Showing posts from December, 2018

The 411 On Cold, Flu, & Food Borne Illnesses In Your Restaurant

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

A FAST Look At Our Services

Fast Fix LLC provides decades and decades of combined experience in service, repair, and installation of appliances in restaurants around the Missouri area . We know a thing or two about your equipment, and that’s an understatement! Our appliance technicians in Missouri can repair most everything in a commercial kitchen, and we love getting you back up and running. Here is a FAST introduction to the types of appliances that we work with, as well as some instances where you need to call us. If You See These Signs - CALL US! Refrigerators (Reach-in or walk-in) - Gaskets aren’t sealing - Temperature fluctuates - Puddles forming on the inside or outside Freezers (Reach-in or walk-in) - Losing its chill - Overfreezing food - Strange noises - Frost buildup - The freezer doesn’t run (obviously, call us!) Ice Machines - Low water flow - Water leaking into the machine - Ice not freezing completely - Machine shut down due to water temperature being too warm Prep Tables

Tips for Serving Large Holiday Groups

As the holidays are in full swing (with less than two weeks until Christmas!) you’ll probably be noticing more groups than usual, and some may be quite large. This can put a strain on your staff, from top to bottom, and it can definitely cause more wear and tear on your equipment. As your local equipment repair company in Mid-Missouri , we have some tips to help your staff adjust to the added effort and how WE can help with your equipment. Keep It Simple Obviously one of the first signs from large groups is that there are a LOT more orders. With that, you may find that the ordering process can become tedious. Make sure that your servers are able to perform their jobs both quickly and accurately. Some restaurant POS systems provide shortcuts for the paying process with large groups, so it’s important to know how your equipment works. The better you know how to work the equipment, the better your entire staff will operate - from the servers to the kitchen staff. Communication i

5 Things to Remember for Food Service Safety Month

If you haven’t heard yet, December is Food Service Safety Month - and what a great month to observe this. Eating out has become a popular way of living, so whether you own a fast food restaurant in St. Louis, Missouri  or 5-star dining at the Lake of the Ozarks , there’s no time like the present to up your food service safety game. Here are five things your Missouri restaurant can do to improve the food service safety, and how Fast Fix LLC can be there with you when you need us. 1. Begin Rotating Food This isn’t just a cool method for organizing food, this is a way to comply with the FDA Food Code. You need to implement the Food Rotation Program so that you can be sure that food is thrown out once it reaches the use-by date. This is one really great way to help reduce your chances of serving food that is past its prime. You start by enabling an adequate labeling system or tracking program. Just be sure that your method meets Federal guidelines: The prepared foods must be c