The American with Disabilities Act was passed in 1990, and this legislation ensures that all businesses are accessible to every American, even if they have some type of disability. To avoid litigation and steep penalties, owners need to make sure they meet restaurant ADA compliance. This means making certain accommodations to the interior and exterior of the building to meet the needs of every potential guest.
New Federal Guidelines Boost Child High Chair Safety
If your restaurant caters to families, you likely have a few high chairs and booster seats stashed behind the server station. Although you might not think about those items too often, offering unsafe high chairs to guests can result in injury along with serious financial liability. Here’s what you need to know about new safety standards for high chairs approved by the federal Consumer Product Safety Commission (CPSC) in summer 2018. These standards take effect June 19, 2019, and apply to all imported or manufactured high chairs in the U.S. after that date.
Commercial Appliance Service Optimizes Key Dishwashing Functions
Proper dishwashing is an essential part of providing top service. You need your dishes sparkling clean, fully sanitized and done in time to keep service running smoothly. Problems in any of these areas may not only upset your customers but actually make them sick, with the resultant risk of facing legal issues.
The Difference Between Planned and Preventative Maintenance
Do you think the terms planned maintenance and preventative maintenance can be used interchangeably? Think again. These phrases might seem like synonyms but for commercial appliance service companies, their meanings couldn’t be more different. Technicians who repair food service equipment use planned maintenance to keep machinery from failing prematurely. Preventative maintenance, on the other hand, is a misleading phrase that indicates maintenance can prevent equipment from breaking down.
An Electrical Primer for Buying Commercial Appliances
A moderate amount of knowledge is always a good thing, and this is certainly the case when it comes to commercial appliances. The more the people that work with the potent stoves learn the more likely they are able to use the machines to the best advantage. Moreover, since these stoves have a lot of energy coursing through them it is also a safety issue for everyone that comes near them. At CASCO, our 50 years in the commercial repair business for restaurants has taught us the value of knowing the capabilities and limits of restaurant equipment.