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…

Continue

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®…

Continue

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

http://static.ning.com/socialnetworkmain/widgets/index/logo.gif); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: white; background-position: 100% 0%; ">…
Continue

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.…



Continue

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…
Continue

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…
Continue

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

Monthly Archives

2014

2013

2012

2011

2010

2009

2008

2007

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

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: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service