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What is Cross-Contamination in Kitchens and How to Prevent It?

Allergies, food poisoning, and even death. Cross-contamination in kitchens can lead to serious health risks. Preventing it is essential in any hospitality business. In this post, we’ll explain some key ways to avoid cross-contamination in your kitchen. What is Cross-Contamination? Cross-contamination is the process by which a food item becomes contaminated with harmful substances, leading …

Cutting Boards for the Kitchen: A Guide to Types and Uses

A cutting board is an essential tool in every kitchen. This is especially true in the food service industry, where boards must be of very high quality. Additionally, in the sector, it is important to adhere to strict food handling standards. In this article, we will explore the various types of cutting boards, focusing on … Continued

What Is Mise en Place? Benefits and Steps

Proper organization in a restaurant allows for smoother operations, saving time and providing a quick response to any demands or unforeseen events during service. Achieving this level of efficiency requires the right kitchen equipment and an effective organizational strategy. In this article, we’ll explore what mise en place is, how to set it up in … Continued

Service and display

Take away and delivery

What is takeaway? And what about delivery? These two terms are common in the hospitality industry, yet not everyone fully understands what they entail. This article clears up any doubts and explores why it’s beneficial to establish these services in a restaurant or bar. What is Takeaway? Takeaway refers to food prepared by a … Continued

Tips to Reduce Food Waste in Professional Kitchens

Food waste and the amount of food thrown away due to poor kitchen practices and supply management not only raise sustainability concerns but also result in increased costs for businesses. Effective cost control and continuous improvement in restaurant management to tackle food waste require attention to all aspects of operations, including proper food storage. Implementing … Continued

Complete guide to basic kitchen equipment for your bar

Have you decided to take the step to opening your own bar? Congratulations! The restaurant industry always offers many opportunities, but competition is fierce. To stand out from other restaurateurs, it is essential to offer dishes that surprise, especially with their high quality. The first step is to have a fully and properly equipped kitchen. … Continued

Food management in the professional kitchen

In professional kitchens receiving and keeping raw supplies in optimal conditions is a fundamental part of food management. At Araven we have a whole range of tools and aids to help chefs to preserve foods. One of these is our Colorclips or colour identification clips located on the corners of our airtight containers. Why are Colorclips your … Continued