Food Ops

110 Delivery Processes & Approved Food Sources | BBQ Food Temps | Ghost Kitchens & Autonomous DeliveryDo you know what to look for when the delivery guy brings your food order to your establishment? Derrick has a checklist of ideas that might help. Hot days and cool food temps just don't go together. Learn how to maintain the safety of your outdoor bbq food items. Finally, what's up with ghost kitchens and unmanned food delivery? We take a quick look at these food service trends. We're glad you're here. Welcome, y'all. This is Food Ops.

109 Temporary Events | Swap Meets | Food DonationsThis is Episode 109. Can you explain the difference between temp events and occasional events? Derrick breaks it down for us. Then, we head out to the swap meet. Which way you slice the fruit will matter, if you want to offer it for sale to the public. Finally, are you holding onto unused food you'd like to donate? We have some ideas that might help you out. Thanks for joining us, y'all. Welcome. This is Food Ops.

108 Cooling & Reheating | Melting Points of Cheeses | Restroom RegulationsThis is Episode 108. It's time to cool your beans. Find out exactly how much time you really have to get those beans up to code. Then, it's off to the melting points of cheeses in classics like mac-n-cheese and pizza. Finally, regulations abound in this recovery era of the COVID-19 pandemic. Learn just how much restroom access should be available to restaurant guests. Welcome, y'all. This is Food Ops.

107 Juicing | Kitchen Fires | Drinkable SnowThis is Episode 107. In this conversation, find out what it takes to start-up a home juicing business. Then, learn how to keep fires out of your kitchen. Also, let's bring the snow indoors when water from the pipes just isn't drinkable. Welcome. This is Food Ops.

106 Restaurant Reopenings | Horror Stories | EdiblesThis is Episode 106 and we're talking about restaurant reopenings. Derrick shares a horror story from the field. Also, we take a look at edibles. Find out if they can be served-up at the local restaurant. Welcome. This is Food Ops.

105 Food Temps | HACCP Plan | In-home Exhaust HoodsIn this Episode 105, we'll talk about food temps. See if you know the difference between the three holding temperatures. Then, some foods require approval for special processing. Find out if the HACCP plan meets your need. We'll wrap with a look at what's under the exhaust hood. Welcome. This is Food Ops.

104 Catering | Expiration Dates | Modern Happy HourIt's time for a deep dive into catering. Let's talk about what to look for in a shared kitchen, preparation for event service, and food transport. Then, dig into the world of expiration dates and food spoilage. Wrap-up with a new look at an old favorite, the modern happy hour. Welcome. This is Food Ops.

103 Mobile Food Facilities | Food Allergens | Outdoor Dining AreasThinking of offering food truck services? Find out which mobile food facility may be right for you. Then, identify the great eight food allergens every food service operator must know. Finally, some ideas to consider when prepping an outdoor dining area. Welcome. This is Food Ops.

102 Microenterprise Home Kitchen Ops | Overlooked Cleaning | Charcuterie BoardsFind out what it takes to open a MHKO. Recognize four areas that need to be cleaned more often than operators think. Finally, charcuterie boards are simple deli platters, but offering them to the public is a little more complicated. Welcome. This is Food Ops.

101 Cottage Food Ops | Amateurs Exposed | Chamoy DipFind out what's needed to create and sell cake pops, and other treats, from your home. Five signs of an amateur...exposed. And - what's up with chamoy dip? Welcome. This is Food Ops.