purchasing

While many factors go into a restaurant food safety program, avoiding time-temperature abuse along the supply chain is critical. A variety of equipment, labeling systems and temperature-measurement technology is available to ensure food safety.

Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket. But that strategy may be dampened in the months ahead.

As interest in beer continues to grow, brews are taking their legitimate place at the table alongside wine as an equally fine complement to food.