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Most restaurant managers strive to maintain a clean, safe kitchen environment. To that end, they always try to ensure that cooler temperatures remain in the range required for safe food storage. But despite their best efforts, those temperatures are frequently out of range. If that comes as a surprise, just check out the food safety…

Time is a key ingredient in safe restaurant kitchens. According to a study highlighted by the U.S. Centers for Disease Control, “Time pressure caused by high volume of business or poor staffing made it hard to do [all] safe food-handling practices.”Perhaps that’s why another study found, “Just over half of those who cooked food did not usually…

Interest in food safety has been on the rise, particularly in the wake of widely reported foodborne illness outbreaks. “Ask Us” is a monthly feature in which we answer questions and offer perspectives relevant to consumers and diners interested in food safety issues. No, not all food safety violations are equal. State and municipal health…

Calculating the true cost of ownership of a digitized checklist system is tricky. Obviously, it includes the cost of the equipment, but it also includes many costs that restauranteurs may not realize or consider. That’s because solutions like ComplianceMate aren’t just hardware; they’re full-fledged safety systems that include software, and restaurant owners must also consider the…

We know a thing or two about monitoring the temperature of cold holding units, and here’s a key lesson we’ve learned: don’t take anything at face value. Or, as the Russian proverb embraced by former President Ronald Regan says: “Trust, but verify.” Many of our customers opt for our wireless temperature monitoring equipment for convenience…

Restaurant kitchens worldwide make frequent use of thermometers and temperature probes to ensure that foods stay at the appropriate temperatures and avoid staying in the danger zone (about 41°F to 135°F), which is the range of temperatures at which potentially dangerous bacteria can proliferate with relative ease. Bluetooth probes specifically are wireless thermometers that chefs…

We run into this issue all the time: the perception that restaurant technology is really expensive. “Operators say that costs, in various forms, remain the primary barrier to implementing more technology in their operations,” says Annika Stensson, Director of Research Communications for the National Restaurant Association. However, commercial kitchen and food safety technology is more accessible than…

It’s all in the number or the letter. Any restaurant health inspection will result in a final score. Sometimes it’s a number, like here in Georgia. Other times, it’s a letter grade. Regardless, that score will significantly impact customer interest in your restaurant. That’s where checklists get to work. They ensure that tasks are really…

Facilities and equipment management is a critical but often overlooked aspect of running a restaurant. According to FSR Magazine, restaurant chains that lack clear processes and technology for managing issues like repairs spend as much as 50% more on facilities costs than the industry average. So, when choosing the equipment that’s critical to your food safety operations, make…

If you’re like most restauranteurs, you probably like the idea of technology in your kitchen, but worry about the complications it could potentially create. “Restaurant operators and consumers generally agree on the benefits of technology use in restaurants, but they’re also in agreement that while new technology is useful, it can complicate the restaurant experience,” said Annika…