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As events begin to happen again, you may be wondering if your catering company is prepared to handle safe foodservice during this unique time. Fortunately, making a few simple adjustments to your regular operations can make it easier to return to working at events while keeping your employees, clients, and clients' guests safe. Here are

We’re living in an era of increased importance when it comes to sanitation. According to the Center for Disease Control, we know the coronavirus and the subsequent COVID-19 disease it causes is spread mainly through people-to-people contact. This means people who are within six feet of one another are at risk of transmitting the virus.

Though so much has changed already, there are additional changes we can expect as we finish out 2020. Restaurants and other types of operations can expect a continued focus on safety and the mitigation of potential Coronavirus spread, and this will result in a dependency on new and innovative foodservice equipment and supplies. As an

Traditionally, stainless steel has been one of the most widely-used materials in commercial kitchens. And there's a reason for that. Stainless steel is actually made up of several different types of materials, and each one of those ingredients has it's own set of benefits. Iron is strong, and as a result, makes up about 75

We’re living in the golden age of street-side dining, whether we like it or not. All across the country, the back-of-the-house is migrating to the front-of-the-house. This is the result of the void filled by the front-of-the-house moving to the patio, the sidewalk, and in some cases, even the street. Tables are now filling parking

To summarize the situation, the most profitable types of foodservice delivery have been limited, and higher patient censuses cannot make up for the difference. Let’s take a closer look at the details. In hospitals and in-patient healthcare facilities, the majority of the foodservice profits are made from staff dining and from visitors. When you factor