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Most restaurants are short on storage space. It's an age-old problem and comes with only one solution: making a plan and sticking to it.
One of the questions often put to food blogs during the holidays revolves around how to serve all of your food hot when the turkey takes up most of the oven space. Here are some tricks and tips to help.
When your business has been flooded, damaged in a hurricane, or severely affected by water through some other means, your first concern as you begin cleanup should be the presence of mold. Mold can not only irreparably damage your building and equipment, it can also affect your health. This danger, and the effort it takes to clean up the mold, increases the longer the mold is left to grow.
Now, if you find that the mold growth is extreme, your best bet is to call a professional, as they will be able to handle the mold effectively and without endangering others in the building. If the mold growth is still contained, or hasn’t started, there are several steps you can take to eliminate the spores.
Brewing delicious grain beer relies on the pH level in your mash, as this directly impacts the flavor of your beer. pH is the measurement of how acidic or alkaline a solution is. It is measured on a scale from 0-14 with 7 being a neutral reading. A pH Reading below 7 would be considered “acidic”, and a pH reading above 7 would be “basic”.
In the early hours of July 23rd, 2014, a passerby noticed smoke and flames coming from the Chrome Horse Saloon & Slop House, a restaurant housed in the over 100-year-old ZCBJ building in downtown Cedar Rapids. The fire department responded quickly, but it was too late. Due to the intensity of the fire, by the time it was extinguished the building had suffered large amounts of smoke and fire damage, making it uninhabitable. The cause of the fire: spontaneous combustion of the restaurant’s greasy rags and towels in the middle of the night.