The average person gets norovirus — a period of diarrhea and vomiting at once — five times in his or her life. The virus can live for several days on ice buckets, glasses, cash drawers, cell phones, remote controls, carpets and many other surfaces, and because it’s so easily spread (a pencil tip can hold the number of cells required to transfer it) it’s a big threat to the foodservice industry. Do you have norovirus procedures in place? (If not, you’re not alone: A poll conducted during a recent webinar for foodservice operators with food safety expert Francine Shaw found that 41 percent of participants had no documented procedures.) Shaw said 75 percent of norovirus outbreaks are attributed to infected workers. Proper handwashing plays a major role but it’s also important to ensure employees know what they need to do when they experience symptoms of a number of illnesses that can spread norovirus. Shaw advised using Form 1B during your employee orientation. It’s available through the FDA and explains the major illnesses that can spread norovirus, as well as what employees must do when they experience the onset of specific symptoms so they are not working in a food preparation situation when they experience them.
Does your kitchen team know where to start when cutting various proteins? Statefoodsafety.com advises that when cutting different types of meat in succession, start with the meat that has the lowest cooking temperature and work up to the one with the highest cooking temperature. For example, start with beef, veal, lamb and pork, then work up to poultry. It will help ensure that any germs the knife carries are killed during cooking.
There are ample financial incentives for restaurant operators to make their existing business practices more environmentally friendly — even if you don’t consider that consumers are loyal to such businesses. If you’re interested in either learning more about green business practices or about improving upon your existing efforts, check out this survey from the Green Restaurant Association. It asks a series of questions about your restaurant’s current practices when it comes to energy use, water efficiency, chemicals and pollution, sustainable food, and use of reusable and disposable products. Depending on your answers, you will be prompted with details about how adopting certain practices could help your bottom line, as well as what specific appliances, products, brands and other resources can help you operate more efficiently in various capacities. Your answers can also give you a baseline assessment to help you see what efforts might help you become a Certified Green restaurant if you’re seeking an industry designation.
Having systems to collect and assess data are critical for large businesses — but the payoff is significant for small operations too. Wouldn’t it be helpful to know, for example, the exact price point that maximizes guest demand and profit for a popular product you sell? Or which promotions generate the most interest? In fact, a BARC research report found that businesses that harness data effectively saw their profits increase 8 percent and costs decline 10 percent. The systems can be just as helpful in predicting what’s ahead as assessing what you have already done — predicting that your past guests want to order burritos for takeout on Friday night and might be tempted to tack on some caramel flan if you suggest it. Or predicting where you should place a promotion on your website, based on how visitors navigate through your pages. Finally, in an age when information breaches no longer make front-page news and businesses are blamed less for experiencing a breach and more for how they manage the aftermath of one, having systems in place can help you pinpoint where and when problems happen in different areas of your business so you can respond and address red flags more promptly. If your data management practices need a boost, take stock of your needs. An Entrepreneur report advises you determine which five or six pieces of information are most critical to the success of your business. Choose technology that addresses those critical needs and determine whether the cost can save time and money, in addition to generating more revenue.
Consumer demand for transparency extends from the origins of the food you serve to the environmental friendliness of your packaging. To address the latter, many operators have embraced recycled packaging, but according to a Food Safety Magazine report, that isn’t without its own risks. The report indicated that recycled fiber may carry lacquers, printing ink and adhesives that may be harmful to humans if used in food packaging. While the FDA makes recommendations to manufacturers regarding the chemical contaminants found in recycled items used for food packaging, these guidelines aren’t legally enforced. While policy catches up, foodservice operators can simply be aware of the potential for contamination. If you use recycled packaging or are considering it, talk to your suppliers about how they manage these concerns.
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.
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.