Page 25 - Newsletter-Hotel & Hospitality industry

A more creative option is uncooked pasta, “Most people just don't think about the effects

which is currently being used at Paradise the simple act of reaching [for] or accepting a
Cove Beach Café in Malibu and tested by plastic straw has on their lives and the lives of
t Terranea Resort in Rancho Palos Verdes, generations to come,” says David Laris, chief

California. At the Taj Exotica Resort & creative officer and chef at Cachet Hospitality
h Spa, Andamans, bamboo straws and Group, which does not use plastic straws.

stirrers are used. “The hospitality industry has an obligation to
g And some establishments are using begin reducing the amount of plastic waste it

generates.”
actual straw as straws, just like when
i
straws first came into use. The Mandrake In recent weeks, organizations continue to
s Hotel in London offers straws made from ban or reduce the use of plastic straws.

rye stems, which they get from German Including McDonalds, Royal Caribbean, and
n company Bio-Strohhalme. Alaska Airlines.

I
s Why is My Beer Fobbing?

s If your beer is released from the how often you change your casks and kegs.
dispense as a foam, it's known as Is your cellar the wrong temperature? You
e must maintain a cellar temperature between

n 11-13°C. If your cellar is kept at the wrong
temperature you risk your beer fobbing.
Check your cellar temperature and correct it
i
if it's wrong.
s Has your keg been on sale for too long? You

u should aim to sell your keg beers within 5
days. If you 've exceeded this, it could be the

B reason for your fobbing beer. Stop selling
the product and replace the keg. Ensure you
thoroughly clean the lines before you
fobbing. Fobbing beer is one of the
a biggest causes of wasted product, so it's connect a new product.

important you know why it's happening Are your bar staff properly trained? Do your
i so you can quickly rectify it. Some bar staff know how to pull each style of beer

d reasons for fobbing beer are: correctly? Adequate training is very

Do you have dirty beer lines? Dirty beer important, as untrained staff can cause a lot
n lines can result in fobbing beer, so it's of wastage due to a lack of knowledge and

important you train your staff so they can poor technique. Incorrectly dispensing a
I carry out line cleaning to a suitable pint can result in fobbing and a high volume
of wastage. To train your staff, have a look at
standard. Ensure your beer lines are
our Cellar Management course.
adequately cleaned at least every
seven days. You might need to clean
them more frequently depending on