Flippy is capable of grilling 150 burgers per hour.
Sally, a salad-making robot, is programmed to create fresh, healthy and safe salads, based on each customer’s specific requests. Chowbotics, the company behind Sally, created a robot that would not only increase efficiency, but also safety, in restaurants. Sally is notable because of the proprietary technology developed to reduce the risk of foodborne illness. Her ingredients are kept sanitary, separate, and regularly replenished, reducing the risk for contamination.
Restaurant inspections are necessary but can be time-consuming and unorganized, particularly because nearly 90% of American restaurants use paper as their core technology. Restaurant inspection apps enable managers and owners to streamline the process and make it easier for the already digitally savvy millennials.
Topics: restaurant inspection app
The culture of food safety is strong and intensely positive in food manufacturing – seemingly more so than in other areas of the food industry. There’s great sensitivity to avoiding allergens, bacteria, and various other potential pathogens, which is critically important when manufacturing safer foods. Manufacturers are very motivated to avoid recalls – the cost of recalls is far greater for manufacturers than other food business sectors, like restaurants. In addition, particularly in mea
Topics: Food Safety
There's no denying that fast casual/fast food restaurants have seen a surge of foodborne illness outbreaks recently. Over the past few months, some of our nation's biggest chains — including McDonald's, Chipotle and Panera — have experienced frightening food safety breaches, which sickened hundreds of guests.
Over the past year, I’ve met with nearly 50 chain restaurant companies that vary in size from 10 to 10,000 units. I’ve had conversations with Safety, Operations, Supply Chain, and Facility executives in and out of C-suites. While different companies face different challenges, one thing is clear across the board: restaurant inspections – and the antiquated, paper-based inspection processes – suck. In 85% of the visits, executives said their restaurant managers pencil whip daily, weekly, and monthly inspections. The old-fashioned clipboard and pencil system is inefficient. For one thing, it’s incredibly time consuming.
A MOVEMENT IS AFOOT IN THE FAST-GROWING SECTORS OF THE FULL-SERVICE SPACE TO UPGRADE OPERATING TECHNOLOGY.
Hairnets and name tags will make a triumphant return to my household this summer. I have two teenagers and restaurant work beckons. But Generation Z runs their entire life—from homework to paying for movie tickets—on their phones. How will the restaurant industry, which counts millions of teenagers as employees, alter its workflow for a mobile generation?
Restaurants are increasingly moving from clipboards and pens to digital technology. And they should. These digital tools streamline and simplify multiple processes – from taking customers’ orders to facilitating inspections.
Food Engineering features some thoughts on the recent Romaine lettuce contamination by Aaron Cohen, co-founder of CoInspect and adjunct professor at New York University where he teaches the History of Internet Media. Wayne Labs, FE senior technical editor, conducted an exclusive, one-on-one interview with Cohen, immediately following Cohen’s text. Cohen has been CEO of several technology companies including MenuPages, which was acquired by Seamless.
Restaurants must take food safety seriously—every employee, every day, on every shift.
Today’s consumers are seeking fresher, healthier food, focusing more on salads and other produce versus more processed, high-fat convenience foods. As Americans demand healthier products, restaurants and other food businesses are responding with fresher ingredients. And this is a big reason that we’ve seen a huge uptick in foodborne illnesses lately. It’s a great irony that produce and other fresh foods are healthier for consumers to eat, but they inherently carry more food safety risk.