Making sure food safety drives the bus

It doesn’t pay to be cheap. That’s a small lesson from the kitchen at Metro Marché, a full-service restaurant combined with a takeout shop in New York City’s Port Authority Bus Terminal.

When the eatery, the first of its kind in the busy transportation hub, opened in late 2006, the staff used cutting boards that seemed adequate but were flimsy. Within months, management had to fork over more money to upgrade the boards to thicker, sturdier versions that could handle

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