Small fluctuations in temperature can mean the difference between a dish that is safe to eat and one that harbors harmful bacteria. Your food thermometers are among your most useful tools to protect against foodborne illness, so make sure they are up to the task. Statefoodsafety.com advises that restaurants calibrate bimetallic food thermometers before every shift or any time they are bumped or dropped.
There is always a new food trend or cooking technique your restaurant may want to try. But whether you’re incorporating sous-vide cooking techniques or simply adding seasonal produce to drinks, you want to ensure your food safety standards keep up with your menu developments. At the recent Nation’s Restaurant News Food Safety Symposium, microbiologist Brian Nummer reminded the audience of the acronym FAT TOM, which lists the top factors that contribute to bacteria growth: food, acidity, time, temperature, oxygen and moisture. He said when restaurants incorporate new trends into their cooking, it can be easy to neglect safety. But that is less likely to happen if chefs are trained in the science of cooking as well as the art. When that happens, Nummer said, chefs more naturally tweak dishes to ensure safety (say, adding extra lemon to a dish so it reaches a pH 4, which kills bacteria).
Nowadays, maintaining your restaurant’s online presence is as important as your in-person presence. The new Google My Business app (available for Android and iOS) is a useful tool to help you manage your business profile. Using the app, you can communicate with guests, respond to reviews, edit your business profile and monitor how guests interact with it, post photos and event updates, and manage these items across multiple locations.
Bring out their best behavior
As the holidays approach and you prepare to hire additional staff, it’s a good time to refine your onboarding processes to ensure you and your new employees have a clear shared understanding of how you operate and what behaviors are important to you. The Rail suggests having a behavior contract in place to help you clarify your expectations with your team. (Though avoid one Florida operator’s punitive approach, which included a contract listing monetary penalties for such employee infractions as having a cell phone out during work hours.) Instead, consider having your team sign a document in which they agree to give their best effort regarding certain behaviors central to your brand and financial stability, such as greeting guests when they enter or depart, leaving their phone in the car during work hours, or committing to being thoughtful about the amount of napkins, straws or other operating supplies offered. Having clear expectations at the outset provides a foundation upon which to have coaching conversations about performance areas that need to be corrected later. When you need to have those conversations, follow through by documenting the problem, explaining what needs to be corrected, and providing clear consequences that are in line with the magnitude of the problem. Miracle Restaurant Group has a guide to progressive discipline that includes such steps as an oral warning, written warning, suspension and separation, as well as a matrix listing a range of behaviors that can result in various consequences. It advises that operators choose the level of discipline with care so it is appropriate to the situation and is consistent with their actions in similar situations with other team members.
Tech to attract hungry guests in your neighborhood
Technology is increasingly making it possible for restaurant brands to successfully play matchmaker with guests looking for a place to eat. Geofencing is allowing a number of brands to identify when their loyal guests are in the vicinity — then making it worth their while to visit. Tavern in the Square uses its geofencing feature to identify loyalty program members within a set radius of the restaurant, then send limited-time discounts. One recent buy-one-get-one-half-price offer boosted sales by 50 percent in one day. OpenTable is now making a play to help a lot more restaurants accomplish this sort of feat. Skift Table reports that the online reservations company found that 25 percent of its bookings were happening within 90 minutes of their seating time. Their goal is to become more of a recommendation engine, so a sushi lover who uses the site is more apt to get Japanese restaurants and offers on his list of top recommendations.
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