Listen up Restaurant Ops folks, you too, Food Safety executives. After working with and interviewing hundreds of restaurant employees, I have some news. Your checklists are too long, they do not focus on the right content, and your teams are likely faking their answers and jeopardizing the health and safety of your customers and your business. YIKES.
Running a successful supermarket or grocery store is tough. Profit margins are notoriously slim, customers can be difficult to please, and overhead can crush cashflow. One of the most potentially daunting aspects of food retail, however, is the risk of making guests sick through spoiled or contaminated food.
Consider two restaurants. Both serve the same kind of food, both have friendly staff and are in an excellent location. But one is full of customers and the other nearly always empty. Why? The answer to this riddle is their letter grade: one has an A, and the other a B.
Flippy is capable of grilling 150 burgers per hour.
Technology is elevating food safety in our restaurants and other food businesses.
"Flippy”—the world’s first burger flipping robot—launched March at a Caliburger restaurant in California. Capable of grilling 150 burgers per hour, the robot was praised for being cost-effective, efficient and able to safely and consistently prepare food for the restaurant’s guests.
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.
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.
What is your organization doing to make sure that every meal is safe?
Another day, another potentially brand damaging story—just ask Little Caesars. On February 7, the health department closed down an Indianapolis-based location because customers found some rodent feces on their pizza—it was clearly a food safety violation, and pretty disgusting. Meanwhile on the other side of the planet, athletes prepared their entire lives to compete in the Olympics. More than 100 people contracted Norovirus around the Olympic sites in Pyeongchang, where the athletes were in danger of getting a violent, contagious stomach illness that would derail their dreams and prohibit them from competing.
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.