When hotel leaders think about food safety, the conversation often centers on employee training, sanitation protocols, and proper food handling. Those measures are essential, but they are only part of the equation. Behind every successful food and beverage operation is a network of equipment that must perform reliably every day, often around the clock. From restaurant kitchens and breakfast buffets to banquet facilities and room service operations, hotels depend on refrigeration, cooking, and ice-making equipment […]

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