While eggs, meat, seafood, fermented foods and unpasteurized milk and cheese all carry a high risk of causing food poisoning if not stored and prepared appropriately, nearly half of all cases of food poisoning come from infected produce, according to the Centers for Disease Control. Leafy greens, sprouts and fruit are common carriers of Listeria, Salmonella, E. coli and other pathogens, Medical News Today reports. Help ensure the produce you serve is safe for guests by washing all fruits and vegetables, and refrigerating any chopped or peeled produce within two hours – or within one hour if the temperature of the environment is 90°F or higher. Finally, separate all produce from other raw foods – meats, in particular.
If you serve food from warming trays or chafing dishes either within your restaurant or off-premises while catering, make sure your kitchen team replaces the trays and doesn’t simply pile new food onto the old, which can be a contamination risk, advises Statefoodsafety.com. Further, the FDA notes that some warmers only keep food between 100 and 120°F, but hot foods should be kept at an internal temperature of 140°F. Use a food thermometer to ensure you keep foods out of the danger zone.
If you’re cooking with apples this season, handling them appropriately will help you minimize food waste. The produce distributor Freshpoint advises that to maximize the shelf life of apples you buy, be careful when moving crates of them to prevent bruising, and avoid washing them until just before they will be eaten. Store them away from strongly scented produce like onions, since apples can
absorb their flavor, and ethylene, which can shorten an apple’s shelf life and make it mealy. Finally, store apples toward the front of your cooler – the warmest part – as apples are susceptible to chill damage that impacts their flavor.
Shift seamlessly into a higher minimum wage
The start of 2017 meant an increase in the minimum wage in 19 states and a number of municipalities, with more increases expected in the next couple of years. How does a restaurant operator cope? Restaurant Hospitality recommends you take these steps: Cross-train your team, especially back-of-house employees. You will then have fewer people doing more (but higher-value) work. Then train those employees and encourage their input so they feel valued and stay. You can also adjust schedules and pay periods – try a two-week schedule instead of a one-week schedule to minimize shift switching and overtime, and shift pay periods to start midweek so instead of breaking overtime during busy weekend periods, you’re doing it when it’s easier to cut back.
What’s your overhead?
It’s hard to know how profitable you are if you’re not calculating your overhead accurately. Toast recommends you calculate it by collecting your indirect costs for a specific time period (e.g. rent, wages, utilities, advertising) and divide it by an allocation measure for the same time period (e.g. the total number of scheduled labor hours for the month). Then, reduce your overhead by cutting back on labor costs during slow periods where possible, swapping out legacy technology for newer technology that will be less expensive in the long run, reducing waste with a smart inventory system, subleasing space and asking staff where they see opportunities to improve practices.
Supermarkets step up their prepared meal game
As supermarkets become centers for fresh prepared food for people on the go, they’re proving to be worthy competition for restaurants. Now the Wegman’s supermarket chain is launching prepared Power Meals, nutritious combinations of main dishes and sides that might inspire (or compete with) restaurant operators. Each of the eight meals in Wegman’s Power Meals line has a maximum of 600 calories, 25 grams or more of protein, at least 5 grams of fiber, fewer than 1,000 mg of sodium, fewer than 10 grams of added sugar and at least one cup of vegetables, Food Dive reports. Priced between $8 and $15, the meals include entrée selections like kung pao chicken, king salmon tataki and tuna poke.
Technology can boost your wine sales
Looking to kick your wine list up a notch? Technology can help. Datassential says that even if you don’t have your food menu on a tablet, you can put your wine list on one, which makes it possible to update your inventory in real time – and avoid having to reprint your list throughout the week. A wine list app can suggest wines based on preferred flavors, prices and styles or even suggest a good pairing based on the dishes your table orders. These apps may help you tell the wine’s story by providing background videos about its makers, for example, or the origin of its grapes.
There’s no doubt restaurant delivery is taking off – and this year, much of that growth is coming from restaurants lacking a storefront. These restaurants are popping up across the country, according to a new report in Fast Company, and because they don’t need as many staff or as much square footage to operate, they’re cutting back on the costs that traditional restaurants must manage and benefiting from economies of scale. Delivery-only operators are seeing additional benefits too, notably the ability to quickly switch out a menu that isn’t working and offer a wider variety of food. For example, the foodservice company Green Summit operates a number of delivery-only brands. Peter Schatzberg, Green Summit’s cofounder, said when poke became popular, they could quickly jump on the trend because most ingredients were already available in-house for the company’s existing sushi concept.
Vegetables can be comforting!
Vegetarian comfort food is on the rise – and no, that’s not an oxymoron. As vegetables continue to appear in the center of the dinner plate, chefs are finding creative ways to disguise veggies as their guests’ favorite comfort foods. In an interview with Forbes about the top food trends of the year, Michael Whiteman, food consultant and president of Baum + Whiteman restaurant and hotel consultancy, said operators can expect more guests to order mashed cauliflower in place of rice or pasta, for example, or even vegetable-based crust on a pizza.
The return of a flavorful tomato?
Modern tomatoes have lost their flavor as growers have bred them to a size and strength ideal for shipping. But one professor of horticultural sciences at the University of Florida, Harry J. Klee, thinks he has found a way to bring the taste back to tomatoes while retaining the traits that make them ship well, the New York Times reports. According to the journal Science, Dr. Klee and his colleagues have identified flavor chemicals deficient in modern tomatoes, along with heirloom and wild varieties of tomatoes that produce better versions of these genes. The research is ongoing but Klee thinks he can produce tastier tomatoes for more widespread consumption in two years’ time.
Economic survivors: steak and seafood restaurants
Looking for a restaurant business that can weather the economic conditions that challenge most operators? Consider steakhouses – or upscale restaurants that combine steak and seafood. Technomic’s Darren Tristano says these operations succeed because they draw affluent guests who are in search of a premium meal and are willing to add alcohol to their tabs. And because the economy is currently in good shape, these restaurants will draw business groups as well as guests celebrating a special occasion. It’s important for these operators to focus on quality beef and sustainable seafood, and in the case of seafood, to offer it at a range of price points to make it more approachable to guests.
Prevent cross-contamination in your kitchen sink
Your restaurant’s kitchen sink can be a source for cross-contamination of food. The U.S. Deapartment of Health and Human Services recommends you take steps to prevent it. Namely, be sure to wash your hands with soap and running water for 20 seconds. Wash fruits and vegetables before you peel them and do not wash meat, poultry or eggs.
Plan ahead for a smooth tech rollout
Are you rolling out new technology in 2017? In an FSR report, Lee Leet, founder of restaurant technology firm QSR Automations, recommends operators take steps to ensure a smooth transition: First, ask yourself if the technology addresses your biggest pain points – and how you’ll quantify its success, whether in increased table turns or other objectives. The provider should have a thorough implementation plan, access to training, references and experience. Identify key stakeholders, from employees to executives to your bank, and communicate with them clearly about the rollout. As you develop an implementation timeline, consider the big days ahead for your business and time required for testing. When you communicate about the rollout, clarify what tools will change, what processes will be updated, how the change will help employees perform better, and what the expected timeline is. Once you have implemented the change and trained people, analyze the results and adjust accordingly.
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