Original article by Kelly Killian for Restaurant Business Online Last spring, a rash of closings struck the Washington, D.C., restaurant scene, causing the

“No problem” may become a problem when that’s how your waitstaff responds to customer requests, a new restaurant study shows.

The “Regulatory Authority”, commonly known as the health inspector regularly visits twice a year, depending on several variables. When they

Even in kitchens where fresh is king, the freezer remains a handy tool. There’s no easier way to deal with

Ice is used in almost every food service setting, from restaurants, bars, cafeterias, and coffee shops, to nursing homes, hospitals, and healthcare facilities.