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Many times in our industry, food is cooked ahead of time, hours before it is ready to be served. To ensure food safety is adhered to, it is imperative that this hot, freshly-cooked food is cooled in a timely manner. As some of you may (or may not) know, taking cooked food to a safe temperature is a two-step cooling process:

If you are new to the restaurant business, you probably have a lot of unanswered questions. No matter how ready you feel for the big day when you finally open your doors to the public, you may not realize that you actually have a lot more work to do.

To run a successful foodservice establishment, it is necessary to understand the lingo and technical details that go into the supplies and equipment that are needed.