The food you offer your guests has specific time and temperature requirements for serving and storing. Are your thermometers coming through for you? Thermometers should be calibrated if it is ever dropped, if it is used to register a wide range of temperatures, and if it is new. A thermometer used daily should be calibrated daily, but you can keep tabs on other thermometers using the ice point method. Statefoodsafety.com suggests filling a cup with ice water, letting it sit for a few minutes, and then placing the thermometer in the cup. Once the temperature reading on the thermometer stabilizes, it should read 32˚F. If it doesn’t, calibrate it according to the manufacturer’s instructions.
On-the-job accidents and injuries are widespread in the foodservice industry. In quick-service restaurants in particular, a 2015 poll taken by the National Council for Occupational Safety and Health found that 87 percent of employees had experienced a workplace injury the previous year. Slips, trips and falls are a key cause of these injuries and can be prevented with proper precautions. QSR Magazine suggests operators at a minimum have employees wear non-slip shoes, and non-slip mats are an additional help when placed in front of sinks, cooking areas and ice machines. Your floor-cleaning schedule should include protocol for deep-cleaning areas prone to heavy grease buildup and should enforce using separate mops for the front and back of the house.
As consumers are demanding their favorite foods whenever and wherever they like, an important trend has taken shape that may be here to stay: The barriers between meal times are becoming more fluid. NPD Group expects that afternoon and evening snacking will continue to grow in popularity, and industry analysts are looking at the trend as a reason for operators to offer all-day menus and extend their hours to make better use of their real estate. Skift Table reports that Taco Bell has made a push to claim lucrative late-night business, McDonald’s has won over customers
with its all-day breakfast, and Starbucks has even shifted its employees’ administrative tasks to closing time so they have more opportunity to engage with guests in the afternoon and give stores a more homey feel that encourages snacking.
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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