Tag: Kitchen management

According to the National Celiac Association, a dedicated gluten-free oven is not required for individuals with celiac disease, but smart strategies are crucial to prevent cross-contact. For those with celiac disease, minimizing gluten exposure is a daily task, and the oven can be a potential source of cross-contamination if not managed properly.

According to the Asthma and Allergy Foundation of America, over 50 million Americans experience allergies each year. This makes understanding how do I add allergies to my menu a crucial step for any food business aiming for customer safety and retention.

According to research, the U.S. food service industry produces between 22 and 33 billion pounds of food waste annually. Implementing what is first in first out food handling is a powerful, yet simple, solution to significantly reduce this waste, cut costs, and improve overall food safety standards for any kitchen.

According to the manufacturer, filtering frying oil daily with Magnesol can extend its useful life by up to 50% or more, resulting in significant cost savings for commercial kitchens. Magnesol powder serves a crucial purpose in the foodservice industry by actively purifying cooking oil, ensuring consistently high-quality fried products while reducing operational costs and waste.

According to industry experts, chefs often fail to realize that the raw weight of an ingredient is different from its edible portion. This disparity leads to inaccurate costings, emphasizing why understanding what is the yield of a food is a fundamental concept in any kitchen, from professional restaurants to home kitchens.