The “mise en place” of cutlery in the dining room

GastroNorm cutlery-holder

Just as in the kitchen when preparing ingredients and dishes, the restaurant serving staff, waiters and sommeliers, need their work area to be properly organised. A correct “mise en place” of all the necessary items such as servilletes, glasses, plates or cutlery, allows staff to offer better customer service. Correctly organised serving utensils and cutlery not only … Continued

Food preservation

Araven’s new 2021-22 foodservice catalogue

araven catalogue catalogue

This new catalogue is a comprehensive reference guide with information about food safety (legal regulations, characteristics of different materials…) and the benefits of all the different articles geared towards enhancing operational excellence and business profitability. The 2021-22 catalogue has an additional 180 references, including products that Araven has launched in recent months, such as the new comprehensive ranges of Basic polycarbonate food pans … Continued

Food preservation

Dry food, environmental practices and factors related to the storage

dry food Dry food

The storage of food is one of the most important points to be taken into account to ensure food safety. Compliance with the provisions of the HACCP system. Although dry and non-perishable products such as legumes, rice, pasta, etc., present far fewer preservation difficulties in terms of time and storage than products such as vegetables, … Continued

Prepare cold processed foods safely

With the arrival of summer and the high temperatures, we all prefer to eat lighter meals from fresh recipes. If you want your customers to enjoy a holiday without food risks, remember to apply the following specific hygienic measures for the preparation of cold processed foods in your restaurant. SPECIFIC HYGIENE MEASURES IN THE PREPARATION AND HANDLING … Continued

Tips for hygienic, safe handling and preservation of fruits and vegetables

Throughout the food chain vegetables undergo different preparation processes and situations in which there is the risk of them becoming contaminated.  To avoid contamination it is essential to control the hazards that can affect food safety and to manage them correctly to minimise most of them. In the HORECA sector the following  different stages form … Continued

Preserve large volumes of food and prolong their useful life

Unlike small establishments and independent restaurants, holiday hotels, industrial caterers and the food industry stock and handle large volumes of food in their kitchens. Handling these larger volumes requires special attention to ensure that food is stored in optimal conditions and to extend its useful life. Using containers specifically designed to make this work easier and guaranteeing … Continued