Handling Cash Within a Restaurant – Different Methods
Here, we will discuss some quick tips for those working in the restaurant business and want to gain a better understanding of cash handling.
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Food freshness is the foundation of food quality in any foodservice operation. Being able to store and preserve your ingredients properly maximizes the shelf life and minimizes food waste. Freezing is an easy and convenient way to preserve your inventory at its optimal quality. However, it is important that you have the right tools in order to do so.
Some commercial kitchens use color-coded cutting boards, utensils, and containers for different items. You may want to adopt this practice as well to keep staff from accidentally using the same tools for different food items. The sanitation team also plays a huge part in preventing contamination since clean and sanitized surfaces are important to keep different types of food from coming in contact with one another.
Customer service should play a major role in any restaurant, but when does one draw the line at accepting responsibility and forfeiting it to the party who may actually be responsible?
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