Top 10 Tips for Catering Equipment Maintenance
Top 10 Tips for Catering Equipment Maintenance The only way to get the most benefit and trouble-free service out of your catering and refrigeration equipment is to perform regular maintenance. Regular maintenance, which includes cleaning, will keep everything working in good working order and can catch minor problems or worn out parts before they cause expensive breakdowns. Regardless … Continue reading Top 10 Tips for Catering Equipment Maintenance
When your deep fat fryer stops working…………
Just about to start service, switch on the fryers at the wall or try to fire up the burners and the nothing happens? Kitchen nightmare indeed! Imagine running just one service without a deep fat fryer! What do you do next? Call an engineer – maybe – but will your favourite kitchen equipment engineer really be able to … Continue reading When your deep fat fryer stops working…………
Commercial Kitchen Design Tips
Whatever the style of kitchen, the general rule is that the larger the operation, the more services and facets have to be considered. The three prime considerations that dictate kitchen design are: Service requirement: Consider the service the kitchen has to provide – for instance, the numbers being served, is it an la carte menu, … Continue reading Commercial Kitchen Design Tips
First Impressions Count…………..
There’s no doubt about it, beautifully prepared food, attractively displayed, can prove to be irresistible. So choosing the right servery and food display equipment is a key issue for any catering business. The choice however can be bewildering, with a vast array of manufacturers and models available – offering heated, ambient and refrigerated solutions. Here … Continue reading First Impressions Count…………..
Holding And Warming Equipment – What’s The Difference?
Holding and Warming Equipment are essential to any foodservice operation, as they keep food hot and fresh during waiting times. There are many types of holding and warming equipment to choose from, so it’s important to find one that fits your operation. You need the correct type of warming equipment to make sure that foods … Continue reading Holding And Warming Equipment – What’s The Difference?
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Do you double hand wash?
Tip of the Week: Did you know that when restaurant and other food service employees use the toilet, they should wash their hands before leaving the toilet and again in the kitchen before they return to their duties. That’s right – a double hand washing! Double hand washing is excellent practice for all restaurant and … Continue reading Do you double hand wash?