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....

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,...

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...

Step Show: Better Floor Care Practices

For your guests, floors are perhaps the most overlooked part of your hotel and your F&B venues—in many cases, as it should be. Dirty...

Oil Management Systems » Sage Wisdom

Dumping used oil into a can on the loading dock out back is as anachronistic a concept now as Willie Nelson’s tour bus...

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...