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There are automated food labeling systems that make it easier for businesses to stay in compliance. There are even light-based decontamination technologies to help keep food contact surfaces or clear liquids safe. As a restaurant manager, maintaining foodsafety is your number one responsibility.
However, the same challenges arise in ghost kitchens’ quality assurance and foodsafety protocols that plague the traditional restaurant kitchen. Food businesses should take a fresh look at some traditional kitchen challenges that may even be amplified in ghost kitchen settings: Be transparent. Audit differently.
Encouraging Participation : Host brief, informal sessions to explain options, empowering your team to make confident decisions for themselves and their families. Auditing Classifications : Double-check exempt versus nonexempt statuses for all employees to avoid costly fines and incorrect paychecks and tax withholdings.
Think of what your restaurant can accomplish with quality auditing. First (and most importantly), you’ll maximize quality and safety while minimizing risk. Audits can also help brands identify (and fix) areas of non-compliance, as well as spot (and address) potential threats. Luckily, the tide is turning.
Restaurants have traditionally relied on annual, biannual, or quarterly audits, where an inspector visits the facility and conducts an in-person assessment of health and safety protocols. Here’s some key information to know about remote audits: Remote Audits are Thorough and Comprehensive.
Ensuring foodsafety is essential for restaurant brands and others within the food industry. A weak foodsafety culture can have severe consequences, including product recalls, foodborne illnesses, reputational damage, diminished customer loyalty, and financial losses.
Restaurants – and their trading partners – can be impacted by recalls at any time, even if they adhere to the strictest foodsafety protocols. Pivot from Manual Systems to Automation Recently, cucumbers, sausage, baked goods, pork , and other foods were recalled. How are you tracking the products you receive?
Foodsafety and restaurant cleanliness. Organizing and preparing dishes does not come easy—there is a lot of data and information tracking involved to make sure the correct dish is served to the right person. Similarly, restaurant visitors expect their food to be of a consistent quality every time they visit.
While everything feels overwhelming in the world, focus on these five solvable challenges: Prioritize a FoodSafety Culture. With or without a pandemic, foodsafety culture is what you do when no one is looking. When employees feel safe, informed, and engaged, then customers will feel safe.
Most restaurants and food businesses have done a great job adjusting to the new COVID-19 protocols. And they’ve implemented these new COVID-19 protocols in addition to the foodsafety procedures that were already in place. Reiterate that safety is your priority. Develop Safer Ways to Serve Food.
” Restaurants must elevate safety and cleanliness protocols, train employees about new processes and policies, track compliance, and implement immediate corrective actions, as needed. Foodsafety sanitation procedures are more important than ever to combat the novel coronavirus. Implement COVID-19 Safety Protocols.
When restaurants, food businesses, and other organizations become ISO certified, they’re showing that they: Prioritize safety, quality, and compliance, following strict guidelines to ensure safe, high-quality foods. Respect their customers and work diligently to earn their trust and loyalty. any issues to stay compliant.
Why Measure FoodSafety Performance? Achieving foodsafety excellence should be a continual goal. Therefore, a restaurant's foodsafety goals should evolve along with these changes. To begin measuring foodsafety performance, an organization first needs to establish its KPIs.
In the restaurant industry, sanitation and health safety have always been held at the utmost importance – and that has been even more so through the past year. This Act prompted even more eyes to focus on the food processing and food service industries to ensure sanitation. In 2011, the U.S. Product evaluation.
restaurants wasting between 22 to 33 billion pounds of food each year, every improvement in operational efficiency is an essential contribution to preventing waste and reducing loss. Many restaurant managers have already moved to digital foodsafety programs that give them visibility into the state of their assets across multiple locations.
While maybe less cute than National Pet Day (4/11) and less tasty than National Cheeseburger Day (9/18), National Insurance Day on June 28 encourages businesses to shop around for the BEST insurance partner to ensure financial success and safety for all involved. What Carriers Do You Represent that Specialize in the Food-Service Industry?
Artificial Intelligence (AI) technology has become invaluable in the food industry. Validating and verifying foodsafety. Here, AI can help verify suppliers’ compliance with audit and certification standards. Additionally, AI can help audit suppliers’ end-to-end processes to ensure high-quality products.
Safety ordinances can vary widely by city, county, and sate. Your safety and sanitation policies should be in alignment with the latest FDA , CDC , state, and local policies regarding COVID-19. ServeSafe and food handler certification. Knowing exactly what is expected of you as a restaurant manager can be confusing.
After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. How do you ensure compliance with foodsafety and hygiene regulations? Hiring the right people can make or break your business.
We were ill-prepared for the COVID pandemic that devastated the food industry with supply chain disruptions, product and labor shortages, and soaring inflation. The biggest learning from COVID is that food businesses must be prepared for any crisis – and ensure their suppliers all along the supply chain are also prepared and resilient.
