Restaurants Are Slipping In This One Important Quality Category, Customers Say

Last year was largely a year of take-out and delivery as far as restaurant businesses were concerned, courtesy of the unchecked COVID-19 pandemic. But as vaccines became widely available across the United States and on-site dining made a comeback, diners returned to restaurants in droves.

According to Nation’s Restaurant News, there has been consistent sales growth across the restaurant industry for five consecutive months, with the sector as a whole seeing the strongest increase in sales in more than three years.

RELATED: 4 Fast-Food Chains With the Biggest Food Poisoning Scandals In History

However, customers have returned to severely understaffed restaurants. Across the industry, from all types and levels of establishment, fast food to fine dining, casual restaurants to resorts, the American food service industry is experiencing a marked and ongoing labor shortage. And with a lack of staff comes a problem with cleanliness.

Recent data has found

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Ground Tuna Is the Star of this Hearty Lasagna Recipe From Josh Niland’s ‘Take One Fish’

Josh Niland’s first cookbook, The Whole Fish Cookbook, won two James Beard Awards in 2019, for best restaurant and professional book, and cookbook of the year — a title that introduced it to a broader audience than was perhaps anticipated. “It’s one of those books where you pick it up and are like, ‘Oh my gosh.’ Every page is kind of intense, from fish offal through the aging and charcuterie and even the turducken. There’s a lot in there that is a little bit in your face,” Niland says. “But I did set out to write something somewhat provocative because without provocation you don’t make inroads into effecting any kind of change.” The change he had in mind: A nose-to-tail approach to fish.

With his second book, Niland continues to implore cooks to use all parts of the fish but without the same level of professional intensity. “It

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Best and worst restaurant inspection reports for the week ending August 31, 2021

The Chattanooga-Hamilton County Health Department inspects restaurants twice a year and grades the businesses on a 100-point scale. Scores below 70 require corrective action. Restaurants are reinspected if they fail to meet critical standards.

To file a health-related complaint, call the Department of Environmental Health at 423-209-8110. The scores are original and do not reflect on-the-spot changes, which sometimes lead to upward adjustments.

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88 Bojangle’s

5861 Alabama Highway, Ringgold, Ga.

Reasons including some food service workers not wearing hair restraints while handling food. Food cold holding above 41 degrees Fahrenheit in cold holding units. Sliced tomatoes and pimento cheese were holding above 41 degrees Fahrenheit reach-in unit on the front serving line (see temperature chart). 

 

88 Conga Latin Restaurant

26 E Main Street

Reasons including staff bare-handing chips. Must have barrier between hands and ready to eat foods, gloves, tongs, spoon with handles, chips discarded. Dish machine not dispensing

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