Reducing Food Waste

6 WAYS TO REDUCE FOOD WASTE

Wasted produce can add ten percent to food costs as it becomes part of the average 150,000 pounds of trash that your restaurant throws out each year. These six tips can help cut those numbers down

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Wasted produce can add ten percent to food costs as it becomes part of the average 150,000 pounds of trash that your restaurant throws out each year. These six tips can help cut those numbers down

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Food safety and accountability in a restaurant setting.

THE COST OF CARELESSNESS

Although I try not to give a food service employee a reason to sabotage my food purposely, how do I know that they are practicing food safety at all?  I’m sure you’ve heard the adage,

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Although I try not to give a food service employee a reason to sabotage my food purposely, how do I know that they are practicing food safety at all?  I’m sure you’ve heard the adage,

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Food Service Consulting Opening a Restaurant

5 WAYS TO CREATE A SUCCESSFUL RESTAURANT

  So you want to open a restaurant? Great! Here are five key suggestions that will help make it a success!   #1. HIRE A CONSULTANT Every successful venture, from mountain climbing to financial planning to a surprise birthday party

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  So you want to open a restaurant? Great! Here are five key suggestions that will help make it a success!   #1. HIRE A CONSULTANT Every successful venture, from mountain climbing to financial planning to a surprise birthday party

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Jim Richards (Jr)

WHY SHOULD YOU HIRE A FOOD SERVICE CONSULTANT?

First of all, let’s define what a Food Service Consultant is: Generally speaking, a food service consultant is a professional adviser who, for a defined scope of work and related fee, works as an advocate

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First of all, let’s define what a Food Service Consultant is: Generally speaking, a food service consultant is a professional adviser who, for a defined scope of work and related fee, works as an advocate

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manatee tech culinary kitchen

CUTTING EDGE CULINARY DESIGN FOR THE NEXT GENERATION

One of the most monumental and exciting projects I managed and designed was the Culinary Arts Center and Food Court at the Manatee Technical Institute (Bradenton, FL). The 12,000 square foot Culinary Center included a

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One of the most monumental and exciting projects I managed and designed was the Culinary Arts Center and Food Court at the Manatee Technical Institute (Bradenton, FL). The 12,000 square foot Culinary Center included a

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Bistro 502 - Sarasota - Food Service Design

SOLVING BUDGET CHALLENGES WITH INNOVATIVE DESIGN

As a consultant, I am constantly faced with design challenges.  If the challenge is not a lack of space it’s a lack of budget or time.  Here is how I used innovative design to solve

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As a consultant, I am constantly faced with design challenges.  If the challenge is not a lack of space it’s a lack of budget or time.  Here is how I used innovative design to solve

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