NYC’s Foam Ban Is Here

Despite opposition and lawsuits, NYC’s Foam Ban on single-use foam products has gone into effect January 1st 2019. Here Are 5 things you need to know: All food service establishments located or operating within the 5 Boroughs of NYC cannot, use, have, sell, or offer foam food service items. The Following Items are Banned * […]

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Top Women in Metro New York Foodservice & Hospitality 2019

Top Women in Metro New York Foodservice & Hospitality 2019

The December Issue of Total Food Service Announces 2019 Top Women in Metro New York Foodservice and Hospitality.Presented by the Women’s Food Service Forum, a thought leader on women’s advancement and gender equality, the list highlights the “best and brightest” women from all major disciplines within the foodservice and hospitality industry.  Congratulations to our Co-Founder […]

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Compliance Isn’t A Four Letter Word

Compliance Isn’t A Four Letter Word

When we launched Letter Grade Consulting, our goal was to help operators navigate the newly enacted Letter Grade System. We received a lot of press, publications like Crain’s, NY Times, and Wall Street Journal, to name a few. Besides understanding the types of services we would be providing, reporters wanted to interview clients, to get their feedback. […]

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Creating a Food Safety Culture

One of the most important challenges that food service operators face on a daily basis is maintaining food safety. No matter how much time and money is invested on menu development, décor, and talent, it takes one incident of foodborne illness to damage a brand. We’ve all witnessed it happen time and again. The solution? […]

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Ice Machines: What Every Food Service Operator Needs To Know

Believe it or not, the FDA defines ice as “food”. As such, ice contaminated by bacteria, mold and viruses can spread illness just like any other food when handled by staff or consumed by diners. Ice from contaminated ice machines is one of the most common Health Code violations, a violation that could potentially lead […]

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Why Do NYC Restaurants Have A Letter Grade System?

The Letter Grade System was enacted to decrease foodborne illness, promote sanitary practices and create transparency for diners. While the Letter Grade System has achieved those goals since its inception, fines for violations have created additional financial burdens for many NYC restaurant operators already battling an extremely competitive environment. Preventing violations is key… Know the Rules […]

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Food Temperature Violations: Using Time As A Control

Temperature is a critical violation that is taken seriously by inspectors. Proper temperature is a big deal for good reason. Food that is out of temperature can result in a “B” grade, render food unsafe to eat and lead to closure. Food must NEVER be out unless in active use or being cooked. “In use” means […]

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Avoid Cross Contamination On Your Cutting Boards

Recent reports claim that 80% of store bought chicken is contaminated with Salmonella…. Yummy! …Not!!! Cross contamination is one of the leading causes of foodborne illness and cutting boards are a major culprit.  Keeping that chicken separate from vegetables is not only a good idea it could be a life saving one. Choosing the right board, […]

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Top Women in Metro New York Foodservice & Hospitality 2018

Top Women in Metro New York Foodservice & Hospitality 2018

As we get set to reflect on 2017 and welcome in 2018, it dawned on us that many of the significant stories that we covered this year shared a common theme: women in foodservice! From the election of Victoria Vega to the leadership position at SHFM (Society for Hospitality and Foodservice Management) to the $2.4 billion dollar […]

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New Wood/Coal Oven Requirements

In effort to reduce pollutants released into the environment known to cause asthma and other respiratory problems, NYC has enacted new rules regarding “cook stoves” Here’s what you should know… Cook Stoves – wood or coal fired ovens Emission control device – equipment that is installed on a cook stove to reduce emissions. Section 24-149.5 […]

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