Placing a few bits of information on your TCS food storage bins can have a range of benefits: It can help you avoid serving expired product that could potentially lead to illness, give you a heads-up about when you’ll need to offer specials to get rid of excess items, save you money, and demonstrate to your health inspector that you’re managing your operation well. Upserve suggests you use a food rotation label that clearly lists the type of food being stored, the date it was prepared and added to the storage area, and the date it will expire. Then all it takes is a quick scan to make sure the first bin in is also the first one out.
You stick to strict cleaning procedures and take steps to avoid the cross-contamination of foods, but how much do you know about the quality of the air in your facility? You may have excess dust accumulating in the air that can contaminate food, or moisture from ovens that can generate condensation and lead to mold. Further, the simple act of cooking can make indoor air as dangerous to breathe as smog, according to new research from HomeChem. Asthma or other respiratory ailments on your kitchen team can signal you have a problem, but you can improve air quality going forward by maintaining appliances and ventilation units routinely, having your air tested for chemical or biological pollutants, replacing old cookware with models that are less likely to contaminate the air, and using natural building materials and decorative elements in your restaurant.
It’s the season for grabbing some prepared food to go, then enjoying it at summer picnics and other outdoor events. If you offer grab-and-go foods, double check that you’re following food safety procedures so you can avoid contamination hazards and other safety risks. Daymark Safety Systems suggests operators follow several steps to protect grab-and-go storage areas. Regularly clean any doors, shelves, machine dispensing areas and lights that are part of your food displays. If you have any automated kiosks with touchpads, clean and also disinfect those high-touch areas to kill any contaminants — you may need to leave the disinfectant on the surface for a few minutes before wiping it away. Check regularly for spills on the floor and within your display, and consider using an absorbent pad or mat to reduce the risk of slips when spills occur. Clean floors at least once a day, and ensure trash and recycling bins are cleaned inside and out and don’t become overfilled.
The love-hate relationship between restaurants and third-party delivery providers continues to show some cracks. As of this writing, there had just been a hearing in New York to hash out differences regarding the fees that third-party vendors charge restaurants for their services, which tend to range from 12 to 30 percent of each check total, according to the AP. In the meantime, some restaurants have alleged that the charges from third-party delivery companies aren’t stopping there. A class-action lawsuit filed in Pennsylvania in May claimed that Grubhub was charging for calls to restaurants that were made through the Grubhub app even if the call did not result in an order. (For example, a New York Post report said calls for reservations and customer complaints were being charged.) And there’s yet another wrinkle: A new report in New Food Economy found that Grubhub had purchased more than 23,000 potential restaurant website domain names, which would enable the company to prevent the restaurants from using those domains (without Grubhub’s involvement, anyway) to support their businesses. The sites appear to be for the restaurant in question but phone numbers shown on them direct users to Grubhub and then are forwarded (and charged) to the restaurant. Grubhub then receives a commission between 3 and 15 percent per order placed this way. For its part, Grubhub told New Food Economy that it purchased the sites to give restaurants an additional source of restaurant orders and that any affected restaurants could request to have their domains transferred to them. Regardless of the outcome, at a time when delivery has become compulsory for restaurants, restaurant operators would be wise to screen their contracts carefully — and to consider the future of their web presence. Third-party delivery vendors can help smaller brands compete with larger ones that have the resources to manage their delivery in-house but it’s important to understand where the costs may outweigh the benefits.
