At The Frog, we have come across a number of frequent restaurant goers about the growing concern of Latex allergies and how it affects their dining experience. There is much to consider when opening a restaurant: whether you are a popular pizzeria, food truck, or bakery, the lifeline of any food concept is the customer. And… Read More
Why a First-Aid Kits in Restaurants Are Important
Even us Frogs don’t like to admit it, but sometimes accidents to happen in a restaurant, whether it’s in the front-of-the-house of back-of-the-house (here’s a past blog entry if you’re not familiar with some of the lingo). Of course the first thing you should do is call 911. But while you’re waiting for the authorities… Read More
Food Science Careers
So before I talked about how you could mix science in with your baking, but what if you love to cook, but probably shouldn’t? Maybe you should pursue a career in food safety!
Start Up: Practice Food Safety and Avoid Illness
Hey guys, the frog is back with some more start up tips. Today, I’ll be talking about food safety and how to avoid food borne illnesses in your restaurant. Restaurant owners, the 3 second rule IS NOT SOMETHING TO LIVE BY. The majority of food-borne illnesses are caused by bacteria (yucky) and although in most… Read More
Keep your food and restaurant clean
Here at One Fat Frog, we know just how important cleanliness is. We have our technicians clean and perform diagnostic tests before the equipment goes out to our customers. Whether we’re riccing or just goofing around with the equipment on a slow day, One Fat Frog makes sure to remain safe and hygenic. As a… Read More
Restaurant Startup Tip: Keep sick employees away from your kitchen
One Fat Frog is very concerned with proper food safety. In part it’s because of our great respect for the food service industry. In part it’s because we eat out at restaurants, too, so we want to make sure we’re eating safe food. That’s why we host ServSafe classes right here at the One Fat… Read More
Restaurant Startup Tips: Keeping a Clean Restaurant
It’s time for the next installment of One Fat Frog’s tips on keeping a safe restaurant kitchen. As you know, One Fat Frog is a big advocate of food safety, in part because we have to eat out as well, so you want to make sure our gastrointestinal systems aren’t assaulted. That’s why we host… Read More
Restaurant Startup Tip: Avoid Cross Contamination
Here is another important food safety tip from One Fat Frog. As you know, the Frog is big into food safety, partly because we’ll probably eat at your restaurant at some point so we want to protect our own immune systems. Today’s food safety tip is all about avoiding cross contamination. The key to remember… Read More
Restaurant Startup Tip: Personal Hygiene
One Fat Frog is serious about food safety, because nothing ruins a restaurant experience quite like food poisoning. That’s why we hold ServSafe classes right here at the One Fat Frog office, to make it as easy as possible for our restaurant-owning friends to get certified and produce meals that are both delicious and safe.… Read More
Don’t be so quick to toss out expired food
Time’s website today posted a fascinating story about food safety. We at One Fat Frog take that very seriously. We are in the business of selling equipment but we care about the total experience of a business to a customer. According to the story, more than 90 percent of Americans throw out food prematurely, and… Read More
Start Up: Food Safety Outside of the Kitchen
One Fat Frog Restaurant Equipment has talked extensively before about food safety in the kitchen and how to avoid dreaded cross contamination. Now we’re going to discuss how to monitor food safety outside of the kitchen. Food safety doesn’t just stop once a dish has made its way to the front of house. Your FOH… Read More
Hot Smoking vs. Cold Smoking
We here at One Fat Frog have a variety of products, as you well know. Among the equipment we often deal with, we include smokers in the mix. Of course, little known to this relative genius among the Frog Family, there are actually different ways to smoke your meats: hot smoking and cold smoking. Both… Read More
HOLIDAY FOOD GUIDE: Avoiding Cross-Contamination
During Thanksgiving kitchen domination 2012, you’re probably going to have a lot of different food being cooked and prep at the same time. A busy kitchen like that is a battleground for cross-contamination. This is when bacteria from one food is transferred to another food item. It’s gross and can get people seriously ill –… Read More
HOLIDAY FOOD GUIDE: Leftover Shelf Life
Thanksgiving is tomorrow and One Fat Frog Restaurant Equipment hopes you have a great one. Chances are, after the relatives leave and the dishes are piled up to the moon, you’re going to be left with leftovers. No problem here – this gives you easy dinners and lunches for like three months. But you’ve gotta… Read More
HOLIDAY FOOD GUIDE: Safely Cooking Your Turkey & Stuffing
Cooking a Thanksgiving or Christmas turkey is a bit more complicated than throwing it in the oven and turning the dial. Different sizes require different cooking times and if you don’t hit that proper internal temperature, it’s lights out for your digestive system. One Fat Frog Restaurant Equipment is here to help you with some… Read More
HOLIDAY FOOD GUIDE: Storing and Thawing a Turkey
The holidays crept up fast, didn’t they? I’m still coming down from Halloween, for Pete’s sake, and now it’s time to buy a turkey, send out Christmas cards, and stock up on spiked eggnog. Consuming a boatload of turkey is one of the most satisfying aspects of this time of year, but there are some… Read More
Some Holiday Food Preparation Tips From the Frog
A lot of people are going to be preparing food over the next two days to serve to family and friends – or if you’re One Fat Frog Restaurant Equipment, those in need. It’s how we entertain and give thanks for our many blessings thw whole year round. The Florida Restaurant and Lodging Association (FRLA)has… Read More
One Fat Frog 