September is National Food Safety Education Month, which gives operators, managers, and staff a chance to look over the best ways to keep food safe in commercial foodservice kitchens.

It's been widely reported the most common way for the coronavirus to spread from person to person is through tiny droplets containing the virus that float through the air. Those droplets can actually remain in the air for hours after an infected person is in the room, increasing the likelihood that others will contract Covid-19.

Studies show we waste a lot of our food supply, and this fact is no different for commercial foodservice operators in the state of Florida. The good news is sustainability is top of mind when it comes to restaurants, according to the National Restaurant Association, and Eaton Marketing has a few ideas that can help. With the right equipment and a plan to eliminate waste, kitchens can focus on food preservation and savings.

Today in the restaurant industry, the most important factor is ensuring the safety of your guests. This leads to consumer confidence, reassurance that you're doing everything you can to help prevent potential exposure to COVID-19, and one of the best ways to do this is to eliminate it.