Try an expanded color-coding system
You may already use color-coded utensils and equipment when managing the specific food sensitivities of guests. A report in Food Safety Tech also recommends color coding as a strategy to protect the overall food safety of an operation. The chef who authored the report said he uses a system that uses seven colors to identify various preparation tools and food storage containers throughout his kitchen. He suggests removing ingredients from their original boxes and storing them in their assigned color-coded, airtight containers to help avoid cross-contamination — and ensuring there are ample pieces of each color in order to avoid having to swap colors for different uses. His verdict: the system is simple for staff to use and saves time, making it easier for his operation to comply with food safety standards
Are you allergy ready?
When a guest with an allergy dines with you, how well does your team — from your waitstaff to your line cooks — know how to respond? If your cooks aren’t fully up-to-date on what items on your menu contain traces of gluten, for example, your waitstaff can’t adequately protect a guest with celiac disease from an allergic reaction. Statefoodsafety.com suggests developing a separate menu to offer guests with sensitivities so they don’t have to scan the regular menu and weed out all of the items they can’t have. Also make sure you have a reliable system in place for waitstaff and cooks to communicate about allergies — using codes that refer to different sensitivities can help make sure important messages aren’t lost in translation.
Preserve your reputation on online review sites
Gone are the days when a guest’s harrowing experience at a restaurant — or even a mildly disappointing one — stayed within the establishment. As online reviews have made it easy for guests to share every detail of their meal, negative (and highly public) feedback has become one more thing for restaurant operators to manage. Upserve suggests you bear some tips in mind when responding to guest reviews online: Apologize and offer a solution if one is needed, and if possible, clarify policies you have in place without getting defensive. Provide your phone number or email address and encourage the guest to contact you to resolve the problem to her satisfaction, whether with a discount, reimbursement or other offer — it may even result in the guest adjusting her review. In your quest for glowing feedback, however, don’t pay for an online reputation management service to scrub your negative reviews. A restaurant with a sea of five-star reviews comes across as less credible than one that has mostly great reviews, with a handful of mediocre ones in the mix.
About Food For Thought and Profit
Food For Thought And Profit os 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.