Fortunately, maintaining a food shield is an easy process. This equipment simply needs daily cleaning with soap and water. Because harsh abrasives can damage the finish, they should be avoided.

Handwashing sinks help staff comply with HACCP guidelines in foodservice kitchens and help prevent the spread of foodborne illnesses. Sinks designated for food preparation should not be used for handwashing or warewashing. 

Hand sinks should be readily accessible and very visible. Local health codes govern the specific number of hand sinks necessary in the back-of-house.

In the foodservice industry, everything hinges on sanitation and safety; this has been brought even more to the forefront during the COVID-19 pandemic. According to the CDC, nearly one in six individuals gets sick from foodborne illness because of poor food safety, with 128,000 hospitalizations and 3,000 deaths from foodborne diseases each year.

Foodservice consultant Joe Sorgent at Cini•Little International Inc. offers a consultant’s take on which pandemic-induced changes will be for good and which may fade away. 

As the foodservice industry looks to incorporate more technology to help operators effectively and efficiently manage their businesses, more partnerships may develop between different players. Such is the case with a partnership between Frontline International and Cargill.

A veteran of the quick-serve and casual dining segments, Aric Nissen joined Restaurant Technologies as chief marketing officer for Minnesota based provider of frying oil management solutions.

Although warewashing tends to get overlooked because it does not generate revenue in foodservice operations, the dishwashing area typically features some of the foodservice operation’s most expensive equipment. The type of unit that best suits a foodservice operation depends on the kitchen, restaurant’s volume and the items the unit will wash.

TriMark USA named Chad Brooks CFO for the Massachusetts-based foodservice equipment and supplies dealer.

Restaurants may have cleaning and sanitation procedures and training in place, but to be effective, operators need to properly enforce these steps. Inspection reports made public by the Center for Science in the Public Interest as well as word of mouth via social media serve as big incentives to making sure staff follow the necessary steps to the letter.

According to a Harris Poll survey, 94% of consumers said they would avoid an establishment in the future if they found the restroom to be dirty. Incorporating a comprehensive program supports brand reputation while also helping organizations maintain productivity.

Disposers in commercial foodservice operations can help reduce trash-hauling costs by decreasing waste, eliminating food waste odors and decreasing labor by minimizing trips to the dumpster.

The faucet category for commercial foodservice includes traditional types and prerinse units, with subcategories that encompass pot fillers, glass fillers, utility sprays and hose reels. The application will impact the type of faucet necessary. For example, hand-washing requires a lower rate of water flow, while filling pots or prewashing dishes requires a higher flow rate.

Although warewashing tends to get overlooked because it does not generate revenue, the dishwashing area typically features some of the most expensive equipment in any foodservice operation. The type of unit that best suits an operation depends on the kitchen, the restaurant’s volume and the type of ware being washed.

Here are four cleaning and maintenance tips to help foodservice operators keep their warewashersrunning at peak efficiency.

The quantity and type of food, along with the type of items being washed represent key factors to weigh when specifying a warewasher for any foodservice operation.

Pizza restaurant dish rooms, like those in other foodservice segments, continue to shrink in size. These cramped spaces can be difficult environments for staff to work in as well as inefficient when ergonomics are an issue.

Flight-type, also called rackless,warewashers have a setup akin to a car wash. These units are best-suited for large, high-volume operations, such as cafeterias, banquet and catering halls, or prisons. Due to the big footprint, these systems require a great deal of space.

Consultant Q&A with Timothy A. Barker, founder of Table & Bar Consulting Group, Memphis, Tenn.