Temporary restaurants are all the rage these days. But what (and how much money) does it take to operate one? Contributor Robert Green, MD of Australia’s leading food design company, Food Strategy, continues his exploration of pop-up restaurants by discussing the aspects of food safety and equipment with invited industry professionals.
The first step in planning a pop-up is the location. 75% of restaurant decisions are made based upon location, and for pop-ups, the location is everything. The right spot can bring you customers and eliminate thousands of dollars in costs. Get it wrong, it could cost you a lot more than just money. Internationally, it seems that pop-up restaurants are also turning indoors temporarily. By taking advantage of under-used kitchens, pop-ups allow young chefs, to experiment without fear of financial loss.
Food Handling - Brian Anderson http://www.hospitalityconsult.com.au
Brian is a food safety and compliance professional – it’s all about food safety. All food businesses are required to ensure that the premises, fixtures, fittings and equipment are designed and constructed to be easily cleaned and sanitised, and that all personnel undertaking food handling activities within the facility, have demonstrated knowledge and skills in food safety and food hygiene. This may be achieved by having an active and accredited Food Safety Program in place, which sets out and identifies potential food safety hazards, presents recognised monitoring practices and controls to minimise any such identified potential risk, and offers corrective actions to prevent similar risks in the future. It is recommended that for all food businesses, food preparation and production be overseen by a qualified Food Safety Supervisor. A food business must also be able to demonstrate that it takes all practicable measures to ensure that the products being produced are protected from all potential contamination through the complete food production process, from receival of ingredients to sale or service of finished product. This includes the storage, preparation, cooking, processing, packaging, display and service of meals and all refrigerated foodstuffs.
Article written by www.FoodStrategy.com.au . Extract published in Eat Drink magazine.
to be continued.
to be continued.
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