Flu season is upon us. Make sure your team takes extra precautions to disinfect their own mobile phones regularly ― and to clean surfaces where guests’ phones have made contact. Even people who regularly wash their hands may neglect the regular cleaning of their phones, which scientists from the University of Arizona found carry 10 times more bacteria than toilet seats. Further, a recent study for the technology insurer Asurion by Qualtrics found that nearly 45 percent of Americans have talked, texted or checked their phones in a public restroom, and nearly 60 percent of adults admit to taking out their phones at the table while out eating or drinking with others. To help prevent the spread of bacteria and viruses, Asurion advises people to wipe down their phone daily with a microfiber cloth. Once a week, use a solution of equal parts distilled water and 70 percent isopropyl alcohol, spray it onto a microfiber cloth, and wipe down the phone. Clean the case separately with soap and water.
New proposed legislation at both the federal and local levels that is aimed at restricting the use of plastics is also posing some unintended challenges to operators. For one, it’s raising questions about how operators can reliably protect food safety when they must wash and sanitize straws, for example, that they once discarded. Steelys Straws, which manufactures reusable straws, advises restaurants to take these steps when cleaning its stainless steel straws: Designate a small soaking tub with hot, soapy water to clean the straws, as well as a second tub with sanitizing solution. After a straw is used by a guest, place it in the soapy water to soak, and then, if it had been used to drink a beverage with pulp or other ingredients that could collect on the straw, scrub it with a thin cleaner brush. Rinse the soapy straws in clean, hot water and place them in a bulk utensil rack in the dishwasher. Finally, soak the straws for at least one minute in the sanitizing solution to ensure you’ve killed all germs.
The plant-based protein trend appears to be one with staying power ― sales of plant-based meat grew 37 percent between 2017 and 2019, according to the Good Food Institute, and demand seems set to increase further. Still, differences are beginning to emerge from operators weighing the pros of adapting their menus to the trend vs. the cons of integrating a processed product into the menu. The Spoon reports that Chipotle, for one, unlike many of its competitors, has decided against offering plant-based meat because it is processed (and therefore conflicts with the brand’s interest in knowing/sharing where its food comes from). Does your brand pride itself on offering fresh food and being transparent about its origins and ingredients? If so, how are you accommodating consumer demand for plant-based protein?
As food allergies have become more prevalent, so has the use of the term “cross contact.” While it’s often confused with cross contamination, the terms mean different things, have different consequences and require different preparation procedures. As Francine Shaw, president of Savvy Food Safety, told Modern Restaurant Management recently, cross contact is dangerous only to those with food allergies. It occurs when care wasn’t taken during food preparation to prevent an ingredient from coming into contact with a food that is then accidentally eaten by a guest with a food allergy. Cross contamination, particularly when it involves food contact with raw poultry, eggs or meat, has more universal implications because it can make anyone ill, allergic or not.
It may take a crisis to make a restaurant enhance its food safety practices ― but other operators can learn from the outcomes whether they experienced it or not. Case in point: A year after the death of a woman who ate a mislabeled baguette from the quick-service brand Pret-a-Manger, the brand
developed a five-point allergy plan. The plan has involved revamping Pret-a-Manger’s labels using new technology to detail all ingredients, launching additional training for 9,000 staff, providing menu tablets in every store that detail product ingredients, removing allergens from products and publishing a quarterly food safety incident report. The plan has required making physical modifications to store preparation areas as well.
Restaurant operators may feel pressured to minimize their food waste. But eliminate it? It’s a lofty goal but one that Henry Moynihan Rich, owner of the hospitality company Oberon Group, aimed to take on in an effort to become a model for restaurants looking to minimize or eliminate waste, GrubsStreet reports. Brooklyn’s Rhodora Wine Bar, formerly named Mettā, has adopted such practices as ordering wine in compostable boxes, eliminating liquor brands that don’t use recyclable caps, using a dishwasher that uses electrolyzed water that requires no soap, sourcing cheeses with edible rinds, eliminating paper receipts and sending used wine corks to a non-profit called ReCORK that turns corks into shoe soles. Any food left on guests’ plates will be fed into a large composter. Consumer waste from restrooms is collected in containers from TerraCycle, a company that collects and recycles items that are difficult to recycle elsewhere.
As severe weather becomes more common, the increased risk of power outages can threaten food safety. Make sure you monitor your TCS foods to prevent spoilage and discard items that have gone out of temperature range. Steritech advises that you monitor and document food temperatures as long as it is safe to stay in the building. Promptly after losing power, prepare ice baths for your TCS foods. Dry ice can also help you keep refrigeration temperatures at 41° F or below – just be cautious with it as it can produce dangerous gas in enclosed areas. Avoid opening cooler doors as much as
possible – a freezer in good condition may maintain its temperature for 24 hours if unopened. Test foods using a calibrated thermometer and throw out any TCS foods that have been warmer than 41° F for more than two hours.
