Each and every restaurant sets up some kind of checklist for closing. The checklist usually includes tasks such as putting out the trash and recycling, cleaning counters and floors, checking and cleaning restrooms, cleaning ovens and cookers, and many other tasks. The objective is to get the facility clean so that people can get right to […]
By Rick Stier
The ultimate yardstick for frying is the quality of the food. The longer the frying oil is able to produce quality food, the more efficient the frying operation. For this to occur, the operator must manage the oil.
There are many factors to consider in an oil management program. Here are the seven most […]