Taco Bell Franchise Expansion in Midwest
Southpaw adds 43 Ohio Taco Bell restaurants to its impressive portfolio, highlighting franchise growth and strengthening the Midwest QSR landscape.
Jun 26, 2026
Southpaw adds 43 Ohio Taco Bell restaurants to its impressive portfolio, highlighting franchise growth and strengthening the Midwest QSR landscape.
Jun 26, 2026
Discover how Cicis Pizza's rewards program skyrocketed to over one million members in under a year, driving customer engagement and retention. See the lessons for restaurant loyalty programs.
Jun 26, 2026
Darden Restaurants surpassed $13 billion in sales, fueled by robust performance at LongHorn Steakhouse and innovative menu changes at Olive Garden. Explore the strategies driving this industry giant’s continued dominance.
Jun 26, 2026
The fallout of Pizza Hut's mandated AI delivery system rollout has ignited a $100 million lawsuit from a leading franchisee, highlighting crucial franchisor-franchisee lessons for all restaurant owners.
Jun 26, 2026
Founders Table Restaurant Group acquires fast-casual leader Hopdoddy Burger Bar, expanding its reach to over 200 restaurants and accelerating operational growth across the platform.
Jun 25, 2026
LongHorn Steakhouse surpassed $1 billion in quarterly sales for the first time, driven by strong value perception and menu innovation. Restaurant leaders can draw key lessons for thriving when consumer price sensitivity is high.
Jun 25, 2026
Inspire Brands is preparing for an IPO aiming for a $20B valuation. Discover how giants like Arby’s, Sonic, and Dunkin’ are performing as part of this dynamic portfolio.
Jun 25, 2026
Estepp Energy, known for multi-unit brands like Little Caesars, is adding PJ's Coffee to its Kentucky convenience stores, marking a strategic expansion into specialty coffee.
Jun 24, 2026
Carl's Jr. has launched a "Pass on Jack" marketing campaign rewarding loyalty members with a free Sourdough Star burger for driving past a Jack in the Box to reach a Carl's Jr. location- a direct shot at its California-based burger rival.
Jun 24, 2026
Miso Robotics has acquired Zume Pizza’s technology deck, giving new life to pizza automation and food robotics for forward-thinking restaurant operators.
Jun 24, 2026
Many people do not know how to properly handle food storage and storage temperatures. Here are some myths and tips about safe food handling temperatures that you should be aware of.

Did you know that there is more to those hot chicken wings you drooled over last night, than just a secret recipe? The correct storage and cooking temperature ! Temperature might seem an understatement, but it plays an important role in determining the freshness and taste of the food and keep food safe . The slightest of carelessness in temperature control can take a toll on health. When the food is not properly stored or cooked, it can lead to growth of bacteria and pathogens. This may cause food poisoning and other foodborne illness like dysentery. Let's start with the food temperature that should be completely avoided. That isthe danger zone! The US FDA has defined the range between 40 F to 140 degree F as temperature danger zone . If you keep foodwhether cooked food or raw, hot foods or cold food, in this temperature range, beyond a certain time, it may become unfit for consumption. The bacteria can grow at a double rate in just 20 minutes when the food is stored in the temperature danger zone. Remember, the room temperature also comes in the danger zone, thus the food must be avoided here. So, next time make sure you not forget to keep your home food in the refrigerator. Preserving in a refrigerator would not stop the bacteria growth, but will at least slow down its speed. And that's the reason, experts recommend to avoid eating cooked food or fruits vegetables that are stored in the refrigerator for more that 3 to 4 days. If planning to serve hot dinner to your guests, then make sure to keep food above 140 degree F. This process is called hot handling .
As per an article published by US FDA, The Federal government estimates that there are about 48 million cases of foodborne illness annually the equivalent of sickening 1 in 6 Americans each year. And each year, the foodborne illness result in an estimated 128,000 hospitalizations and 3,000 deaths. So we cannot undermine the importance of temperature control when it comes to food. The US FDA has listed the safe cooking temperatures and storage temperatures for different foods to ensure it is fit for consumption. 1. Poultry- Storage temperature 40 degree F (4.4 degree C) or below, or frozen at 0 degree F (-17.7 degree C) Minimum internal cooking temperature 165 degree F (73.8 Degree C) 2. Ground Meat - Storage temperature- 40F (4.4C) or below, or frozen at 0F (-17.7C) or below Minimum temperature for cooking 160F (71.1 C) 3. Beef pork veal lamb , steaks chops - Storage temperature- 40F (4.4C) or below, or frozen at 0F (-17.7C) or below Minimum internal temperature for cooking 145F (62.8C) allowed to rest for atleast 3 minutes 4. Fruits Vegetables can be stored at 40F (4.4C) or below, or frozen at 0F (-17.7C) or below 5. Seafood - Storage food temperature- 40F (4.4C) or below, or frozen at 0F (-17.7C) or below Minimum internal temperature for cooking 145F (62.8C) 6. Leftover home food / stuffing (casseroles) - Storage food temperature- 40F (4.4C) or below, or frozen at 0F (-17.7C) or below Minimum internal temperature for cooking 165F (73.8C) The US FDA suggests food handler /s to use an appliance thermometer to be 100% sure the temperature is always 40F or below and the freezer temperature is consistently 0 F or below.
Now, let's bust some common myths regarding food temperature and temperature control . 1. You can thaw food any way at any temperature- It's big no. Food handler should remember that the outermost part of the frozen chicken turkey meat poultry seafood or any cold food gets thawed fast that the inside. This can prompt bacterial growth on the outside despite inside being still frozen. And if bacteria like staphylococcus attack the food, it can cause serious foodborne illness . Therefore, food must be thawed safely. It's best to thaw frozen cold food in refrigerator itself as it keeps food in required temperature range. 2. Refrigeration stops bacterial growth- This is the biggest believed myth. The US FDA suggests to refrigerate food at minimum temperature -- 41 F or below. Refrigerating food slows down the speed of bacterial growth, but doesn't stop it. 3. You can leave marinated food at the kitchen station Irrespective of how acidic you marinate is, do not leave marinated chicken turkey or cheese outside at room temperature. Room temperature is a temperature danger zone , i.e bacteria grows at double rate when food is stored here. Therefore, always keep food including the marinated ones, in the refrigerator. 4. You can cool hot food at any temperature- Not many people are aware that hot food cannot be kept to cool down however you want. That's because when you keep food to cool, its passes through the temperature danger zone temperature-- 41F to 135Fwhich provides favorable circumstance for bacterial growth. Food held above 135F or cooled at 41F is safe for consumption.
The United States FDA department health has shared some tips on temperature control to promote Food Safety 1. It is tricky to check temperature of food from its color or texture, even for the highly experienced restaurant chefs. It's better to use a food thermometer or Grill Thermometer when cooking beef pork chicken turkey etc in a microwave oven or griller. 2. Freeze meat poultry seafood and other perishable items within two hours of cooking. 3. For quick cooling in refrigerator, divide food into separate containers. 4. When reheating food like soup and sauces , make sure to bring them to a boil. For more, read Food Safe , Hazard Analysis , Food Food