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.
Late this summer, the Mediterranean fast-casual brand Cava opened its first innovation kitchen, a technology-driven effort designed to collect and analyze consumer tastes and trends in real time – without the time-consuming hassle of organizing focus groups or experimenting with new menu items in test locations. Cava isn’t the first brand to launch such an effort and it’s further evidence of the increased pressure restaurant operators face to innovate their menus and to get them right each time. Even if you don’t have state-of-the-art technology to help you fine-tune your menu, you can still innovate your menu well if you start with the problem you’re looking to solve. Are you looking to improve the quality of your off-premise options? Increase your dine-in traffic? Then let that question drive your decisions. Chefify advises operators to keep several factors in mind when making menu changes. First, be able to back up your prices with market research and an understanding of what your guests will enjoy and are willing to spend for a particular product. Next, make sure your new menu items are extensions of what you already do well – not overeager attempts to follow the latest trends. Third, be clear about your ingredients and list them so guests (particularly those with food allergies) can make the best choice for themselves. Fourth, make sure that if you need to cut food costs, focus on your less-essential ingredients so you’re not sacrificing the quality of the core ingredients that make your restaurant appeal to guests. Finally, opt for a minimal, easily understood menu that allows guests to make decisions quickly when they’re hungry and allows you to both minimize your food waste and improve your order accuracy.
Hummus is a menu workhorse. It can help you deliver on-trend spices, serve as both a condiment and a main attraction, and add interest to a broad range of different dishes. Flavor & the Menu suggests it as a base with such ingredients as eggs, onions, pickles and harissa oil. Its versatility also helps it add depth when added to sandwiches, as a base for grain-and-vegetable bowls or meat skewers, and even as a salad dressing.
If you serve avocado on your menu, you’re well aware of the rollercoaster ride it has been taking lately with regard to supply and demand. According to a USA Today report, the price of avocados in early July had skyrocketed 129 percent since the same period during the previous year. While restaurants are making adjustments such as diversifying suppliers, raising prices and finding substitutes for the beloved avocado where possible, these are steps that should be taken not just when one key ingredient is in short supply but across the spectrum of a restaurant’s inventory year round. When you monitor your inventory more closely – even in times of plenty – you can more easily ride out times of scarcity. MarketMan suggests you take such steps as tracking food costs throughout the year so you’re more able to spot seasonal fluctuations in price, as well as what you have paid historically. (Team Four can help you with this.) Where possible, fill your menu with seasonal produce to minimize costs – it will also encourage guests to visit you while a favorite item is still available or when a new one is about to be featured on the menu. Partner with your chef to make sure he or she is able to use what’s in season and can minimize costly extras. When it comes to suppliers, try to lock in prices for the long term and don’t hesitate to shop around for better deals when it’s time to renew your contracts. Look around for deals online, particularly for non-perishable items that can be purchased in bulk. Monitor your spending regularly using software with purchasing and ordering management features that can help you stay on top of price fluctuations.
If the restaurant tech landscape doesn’t quite working for your business yet, just wait five minutes and you’re likely to find technology that does. One possible example is the recent partnership of Waitbusters and Postmates. Waitbusters started out as a tech company aiming at eliminating wait times at restaurants but it is now evolving in an effort to work with restaurants that don’t want to hire delivery drivers and also don’t want to pay the high fees charged by many third-party delivery providers. It has integrated its Digital Diner software platform with Postmates and allows operators to turn on the Postmates delivery function when they need it and turn it off when they don’t. This helps eliminate the costs of using an entire third-party delivery platform while giving operators access to off-premise options they may need.
Last year, there were 14 severe weather and climate events that the NOAA National Centers for Environmental Information says cost $1 billion or more. There have been six such events already this year. Since restaurants can be impacted by severe weather events both directly and indirectly, it pays to make sure you have sufficient insurance protection in place as part of your disaster preparedness plan — not to mention your day-to-day operating plan. Your insurance cover needs to consider your business type, geographic region and the outcome of the risk assessment you conduct to identify your restaurant’s greatest vulnerabilities. Your commercial property insurance policy, for example, likely will not cover any vehicles your restaurant operates or protect against flood damage your business sustains during a hurricane. And even if your property or vehicles make it through a severe weather event unscathed, toppled trees or flooding on your street could make it impossible for you to get food to customers. Make sure you review your insurance policies for commercial property, flood protection and business interruption to make sure you’re not leaving your business exposed. Purchasing insurance cover from companies that specialize in the restaurant industry can help. Just make sure you read the fine print carefully — especially on bundled packages that offer broader cover for a lower total price but may exclude specific risks you need to protect against.
