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Better food safety has never been more in reach, thanks to advancements in traceability standards and technology. FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve.
As a result, ghost kitchens, delivery-focused kitchens without a storefront or dining area, are growing in popularity. Ghost kitchens allow operators to utilize commercial kitchens – sometimes in shared spaces with other brands – without the overhead of a full restaurant space and staff.
Recent outbreaks have highlighted vulnerabilities in food safety systems. How do factors like suppliers, but also kitchen layout, equipment design, and workflow patterns impact contamination risk? A brand’s reputation can be irreversibly damaged when the safety of their food is called into question.
At this time of year, restaurant operators often search for ways to be more efficient, reduce costs and be more profitable. To learn more about how cooking oil management can help with this goal, Modern Restaurant Management (MRM) magazine reached out to John Michals, COO of Filta Environmental Kitchen Services.
It is consequentially more difficult for restaurant owners and operators to obtain comprehensive coverage at a fair price – let alone find policies with the specific coverages they need. Understanding Restaurant Safety Restaurants are fast-paced operations and any safety vulnerability can quickly derail business.
Since the COVID-19 pandemic, a new trend in the food service industry has risen in popularity—ghost kitchens. In addition to restaurant operators opening or transitioning to the ghost kitchen strategy, grocers are also exploring this new concept. Ghost Kitchens Heat Up the Foodservice Industry.
However, in the process of resuming and continuing restaurant operations, operators need to take steps to lower the risk of infection among employees and customers and prevent the spread of COVID-19. Kitchenoperations. Food safety and restaurant cleanliness. KitchenOperations. Staff Management.
Summer brings sunshine, longer days, and—if you’re not prepared—hot kitchens that slow down service, impact food quality, and push your staff to the edge. For restaurant and bar owners, getting your kitchen ready for rising temperatures isn’t just about comfort; it’s about performance, food safety, and protecting your bottom line.
Looking for someone to oversee day-to-day operations is a critical business decision that needs careful consideration. How do you ensure compliance with food safety and hygiene regulations? For example, they may hold regular team meetings to go over new policies or operational updates.
In this guide, youre going to learn: The key components of effective restaurant operations management Common challenges restaurant owners face (and how to solve them) Best practices to run a more efficient and profitable restaurant Lets explore what it takes to manage restaurant operations like a pro.
What starts as a passion for quality, craftsmanship, and unique flavors often turns into a logistical challenge when demand grows beyond the capacity of a single storefront or kitchen. Optimizing for Operational Efficiency Scaling a food business requires a shift in thinking from small-batch production to streamlined efficiency.
Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. Transparency across operations allows corrective actions to take place before an incident occurs. Leveraging Digital Visibility.
Advanced networking solutions have emerged as a critical player in this revolution, offering the potential to enhance restaurant operations dramatically. At the core, these solutions include high-speed internet, ensuring all digital operations run smoothly and without interruption.
As a restaurant manager, you want to do everything in your power to keep your commercial kitchen as well as your entire facility safe and welcoming to staff and patrons alike. However, fire hazards such as neglected kitchen equipment and grease buildup can lead to serious kitchen fires, threatening lives and livelihoods.
1788 Chicken owns and operates 60 Zaxby’s locations across eight states. This helps the business manage its bottom line – especially given the higher cost of cooking oil in recent years – and the quality of the food coming out of its kitchens. Cody Neal, vice president of operations for 1788 Chicken.
By incorporating this training into your calendar, you align your business with modern consumer values and cut down on operational waste. Aside from keeping up with industry trends like this, year-round training is especially critical for maintaining consistency in operations, meeting compliance standards, and exceeding customer expectations.
As a restaurant manager, maintaining food safety is your number one responsibility. Trusted suppliers adhere to stringent safety standards, reducing the risk of contamination at the source. These credentials indicate adherence to high safety standards. Create a Food Safety Culture We get it–you’re busy.
Keep in mind the distinction between professional cook and those who fall into the kitchen work without real intent. So, here is my attempt at characterizing the professional cook and chef pool of 2030 and beyond. A diverse workforce has been the norm for decades.
That’s real accountability in action, and it will transform your operation. When someone is truly accountable, they understand: Their specific responsibilities within the operation. ” Instead of: "Follow proper food safety procedures." The clear expectations for performance and customer service. .”
Inefficient Operations and Workflow One major hurdle that can slow down the growth of your catering business is inefficient operations and workflow. The impact of these operational inefficiencies is far-reaching. To tackle these issues, it’s crucial to invest in technology solutions that streamline your operations.
.” Fafa’s desire to expand their business, while ensuring the safety of employees and customers is as strong as ever. Orders from online channels and delivery partners had to be manually entered into its previous Point-of-Sale (POS) system, and manually delivered to the kitchen.
Now, for restaurant employees and guests alike, nothing matters more than the safety of their experience inside the restaurant. Social distancing can only go so far—there are still many shared devices that guests and staff have to touch, including point-of-sale devices, payment PIN pads, kiosks and kitchen monitors.
