Remind employees to lather up
As the season of colds and flu approaches, remind your staff of the importance of washing hands with soap and warm water for 20 seconds at regular intervals. It’s the best way to remove the kinds of pathogens foodservice workers carry on their hands. Make it regular soap, since antibacterial soap needs additional scrub time to kill bacteria and doesn’t affect viruses and other pathogens, according to Statefoodsafety.com. Antibacterial hand sanitizers are helpful once employees have washed their hands with soap and water, but they are less effective when they come into contact with water, proteins, feces and blood and they will not kill norovirus, which is the top cause of foodborne illness outbreaks.
Shift to a four-week accounting cycle
How often do you conduct accounting reviews of your business? If you work on a monthly basis, you may want to reconsider: Orderly suggests accounting reviews on a four-week cycle, giving you 13 four-week periods to review over the course of a year. Since each cycle is exactly 28 days, you will be able to make more accurate comparisons to other periods in order to calculate your profits and losses.
Get to know Alexa
Could voice-activated ordering have a place in your business? The technology is poised to change the mobile ordering landscape in the near future. The consulting firm Capgemini expects consumers to use voice technology for 18 percent of their total spending within three years — up from 3 percent now. Forbes reports that Dunkin’ Donuts, Starbucks, Denny’s, Wingstop and Fazoli’s are among the brands that now offer voice ordering, with many using Amazon’s Alexa Voice Service, a chatbot or some combination to allow customers to place an order. The tech startup Orderscape, which currently works with brands including Fazoli’s, reports being in discussions with more than 20 other brands looking to build business via voice search. Orderscape’s CEO predicts the technology will soon evolve into a more interactive, frictionless conversation in which the customer can order the full menu — not simply place a reorder or choose from a slimmed-down variety of options.
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