Monthly Archives: February 2013

Hot Plates: Easy Speed in the Commercial Kitchen

The tools you and your staff have to cook food in a commercial kitchen are directly related to how fast you can produce it. The faster you produce food, the more customers your business can serve. Even if it only … Continue reading

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Dinnerware Ideas, Hints and Tips for 2013

Though often overlooked, food presentation is a very important aspect of how satisfied a customer is with their meal. The reasons are simple. We assess the quality of a dish long before we taste it. It’s got to look and … Continue reading

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Should I Hire a Consultant for my Restaurant or Commercial Kitchen?

A dozen years ago, not many people would consider seeking professional advice for their own restaurant. The underlying premise being that if you don’t have what it takes to be successful – you won’t be. This sink or swim philosophy … Continue reading

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Understanding Food Temperature and Food Safety

Regardless of the size of your restaurant, pizza joint or coffee shop food safety is a paramount concern to any owner. One mistake could lead to sick customers, a lawsuit and even the loss of your business license. For this … Continue reading

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