Is this tech fThere is a lot of noise in the restaurant technology space. How do you know which new technology is a solid investment — or even when it’s worth upgrading your existing tools and systems? CIO Review identified five E’s that can help you sift through the clutter. Asking yourself these questions can help you narrow down your options. First, is it easy to use? If it’s not, your team won’t use it and it may even motivate their decision to leave. Next, is it effective in tackling intended challenges — enough so that it makes the investment worthwhile? Third, is the technology efficient? It should either automate or reduce the steps you must take to complete a task, not create new ones. Fourth, is it engaging to use? In addition to being intuitive to use, the interface should provide feedback and visual cues to guide someone through a task. Finally, how tolerant of errors is the technology? Can you easily undo a task initiated by accident? It should have controls in place to minimize the impact of user errors and above all, safeguard your data.or you? Remember the five E’s
At a time when restaurant businesses are feeling pressure to identify new revenue streams, the CIO of Mattson, a food and beverage innovation firm based in Silicon Valley, says many operators are missing out on a potentially lucrative opportunity: meal kits. Barb Stuckey of Mattson told Restaurant Dive that she has long been urging operators to take a look at offering the kits to at least determine if they make sense financially or operationally, but few are following through, save for perhaps Chick fil-A. The brand tested meal kits to positive results last year, according to Forbes, though they haven’t announced future plans for them. Stuckey likes the kits because she thinks they can help operators attack some of the quality-control issues they may experience with delivery. For instance, kits may be worth a shot if you have menu items that could do well off-premise but may not travel as well when they are fully cooked (like fries and sandwiches). Or, if you have brisk lunchtime traffic, promoting the kits during lunch may help you sell to guests who want to sort out their dinner plan in advance. At least, the category could help restaurants tap into a less saturated segment that is ripe for reinvention. According to Packaged Facts said, meal kit market expansion in the future is likely to rely more on alternative purchasing venues than on the traditional subscription model, which can clash with the on-demand mentality of off-premise customers. Restaurants can provide that on-demand experience.
A study by IHL Services, Inc. found that 96 percent of consumers between the ages of 18 and 39 like to use kiosks for ordering food. Restaurant operators who consider kiosks to be the domain of large chains might keep an eye on Tapit, an emerging player that offers a customizable kiosk platform called SELFIT that is aimed at individual restaurants on up to small- to medium-size chains. The platform, which was on display at the recent National Restaurant Association Show, aims to help restaurants customize menus and integrate promotions, lifting check totals in the process. The company’s technology is currently used in the Israeli sandwich chain New Deli, where the head of operations credited the kiosks for boosting individual sales by 30 percent and branch sales by 13 percent. National Restaurant News reports that Tapit’s kiosk platform will have its first U.S. rollout at Duchess Restaurants in Connecticut.
Hurricane season is here, and if you haven’t done so already, it’s high time to review your emergency response plan to make sure you can manage potential business disruptions that may come your way. Statefoodsafety.com suggests listing potential threats, ranging from power outages to food or water contamination, so you can build a simple but useful response plan from them — your local authority can help you create it. Assign roles to key employees and ensure every employee knows who handles various tasks. Establish talking points so your team communicates the same clear, calm message to customers. Post a list of emergency contacts (and also provide it to employees) so your team knows who can help in an emergency. Finally, protect your food and water supply. Establish a plan to keep food cool by keeping the refrigerator door closed when you can, storing ice in the refrigerator or freezer to keep temperatures down, or securing access to a refrigerated truck. Consider keeping an emergency supply of water and developing a separate menu that requires less water for preparation so you can still operate when your supply is threatened.
Blueberries abound this time of year and they shine in far more than desserts. This summer, try them in savory applications to add some unexpected sweetness and color to entrées. As chef Jason K. Morse, owner of 5280 Culinary, a line of barbecue products, told Flavor & the Menu recently, blueberries work especially well when used to balance out dishes with lots of spice, heat or other strong, savory flavors. Try them as sweet counterpoints to barbecue sauces, marinades and chutneys on grilled pork and poultry, sandwiches and tacos.
Have you harnessed technology to manage your food waste? If not, consider a couple of companies on the forefront of the effort who are helping restaurants limit their waste — and in the process, save money, gain insights into their menu and connect with the community. Goodr, which made the Spoon’s list of 25 companies changing the future of food, uses technology to minimize food waste and then partners with nonprofits to transport it to people in need. The company also has efforts underway to use food waste for renewable energy — a good story to share with guests — as well as to use blockchain to enhance the efficiency of food waste management. Another company, Copia, enables food businesses to donate their unused food in exchange for enhanced tax deductions, as well as data that can help steer purchasing decisions.
