Fast Fix LLC.

Cold and flu season is officially here, and it isn’t going anywhere for several weeks at least. In fact, according to the CDC, the highest flu activity peaks between December and February, while the activity can last as late as May. In the restaurant industry, it’s imperative that all employees understand the importance of healthy habits, but also to know when to go home and keep their germs to themselves. Fast Fix LLC has a few tips to keep in mind as you navigate the cold and flu season. Provide a Hand Washing Refresher Course If your employees have dirty and unwashed hands, they are spreading those germs to the food and drinks that they touch. What’s worse, these germs can also multiply in certain foods or drinks under favorable conditions – which then makes other people sick. Make sure that your employees know the value and practice of washing their hands. Proper hand washing requires scrubbing, rinsing, and complete drying of hands. It takes just 20 seconds to demonstrate ...

When opening a restaurant, you have a lot of decisions to make. From the dining room furniture to the menu options, there's a lot of planning that goes on. One of the most important decisions you need to make is what commercial kitchen equipment to purchase. With so many choices, where do you start? Today's blog from Fast Fix LLC offers a few considerations for when you're looking at restaurant equipment. New vs. Used  One of the largest expenses associated with opening a restaurant is the commercial kitchen equipment. Purchasing used equipment is a great way to save on some of your start-up costs, but it has its pros and cons. Aside from costing less, used equipment is often times in pretty good shape because of the high failure of new restaurants. Many used pieces have only been in service for a year or two, and if you can get multiple pieces of equipment from the same dealer, you can often negotiate a bundle price or get a freebie thrown in. The downside of buying ...