food service planning and design Archives - Page 19 of 19

4 Smart Strategies to Avoid Food Wastage in Restaurants

Restaurants waste a lot of food on a daily basis. According to Feeding America, almost half the food grown, processed and transported in America gets wasted, and around 40 percent…

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January 18, 2018

Kitchen Planning

Commercial Kitchen Management – Sure Ways to Do it More Efficiently

Commercial kitchen owners are often too occupied in daily operations such as arranging food, working on customer feedback and improving efficiency, that they pay little attention to regular maintenance of…

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December 11, 2017

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