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Protecting Your Customers: How to Scale Your Food Safety Culture Across Multiple Locations

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While employees know they play a crucial role in food (and ultimately guest) safety, when a 45-minute wait forces everyone to rush, things learned in food safety training can quickly fall to back-of-mind to an undisciplined staff. How do you make your food safety training scalable? b3lineicon|b3icon-certificate|?|Certificate.

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What Chain and Franchise Restaurant Owners Can Gain from Workforce Education

Modern Restaurant Management

They also face competition for frontline workers from a range of retail employers and other service-oriented businesses. This means offering training for a wide range of skills, not just those specific to operating and running a restaurant. That last point is critical.

Education 106
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Protecting Your Customers: How to Scale Your Food Safety Culture Across Multiple Locations

Hot Schedules

While employees know they play a crucial role in food (and ultimately guest) safety, when a 45-minute wait forces everyone to rush, things learned in food safety training can quickly fall to back-of-mind to an undisciplined staff. How do you make your food safety training scalable? b3lineicon|b3icon-certificate|?|Certificate.

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Is Your Ghost Kitchen Haunted by Food Safety Breaches?

Modern Restaurant Management

The National Retail Federation called ghost kitchens a $43 billion industry , and Hospitality Technology predicts that number will rise to $71.4 Commit to ongoing training. All workers must be trained in food safety, not just upon hiring, but throughout their tenure. Use software solutions to manage supplier certifications.

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Employee Turnover is at an All-Time High: 5 Emerging Benefits Trends You Need to Know

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Stories abound of restaurants seeing wait times skyrocket, hotels having to limit amenities, and retailers having to reduce operating hours due to lack of staff. Whether discounts on travel, events, retail shopping, or wellness shopping, giving employees greater access to products and services is an effective recruiting pitch.

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Tips For Restaurants to Reduce Food Waste and Save Significant Money

Modern Restaurant Management

Approximately 45 percent of all fruits and vegetables , 35 percent of seafood, 30 percent of cereals, and 20 percent of meat and dairy products are wasted by suppliers, retailers, and consumers each year. Train your staff. Educate your employees why it’s essential to reduce food waste and train them on how to accomplish this.

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Restaurant Reopening Resources

Modern Restaurant Management

Included in the document are highlights of the recently released Food and Drug Administration (FDA) Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic.