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Avoiding Cross-Contamination and Cross-Contact in Commercial Kitchens 

Cross-contamination and cross-contact are very real threats in any kitchen, but particularly commercial ones. They are, however, preventable risks. Fulcare investigates how these issues can be managed within a commercial kitchen.  Cross-Contamination Cross-contaminated food occurs when bacteria or other potentially harmful...

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Skills & know how As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve...

MRM By Design: How To Use Reclaimed Wood In Your Restaurant

In recent years, many restaurants and other businesses have made the move to going green with little steps, like getting rid of plastic straws or composting food scraps. However, some are taking it one...

Crave Hot Dogs and BBQ Supports our Veterans

(RestaurantNews.com)  Crave is a fast-casual Hot Dog and BBQ restaurant, that serves delicious BBQ sandwiches and sliders, BBQ Ribs, Hot Dogs, Brats and of course SELF SERVE Beer. At Crave we feature local craft...

The Key to Surviving in the Restaurant Industry? Provide a Frictionless Guest Experience

By the end of 2019, the National Restaurant Association estimates that restaurant sales are expected to reach $863 billion, which creates a massive opportunity. But it’s not just the food that needs to be...

Mid-Summer 2019 F&B Legal Update

Pooja S. Nair, a litigation attorney at TroyGould PC in Los Angeles, compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Legislation Canada Bans Single Use...

MRM Plant-Based: Mythbusting and Finger-Lickin’ Beyond Fried Chicken

Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. KFC Tries Out Plant-Based Chicken Kentucky Fried Chicken® becomes the first national U.S. QSR (quick service restaurant) to introduce a plant-based chicken, in...

Shun Serves French Food With Japanese Flair

The strawberry-sudachi “stone” with lemon marmalade. Photo: Erinn Springer It took Alain Verzeroli a few decades to open his first restaurant, Le Jardinier, which he did this May after a...

Curry Up Now Announces Highly-Anticipated Grand Opening of First Atlanta Location

Curry Up Now is celebrating the Grand Opening of its first Atlanta area location at 1575 Church Street in Decatur on Tuesday, 7/30. The first 150 guests in line at 11:30 a.m. will receive...

Restaurants: Digital Tools Will Improve Your Safety, Quality, Accuracy and Efficiency

Suppose your restaurant had a norovirus outbreak and the health department needed to see your inspection forms from a specific time period.  If you’re still using pen and paper record-keeping systems, could you immediately...