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Opening and maintaining a commercial kitchen is a meticulous process with many steps. Complying with regulations and requirements is mandatory for every establishment in order to maximize safety of the public and staff alike. This is especially relevant regarding...
Any commercial kitchen should be simple, efficient and easy to manage with flexibility. Good organization is one of the key foundations for any commercial kitchen to run smoothly and make your profits go up. After you have purchased your kitchen equipment - your first...
Certain items in restaurant kitchens can be more troublesome than others. One such item is the vent hood. These tend to be problematic because of potential fire hazards that can happen due to a build-up of grease if they are not regularly and thoroughly cleaned. It’s...
Cooking is fun and dangerous. There are so many Final Destination-like scenarios that can go down in a kitchen. That’s why it is important that you, whether you are a restaurant manager or owner, prevent any potential hazards from occurring. Here is the ultimate...
The most characteristic differential trait between commercial construction and homebuilding might be pretty evident. The first one refers to any business related constructions, whereas the latter simply houses people. However, the differences come from a broad...
Safety and efficiency go hand in hand. A messy, dirty and under-maintenance back-of-house can lead to potential health hazards for both your customers and employees. A properly equipped cooking environment equals a more productive cooking team, because workers can focus on what is important: the food.
First and foremost, your team needs to feel comfortable. In order to achieve that, you need to encourage your workers by recognizing when a job is well done, giving them incentives both financial and emotional, communicating which are your team’s objectives and responding accordingly whenever they are reached or not. Having a good relationship with your workers, as well as encouraging a good relationship amongst them, is one of the keys to efficiency.
More and more restaurants are implementing tech tools to speed up service. Having a digital menu or implementing ordering devices are just a few tweaks to update your place. You can also install:
Covid-19 served as a reason to strengthen and reassure cleaning measurements. Now more than ever, it is important to use antiseptic products to ensure all surfaces in direct contact with your final products are clean and safe for consumption. According to the FDA, workers should wash their hands for 20 seconds with warm water and soap before and after preparing fresh produce and rinsing produce before it’s peeled.
Besides cleaning fruits and vegetables, following Covid-19 measures and recommendations, as well as keeping the kitchen floors and equipment clean, are the basic elements of a safe kitchen. However, it’s also important to have a clean ventilation system: the release of greasy particles when cooking can lead to a “clogging” of the vents, hoods and other parts of the ventilation system. This blockage will then exacerbate further exhaustion of the fumes released during cooking. Hence, and due to the inflammable quality of greases and oils, this can lead to a fire not only in your kitchen but in other parts of the restaurant.
Don’t know how to properly clean your vent hood? Contact us. We have been experts in the field for over 35 years. The practices we follow in the vent hood cleaning process are outlined in the National Fire Protection Association (NFPA), while using specialized cleaning tools that you and your staff may lack.
Our 24/7 response team will be happy to help, just contact us!