How much science is behind your menu? In other words, to what extent do you review your restaurant’s sales, inventory, scheduling, loyalty program and other areas of your operation where you collect data to better understand how these predictive analytics work together? Doing so can help you predict what will sell, so you have sufficient inventory on hand and won’t lose sales opportunities. It will also help you put your ordering on autopilot by considering both the historical and day-to-day sales of your business when you order supplies. By having a better handle on what you will need, you can plan your food preparation tasks accordingly so you minimize your waste. Best of all, being able to predict the cravings of your guests goes far in bringing them back.
Any chef can confirm it: Running a restaurant well can require the skills of a lawyer, doctor, designer, HR manager, mechanic, janitor, and the list goes on. And that’s on top of having to offer an appealing, in-season menu that can be readily adapted to different nutritional needs. While that ever-changing environment can bring interest and variety to each day, chances are you were drawn to the restaurant industry more because of the food than for your ability to negotiate a beneficial contract or identify the best cleaning supplies. Further, the multitasking often required in a restaurant setting can kill productivity: A University of Michigan study found that when a person attempts to accomplish more than one task at a time, productivity drops by 40 percent. Team Four’s Palette program can serve as an extra pair of hands, taking on some of the responsibilities on your plate so you can multitask less and focus more on parts of the business that suit you best. For example, Palette can help you fine-tune your brand, including redesigning your menu or updating your graphic identity on your website, signage and marketing materials. You can also access restaurant equipment, linens, office and cleaning supplies, along with services for managing waste collection and pest control. And in case your menu or inventory needs attention too, we can help you develop new recipes, identify cost-effective menu substitutions, improve your food safety record and offer negotiated contract pricing to help ensure you’re getting the products you need at the best value. You can access the full list of services included in Team Four’s Palette program at www.palettefoodservice.com.
Now that Uber Eats is testing a “Dine-In” feature on its app, expect other third-party delivery providers to follow suit. The feature allows a person to order food at a restaurant, track the process of its preparation so she can arrive at the restaurant in time to eat it, and also leave a tip. The benefits to restaurants could include having to pay a smaller fee to the delivery provider than would be required for third-party delivery, faster table turnover, and the opportunity to offer deals that could attract dine-in guests during slow periods. It remains to be seen how accurate the app’s food preparation tracker will be at peak periods, but if you’re struggling to fill seats, it might offer an opportunity to entice guests to come in and sit down.
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.
The bulky equipment in your kitchen may not be the most convenient to clean, but it’s important your kitchen team does it properly to avoid the risk of cross-contamination. For items that can’t be cleaned automatically, Statefoodsafety.com advises you first turn off and unplug the electrical equipment you plan to clean, then wash and rinse the outside of the equipment, followed by the area underneath and around it. Clean and sanitize any removable parts by soaking them or cleaning them in a three-compartment sink. Anything that cannot be removed and cleaned must be washed and rinsed in place. Finish by wiping everything down with sanitizing solution. To avoid contamination, air dry all equipment instead of using a cloth, and resanitize any surfaces that may have gotten recontaminated when you put the equipment back together following cleaning. Clean ovens weekly, refrigerators and freezers monthly, and sinks regularly between uses — especially if they are used frequently throughout the day.
When a London restaurant was informed in advance about a guest with a severe nut allergy coming to dine recently, the restaurant said the guest could either bring his own food and have the restaurant heat it (at a cost of $22), or eat food from the kitchen and sign a waiver acknowledging risk of cross-contamination. While this was a public relations mistake for sure, it demonstrates the pressure restaurants feel to lower the risk of preparing food for guests with allergies. How do your risk management practices measure up? Public health consultants EHA Group advise foodservice operators to assess a food’s path from warehouse to plate, which requires careful communication with your suppliers, distributors and staff. Use a production matrix that labels, tracks and dictates how to handle allergens so you can feel confident about managing them. Isolate allergens in storage and preparation areas, cook allergen-free foods first, change utensils after each item, wash hands thoroughly after handling allergens, change aprons or uniforms when there is a contamination risk, and clean preparation areas and equipment well after handling allergens.
