Last week, our community delved into a mix of operational and creative challenges in the catering world. Members discussed the implications of the new Food Code 2022, highlighting the urgency for updated training protocols. There was also considerable interest in how to maintain brand consistency with quick menu setups, while a spirited debate unfolded about the rising popularity of mocktails over traditional wine offerings. Finally, the practicality of using Bluetooth probe thermometers in on-site catering was examined, emphasizing the need for accuracy and reliability in temperature readings.
This Week’s Hot Topics
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Updating training for Food Code 2022
The latest Food Code changes have stirred quite a bit of conversation about how catering businesses need to adapt their training programs to stay compliant. This discussion is crucial for anyone involved in food safety and compliance.
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On-brand menu label template for fast setups
This thread explores ways to keep menu presentations on-brand while ensuring quick and efficient setups—a common challenge for event caterers.
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Mocktail stampede vs. wine wall
A lively debate on whether the growing trend of mocktails is starting to overshadow traditional wine selections at events. This could reshape beverage offerings for many.
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Bluetooth probe thermometers that stay accurate on site
This practical discussion focuses on the reliability of Bluetooth thermometers, an essential tool for ensuring food safety during events.
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Looking forward to seeing how these discussions evolve. Feel free to jump in and share your experiences or questions on the forum.