Between rising labor costs and falling traffic, there is no shortage of factors squeezing restaurant profits right now. Raising prices to meet margins is one option, but how much are your guests willing to pay before they take their business elsewhere? And what if sales shortfalls are simply due to shifting trends — or your competitor across the street offering a similar product for less? If you use data analytics to manage your food costs, you can uncover helpful information about your inventory. Since your inventory likely eats up 25 to 35 percent of your operating budget, it’s a good place to find lurking costs that can be minimized so you can better manage your spending. To identify opportunities, look at your supply chain and product mix. Do you know how many times your product changes hands and how prices shift with each transition? If you’re looking for help with this and much more, ask about Team Four’s Palette program. We can assess your supply chain, purchases and product mix and then recommend action steps that will help you lower food costs without sacrificing your quality standards. That might involve substituting quality products that still reduce food costs, or identifying trend changes, purchases that aren’t in line with your product specifications, or pricing that doesn’t reflect current trends. Learn more at www.palettefoodservice.com
At a time when even recyclable plastic often ends up in landfills or oceans, the presence of single-use plastic is still widespread in restaurants, most noticeably in the delivery space. The parent of Zume Pizza, the automated pizza delivery company that won accolades for developing a compostable, biodegradable, molded fiber “pizza pod” for shepherding pies to customers, is now helping other companies develop non-plastic packaging alternatives. According to a Forbes report, the company recently launched a new venture to develop plant-based packaging that is designed to have the performance qualities of plastic (and is priced to compete with plastic when used at scale). The packaging, a compostable blend of sugarcane fiber, bamboo, wood pulp and wheat straw, is classified as Type 4 Molded Fiber, the highest grade of molded fiber packaging.
Offering local, in-season foods not just during peak growing season but year-round will help you present your brand as more authentic to guests. And according to Mintel research, 78 percent of consumers consider seasonal dishes to be a treat (and therefore an extra enticement to support your business). Of course, using seasonal ingredients on your menu might be a breeze in the middle of summer, but what about in the dead of winter? Your marketing efforts in this area can help you sell the best of the season year-round and also create some urgency to encourage guests to enjoy your latest offerings while they can. Chefify suggests using each season to tell a range of stories. Who are your growers? Why does your chef love cooking with a certain item on your menu when it’s in season? What beverages are the ideal complements for the new foods you’re offering? Create excitement around the change of seasons by adjusting your restaurant’s environment — everything from the music to the artwork on the walls to the images you use on social media — to reflect the new season. To generate some buzz about the new menu offerings, plan a special tasting event where guests can sample and rate new dishes. (You can also do the opposite and have an end-of-season party to give guests a final chance to taste your popular summer berry cobbler.) If you’re just starting out and aren’t ready to make a larger commitment to offering seasonal foods, Chefify suggests creating one menu of staples and another with seasonal specials that you can test and swap out as you weigh guests’ reactions to them.
Even if you don’t think insects have a direct place in the food you serve (cricket cookies, anyone?), they could still play a large role in lab-grown cells that could eventually become replacements for such foods as shrimp, lobster or even hybrid alternatives to plant-based meat. That’s according to a new study out of Tufts University that found that insect cells are especially good building blocks for other proteins because they are safe, nutritional and cost-effective — qualities that put them in a more favorable position than lab-grown beef at the moment. A Fast Company report said that while lab-grown insect meat still has a ways to go before it’s ready to market — researchers still need to determine how to develop the cells into the muscle and fat that builds the meat-like structure of the protein — the study provides a strong basis for insects as the basis of related crustacean-like proteins on menus down the line.
