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In spite of a rash of economic challenges in the past few months, the restaurant industry continued to expand in May, according to the latest data from the National Restaurant Association’s Restaurant Performance Index. While operators showed concern about the six-month outlook in the survey, capital spending and spending plans increased. The overall index ticked…

MUFES gives you specifics you can implement right away.

Oregon operators have delayed by several months a new state rule that would require cooks to wear gloves or otherwise avoid touching food with their bare hands. In late June, Oregon’s Health Authority backed off implementing a rule that would have taken effect this month requiring restaurant cooks to wear gloves and avoid touching food…

Basic blocking and tackling opens up opportunities.

A hood proposal to the International Code Council described as a well-intended but unnecessary expense has been “disapproved” but remains alive pending public comment. Proposal M105-12, section 507.2.1 calls for specific hoods above a variety of equipment including conveyor and door-type dishwashers, kettles, pasta and rice cookers, steamers, smokers and others. The proposal calls for…

Regulatory self-perpetuation is almost a law of physics.

T&S Brass has opened an on-site training facility to allow customers, consultants, sales representatives, distributors, contractors and engineers to experience hands-on education and training. The 40,000-sq.-ft. training center can accommodate small and large groups and offers fully integrated assistance and a large selection of training and professional development that can be customized to a group’s…