Category: Restaurant operations

Despite decades of misinformation stemming from a debunked 1960s report, the U.S. Food and Drug Administration (FDA) classifies MSG as "generally recognized as safe" (GRAS). This scientifically-backed status means that, in most regions, restaurants are legally allowed to cook with MSG without restriction.

Before the 1990s, McDonald's famously used beef tallow to fry their iconic french fries, a practice that gave them their legendary flavor. So, why do restaurants not use beef tallow today? The shift was driven by a combination of public health concerns, operational costs, and the desire for a more neutral flavor profile in dishes.

According to food service professionals, while a cyclic menu offers operational efficiencies, its repeated nature can lead to significant drawbacks, including customer boredom and a lack of adaptability. Understanding these disadvantages is crucial for any institution aiming to maintain high standards of dining satisfaction and operational effectiveness.

According to the Centers for Disease Control and Prevention (CDC), contaminated surfaces are a leading cause of foodborne illness outbreaks. This is why knowing **what is the proper procedure for cleaning and sanitizing food contact surfaces ServSafe** is a critical skill for all foodservice employees. Proper sanitation reduces the number of pathogens to safe levels, protecting both staff and customers from harm.