees know to wash their hands after using a restroom. But bacteria lurk in places all over a restaurant: Door handles, money, tablet and smartphone touchscreens, salt shakers and other tableware, computer keyboards, menus, and kitchen equipment and other items such as cutting boards and towels are key culprits. Outside of the restroom, make sure your team has a culture of regular handwashing with soap and water, then alcohol-based sanitizer (as a bonus, not a substitute for the first step). Then reinforce it regularly. It’s easy for even a careful employee to overlook handwashing during busy periods.
As new food trends are identified each year, it seems there is always room for restaurants to use spices to innovate and bring global flavors to a menu. One company to watch is McCormick & Co. Its long history and traditional profile masks a tech-savvy strategy. The Spoon, which included McCormick on its Food Tech 25 list of companies making the greatest impact on food this year, reports that the spice brand’s new partnership with IBM Research AI will help it predict new flavor combinations and enhance old ones. The results may help you enhance your own menu offerings in a cost-effective way.
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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