At a time when the foodservice industry is embracing foods that promote health and well-being, those qualities don’t often come to mind when one thinks of the foodservice profession itself. But finding ways to protect your well-being and that of your staff can protect morale and promote retention. Beyond creating healthy routines around meals, sleep and exercise, Chefify suggests establishing boundaries – with your employer and staff. It can help you handle everything from negotiating sufficient time off between shifts to managing everyday problems more efficiently (and being selective about the ones you take on). Take stock of your day with staff to review what went well and what needs improvement. Establish clear working hours for yourself and your team. Don’t oversell your knowledge and experience – or be afraid to delegate tasks to others: Relying on other people helps make them accountable. Finally, don’t lose your connection with the outside world – keeping tabs on events happening outside of the foodservice industry can provide perspective and may help you conceive of new ideas that will keep your work interesting and fresh.
Clamoring to sell a plant-based burger than can pass for meat? There may be good reason to be a late adopter. Amid the rise in demand for plant-based proteins, a number of industry experts have questioned the more processed options available. (Case in point: The Impossible Burger has been criticized for its inclusion of the ingredient heme, which Food Dive describes as an iron-containing molecule made by fermenting genetically modified yeast.) Further, an article published recently in the Journal of the American Medical Association by doctors, nutritionists and public health specialists advised that further research was needed to determine if plant-based meat alternatives designed to mimic the real thing were in fact as healthy and beneficial to the environment as they claim to be.
When large portions of food are cooling down, they can be havens for bacteria. Cool these foods in smaller containers so they aren’t in the temperature danger zone for too long. That goes for large
cuts of meat too. As Statefoodsafety.com reports, leftover meat needs to be cut up into smaller portions so that it can cool down quickly. Otherwise, it’s too easy for bacteria to thrive and make the food unsafe for consumption.
Hopefully, your employees know to wash their hands after using a restroom. But bacteria lurk in places all over a restaurant: Door handles, money, tablet and smartphone touchscreens, salt shakers and other tableware, computer keyboards, menus, and kitchen equipment and other items such as cutting boards and towels are key culprits. Outside of the restroom, make sure your team has a culture of regular handwashing with soap and water, then alcohol-based sanitizer (as a bonus, not a substitute for the first step). Then reinforce it regularly. It’s easy for even a careful employee to overlook handwashing during busy periods.
As new food trends are identified each year, it seems there is always room for restaurants to use spices to innovate and bring global flavors to a menu. One company to watch is McCormick & Co. Its long history and traditional profile masks a tech-savvy strategy. The Spoon, which included McCormick on its Food Tech 25 list of companies making the greatest impact on food this year, reports that the spice brand’s new partnership with IBM Research AI will help it predict new flavor combinations and enhance old ones. The results may help you enhance your own menu offerings in a cost-effective way.
Your food inspector isn’t the only person scrutinizing your safety practices. Your guests evaluate you too — and there are a number of areas in your restaurant that, if mishandled, can alert people to the possibility of more serious problems. The Food Network talked to dieticians for tips on what to watch out for. In addition to the more obvious signs of a problem — dirty bathrooms, tables and menus, for example — be extra vigilant if you have a salad bar or buffet where foods are sitting out at room temperature. Any hot foods should be served hot. Finally, your staff can send the wrong message if they don’t take allergies or food sensitivities seriously, or if they are careless about handling money and food.
E. coli and leafy greens can be a common pair. Outbreaks tied to romaine lettuce contamination made headlines throughout the past year, and according to the FDA, similar outbreaks were linked to leafy greens an average of three times a year between 2009 and 2017. Foodservice operators can help limit the risk of contamination during preparation by taking several precautions. Statefoodsafety.com advises food handlers wash leafy greens thoroughly, serve only pasteurized dairy products and juices, and avoid cross-contamination via hands or preparations areas. That means cleaning and sanitizing work surfaces, particularly after working with raw animal proteins, and if you wear gloves, wash hands and put on a new pair of gloves when preparing a different food.
Finally, be mindful of the temperature of meat you prepare. Ground beef should maintain a temperature of 155°F for 15 seconds before serving.
June is National Iced Tea Month – and a prime time to make the most of a beverage in the midst of a renaissance. While tea has traditionally been considered a comforting beverage, modern drinkers like its wellness benefits, as well as the many dozens of tastes it can add to a menu. Ice it and serve blended or garnished with summer fruit, combine it with almond or oat milk in a cool matcha latte, or experiment with health-focused ingredients like ginger, turmeric and ginseng. The plant-forward trend has come to the tea category too: Mintel reports that some tea companies are more prominently promoting produce in their infusions. Ingredients ranging from basil to onion to tomato are appearing in teas.
