When you work in the restaurant business or catering industry, you’ll find lots of elements to your business that need attention. The majority of people entering the business, imagine that it’s simply entirely about being able to create great tasting food. This belief is a long way from the real truth!
As well as being able to cook, you’ll have to hire and train your workforce, set up your supply chain, market your restaurant, handle your cash flow, provide professional front of house service and also make certain your food looks wonderful when you serve it. Each and every one of these responsibilities are of vital importance towards the success of your business. For example there’s no point in being the best chef in the world if no one goes to your restaurant. You have to get the marketing correct to fill your tables. Your team need to be prepared well and be knowledgeble on the dishes you’re offering, because if your service is inadequate, your client will not return even if your food is superb!
Managing a restaurant is hard work and very stressful, without doubt it is one of the most stressful industries to succeed in!
And if all the tasks above were not enough to be anxious about, there is 1 other area you seriously should pay full attention too, that of food hygiene.
Your number 1 priority has got to be making certain that none of the diners are ill as a consequence of eating your food! Your restaurant’s standing can be destroyed permanently if just one individual who eats with you is unwell later on. As word spreads, diners will merely not chance your establishment and will eat somewhere else. Weak food hygiene practices will without doubt mean your business is destined to fail at some time in the future, it’s like a ticking time bomb waiting to blow up!
The way that you keep, handle and prepare your food will determine how safe the food that you serve is. For example, food that needs to be stored in a refrigerator should be kept at a temperature below forty one degrees Fahrenheit to make sure that any bacteria that is present won’t multiply. When handling uncooked foods, you or your staff should also wash your hands carefully with an anti-bacterial soap to make sure you avoid the transfer of germs.
While preparing the foods, you have to prevent cross contamination. You ought to use different chopping boards for meat and poultry, to the ones you work with for fruit and vegetables for example. The same is applicable to kitchen knives. Better dining places will colour code their knives and chopping boards to ensure they are used suitably and avoid any chance of cross contamination. All food surfaces ought to be cleaned with anti-bacterial sprays and thoroughly clean cloths and sponges.
If you would like to learn more about food hygiene, you should take a look at the food hygiene training courses that are now available online. They offer a complete schooling for catering professionals to make sure the hygiene standards in your establishment are of the maximum quality. No catering expert ought to risk jeopardizing their employment for the sake of not taking the time and effort needed to learn about food hygiene best practice.