Food safety training and certification solutions
It is always interesting to have a fusion of meals in your plate,but very few got the potential to fulfill your taste and eating desire.there are plenty of foods available across the world but you can not make fusion of all. A very selective foods you can blend and attract people to have it in your restaurants with a smile and joy after the meal. Indian food do miracle when it is fused with western foods.
Read more: WATCH: Restaurant Eats Out: New Wave Indian
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A website for restaurant news has a feature about a new app for restaurant goers. The app rewards people who refer family and friends to restaurants by giving out gift vouchers for meals. The feature notes that the founder is a minority and a woman, as is the chief branding officer. The feature praises the company because of its diversity. There are photos of the principal and two chiefs. There is also a photo of the app.
Read more: Revolutionizing Restaurant Referrals
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If you are having an event of some kind you may be wondering about baked goods. They are delicious and people really seem to like them a lot. But what kind should you offer? What will people like vs. what will they pass up? If you are looking to sell baked goods or just offering them at a party or gathering of some type then you should focus on indulgent ingredients. Thinks like fudge, dark chocolate, red velvet. Things that stand out.
Key Takeaways:
“Research shows indulgence is the leading motivator for purchasing snacks so consider rich ingredients and flavors, such as a red velvet cupcake or fudge brownie”
Read more: http://www.nrn.com/ask-artisan/what-types-baked-snacks-should-we-offer
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Planning for food safety paperwork
A website for food service directors has a feature on preparing paperwork correctly for a food safety program. The writer covers Virginia Tech, which recently hired a second person to handle its Hazard Analysis and Critical Control Points (HAACP) program. One task is to make sure the food staff keeps detailed logs about when the food was delivered to when it was eaten. The VT group keeps this information for two months in case a student delays telling the school she got sick after eating at its facility.
Key Takeaways:
“It’s important to assess the structure of a food safety program—and to know what’s required, and what’s just good to have on hand.”
Read more: http://www.foodservicedirector.com/managing-your-business/ensuring-food-safety/articles/planning-food-safety-paperwork
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