Redefining Self-prep

December 2007
FoodService Director;12/15/2007, Vol. 20 Issue 12, p32
Trade Publication
This article focuses on the decision of several foodservice directors in the U.S. to redefine self-preparation. Food safety, portion control and costs are some of the reasons that the pick and assemble style is becoming more attractive to operators. While food safety on a traditional self-preparation bar can be assured through regular temperature checks and by using food guards, many operators agree that keeping the food under the kitchen's control makes everything safer and more cost-effective. Schools and universities have taken the lead in this trend.


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