Between Eight and Sixty-three Degrees
I remember standing in a school kitchen back in 2014, the lunch rush was ten minutes away, and the air…
Month: January 2026
A Linear Kitchen Is a Safer Kitchen
I’ve sat in too many cramped, humid kitchens where the manager was trying to explain a massive cross-contamination error by…
Writing a Specification Before Going to Tender
I’ve sat through enough procurement meetings to know that most people approach the question of how catering contracts are tendered…
Bacteria Need Time and Warmth, Not Much Else
I’ve spent sixteen years walking into kitchens where the air is thick with steam and the staff are running on…
Energy Needs Across the School Years
I’ve spent half my life in industrial kitchens, and if there is one thing I’ve learned, it’s that people love…
The Complete Guide to Haccp
I’ve spent sixteen years walking into kitchens where the air is thick with the smell of industrial degreaser and the…
Designing Flow So Raw Never Crosses Cooked
I’ve spent sixteen years walking into kitchens where the floor plan looks like a beautiful, expensive architectural drawing, only to…
In-house, Contracted or Federated
I remember standing in a secondary school kitchen three years ago, the air thick with the smell of overcooked pasta…
Four Failures Cause Almost Every Outbreak
I’ve walked into enough school kitchens to know that when people talk about food safety, they usually go straight to…
The Complete Guide to Food Safety in Schools
I’ve spent sixteen years walking into kitchens where the air smells of industrial degreaser and frantic energy, and if there…