It’s easy for cross-contamination to happen at the grill, particularly when you have produce, proteins and different marinades in close proximity and vying for a limited amount of cooking space. The Academy of Nutrition and Dietetics recommends cooks start with a grill that is clean and free from any charred bits of food that may spread bacteria. Make sure you have separate plates, trays, tongs, basting brushes and other cooking utensils for cooked and uncooked foods, and wash them with hot, soapy water between uses. When using marinades, keep a separate container of marinade for use on cooked items and discard any marinade covering raw proteins. Finally, use paper towels or wipes — not dishtowels — to clean up any spills.
If your food safety values aren’t second nature to your team, there are steps you can take to improve your culture. A Fast Casual report by the president of Steritech advises operators first explain the why behind each food safety practice they preach — i.e. hearing that bacteria can spread more easily and cross-contaminate food when chicken is stored on the wrong refrigerator shelf is more compelling than hearing that chicken must always be stored on the bottom shelf. Next, celebrate wins. Five Guys, which has conducted research into communication practices that engage employees, offers monetary rewards and other incentives to stores that score highly on safety
assessments. Chicken Salad Chick celebrates top performers at an annual banquet and funds parties for top-performing stores. Along those lines, focus significantly more on positive feedback than on negative. Harvard Business Review research found that reinforcing six things someone does well for every individual item that needs improvement leads to better overall performance.
Identifying and halting foodborne illness quickly takes a 360-degree approach, with restaurants looking both internally and externally for signs of trouble. Chick-fil-A recently unveiled a system that uses social media and artificial intelligence (AI) to identify such threats. Venture Beat reports that the brand is using algorithms to scan social media sites for potential food safety problems at its 2,400 restaurants across 47 states. Every 10 minutes, the AI framework reviews data from 10 social media platforms, then scans it for 500 different terms, ranging from “food poisoning” to “nausea”, that can provide clues to a food safety issue at a restaurant. The terms are also reviewed by AWS Comprehend, Amazon’s natural language processing service, for sentiment and legitimacy. Managers are alerted to problems via push notifications and can contact customers directly via social media to investigate the issues. To date, the brand reports a 78 percent accuracy rate for the system.
After the holidays, many restaurants see a dip in business. Motivating your best guests to come back will be especially important to keeping business on track. But when you think of your best guests, does a specific person come to mind — or just a list of traits? Creating a set of guest personas can help you understand who you’re trying to attract and fine-tune your marketing so you encourage them to return. According to The Rail, it’s important to combine both qualitative and quantitative data in your research. Studying your Google analytics data may tell you the age and sex of your average website visitor, for example, but may be less specific about their food preferences. For qualitative information, interview and survey your guests — canvass your mailing list and offering a discount or other promotion for their participation — and ask what they care about. Try to elicit quotes from them to understand what influences them. Your final guest personas — and you can have several categories of them depending on the diversity of guests you serve — can be given a name, vocation and other personal information but shouldn’t necessarily be specific individuals you know in real life. Instead, they should be composites of people who encompass the range of qualities you see in your guest community.
Get fired up
‘Tis the season for a fire in the fireplace. While preparing foods over a roaring fire is hardly new, the practice is on trend at the moment for the way it brings together basic cooking methods, local ingredients and memorable dining experiences. It can also help you infuse your menu with unexpected flavors. As the owner of the London Log Company told the Telegraph, salmon smoked over firewood has a different flavor depending on the color of the wood. It also allows a chef to constantly monitor a food as it cooks — all while putting on a show for guests. (Use dry woods for a more even burn.) Even if you don’t have the facility for cooking over fire, you can adapt a barbecue by soaking wood chips in water and then sprinkling them over charcoal for similar effect.
What’s your challenge? Whether you need help developing recipes and concepts, analyzing food costs, fine-tuning purchasing, planning a marketing campaign or managing another aspect of your business, we can provide guidance tailored to your needs. Contact Team Four at firstname.lastname@example.org or 888-891-3103 for more information.
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