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Field Notes

The TransAct Blog

Expert insights, industry news, customer stories, and practical guidance for foodservice and casino operators. Explore articles on back-of-house operations, food safety and compliance, foodservice technology, casino operations, player engagement, and the trends shaping the future of foodservice and gaming.

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Featured Blog Posts

ArticleWaste & Spoilage Reduction

Safe Hot-Holding Temperatures Without Overproduction

TransAct Technologies

Sep 1, 2026

A close-up view of a metal walk-in cooler door with a paper clipboard hanging from the handle and a small digital temperature display mounted on the adjacent wall.

ArticleFood Safety & Compliance

Temperature Logs That Survive an Audit: Paper vs. Digital

Dana Loof

Chief Marketing OfficerTransAct TechnologiesAug 31, 2026

A commercial kitchen refrigerator shelf demonstrating inventory rotation with labeled containers of roasted chicken, tomato sauce, and prepped vegetables being handled by a kitchen worker wearing blue gloves.

ArticleFood Safety & Compliance

FIFO vs FEFO Across Multiple Locations: Enforcing Rotation at Scale

Dana Loof

Chief Marketing OfficerTransAct TechnologiesAug 27, 2026

A food service operator using a tablet to manage inventory next to a bin labeled PRODUCT HOLD in a commercial storage room.

ArticleFood Safety & Compliance

When a Supplier Recall Hits: A Food Recall Response Playbook for Multi-Unit Operators

Dana Loof

Chief Marketing OfficerTransAct TechnologiesAug 26, 2026

Sushi chef mixing seasoned vinegar into warm sushi rice in a traditional wooden hangiri bowl using a rice paddle.

ArticleFood Safety & Compliance

Sushi Rice HACCP: Acidification, pH, and Audit-Proof Labeling

TransAct Technologies

Aug 24, 2026

Temperature probe inserted into a chicken breast, displaying 165F internal temperature.

ArticleFood Safety & Compliance

What Is a Critical Control Point?

Dana Loof

Chief Marketing OfficerTransAct TechnologiesAug 21, 2026

Latest Blog Posts

Title	Tags	Author	Date
Safe Hot-Holding Temperatures Without Overproduction	Waste & Spoilage ReductionFood Safety & Compliance	TransAct Technologies	09/01/2026
Temperature Logs That Survive an Audit: Paper vs. Digital	Food Safety & ComplianceBack-of-House Operations	Dana Loof	08/31/2026
FIFO vs FEFO Across Multiple Locations: Enforcing Rotation at Scale	Food Safety & ComplianceBack-of-House Operations	Dana Loof	08/27/2026
When a Supplier Recall Hits: A Food Recall Response Playbook for Multi-Unit Operators	Food Safety & ComplianceBack-of-House Operations	Dana Loof	08/26/2026
Sushi Rice HACCP: Acidification, pH, and Audit-Proof Labeling	Food Safety & ComplianceBack-of-House Operations	TransAct Technologies	08/24/2026
What Is a Critical Control Point?	Food Safety & ComplianceBack-of-House Operations	Dana Loof	08/21/2026
Point Solutions vs. Platform: What Tech Consolidation Means for your BOH	Back-of-House OperationsFood Program Management	Dana Loof	08/20/2026
Food Safety and Quality in C-Stores: Turning Standards Into Daily Execution	Back-of-House OperationsFood Safety & Compliance	TransAct Technologies	08/18/2026
Cross-Contamination Across Every Location: Prevention at Scale	Food Safety & ComplianceBack-of-House Operations	TransAct Technologies	08/17/2026
C-Store Foodservice Technology: Solving Back-of-House Pain Points	Food Safety & ComplianceBOHA! SaaS Platform & Control Center	TransAct Technologies	08/14/2026

The TransAct Blog

Featured Blog Posts

Safe Hot-Holding Temperatures Without Overproduction

Temperature Logs That Survive an Audit: Paper vs. Digital

FIFO vs FEFO Across Multiple Locations: Enforcing Rotation at Scale

When a Supplier Recall Hits: A Food Recall Response Playbook for Multi-Unit Operators

Sushi Rice HACCP: Acidification, pH, and Audit-Proof Labeling

What Is a Critical Control Point?

