Sanitize it right
When you use hot water to sanitize surfaces, take precautions with temperature to protect food safety. Water used as a sanitizer in mechanical washing machines should be cooler than 194˚F, with a final sanitizing rinse of at least 180˚F. Water in a stationary-rack, single-temperature machine should be at least 165˚F. Water used in the third compartment of a three-compartment sink should be at least 171˚F. Food safety research from the U.S. Department of Agriculture advises that cleaned items be exposed to these temperatures for at least 30 seconds to ensure they are properly sanitized.
Ready for guests, no matter the weather
Does a rainy day spell slow sales for your restaurant? For many operators located in regions with widely fluctuating weather, the forecast can have a big impact on business. Denver restaurant Mad Greens found a way to keep its ordering in lock step with what’s happening outside. The restaurant connected its ordering system to a weather forecasting service that can help it prepare more accurately for the size of its crowds by adjusting order sizes. The technology has helped the restaurant reduce food waste by 30 percent.
Go local to manage rising shipping costs
Offering local ingredients on your menu is not only on trend; it’s also becoming a necessity amid the ongoing truck driver shortage that’s expected in the coming years – and the escalating ingredient costs that will result from it. Freight Transportation Research Associates reports that shipping rates in the U.S. shot up 14 percent in the year ending June 30. To manage price hikes, do you have a local strategy for everything on your menu – not just the seasonal specialties? Now is the time to anticipate menu changes you can make to better adapt to what’s available in your region throughout each season – and to identify a list of back-up suppliers who may not have as far to go to deliver product. You can even make it competitive, like Bounce in Milwaukee, which lists beer selections in order of the restaurant’s proximity to each brewery, Restaurant Business reports.
What’s your challenge? Whether you need help developing recipes and concepts, analyzing food costs, fine-tuning purchasing, planning a marketing campaign or managing another aspect of your business, we can provide guidance tailored to your needs. Contact Team Four at firstname.lastname@example.org or 888-891-3103 for more information.
About Food For Thought and Profit
Food For Thought And Profit is brought to you by Team Four Foodservice/Value 4. We offer the latest foodservice trends, news, safety, and technological advances in the industry. We are an outsourced purchasing and logistics company that provides comprehensive supply chain solutions to our customers. Our executive team has many years of foodservice experience and we bring that experience to work for you. We have expertise in all areas of the foodservice sector.