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Even though dogs are not allowed indoors or anywhere food is prepared not even to walk through to the outdoor patio area, the new guidelines from the food code 2022 note that pet dogs may be allowed in outdoor dining areas if approved by the local regulatory authority. Dining out with your furry friend can be a delightful experience, but it comes with its own set of benefits and challenges. It is important to have potty areas, set some ground rules and have signage. Let's dig into the

We all know running a restaurant is no walk in the park – it’s more like a sprint through a kitchen filled with flaming pans and a thousand demands! So, why invite a third-party inspector into the chaos? Here’s why:   1. Fresh Eyes, Fewer Flies: Even the best of us can miss things. A third-party inspector spots issues that we might overlook because we’re too close to the action.   2. Prevention Is Better Than Perspiration: Catching small

More folks are turning to side hustles and freelancing to earning extra money and full-time money.  Along with this earned income comes along the responsibility to keep up with your taxes. According to Daniel Ruby with DemandSage, there are 73.3 million freelancers in the U.S.A. alone not to mention the millions in other countries fighting for the freelance space with Fivver and Upwork. In 2017 we had 57.3 million freelancers; they are projected to grow up to 90 million by year 2028.

Summer time brings together friends and family for potlucks, picnics and old fashion BBQ's.  Keep these seven potluck safety tips in mind while enjoying time with your loved ones. Don't reuse marinades from raw meats.  If you need to baste while cooking, set aside some marinade ahead of time to prevent cross-contamination. Use thermometers to ensure dishes are fulled cooked and kept at the correct temperatures. Remember the danger zone 41° to 135° is

Even when a business follows all of the state and federal COVID-19 protocols, it is possible that someone who comes into that business will later be diagnosed with COVID-19. Restaurants are no exception, which is why restaurants continue to follow strict sanitation, social distancing, and health screening protocols.   States may not have issued requirements or recommendations to businesses who learn that an employee came into the business before being diagnosed with COVID-19,

  1. How long is the incubation period? The “incubation period” means the time between catching the virus and beginning to have symptoms of the disease. According to W.H.O., World Health Organization, the incubation period for coronavirus estimates the incubation period for COVID-19 ranges from 1-14 days, most commonly around five days. Some studies have seen the incubation period up to 29 days. 2. Is COVID-19 transmitted by food? The answer is no, however, never say

Interview with Marshie Morgan   Hi Marshie Morgan, thank you for agreeing to this interview. Oltobooks : Tell us a little about yourself and your background? Marshie Morgan : Howdy, I am from Texas and live in a small town with one traffic light. Oltobooks : What are your ambitions for your writing career? Marshie Morgan : My writing career has an ebb and flow of its own. I started out writing for my job the company newsletter and then years later I am writing non fiction

Hello and welcome to my blog, Featured Chefs at M&M Biz Solutions My name is Marshie Morgan.     Thank you for taking time out and sharing your story.  Let's get you introduced to everyone, shall we?   Marshie:  Name, title and any letters behind your name.   Chef: Patrick Mitchell CEC, AAC, FWMCS Executive Chef/Culinary Advisor for Ben E Keith Foods   Marshie:  Where are you from? Morris, Patrick and

    According to World Health Organization, 2019-nCoV or Coronavirus causes respiratory disease and can be transmitted from person to person, usually after close contact with an infected patient, for example, in a household, workplace, or health care center.   It is believed it was first contracted in China from a live animal in a market. To protect yourself, when visiting live animal markets, avoid direct unprotected contact with live animals and surfaces in

Hello and welcome to my blog, Featured Chefs at M&M Biz Solutions My name is Marshie Morgan.     Let's get you introduced to everyone, shall we?   Marshie:  Name, title and any letters behind your name.   Chef:Gareth Johns MCGB, CAW, CGC, FEWMCS    Marshie:  Where are you from?   Chef:Machynlleth, in Wales, UK   Marshie:  Where do you work or do you own your own business? Name of