For many restaurant owners, it is common knowledge that there are countless decisions you have to make on a daily basis. Firstly, you had to decide on a great location for your space until you found the perfect place within your price range. You had to make countless decisions on the décor and utensils, all the way down to choosing the type of silverware your patrons would use to eat. Then you decided on the perfect staff of chefs, sous-chefs, and cooks to work together to create a unique palette of food that aligns with your vision for your place. Then you had to hire a competent and energetic wait staff that is as friendly as they are efficient. But one area that most restaurant owners find difficult to make sound decisions in is with the wide variety of cookware, equipment, and appliances that go into your kitchen. You may know the basics of what you need, but being able to specifically understand everything from functionality to equipment certification is a daunting task. If you are a restauranteur and would like to be more familiar with how to read equipment certification, read this article today!

Read the full article here: Restaurant Equipment Certification Marks Explained