Receive a shipment of fruit and the clock starts: You have a small window of time to either use the fresh fruit or freeze it, right? But an emerging company called StixFresh has developed technology that they say can extend the shelf life of a fruit by up to two weeks, helping people minimize food waste and save money at the same time. (The company says up to 52 percent of fruit goes to waste each year in the U.S.) StixFresh developed stickers made from an all-natural material that can slow the ripening process when stuck to fruit. The stickers work best on apples, avocados, dragon fruits, kiwis, oranges and pears and can also be used on such fruit as apricots, lemons and pomegranates. The StixFresh stickers will be available this summer.
There’s a lot of room for cost savings in your inventory. Are you making the most of it? RestaurantOwner.com has some tips (and Team Four can help you incorporate systems to manage them if you need assistance). First off, make sure you have detailed specifications on every product you buy. They can be useful when comparing bids from suppliers and gaining a better understanding of where you might be able to get a less expensive product to deliver results similar to a more expensive one. Next, lower your inventory levels. If you’re like most operators, you have more food on your shelves than you actually need. It pays to assess your inventory by product, then reorder based on how much of that product you are likely to use, plus a bit added just in case. By cutting back on your excess inventory, you demonstrate to your team that portion control and precision are important. As a result, waste and spoilage should become less of a problem. Finally, list the 10 to 15 items that comprise the majority of your food cost and take a daily inventory of those items. At the start of each day, tally the opening quantity you have on hand for every product. Add any purchases you make that day, then at closing, count your ending inventory. Add your starting amount and purchases, then subtract your ending amount to get the amount of product that was used that day. Compare that figure with your POS product usage report. If your actual usage exceeds the usage tracked on your POS, you could have a problem with theft, over-portioning or another issue that needs adjustment right away.
Mining your data will take you far in predicting your sales and labor needs, but it may not cover all your bases. Factors that are a little less predictable — like a Nor’easter, for example — can catch you unprepared. In addition to monitoring the weather, Upserve advises you to keep tabs on a number of other factors that can send your business on a wild ride if you don’t prepare. At a time when delivery is on the rise, watch for promotions from third-party providers and prepare for a potential spike in delivery business when they offer discounts. Also keep an eye on local events that might bump up your foot traffic and bring in guests from out of town who wouldn’t normally be filling your dining area. Economic factors like fuel prices can have an impact, too, perhaps causing a dip in your dining room business if not business overall.
A new computer model stands to make the identification of foodborne illness sources more accurate than traditional methods and significantly faster too — in fact, close to real time. That’s according to Harvard University’s School of Public Health, which co-led research with Google on a computer model that uses machine learning and aggregated search and location data from logged-in Google users. The model classifies Google searches indicating foodborne illness (e.g. “stomach cramps”), then connects those searches with de-identified and aggregated location history data from users who have saved it. That helps the model identify restaurants that people who searched for the terms have visited recently. A test of the model found that the rate of unsafe restaurants it detected was 52.1 percent, compared to 39.4 percent for inspections initiated by a complaint-based system.
Do you know how to determine your inventory’s magic number? If you can find your optimal inventory level it will help you set your ideal food cost percentage, all while helping you minimize waste and decrease the frequency of selling out of your most profitable menu items. Upserve suggests operators use this formula to determine how much they should be spending on inventory each day: Average monthly food sales x food cost percentage / days in the month.
Delivery isn’t just for Friday-night dinner anymore. As restaurants accommodate consumer demand for off-premise dining options, they are experimenting with non-traditional day parts and occasions to boost the benefits of delivery to their bottom line. Three cases in point: Panera, Cinnabon and Applebee’s. Restaurant Business reports that Panera, one of the rare large brands that uses its own employees to deliver meals to customers, is expanding its small-delivery service to include breakfast (allowing it to better compete with McDonald’s and Starbucks, which offer delivery via third parties). Cinnabon and Applebee’s are venturing into occasion-based delivery, with Cinnabon adding gift boxes containing different-sized orders of its signature cinnamon rolls. Applebee’s, on the heels of Taco Bell offering delivery of its 12-taco party packs for the holiday party season, is offering delivery of catering packages and “Monday Night Football” food packages designed for groups. If single-meal delivery during your Friday dinner rush doesn’t make financial sense for you, what other delivery options might?
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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