When designing a commercial kitchen, many people consider how the space will look, when they should be primarily concerned with how it will function. The design should maximize efficiency and productivity, but it also must
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Chipotle still seeking food safety; Ells says ‘esoteric’ plan failed
Repeating phrases they have been using for the past year, officials with Chipotle Mexican Grill this week announced food safety enhancements and dismal sales numbers.
The news broke Monday that the Denver-based burrito chain would
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Ice: The Overlooked Product
Ice is food.
Some food service operators and their employees take that fact for granted. They don’t take proper precautionary measures to handle the product properly or the necessary preventive maintenance measures to ensure that