At a time when food prices are escalating faster than they have in 40 years, it’s all the more critical to minimize food waste. That includes not just measuring ingredients precisely and using nose-to-tail approaches to food preparation, but also being able to readily monitor the freshness of food and the presence of pathogens. As your kitchen becomes more connected, ensure you have the capability to be alerted promptly to the growth of bacteria or other indicators that your food isn’t as fresh as it could be. Kitchen sensors can now help track these things, and the prompts may be opportunities to not only avoid a food-safety incident, but also to cut costs by adjusting necessary ingredient quantities and take the load off of an already-stretched team.
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