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Food

Features

BARS & RESTAURANTS AND THEIR STAFF ARE STRUGGLING DURING THE PANDEMIC. YOU CAN HELP…

April 21, 2020

CHEFS, SERVERS AND BARTENDERS TAKE CARE OF YOU. NOW THAT BARS & RESTAURANTS ARE CLOSED YOU CAN TAKE CARE OF THEM. HERE IS HOW YOU CAN HELP

Even as states like Georgia are early to open, much of the country remains in lockdown, compounding lost wages and heightening poverty issues such as housing and food insecurity. When the country comes back to business it could be months and months before those working in the hospitality industry find their financial footing once again. If at all.

In preserving the lives and livelihoods of those who are always there to serve you, your help can make a difference. Explore these links below to see how:

NATIONWIDE RESOURCES
https://www.barmagic.com/relief

GOFUNDME
Courtesy of Camila Fernandez (formerly of Osamil, NYC)
1. Osamil link: https://www.gofundme.com/f/1xnrl3duo0
2. SoHo Restaurant & Bar (Ecuador) link: https://www.gofundme.com/f/support-for-soho-team

FOUNDATIONS/501C3
USBG (United States Bartenders Guild) – https://www.usbgfoundation.org/

Features

DIRTY LITTLE SECRETS

January 31, 2010

Food Safety in Kitchens
By Fabiana Santana

All too often, food safety stories appear as an undercover report on the local news with catchy headlines like “Dining Dirty,” “Mad Cow Madness,” and “How Safe Is Your Salad?” but not much emphasis is placed on what the industry is doing to clean up in the kitchen. Think about it. People are quick to gripe when they have gotten ill from a restaurant’s food, but rarely do they commend the staff and chef for keeping the place bacteria free.

Commendations go to Churrascaria Plataforma Rodizio, a Brazilian steakhouse in Manhattan, which has been awarded the New York City Department of Health and Mental Hygiene’s Golden Apple Award for Excellence in Food Safety for five consecutive years. The staff at the restaurant regularly walks around with thermometers to check the temperature of the salad bar offerings and the meat that is being carved to order on customers’ plates. “The Golden Apple initiative is a fantastic program, and we accept the award not for our restaurant, but for our customers.” Churrascaria owner João de Matos says. He continues, “There cannot be a better feeling than knowing you are eating in one of the cleanest restaurants in the city. People look for quality of the food, but they also look for their safety and health.”

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