With so many concerns out there around safe food handling, San Jamar is dedicated to providing the most advanced food safety tools to fight bacteria and foodborne illnesses. The best way to avoid cross contamination is by using color coded kitchen supplies and using smart storage solutions from San Jamar. Anyone in your kitchen that could potentially cut or burn themselves should be using the proper gloves to protect themselves and the food they are handling. San Jamar has you covered with high-temp Neoprene rubber gloves and antimicrobial stainless steel mesh cut gloves.

Key Takeaways:

  • the challenges that go along with running a busy restaurant and handling a surprise visit from the health inspector.
  • This means not only following food safety guidelines on a daily basis,
  • want to walk through the areas of a typical health inspection and prove how San Jamar products cover all the bases when it comes to passing the test.

“Anyone in your kitchen that could potentially cut or burn themselves should be using the proper gloves to protect themselves and the food they are handling.”

http://blog.etundra.com/spotlight-on/ready-health-inspector-san-jamar-food-safety-tools/

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With well old transitioned concepts continually expanding their large footprints and relative players staking claim to a greater quality chicken menu, the fast food chicken segment is chasing fast casual burgers and pepperoni pizza’s. Read on to learn when and where you will find these greasy treats!

Fast-casual chicken spreads its wings

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The average American eats almost 30 pounds of those french fries a year. Chances are the answer to offered fries is yes. This means having a working fryer is a must for all fast casual restaurants. Here we will tell you how you can increase overall sales by dishing out fresh fries!

Using Gift Cards to Finance Your Restaurant

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The idea of a restaurant offering Northern Indian food is odd to an Indian person because there are huge differences between the food in, for example, Kashmir and The Punjab. On the south coast, Brighton has for some time punched well above its weight when it comes to authentic and progressive Indian restaurants, not least The Chilli Pickle, Indian Summer and Curry Leaf Cafe. We have an excellent sous chef who has cooked Indian food for a long time and happens to be Indian. They thought it might not work.

Key Takeaways:

  • Indian flavours are applied to seasonal British ingredients and some classic Indian dishes are reimagined, resulting in the likes of goose vindaloo with sprout thoran and fried onions; and samphire pakoras with chilli garlic mayonnaise and date and tamarind chutney.
  • On first inspection Kricket doesn’t look like an Indian restaurant. Only a design geek would straightaway clock the subtle subcontinental touches, namely the hand-glazed Indian scallop tiles, motifs by British-Indian artist Natasha Kumar and the Soho restaurant’s elegantly-carved Haveli door.
  • Both Kricket and Gunpowder eschew heavily-sauced dishes that British people would consider a ‘curry’. The reason for this is twofold: firstly they are making the point that Indian food is not just about curry, and secondly they’re focused on top-quality produce.

“New wave Indian food will continue to make its mark on the UK restaurant scene in 2017. In a sector that is crying out for modernisation, the future looks bright for this streamlined new breed of subcontinental restaurant.”

http://www.bighospitality.co.uk/Business/New-wave-Indian-restaurants?utm_source=RSS_text_news&utm_medium=RSS_feed&utm_campaign=RSS_Text_News

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