If you have new or temporary staff on your team, it’s a good time to give a refresher course on avoiding the spread of colds and flu, as well as other germs that can cause foodborne illness. The National Restaurant Association advises operators to provide a handwashing demo to staff, focus on the nail beds and under the fingernails where bacteria is easily trapped, and mention the need for scrubbing, rinsing and complete drying of hands to avoid cross-contamination. Hand sanitizer is a good final step after handwashing but does not replace it. Make sure your food handlers know when and how to report their symptoms of illness — and ensure your managers keep staff informed of the reporting requirements of foodborne illness symptoms, with emphasis on the need to report vomiting, diarrhea, jaundice, sore throat with fever, or infected cuts or burns with pus on hands or wrists. Finally, build a culture in which your team feels comfortable reporting their illness symptoms. You can foster this environment by having regular conversations about how to report symptoms and what follow-up actions to take to prevent the spread of foodborne illness, as well as by placing posters around your facility to remind employees of their responsibility to be forthcoming about symptoms they or other staff experience.
Once holiday feasting is over, New Year’s health resolutions kick in. Do you know how to deliver the kinds of options your guests are looking for? The tactics that work for your restaurant may differ from those that succeed at the restaurant down the street. When you contemplate menu changes, focus less on fad diets than on accommodating lifestyle changes like gluten-free, dairy-free, low-carb or organic diets. Then, consider how your target market thinks. Next Restaurants reports that according to a Numerator survey, the average person who follows Weight Watchers is 65 or older, so building menu options around that plan may make sense if you serve that demographic. Forging partnerships with social media influencers and organizations committed to healthy lifestyles can help too. At a minimum, consider offering nutrition information to show you’re committed to helping guests make their own healthy decisions.
Don’t be a welcoming shelter for pests
As the weather cools and pests seek shelter indoors, take steps now to make sure you aren’t an appealing target. The FSMA’s new regulations make it critical to be proactive about preventing contamination from pests as opposed to simply reacting to it after it occurs. Food Safety Tech advises you inspect all incoming shipments for insects, droppings or damaged packaging that could indicate a pest issue. If you spot a pest, remove the contaminated item or isolate it in a contained area to minimize the likelihood of cross-contamination. Maintain a log to track pest sightings and make it everyone’s responsibility to report pest activity if they see it. Finally, try to detect pests when you’re not around by placing insect light traps, pheromone monitors and glue boards in areas where you are receiving shipments.
Symptom-free is no guarantee
No symptoms of illness? You could still be carrying pathogens in your body even if you feel perfectly well, Statefoodsafety.com advises. As flu season approaches, remind your team to wash their hands thoroughly and often. To prevent cross-contamination, your handwashing sinks should be clean, easily accessible to your food workers and not used for other kitchen tasks, such as washing dishes or food items
Your guests may already be showcasing your creatively plated entrees on Instagram, but are you using Instagram Stories to your full advantage yet? They can help you tell a broader story about your business and your team. Via video, take guests behind the scenes in the kitchen, on a trip to a supplier or a farm, or show them how you prepare a healthy dish they can make at home. Modern Restaurant Management suggests operators use the forum as a test or experiment to see what engages your guests and drives awareness of your brand. And since posts drop off after 24 hours, it’s not a major problem if one of them flops.
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 email@example.com or 888-891-3103 for more information.
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