The Impact of a Food Safety System

Choose Suppliers Well In Case Your Customers Demand Rare

Food service quality assurance managers may not like it, but medium-rare beef is making a comeback.

It never really went away in fine-dining restaurants, where ordering a well-done steak is typically frowned upon by chefs, waitstaff and any red-meat lovers within earshot. But the gourmet burger chain and gastropub trends are now feeding the demand for pinker, juicier beef. Continue reading “The Impact of a Food Safety System”