Operators sniff out equipment solutions to eliminate odors

Starbucks chairman Howard Schultz apparently has issues with potential food odors generated by the coffee chain’s new hot breakfast program, according to a recently published internal memo.

Odors that stray from a kitchen or prep area can diminish overall air quality and annoy customers both inside and outside a restaurant. The rise of mixed-use buildings—housing integrated with commercial uses—only increases concerns with foodservice

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