All Blog Posts Tagged 'sanitation' (11)

MOBILE, ALABAMA - Food Safety & Responsible Alcohol Vendor Training Alert

MOBILE, ALABAMA



Food Safety & Responsible

Alcohol Vendor Training Alert





Food Safety Training Classes…

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Added by Chef Brad Peters on November 7, 2010 at 2:08pm — No Comments

SAVANNAH, GEORGIA - Food Safety & Responsible Alcohol Vendor Training Alert

SAVANNAH, GEORGIA



Food Safety & Responsible

Alcohol Vendor Training Alert





Food Safety Training Classes…

Continue

Added by Chef Brad Peters on November 7, 2010 at 1:36pm — No Comments

November 2010 Alabama ServSafe Food & Alcohol Training Classes presented by HRBAudit

ServSafe®…

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Added by Chef Brad Peters on October 23, 2010 at 9:00am — No Comments

Chef Brad Announce's HRBAudit's June 2010 - ServSafe® Food Manager Certification Classes for Alabama

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Added by Chef Brad Peters on May 23, 2010 at 12:50pm — No Comments


Non-Operator
Gloves VS. Bare Hands

I was in the Caribbean as a food and beverage operations consultant and was surprised that most resorts and food service operations didn't use disposable gloves. When I asked about that, the logic of the reply silenced me.



"This is an island. We have very limited landfill capacity."





There are a lot if issues in play here, centered around what type of glove to use.…



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Added by Paul Green on February 23, 2010 at 5:30am — 6 Comments


Non-Operator
Remote Possibilities

FYI



Part of my daily regimen is stumbling around the internet looking for nuggets of interest. I'm always amazed at the incredible amount of information at my fingertips.





Today I found Todd McDougall who has a simple, but very interesting, idea; one I felt deserved to be shared.





Germ Free Remotes.





Designed primarily for the hotel industry, it seems to me it would also… Continue

Added by Paul Green on August 13, 2009 at 12:05pm — No Comments

Working While Sick

As the weather changes, absenteeism due to illness starts to rise. It's an age-old problem for restaurants, one that leads to understaffing and overworked employees as they struggle to compensate for the missing personnel.



But with the economy souring and pocketbooks getting stretched thin, more employees are going to be tempted to work through that illness and keep coming in even when they should be laying in bed. "Don't worry, I can power through," they say. You should be saying… Continue

Added by OnTop(r) on November 6, 2008 at 10:01am — 5 Comments

There's a lizard in my salad

Lizard in greens



From the Aug. 7 edition of Pantagraph.com, a newspaper Web site covering central Illinois:



"Applebee’s is investigating a report of a dead but intact four-inch-long lizard found in a customer’s salad during lunch last Friday at the Applebee’s Neighborhood Grill & Bar in Bloomington.



'We are aware of the…
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Added by restaurantdotorg on August 12, 2008 at 12:55pm — No Comments

Eating off the floor...two years later...

I originally wrote this article as my regular contribution to Peter Langlois and www.restaurantU.com.



It‘s a true story, one of which I am more proud than most others. The article has a valuable lesson for all restaurateurs and hospitality operators; but it also has another lesson for anyone facing the penultimate crisis in their lives. Here’s what I wrote in December of 2005...



I walked into the men's…
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Added by Roy MacNaughton on January 3, 2008 at 8:01pm — 3 Comments

Food Handling 101

I figured I would start our first post with picking everyone's brain regarding some food storage issues we have had at our coffee shop. We just turned a year old in November ( YESSS :D ) and are doing really good from our perspective, but there have been some small nagging things that I'd like to get some more opinions on. They may seem pretty mundane, but to the un-initiated, they can be quite frustrating.



We are floating in that limbo right now between having enough produce for our… Continue

Added by The Bean Cup on December 26, 2007 at 9:07am — 3 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Red Lobster crafts new, high-end image

Red Lobster will nix low-price specials and focus on flourishes like plating in order to reshape itself as a cut above dine-i -More

The Year of the Instagram Strategy
Managing the Instagram channel has become a strategic imperative for any brand or small business, and the urgency grows daily along with its user base. During this webinar on August 12 you'll hear how brands such as Disneyland Resort, JCPenney, and The Coffee Bean & Tea Leaf are utilizing this platform to connect with their customers in an authentic, relevant way. Register today!

The tweet's the thing

Everyone’s atwitter about the NRA's Kids LiveWell Twitter party, held in celebration of the program’s third anniv -More

Arby's meaty campaign highlights protein lineup

Arby's new campaign, "We have the meats!," focuses on the chain's new limited-time menu offering, the Mega Meat Stack, which  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 29, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.

Dunkin' Donuts Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

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