It’s easy for a buffet to become a breeding ground for bacteria, and the foods that a guest might not question if left out for more than a couple of hours — rice, sliced fruit or cut greens, for example — could spread illness if not monitored carefully. These foods are considered Time/Temperature Control for Safety foods. Statefoodsafety.com says these foods, which are high in carbohydrates or protein, slightly acidic or neutral, or contain moisture, are especially susceptible to bacteria contamination. While there are some foods on the list that are easy to guess, like meat, seafood and
dairy, make sure your kitchen staff are well aware of the others on the list that need to be monitored carefully and replaced regularly.
…Make some changes in your kitchen. As warm weather approaches, your kitchen and staff need to be able to adapt to the heat. Even if you’re careful about keeping your food preparation area clean and avoiding cross-contamination, the simple act of sweating can cause rapid multiplication of bacteria that can contaminate food. Make sure your kitchen is well ventilated, and train kitchen workers to wash hands and change gloves frequently, and to not handle food unnecessarily.
Environmentally friendly packaging is rapidly becoming the rule rather than the exception. Case in point: Some of the largest foodservice brands in the world — including McDonald’s, Wendy’s and others — have joined forces in an effort dubbed the Next Gen Cup Challenge to identify a cup that’s easily composted or recycled. Fast Company reports that most of the hundreds of billions of paper cups that end up in landfills each year are coated with a layer of polyethylene that makes them great for holding liquids but poor for the environment. Companies from around the world have submitted designs and 12 have been selected to share a grant that will enable them to test and mass-produce their cups. Brands will begin testing contenders in September, so watch them for clues as to what products are in the pipeline.
Use your POS to appeal to existing guests
Are you making the mistake of focusing more on attracting new customers than on retaining the ones you already have? Research from Performark found that the likelihood of selling to an existing customer is about 60 to 70 percent — far higher than the likelihood of selling to a new one (5 to 20 percent). The good news is that engaging your existing customers is also easier, particularly if you harness the power of your POS. Your system can help you in several key ways, according to Upserve: First, it can tap into the preferences of your guests and help you identify offers that are likely to entice them. If your barbecue wings appetizer is a best seller, your POS can tell you — and you can use it as part of a promotion to bring guests in the door during slow periods. Second, you can offer an automated rewards program that requires almost none of your staff’s time. Your guest can sign up via smartphone and their credit card becomes their loyalty card, automatically collecting rewards (and providing you with more data to improve and personalize that person’s experience) each time it is used. Third, it speeds up the overall experience. When you have a system that gets orders to the kitchen faster, helps your staff avoid standing in line when cashing out a check, and allows guests to pay and leave as soon as they are ready, the result is a faster, smoother flow of a business and a more satisfied guest. Finally, when your POS can seamlessly integrate and track your in-house and delivery orders, you can appeal to guests who already know what to expect from you and want to enjoy your food from home, as well as attract new customers looking to try a new option.
Is HPP part of your food supply chain?
As you look for ways to protect your food supply before it reaches you and while it’s sitting on your shelf, talk to your suppliers about high-pressure processing (HPP). The method uses cold water and extreme pressure to disable foodborne pathogens and microorganisms that spoil food. HPP is on the rise around the world as a means of protecting food safety, extending shelf life, ensuring clean labels and reducing waste, Food Safety Tech reports. It also protects the flavor and nutrient content of foods. It is used most often to preserve proteins, as well as juices, dips, coffee, tea and broth. The market for HPP is expected to grow rapidly in the coming years in response to growing consumer and foodservice industry demand.
Protect against pests this summer
As the weather warms, pests will be all the more tempted to frequent your restaurant, potentially spreading bacteria and damaging your property. (JP Pest Services says rodents harbor and spread more than 2000 human pathogens and termites cause $5 billion in property damage each year.) You can help deter unwelcome guests by taking action inside and outside of your facility. Chris Del Rossi, founder of Food and Drug and the Bug integrated pest management company, spoke at the National Restaurant Association’s 2015 Quality Assurance Executive Study Group meeting and recommended operators focus on sanitation, structure and storage to prevent pest infestations. Any cracks or crevices between equipment can house pests, so use equipment with lockable wheels and flexible gas and electric lines to help ensure you can clean hard-to-reach places. When storing food, avoid placing anything on the floor or against walls. Installing wire shelves that keep food off of the floor and inches from walls can help you avoid an infestation. Dispose of food waste in trash bags and take it to a dumpster promptly. Make sure your dumpster isn’t dirty, has a lid and isn’t within easy access of your doors or windows. Consider pests when landscaping as well: Ensure plants around your premises don’t touch the ground or the walls of your property and surround your foundation with a strip of gravel, which can deter pests far better than bark mulch. Check the exterior of your property to make sure your pipes, roof, walls and tiles are crack-free and well-sealed.
