Lessons learned from St. Louis
Brent Poulton, CEO of St. Louis Bar & Grill, is confident the measures his company has taken will encourage Canadians to return to its signature service.
sanitation
Hide and Seek: Identifying the top 5 pest hiding spots in restaurants
By Alice Sinia, PhD As spring approaches, that means active pest season is right around the corner too. Before it gets here, you want to be sure that your pest management program is as effective as possible. Even with the best of programs focused on proactive, preventive maintenance, sanitation and ongoing monitoring, there are still […]
The proactive restaurant owner’s guide to coronavirus
The increasing spread of coronavirus continues to make headlines around the world, and business owners and operators across all industries are paying attention. It’s imperative for professionals in the restaurant and foodservice industry to do the same. As of this week, there are more than 94,000 confirmed cases around the world. There are currently just […]
Avoiding the top five front-of-house cleaning mistakes
By David E. Smith, ESP A clean and inviting environment is essential to a great restaurant experience, which is what brings customers back for repeat visits. But if front-of-house cleaning is so important to business success, why is it often done by staff with no training on how to do it properly? The answer is […]
Unwanted Guests: How to keep pests out in the cold
By Alice Sinia, PhD When it comes to the right recipe for pest protection in your restaurant, so much depends on your staff’s knowledge of the pesky critters. For the most effective pest management program, your employees need to understand their role, including how they can be vigilant and observant. The best pest management comes […]
The Importance of Safety and Sanitation Training
By P&G Professional In North America, education and training interventions have been widely used to decrease foodborne disease in foodservice operations, with most interventions focusing on improving worker knowledge of safe food handling. The limitation of this approach is that knowledge alone does not influence the adoption of safe food handling practices. With the United […]
The art and science of making cheese
By Martin Kouprie At the beginning in my cooking career I was taught the simple lessons — product knowledge, knife skills, butchery, cold and hot preparations, baking, simple pastries — you know, all the stuff to get you flying. Over time I added to these lessons and grew professionally, constantly learning while developing skills and […]
Keep pests off the menu this winter
By Alice Sinia, Ph.D. As the weather cools, winter months can force unwanted pests inside to stay warm or to overwinter. Food, shelter and water attract pests, and your restaurant offers these resources. As these dirty, nuisance and destructive invaders seek relief from the cold, it’s important that you create a defense and prepare your […]
Getting Real with Cleaning Myths
By: Tom Bell, PhD Effective, safe and cost efficient cleaning isn’t as easy as most people assume. Even within the professional community, many cleaning myths exist that perpetuate misconceptions about proper methods and procedures. Below I’ve outlined a few cleaning myths I hear most often. The more cleaning professionals know, and the better trained they […]
Achieving a Proper Sanitation Program for your Foodservice Operation
According to the Centers for Disease Control and Prevention (CDC), an estimated 48 million Americans (or roughly 1 in 6 people) become sick from foodborne diseases every year. With this in mind, it’s important to recognize the significance of a proper sanitation program and how to best achieve one in any foodservice operation. Implementing a […]