Safe Hot-Holding Temperatures Without Overproduction

Temperature Logs That Survive an Audit: Paper vs. Digital

FIFO vs FEFO Across Multiple Locations: Enforcing Rotation at Scale

When a Supplier Recall Hits: A Food Recall Response Playbook for Multi-Unit Operators

Sushi Rice HACCP: Acidification, pH, and Audit-Proof Labeling

What Is a Critical Control Point?

Safe Hot-Holding Temperatures Without Overproduction

Temperature Logs That Survive an Audit: Paper vs. Digital

FIFO vs FEFO Across Multiple Locations: Enforcing Rotation at Scale

When a Supplier Recall Hits: A Food Recall Response Playbook for Multi-Unit Operators

Sushi Rice HACCP: Acidification, pH, and Audit-Proof Labeling

What Is a Critical Control Point?

Latest Blog Posts

Safe Hot-Holding Temperatures Without Overproduction

Temperature Logs That Survive an Audit: Paper vs. Digital

FIFO vs FEFO Across Multiple Locations: Enforcing Rotation at Scale

When a Supplier Recall Hits: A Food Recall Response Playbook for Multi-Unit Operators

Sushi Rice HACCP: Acidification, pH, and Audit-Proof Labeling

What Is a Critical Control Point?

Point Solutions vs. Platform: What Tech Consolidation Means for your BOH

Food Safety and Quality in C-Stores: Turning Standards Into Daily Execution

Cross-Contamination Across Every Location: Prevention at Scale

C-Store Foodservice Technology: Solving Back-of-House Pain Points

The TransAct Blog

Featured Blog Posts

Safe Hot-Holding Temperatures Without Overproduction

Temperature Logs That Survive an Audit: Paper vs. Digital

FIFO vs FEFO Across Multiple Locations: Enforcing Rotation at Scale

When a Supplier Recall Hits: A Food Recall Response Playbook for Multi-Unit Operators

Sushi Rice HACCP: Acidification, pH, and Audit-Proof Labeling

What Is a Critical Control Point?

Safe Hot-Holding Temperatures Without Overproduction

Temperature Logs That Survive an Audit: Paper vs. Digital

FIFO vs FEFO Across Multiple Locations: Enforcing Rotation at Scale

When a Supplier Recall Hits: A Food Recall Response Playbook for Multi-Unit Operators

Sushi Rice HACCP: Acidification, pH, and Audit-Proof Labeling

What Is a Critical Control Point?

Safe Hot-Holding Temperatures Without Overproduction

Temperature Logs That Survive an Audit: Paper vs. Digital

FIFO vs FEFO Across Multiple Locations: Enforcing Rotation at Scale

When a Supplier Recall Hits: A Food Recall Response Playbook for Multi-Unit Operators

Sushi Rice HACCP: Acidification, pH, and Audit-Proof Labeling

What Is a Critical Control Point?

Latest Blog Posts

Safe Hot-Holding Temperatures Without Overproduction

Temperature Logs That Survive an Audit: Paper vs. Digital

FIFO vs FEFO Across Multiple Locations: Enforcing Rotation at Scale

When a Supplier Recall Hits: A Food Recall Response Playbook for Multi-Unit Operators

Sushi Rice HACCP: Acidification, pH, and Audit-Proof Labeling

What Is a Critical Control Point?

Point Solutions vs. Platform: What Tech Consolidation Means for your BOH

Food Safety and Quality in C-Stores: Turning Standards Into Daily Execution

Cross-Contamination Across Every Location: Prevention at Scale

C-Store Foodservice Technology: Solving Back-of-House Pain Points