The following seven tips can help restaurant managers and HR professionals navigate risk in this rapidly evolving pandemic, especially as restaurants in many jurisdictions are required to operate solely with take-out or delivery service options. Others may have decided to shutter operations altogether. Share Guidance.
I’ve had the opportunity to support restaurant operators that have stayed open throughout the COVID shutdown. Everyone agrees that with COVID-19, the public has a heightened safety awareness. The public is watching operators very closely to see if they are doing all the things to make safety your #1 priority.
Ofer Zinger, co-founder of Kitchen Robotics, thinks so. It also self-cleans, helping ensure food safety. What are the main obstacles for brands and operators to integrate more robotics in restaurants? What are the main obstacles for brands and operators to integrate more robotics in restaurants?
With rising temperatures, fluctuating humidity, and increased allergens in the air, a neglected HVAC system can impact both guest experience and operational costs. Why Spring HVAC Maintenance Matters Unlike residential systems, restaurant HVAC units work overtimehandling kitchen heat, crowded dining rooms, and frequent door openings.
Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use. A well-informed team improves service, enhances the dining experience, and reduces errors in the kitchen. When creating a training plan, you must distinguish between these two areas.
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. After a challenging 2024, it’s promising to see restaurant operators looking ahead to 2025 with optimism.
Restaurant owners are looking for creative ways to revamp the indoor dining experience with improved health and safety standards. Restaurant owners can use these helpful tips to promote key health and safety standards in order to regain trust and improve the overall customer experience: Improve Air, Hand and Surface Hygiene.
Restaurant kitchens have many places where fires can occur. Business owners need to be aware of potential fire hazards and take preventative steps when it comes to fire safety. Following a few simple safety tips can prevent fires and keep employees and patrons safe in your establishment. Conducting Regular Inspections.
a multi-site restaurant operator with more than 200 locations that was shifting to takeout only decided to evaluate its already robust food safety system. But the incidents never compromised customers’ safety because the restaurants were able to discover and remediate them in real time. Enabling the Agile Kitchen and More.
For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. That's why restaurateurs rely on restaurant operations. With clearly defined and enforced restaurant operations, restaurants achieve maximum efficiency and profitability. Areas of Operation. Table of Contents.
Technology will be vital in the months – and years – ahead as the pandemic continues to change the conversation about food safety. Restaurants now must prioritize the overall safety of the restaurant environment, in addition to addressing food safety itself. Traceability + Transparency for Back-of-House Operations.
Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. In fact, when restaurants adopt tech solutions, it can significantly improve every aspect of their business operations. For instance, technology can help restaurants: Optimize operations.
Over and above these suggestions, if you have the size to spread out your kitchen you should do so. Kitchens must be sanitized, per recommended guidelines. They are for your own safety too. The number #1 thing owner/operators can do for their employees is give a sense of psychological safety. Do remain positive.
” The COVID-19 pandemic—more than any contentious customer or kitchen catastrophe—is putting that skill to test. Data shows that guests want to dine out but safety concerns are the biggest factor holding them back. A prerequisite for working in the restaurant industry is often to be “quick on your feet.”
As customers continue to feel more comfortable dining out, restaurants should have health and safety measures down pat. Exceeding health and safety standards not only ensures the well-being of customers, but it also cultivates a positive experience that fosters loyalty.
A coalition of restaurant industry leaders released the first national safety standards for dining in an attempt to simplify and streamline city, state and federal guidelines and ensure a safe working and dining environment for employees and customers.
The trends the industry had in 2019 toward improved tech stacks, better reporting, and streamlined operations can’t wait any longer, and restaurants are finding the budget to put toward technology again. Better Compliance with Health and Safety. Technology Consolidation.
Restaurant’s safety protocols were done “behind the scenes,” and guests most likely didn’t care about the sanitation of high-touch surfaces or whether they were sitting within six feet of other tables. Many operators relied on gut instinct, without a comprehensive view of their data to inform their decisions.
However, spending the time to create a handbook will help create the desired culture, as well as save time and money (helping to avoid employee turnover as 36 percent of employees say they quit because they wish they had better training, legal action, safety concerns). Procedures for Operating Restaurant Equipment (if applicable).
Modern AI exists without the limitations that you see in movies, operating on everything from the smartphones in your pocket to the website that uses machine learning to track COVID-19. An IVR is a digital operator that fields your calls. Food Safety. Interactive Voice Response System. Capacity Management. Reduce Food Waste.
Arkansas Enacts Food Freedom Act : On April 30, 2021, Arkansas enacted the Food Freedom Act that exempts certain producers of homemade foods or drinks products from any state food safety licensure, certification, or inspection. The law allows home cooks to prepare meals from their homes and sell to consumers without being a licensed kitchen.
And most importantly, when machines run at the proper temperature with accurate chemical doses, it ensures food safety compliance and helps operations achieve the necessary level of cleanliness that today’s discerning diners expect. Cleaning up the Dishwashing Process.
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