54 QUICK AND EFFECTIVE WAYS TO IMPROVE YOUR BREAKFAST EXPERIENCE Breakfast means business. Research confirms it. So, how does yours rate? When it comes to guest satisfaction, offering quality food and beverage products is only part of the equation. How food is stored, prepared and displayed directly reflects your brand’s standard of excellence and can leave a lasting impression on your guests – good or bad. Evaluate your breakfast offering, displays and service through the eyes of your guests and make the necessary adjustments to ensure an optimal dining experience. Here are some important guidelines to help keep your food and beverage operations safe and appealing: Food Storage Proper storage methods can extend a product’s shelf life and maximize food investments. Rotating stock on a First In, First Out (FIFO) basis helps reduce spoilage by shelving new items behind existing stock. • Mark each item with the date it was received with a marker, color or date stamp. • Store products in the proper places. Rice, pasta and canned goods should be kept in cool, dry places. Frozen food should be kept at 0 degrees Fahrenheit or below, not 32 degrees. Refrigerated items should be stored at 41 degrees Fahrenheit or below. Perishable items such as meat, eggs and cheese products can be kept safely refrigerated for up to seven days, according to the Food and Drug Administration (FDA). Freeze items such as meats if you might not use them within seven days. • Check and record refrigerator temperatures at least twice a day. • Refrigeration units do not cool by cold temperatures alone. When storing foods, allow sufficient space between items for air circulation and keep items away from the inside walls. • Do not store foods directly on the floor of a walk-in cooler. Resources
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