4 Problems Faced as Mentioned by Restaurant Suppliers by The Chefs of Los Angeles in 2017

Running a restaurant that feeds people on the regular basis has been facing a number of challenges as food technology and consumer trends and demands keep changing. It needs to have continuous updating and even after that, it struggles with many problems.

So, here are the 4 problems faced by the chefs of Los Angeles in 2017 as mentioned by restaurant suppliers:

1. Food Safety: The most pressing issue of the food industry is food safety and preservation. Since any mishandling, contamination or damage could cause serious reported illness which could be a major nightmare. To ensure the food safety, one must follow the code of conduct as levied by the food safety professionals and fix the modern kitchen equipment.
2. Frozen foods: the best example of frozen foods that’s could be used are smoothies and salads without the benefit of cooking. In the initial days, they were used to cook or bake the seasonal products. These days, however, it is used for everything which damages the food and is not classified as ready-to-eat. People also smoke, cough and sneeze into restaurants which leads one to question how these things affect the environment of said edible plants.
3. Food labeling: with the increasing risks of health issues like obesity and diabetes, the manufactures of food are under pressure to create the brand that people actually buy. Calorie counting and calculating the fat intake by the consumers influence the public in large making food labeling important and risky task for the restaurant chefs and suppliers as well.
4. Food waste: Restaurant is otherwise clean industry but somehow it contributes to the wastage in large. The management of solid waste disposal remains a growing challenge as towns and cities remain ill-equipped to deal with.
   

As the struggles mentioned above faced by the chefs, American Chef Supply contributes to providing solutions. We provide different restaurant kitchen supplies in Los Angeles since 1996 in Glendale so that food safety is ensured and food wastage is reduced. We also provide various services like which you can find here.

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What to Know When Shopping for Commercial Kitchen Equipment

Buying equipment for your new restaurant is no more or less important than figuring out the menu or storefront decor. There are many moving parts when it comes to building from the bottom up. Each aspect is typically determined by the overall theme for the space, including the kitchen.

Until it’s time to complete your own working kitchen, you’ll never really know what goes on behind the swinging doors. It is the main place for food to be stored and prepared which is why cooking and refrigeration equipment are the key pieces to shop for. No matter the genre, you’re going to need food preparation equipment, along with basic pieces that are specific to your business.

Don’t forget about local health codes. Each state has different retail and food service codes and regulations. You’ll want to make sure you’re following the codes to protect yourself and customers. This should be a top priority as you’ll want to be sure the space is in compliance prior to purchasing and making the investment.

You’ll also need to determine how much space you have available and try to predict the volume of orders. Think about what you would need to create each item on your menu to make those recipes and unique dishes come to life. See a list of common restaurant kitchen equipment below:

• Sink
• Range
• Oven
• Grill
• Deep-fryer
• Cooler
• Freezer
• Pots and pans
• Prep table
• Storage

Find everything you need at American Chef Supply and read more about choosing restaurant equipment the right way here!

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