A free, online QR code generator encodes information into a QR code. This information can vary from menus to external links for reservation bookings. The QR code may take you to a phishing website, where you are prompted to enter your personal information or login credentials for scammers to steal.
This one effort can help your restaurant ensure you’re aligned with suppliers that prioritize safety and quality efforts. Supply chain transparency can provide vital information about suppliers’ environmental, social, and governance (ESG) initiatives. Customers want to know where their food is coming from.
According to the National Floor Safety Institute (NFSI), more than three million food service employees and one million guests are injured as a result of slip-and-fall accidents annually. First, it’s important for employers and/or managers to scan the work area for potential safety risks prior to workers performing job duties.
The FTC Rule largely pertains to franchisors supplying prospective franchisees with a franchise disclosure document – a document from franchisors providing 23 key information points to franchisees regarding need-to-know information about the business. Financing information. The previously referenced 23 fields of information.
Add cybersecurity risks, mix in consumer desire for transparency, then layer in the collection of consumer data collection and you’ve got a perfect storm of data management challenges across the food supply chain. How Multi-domain Data Governance Works from Farm-to-Fork.
In the waning days of 2022, FDA issued an updated Food Code with several important updates. economy, and the Food Code impacts virtually every American. Let’s examine the key new provisions of the 2022 Food Code. Many of the key changes in the 2022 Food Code relate to food allergens.
Restaurant maintenance ensures technical difficulties don’t compromise food production and quality. Maintenance needs vary based on restaurant size, food variety, and cooking style, but all restaurant maintenance can be divided into two overarching categories: restaurant equipment maintenance and restaurant facilities maintenance.
Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Customer Service and Experience Great food and drink is only truly enjoyed when its coupled with a great service experience.
Efficient process management platforms automate and streamline the required tasks an organisation must undergo to remain compliant, such as cleaning and safety. Quick Service Meets Compliance QSRs face significant challenges in maintaining high levels of foodsafety, with 28% of QSR operators citing foodsafety as their top challenge.
Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.
There has also been an increase in review content for Black-owned restaurants and food businesses (up 9X) and nightlife (up 13X). The findings, from research conducted by Reach3 Insights show a complex restaurant consumer marketplace that is ready to return, but still concerned about safety.
They include PepsiCo, Uber Eats, Constellation Brands, Moët Hennessy USA, Robin Hood Foundation, Ecolab, Cargill, Boston Beer Company, Shift4 Payments, P&G Professional, Ventura Foods, United HealthCare, The Elliot Group, Davis Wright Tremaine LLP, and the Light Foundation.
Brands of all sizes must conduct regular safety and quality audits to ensure all locations are consistently compliant. In these traditionally in-person audits, inspectors often find issues that need to be corrected, and would tell the brand location’s operator what was wrong.
Managing food allergens isnt just a best practiceits a legal and safety necessity for todays restaurants. With increasing awareness of food allergies, allergen management in POS systems has become essential to ensure customer safety and streamline kitchen operations. This reduces the chance of errors or miscommunication.
Managing food allergies in a restaurant isn’t just about good service its a critical safety responsibility. With the right POS features for allergen management, restaurants can track ingredients, flag allergens, and communicate vital information quickly between staff and customers. Lets explore each feature in detail.
Here are six areas that often create risks for restaurants and others in the food and hospitality industry: Onboarding New Employees : You may know employers are required to verify new employees’ identity and employment authorization, but federal law imposes strict requirements for doing so, and documenting compliance can be tricky.
US Foods Ghost Kitchens. US Foods Holding Corp. launched US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream. It’s critical to our corporate mission and the values we strive to achieve.”
This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.
Combination of comprehensive operations management platform with kitchen automation will help customers execute more efficiently and profitably BOSTON, June 10, 2025–Crunchtime Information Systems, Inc., The merger of the two companies will create a restaurant technology company that delivers solutions for the entire food lifecycle at scale.
Following our time at the 2025 FoodService Australia Food and Hospitality Week at Melbourne Convention and Exhibition Centre, one thing became abundantly clear: hospitality businesses that are embracing integrated, intelligent technologies are not only adapting to industry change, theyre leading it.
Centralization of data-driven marketing will also become increasingly critical, including streamlining processes and providing businesses with a comprehensive view of their data to inform strategic decisions. "2023 has still been less predictable than we would have hoped for.
Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., 42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI). Healthier Hospitals.
Successful restaurant owners and operators don’t just provide great food. For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. There are some general areas to focus on when starting to audit your human resources information systems (HRIS) and payroll systems.
Moreover, Nucoffee provides farmers with up-to-date market information, which can allow them to keep track of fluctuations in the price of coffee, as well as any emerging trends in the coffee industry. The Sustentia initiative helps us with audit fees, which are expensive,” Márcia tells me. Photo credits: Nucoffee. Perfect Daily Grind.
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