Foodservice operations are always looking for ways to reduce overhead expenses, and one of the best ways is to reduce food waste. Because as much as 40 percent of our food supply is wasted, for wasteful restaurants and foodservice establishments, this is like throwing away two $20 dollar bills out of every 100. One way [...]
Sustainability is more important today than it has ever been in the past. In fact, the National Restaurant Association listed sustainability as one of the hottest food trends in 2022, and we expect this trend to continue into the future. Unfortunately, many restaurants and foodservice operations throw away fruits and vegetables that spoil too quickly, [...]
There is a saying that all five senses are required to be able to taste something truly. For example, the sense of smell, or lack thereof, can impact the way food tastes. That is why it’s important to pay close attention to odor absorption. If steps are taken to prevent food from absorbing odors, the [...]
When it comes to biological problems in a restaurant or foodservice operation, most operators will worry about pests and rotting food. While these are certainly things to be mindful of, mold growth can be one of the most pervasive issues in a walk-in cooler. Mold spores can spread and contaminate entire walk-ins full of valuable [...]
As restaurants battle to stay alive during the COVID-19 crisis amid some pretty long odds, there has been an increased focus on enhanced health and safety of customers. While many states and municipalities have enacted protocols that include masking and verification of vaccination for entrance into a restaurant, eventually the masks come off as people begin enjoying food, drink, and family and friends in close quarters.
That’s why our Bluezone technology was such a critical piece of Taffer’s renovations. No doubt, restaurants have high safety standards when it comes to cooking and handling food, and the cleanliness of glasses, plates, and pots and pans, but now that standard extends to the air the customers breathe, too.
The test unit was placed in a test chamber and a microbial suspension was aspirated into the chamber. The test unit was turned on UV light verified on. Air samples were taken from the test chamber once the unit was turned on, and then at 15-minute intervals over a period of 2 hours.
Strawberries stored for 10 Days under Bluezone® Control exhibited less mold, less ripening, and less undesirable odor than strawberries from the same original pallet stored in an identical refrigerated chamber without the Bluezone® Unit.