It may seem like common sense, but as long as restaurant employees make headlines for not following cleaning procedures (like the Burger King employee who recently was reported to have used a mop to clean a table moments after using it to clean the floor), it’s important for you and your staff to be on the same page about cleaning and sanitizing procedures. Bacteria can lurk on eating utensils or kitchen work surfaces even if they appear to be clean. Upserve suggests some tips
to help keep your restaurant tools and surfaces clean. First, wash hands thoroughly in a designated handwashing sink before you begin cleaning, prepping food or cooking. Develop a checklist for each station so everyone knows the proper procedure and is held to the same standard. Use the correct sanitation bucket to avoid cross-contamination or using the wrong chemicals on the wrong surface. Finally, wash all flatware, glasses and utensils in 171˚F water, taking care to not touch any area that will come into contact with food or a guest’s mouth.
July is National Ice Cream Month. If you serve ice cream, the International Dairy Foods Association suggests several tips to store and serve it safely. On hot summer days, be careful not to let ice cream soften and refreeze. To help, set your freezer between -5˚F and 0˚F and store ice cream in the main part of the freezer as opposed to on the door, where the temperature is more likely to fluctuate. Keep the ice cream container lid closed when storing it in the freezer to help prevent the formation of ice crystals (after you’ve opened a container, you can also place plastic wrap or waxed paper over the ice cream before refitting the lid). Keep ice cream separate from any uncovered foods in the freezer, as odors can alter the flavor of ice cream. Finally, if you’re serving a lot of ice cream at once, Statefoodsafety.com says you can store the ice cream scoop in a container of running water between uses.
When you hear the terms “crops” and “climate change” in the same sentence, it’s generally not good news. But perhaps for that reason, entrepreneurs are developing tech to change it. Keep your eye on Calyxt, a company that, the Spoon reports, uses a higher-tech, more efficient form of genetic modification called CRISPR, to improve the nutrition and pest-resistance of crops, while also making them grow faster and bigger as climate change becomes a more significant challenge for producers. Calyxt, whose parent company is the French pharmaceutical company Cellectis, has developed a soybean with fewer unhealthy fats and is now working on a high-fiber wheat.
Running events at your restaurant can help you generate a reliable stream of income, especially if a shift to more off-premise sales has taken a bite out of your in-house dining sales. But according to the latest Meeting Room of the Future Report from the International Association of Conference Centers (IACC), facilities that host corporate events are lagging when it comes to reducing food waste and being mindful of the environment — and there is a significant opportunity for those who have a thoughtful strategy. First off, the times of a buffet line overflowing with food have passed: In the report, which polled 250 meeting planners around the world, 60 percent of respondents said they consider how well a venue manages food waste before they book an event with that venue. Further, 44 percent of respondents said that in the next five years, ethical operations and sustainable practices will be more important when booking a venue — the only factor ranked more highly was access to interactive technology. To put your best foot forward when working with people who are booking corporate events, take steps now to integrate more in-season foods on your events menu and to buy them in bulk, research and partner with producers who follow sustainable practices, ask about nearby services available to compost/recycle both food and packaging (if you don’t ask, you won’t necessarily hear about them), train your staff to speak knowledgeably about your efforts so your values come through to meeting planners and potential guests, and weave your sustainable practices into your marketing materials. They’re as much of a selling point as your menu.
A robot that can flip burgers behind the scenes is one thing. But somehow, a robot that can take on a wide range of front-of-house roles normally held by humans still feels a little space-age. However, a voice-activated, cloud-enabled service robot called the Sanbot Elf Robot seems to be making that possible. Canada-based Autonetics Universe recently acquired the rights to distribute the robot, which Nation’s Restaurant News reports can be programmed to take on such roles as greeting guests, taking orders, and sharing promotions, as well as serving as food runner, cashier and even security guard. The service robot is already used widely in Canada and Japan — the company says there are currently 100,000 in use — and it’s not difficult to see how such technology may appeal to U.S. operators struggling to manage labor costs. (Well, aside from the $13,000 price tag.) McDonald’s is currently testing robotic technology used for frying, taking drive-thru orders and cooking chicken and fish, so front-of-house applications may not be far behind for major brands.
