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</html><description>Over the past year, many quick service restaurants (QSRs) have learned how to minimize contact while still delivering quality food and beverage service, and keeping their operations running efficiently. But there&#x2019;s one area where QSRs are still creating unnecessary safety risks as well as extra cost and inefficiency; it&#x2019;s in how they are managing the [&hellip;]</description></oembed>
