Storage
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April 25, 2018
In busy commercial kitchens, it can be hard to find enough space to store all of your equipment and ingredients. In addition, many health codes require that food items be stored at least six inches above the floor, which means you need a storage solution that will allow you to keep food elevated without taking up much precious space. Below, you’ll find a list of our suggestions for commercial kitchen storage solutions and an explanation for when each type of storage should be used.
Dunnage. . .
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February 21, 2018
In honor of National Hot Breakfast Month, the CPS team has been thinking about how commercial kitchens can keep their breakfast buffets safe for all their customers. We all know breakfast buffets are delicious, but sometimes cross contamination and other food safety issues can occur at these busy buffets. Below, you’ll find a list of tips to create the perfect breakfast buffet.
- Start with Training
The single most important aspect of keeping your buffet safe is training. . .
- Start with Training
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October 04, 2017
Summer has ended and winter is fast approaching. While we pile on sweaters and coats, pests are also looking for ways to beat the winter cold. Unfortunately, their solution is usually to invade homes and businesses where they’ll be nice and warm. Besides warmth, they’ll also need to find new sources of food as the ground freezes. Naturally, then, they’re attracted to nice warm commercial kitchens with stores of food everywhere. It can be difficult to keep pests out of your commercial kitchen during. . .
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August 23, 2017
If you want your commercial kitchen to run smoothly, design it well. The essential task of all commercial kitchen designers is to determine what you need and what you don’t. This can be difficult because it can be tempting to either skimp and save in every aspect of your design or to spend lavishly on the best, shiniest equipment you can find. The key to commercial kitchen design is to find a balance between these two extremes. Essentially, your kitchen should be equipped with stellar basic supplies. . .
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May 02, 2017
When іnvеѕtіng іn соmmеrсіаl kіtсhеn equipment, fіrѕt-tіmе restaurateurs оftеn аѕk аbоut whісh brаndѕ оffеr thе best lіfе еxресtаnсу, ԛuаlіtу, аnd vаluе for thе amount оf mоnеу ѕреnt.
At CPS wе offer a lаrgе selection of professional food service еԛuірmеnt for аll уоur commercial kіtсhеn and hоmе chef nееdѕ. Evеrуоnе knоwѕ commercial kіtсhеn аррlіаnсеѕ can increase уоur рrоduсtіоn аnd оvеrаll business rеvеnuе, аnd our tеаm hеrе at CPS іѕ dеdісаtеd tо helping уоu achieve your. . .
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February 13, 2017
Last March, the Ohio Department of Health revised the Ohio Uniform Food Safety Code. The revisions took effect March 1, 2016, but restaurants were given a year to get up to speed. Here’s what you need to know as the time to implement the changes draws near.
What is this new law?
If you own a restaurant, you’re most certainly aware of these changes by now. The “Guidelines to the Level Two Certification in Food Protection” ultimately seeks to prevent food-borne illnesses. Overall. . .
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July 06, 2016
There are a growing number of consumers who prefer to buy local for almost everything, including their food. Farmer’s Markets are increasing in popularity as consumers look for ways to purchase local, organic produce and meat to cook at home; but the trend doesn’t stop there. These same consumers are becoming pickier with where they eat out, too.
The trend of showcasing the origin of food is nothing new to some restaurants, particularly those who serve seafood or use rare ingredients. Up. . .
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April 16, 2015
Your kitchen is your world; it’s where you work and where you play. For some this it’s where you eat, drink, check e-mails, snack, relax, and bond with friends and family over amazing food, while for others it’s how you make a living. Did you know that a commercial kitchen inspection should be carried out at least once a year? It’s true – for businesses, a regular kitchen inspection will help keep your work area right where it needs to be.
What Will Be Inspected?
There. . .
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September 22, 2014
One of the easiest ways to ensure that tasty, sanitary food leaves your kitchen is to adopt a simple equipment maintenance plan. In fact, just one slight maintenance oversight could send a once-regular customer running to another restaurant. Consistency and quality are key when it comes to attracting repeat diners, so if their favorite dishes aren’t. . .
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November 07, 2012
If you work in an already functioning restaurant, chances are completely remodeling your kitchen is not happening in the near future. Because it’s such a labor and cost intensive project, many restaurants will wait many years before deciding to remodel their kitchen.
However, sometimes your kitchen needs a change to better accommodate new items or employees. Shy of a complete overhaul, rearranging and reorganizing your kitchen may be your best option for creating a safe and efficient. . .