Nothing complicates the life of a restaurant owner quite like a disaster hitting the business, whether it’s a natural disaster (hurricane, tornado, nor’easters, blizzard) or a disaster from a heavy rain, broken pipe, or cracked foundation. Even with proper and thorough disaster preparation, restaurants can still find themselves dealing with complicated damage in the aftermath.
As the days start getting longer, your restaurant can take advantage of the warmer weather and extended light by doing some major spring maintenance. By completing these annual (or bi-annual) system checks, restoration, and cleaning regimens, you can avoid forgetting any one important aspect of your restaurant’s overall maintenance. While your focus for this project
It’s been referred to as the “perfect human pathogen.” With over 200,000 deaths per year worldwide, the Norovirus is the full trifecta of terrible: highly contagious, constantly evolving, and less virulent than many of its cohorts in the viral world. Why is “less virulent” a negative? Because the virus allows most of its infected hosts
Cleaning is one of those necessary frustrations about working in a commercial kitchen. After all, chefs and cooks love to focus on making the food, so it’s tempting to shirk certain cleaning duties and only handle the creative side of preparing delicious dishes. But keeping a clean kitchen is no joke. Besides needing to maintain