Time and Temp Issues Are Expensive
Imagine this scenario: Your restaurant loses power overnight. When your General Manager (GM) opens the restaurant the next morning, she finds the walk-in fridge is not working, and she has no idea how long it’s been down. There’s no way to tell exactly what time the power went out, or whether food product has been out of temperature range for more than 4 hours (the “danger zone”). The GM is forced to throw out thousands of dollars’ worth of product to avoid possible food safety issues. To make matters worse, now your staff doesn’t have the items they need for the popular special you’re running this month.