If you’re planning on opening a new restaurant, you’re probably buried in the details of what the place will look like, what equipment to use, everything down to the types of spoon to buy. When it comes to dishes, follow these tips to help you pick the perfect set for your establishment.
The very first thing you think of when it comes to dishes is likely to be the material. Paper? Glass? Plastic? China? Once you start thinking about it, the more options there are to weigh up. If you decide on plastic or paper, make sure to choose biodegradable or recyclable options. People consider everything when choosing to dine somewhere, including environmental sustainability. Glass is extremely classy but prone to scratches, so be prepared to polish constantly and replace often. China is a universal favourite, being cheap and easy to maintain as well as more durable …
Johnny Garneau died at the age of 90 five years ago. You might be wondering who Johnny Garneau was, and you would be forgiven for not immediately recognising his name. He was behind an innovation which set in motion much of today’s food hygiene. His patent for the ‘Food Service Table’, later known as the ‘Sneeze Guard’, was filed in March 1959.
The Sneeze Guard, You Say?
Garneau’s invention was to satisfy his own impeccable desire for hygiene; he was a germaphobe. At the time, the sneeze guard was not a legal requirement. Garneau owned a chain of smorgasbord-style restaurants in Pennsylvania and Ohio. The Saladette Counter was a feature of this type of dining, with all-you-can-eat buffets popular with the American diner. Garneau had horrific visions of flies crawling over food and uncouth diners coughing and sneezing without covering their mouths. The guard is a simple design …