Restaurant operators know it’s important to offer off-premise dining. But what isn’t always clear is how to get your restaurant to the front of the pack. At the recent National Restaurant Association Marketing Executive Group’s annual conference, representatives from such brands as Kitchen United, Technomic, Le Pain Quotidien and Dunkin’ gathered to share their insights about how operators can stand out among the competition in the delivery space. First, put yourself in your delivery drivers’ shoes — or better yet, drive around with them for a shift to observe their experience with other restaurants. Note which brands make it easiest (or even most pleasant) for drivers to collect orders, whether that be via providing separate parking spaces, pick-up windows or shelves, or offering reliably friendly treatment from your staff or a free soda to go. Then note what sort of service those best-performing restaurants get in return (e.g. having their orders picked up fastest or delivered first). That said, make sure you label orders with a stamp detailing the time the order was complete and ready to go — if food arrives late, it can help you and the customer understand who is responsible. Next, offer ordering incentives that will help lift check totals without too much effort on the customer’s part. Offer a free appetizer for a customer ordering food for $25 or more, for example. Finally, pay attention to the factors that boost your delivery numbers. Is there rain in the forecast? At Dunkin’, that means sending out a marketing offer to local customers or posting a promotion on Facebook to help bolster delivery orders.
If your restaurant shows games or other live events on television, you are likely aware of Tunity, a company that makes it possible for people in fitness centers, sports bars, hotels and other venues to use their smartphone to listen to audio from muted televisions showing live events. The company was onsite at the National Restaurant Association Show to promote its testing of a new feature that may help restaurants target guests with special offers based on their viewing preferences. So, as Nation’s Restaurant News reports, if one of your guests is an L.A. Lakers fan, Tunity’s app can help you send a push notification to entice the person to watch the Lakers’ next game with you — and get a free beer or other offer in exchange.
Don’t set them and forget them. Regulator Robert Powitz told Food Safety Magazine he has seven rules for hygienic and effective storage of dry ingredients. First, date all foods and containers and rotate them regularly so the first one in is the first out. Keep the temperature of the storage area cool, between 50 and 70˚F (and note that every 18-degree increase in temperature cuts shelf life in half). Keep humidity to 15 percent or less and store foods in packaging that seals out moisture. Don’t store the foods in direct sunlight. Keep foods 18 inches away from walls and at least six inches off the floor to minimize contact with condensation and pests. Speaking of vermin, keep doors closed when possible, seal cracks in walls and floors, and monitor bait boxes regularly so you can clean up damaged ones promptly. Finally, your storage area should consider your volume per meal and number of meals between deliveries, along with the height and fraction of usable floor area you have available. The FDA and the Conference for Food Protection’s Food Establishment Plan Review Guide can help you calculate the amount of space that’s ideal for your operation.
The FDA’s position on antibiotic-resistant bacteria has been making news lately, especially in light of reports of a patient’s death in June that resulted from a fecal transplant containing drug-resistant bacteria. The Pew Charitable Trusts has called on the FDA to continue to strengthen its reporting of sales data regarding the volume of antibiotics sold for livestock feed and production, according to Feednavigator.com. The goal is to urge more controlled use of the antibiotics.
What will your menu look like in 20 years? If new research from the global consulting firm AT Kearney is on target, there will be significantly less meat on it. The study predicts that by 2040, 60 percent of meat will not come from slaughtered animals but will instead be grown in labs or derived from plant-based products that look and taste like meat. We’re already well on our way. On the Spoon’s recent list of the 25 companies creating the future of food, six of the companies represented are involved in developing some kind of alternative to conventional meat. The companies run the gamut, ranging from startup companies making cultured protein (like Shiok Meats – watch for it to crack open the cell-based protein market in Asia) to more traditional protein brands like Tyson. Even though Tyson is the largest meat producer in the U.S., the Spoon reports, it has invested in cell-based protein companies and Bloomberg reports that it will soon be launching a beef-and-plant hybrid burger consisting of half pea protein and half angus beef.
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