FDA Food Code Updates

Posted on May 20, 2012 by Cathy | Permalink 0

Are you aware that Oregon has adopted the 2009 FDA Food Code and that as of July 1, 2012 major new rules will be in effect that could radically change the way your restaurant or retail food facility operates?

If you are in Deschutes County, or surrounding areas, we invite you to come to Bend for a one-hour presentation of the new rules and regulations for our state and counties.

We will be discussing over a dozen of the most crucial changes, including the controversial “no bare-hand contact” requirement for foodhandlers who prepare ready-to-eat items, new probe thermometer usage, changes you MUST make to your employee handbooks regarding employee illness reporting, consumer advisories you MUST place on menus or tables, required knowledge of food allergens, and much more.

In addition, we wil be discussing how these new rules will change the scoring procedure used in your local health department’s inspections.

Don’t be in the dark when the inspector comes for your next visit. Remember these changes go into effect July 1st of this year.

Join us on MONDAY, JUNE 11, from 2:00 PM – 3:00 PM, at the Bend Library, Downtown Bend. This is a free, no-obligation information briefing that could save you time and money.

Email us or call for more information.

BACK OF THE HOUSE, FOOD SAFETY, FRONT OF THE HOUSE

DOES YOUR RESTAURANT HAVE A “CHEF’S TABLE”?

Posted on December 15, 2011 by Cathy | Permalink 0

You might want to think about taking advantage of consumers’ growing hunger for information about the origins of their food with a chef’s table. It’s a great way to create personal relations with your customers and to showcase your chef and menu. Read about it here: CHEF’S TABLE

FRONT OF THE HOUSE, MARKETING, TRENDS

Food Safety Survey

Posted on November 14, 2011 by Cathy | Permalink 0

Recently we have invited some of our clients and ServSafe® students to participate in a food safety survey. It is part of a current project to create an ANSI approved exam for a national training and testing company. If you have been invited to take part, please do so before November 18. If you are having any problem with the survey don’t hesitate to contact us!

FOOD SAFETY , ,

Buying Restaurant Equipment

Posted on October 19, 2011 by Cathy | Permalink 0

I came across this short article on selecting and buying equipment  for your restaurant… it has some great tips.  Cathy

Buying Restaurant Equipment – Handy Tips For The New Restaurant Owner

By Richard G. McAdams

Now that you have finalized a contract with the leasing company, and you are on your way to set up and decorate your own restaurant, it is the time to purchase restaurant equipment. Restaurant equipment includes all the elements required for running a restaurant business. From cooking spoons to seating furniture to industrial coolers, everything comes under the broad head of restaurant equipment. Though quality restaurant equipment is known to be expensive, it is extremely vital for running an efficient and well-rounded restaurant. And while it is possible to employ household equipment, commercial grade equipment always performs better in the long run.

Here is a list of handy tips and thoughts to assist you in making the purchase -

First of all, it’s a good idea to draft a list of all the items you will be needing in your restaurant. Try and segregate the list based upon the specialties of the supplier. For instance, restaurant furniture, bar supplies, cleaning equipment, cooking accessories, etc. Try to be specific with the items and also note down how many will be required.

As there is a wide variety of restaurant equipment, try to set a budget. Setting a limit will prevent you from spending unnecessarily outside your budget.

Find suppliers by browsing online, speaking to restaurant owners, scouring through phone books, etc. Do not hesitate to visit the supplier’s website and learn about the basics of the equipment. The more you find, the better.

Call up each supplier and try to fix an appointment with the sales representative. During the meeting, present the list drafted and be sure to explain your restaurant’s concerns and needs in details. Give the sales representative a chance to convey what equipment he can supply and an estimated budget.

Meet all the possible sellers and compare their offers. Take into consideration the quality of the products, the history, and size of the company (large suppliers may be flexible, but small companies tend to offer lucrative offers rather than losing business).

Consider entering into an agreement with an authentic supplier who meets your restaurant equipment needs, specifically at the right price. It is always better to select a single vendor instead of a number of them as you may negotiate for low fixed prices in return of a high volume of goods.

Lastly, get an agreement drafted for the final purchase. Ensure to check for delivery charges as many suppliers apply extra charges for the restaurant equipment you purchase from them.

Follow these handy tips and you’ll be on the road to starting a successful restaurant in no time!

Richard is an English major that enjoys writing from his past experiences. As a successful restaurant owner, Richard knows the ins and outs of restaurant business. He often writes about ways to help other restaurant owners be successful in the industry. Learn more about restaurant equipment by visiting restaurant supply NC, http://www.usedrestaurantequipmentdecor.com/

BACK OF THE HOUSE, FRONT OF THE HOUSE, Uncategorized

Food Safety Certification – Is it Worth it?

Posted on October 16, 2011 by Cathy | Permalink 0

Food safety certification is available for anyone who works in the food service industry, although it is not always required for everyone. The requirements vary by state and even local jurisdictions. Restaurant companies may have their own requirements that go above and beyond what state and local laws mandate. But no matter what the is required where you live and work, food safety education is always a good investment.

For the job seeker, or the worker looking to advance, food safety certification is a plus on your resume. The things you will learn in the certification training class will help you to be an asset to your employer. Although food safety certification is generally aimed at those who are responsible for food preparation or supervise the food preparers, anyone who works in the establishment can benefit from food safety training, even servers, bussers and dishwashers.

In my experience in restaurant operations and training I constantly encounter both new and seasoned workers in the front and back of the house who are in need of learning new skills. Food safety often takes a back seat to other concerns, such as food cost and customer service. The manager or owner feels a false sense of safety in the fact that they have had few complaints, or haven’t had a foodborne illness outbreak at their location. They use this to rationalize that they don’t need to spend the money on food safety training, which can be expensive.  But what is the cost of food safety training compared to a lawsuit when someone gets seriously ill or dies as a result of foodborne illness at your restaurant?

Food safety training can be tailored to your restaurant’s needs and budget. Please call or email us for a personalized quote.

FOOD SAFETY