Happy New Year!…Now Get Back To Work

It’s official: I’m getting old. I had the good fortune to go to a concert the other night, and it made me recall the “good...

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,...

Should I Be Married to My Oven?

Yesterday I read the latest edition of Hotel F&B. It is amazing to see all of the new technology available in oven...

Iron-Fisted Policy (Seldom A Good Idea)

*BEEP. You have reached our automated system. If you know your party's name and extension, you might wonder why they didn’t give you...

Volatile Food Cost Results

Some operators experience wide swings from month to month in their food cost percentage. Trying to analyze a moving target can be a rough...

What happened on July 1, 2007?

On this day, HACCP—space-age technology designed to keep food safe in outer space—became the standard for public schools in the country. The armed forces...

Super Foods

Now that the State Fair is over (see my earlier blog) and after splurging on some 60 foods on a stick, I can conclude...

Food Safety: Get Serious About Noroviruses

Norm Faiola, director of graduate programs and professor of practice at the Madden School of Business at Le Moyne College, Syracuse, New York, is Hotel...