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.
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.
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.
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.
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?
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.
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?
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?
There are big reputational and financial upsides for restaurants that can successfully manage their health safety status. And the tools for doing so are readily available. Food safety scores can now be turned into an ROI-generating asset.