Hazard Analysis and Critical Control Point (HACCP) is a systematic procedure used to identify, evaluate, and control food safety hazards in the food industry. A successful HACCP Plan rests on seven guiding principles that have been universally accepted by government…
The Coronavirus pandemic has introduced a new normal for the hospitality industry as well. With added precautionary measures towards social distancing and hygiene, restaurants are taking every step to thriving in the current environment. Disruptions in the supply chains through…
Managing labour and food costs is highly essential for anyone into the restaurant business. Proper employee training, menu planning, and sales forecasting are some significant factors that can help restaurant owners make huge profits without overspending. Using various planning, monitoring,…
Of all the sectors undergoing a massive transformation due to the virus, Foodservice business takes center stage. Restaurants have suffered huge losses due to lockdowns and self-quarantining across the globe. The real challenge they face today is how to bring…
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