Ease your restaurant's labor pains
Labor challenges are enough to keep any restaurant operator awake at night, from the rising minimum wage to the struggle for talent in a high-turnover industry. In a recent Toast survey, 46 percent of restaurant operators said their top challenge was hiring, training and retaining staff. So how do you cope? Restaurant Hospitality suggests you consider a range of actions. To help address the pay disparity between front- and back-of-house workers, you could charge administrative fees (say 2-3 percent of the final bill) or raise menu prices to fund a pay increase for those not included in tip pools. That can help ensure that on a busy night, everyone reaps the benefits; just be transparent with guests about what you're trying to achieve with new charges. Consider opening your books to your team -- training everyone from your dishwashers to your cooks about the financials of your business -- and sharing in the profits to encourage everyone to think and behave like an owner of the business. That can also help you identify and limit practices that waste money and time, from unprofitable menu items to an excess in staff. Some operators continue to experiment with service charges or sales commissions, adding a 20 percent surcharge to checks and not expecting tips (though still accepting them) on top of it, or just eliminating tipping altogether by including a hospitality fee if you feel your clientele will pay the increased menu prices to support it.
Who's in charge of social media?
Social media marketing represents a growing percentage of most restaurants' promotional campaigns. But is your social media best kept in the hands of a tech-savvy team member or is it time to hire a firm to manage it for you? Social Media Restaurant says for the majority of operators out there, the answer to that question should be "both." Consider hiring a consultant with industry expertise who can develop a campaign for you that includes the vehicles that make sense based on your brand, goals and clientele. (If you're part of a restaurant group, your consultant can help you ensure you use a consistent voice across locations as well.) Once you have a creative strategy in
place with clear objectives and tasks built into it, someone in-house who knows your customers well should spend some time each day making updates and accomplishing set tasks.
Prevent summertime Salmonella
The warmer months are prime time for the spread of Salmonella, which causes about 1 million foodborne illnesses each year in the United States. It's often found in foods including chicken, vegetables, eggs, fruit, sprouts, beef and pork. The U.S. Department of Health and Human Services recommends you remember four key actions to prevent Salmonella. Remember to properly Clean (wash hands, utensils and food contact surfaces, though not the poultry, meat and eggs themselves), Separate (set the meat, poultry and seafood apart in the refrigerator and use different cutting boards for those items), Cook (ensure foods are cooked to the appropriate temperature and stay at 145 degrees or above after cooking) and Chill (store foods at 40 degrees or colder in general, and refrigerate or freeze perishables and prepared foods within two hours, or within one hour if the room/outdoor temperature is 90 degrees or higher).
Don't let it go to waste
After labor costs, food costs are the top expenditure for restaurant operators, according to POS Sector. Those costs should range from 28 percent of sales (typical of casual restaurants) to 33 percent at fine-dining restaurants, according to the Wall Street Journal. If they're not, review your menu to ensure your top-selling items are also the most profitable. Chef Klime Kovaceski, who opened the Miami restaurant Crust in 2015 and posted sales of more than $1 million and a pre-tax profit of more than $200,000 for 2016, keeps a close eye on food waste. He recommends using minimal ingredients to keep costs down and reduce the incidence of spoilage -- risotto is a common item on his menu, for example, but herbs and spices lend wide variety to it. He also insists employees show him spoilage before throwing away food so they can determine what went wrong, and enforcing strict standards with suppliers to ensure he always receives fresh product.
Marketing with meaning
Investment in social media marketing is projected to increase by 90 percent in the next five years, according to Salesforce.com. Regardless of your budget size, you’re wise to allocate some resources to it. But how? The CMO Survey, which collects and distributes the opinions of top marketers, suggests that your marketing budget should comprise 5-15 percent of your revenue. Of that, 10-50 percent should be used for digital marketing, to include SEO, pay-per-click, social media and content marketing. The types of social media that marketers use vary widely but the most popular outlets right now are social networking on sites like Facebook and LinkedIn, blogging (or microblogging on Twitter), and sharing video and pictures on sites like YouTube or Instagram. Video, according to the marketers surveyed, is the medium ripe for expansion in the months ahead.
Give tours of your restaurant (before guests even walk through the door)
Posting your menu online is customary. Posting a Google 360-degree virtual tour of your restaurant is less common – but it’s a great way to bring guests to you. Before consumers read your reviews on Yelp on TripAdvisor, they’re searching for you on Google. When you post a virtual tour, you get the chance to impact consumers’ first impressions of you. Social Media Restaurant says the tours appear in Google searches and on Google maps and you can also include them in your digital marketing. (Facebook just introduced a feature that allows you to post a panoramic shot of your restaurant on your business page, for example.) During a recent Restaurant Week in New York City, 55 percent of participating restaurants offered a “Business View” virtual tour – and consistently, diners booked tables at those restaurants more frequently.
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