Ask the Staffing Doctor: Cut to the Chase

B. J. FROM GEORGIA ASKS... I’m an executive chef at a full-service property in the Southeast. I have a cook who is constantly cutting himself....

Food Safety: Cutting Remarks

Hello happy readers of Hotel F&B. It’s Woody, your trusted hard maple cutting board, with Polly, my polypropylene bride board. We have been elected...

Welcome to Our Kitchen

Most of us have been asked to tour individuals and groups through our operations at one time or another. We take pride in our...

Food Safety: Feed Guests, Not Pests

Outdoor F&B service is always a hit when the weather is right. You regularly have the PCO inhouse to inspect your operations and to...

Talking Trash

The processing of food products within your facility generates waste in many forms. These waste products are contaminated in varying degrees with bacteria, viruses,...

Goodbye, Old Friends

Consider the types of foods and the volume of products that touch your many cutting boards. While the risk of cross-contamination can occur on...