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Food safety handling: helpful tips and advice.
When it comes to food safety, my watchful eyes and sensitive ears will tackle most problems around the kitchen. From well stored foods to perfect personal hygiene, there’s plenty of paw-sitive things we can do to make our kitchens even safer.
Phenium talks to Michael Pace at IHG Mark Hopkins.
Michael Pace from IHG Mark Hopkins talks to Phenium about his life, career and his passion for sustainability. He also tells us why Phenium's system is installed in the San Francisco hotel and the amazing benefits it brings.
Cleaning and sanitizing your kitchen.
From equipment maintenance to shelving, there are literally hundreds of areas around the kitchen that need attention. So let me, Elliott the fox, be your guide as we go over a few dirt-busting tips to get you organized.
Temperature control in the kitchen: all you need to know.
From temperature logs to thermometer calibrations, I can help your restaurant remain temperature compliant and make sure you've got food safety covered. So it’s time to turn up the heat and tackle those temperatures.
Creating a culture of food safety in the workplace.
What if you could build a team culture that educates your staff to own and proactively manage food safety themselves? What if there was a way to minimize the human error inherent in restaurant operations while empowering your staff?
Food safety best practices: a helpful guide.
As a watchful fox, I am all too familiar with the basic principles of culinary care. Food needs to be handled in the correct way as it can contain lots of harmful bacteria. This can make people sick and cause problems for your business.
Phenium talks to Hans Mogensen from Boathouse.
It’s been a busy year for Hans Mogensen, co-owner of Boathouse, an Asian-inspired restaurant chain with locations in California and Nevada. Not only has his business had to adapt to the unsettling impact of the pandemic, but it’s also moved fast.
Knead to know: Natasha’s Law and food safety.
In the summer of 2016, a young girl called Natasha Ednan-Laperouse suffered a severe allergic reaction after eating a Pret A Manger baguette and subsequently died in hospital. So how can restaurant owners deal with food safety in a responsible way, that promotes trust?
How to turn your food safety scores into revenue.
We all “know” the value of maintaining a good reputation but reading and replying to online reviews can be a nerve-wracking part of running any business. It’s especially true for restaurants, so how can you make sure your food safety scores aren't negatively impacting your revenue?