Flu-proof your business this winter
Want to protect the safety of your food (and employees) this flu season? Consider sponsoring flu vaccination for your employees. While some operators question the investment, research indicates that it pays off in the long run, costing relatively little per employee as compared to the potential costs of staffing shortages and business interruption in the wake of an outbreak. According to 2010 research published by the National Institutes of Health, “Employers who subsidize workplace vaccination programs stand to see significant a significant return on their investment, particularly during a severe influenza season or pandemic when employee productivity may be interrupted by influenza-related absenteeism.”
Don’t forget the drying
When it comes to preventing bacteria growth in your kitchen, make sure your team understands that drying your dishes is as important as cleaning them. Drying with a towel can spread bacteria, and nesting dishes, bowls, pans or other items together while they are still damp can be a recipe for bacteria growth too, even when the dishes have been washed at high temperatures. Your best defense is having a dish rack that allows for proper airflow between dishes and allowing dishes to dry completely before storing them.
Are monitoring food costs a significant challenge to your business? If so, you’re hardly alone: 60 percent of restaurant operators struggle to manage food costs, according to Upserve. It can be especially challenging if you have a long list of suppliers, as many operators do. When food costs comprise 28 to 35 percent of an average restaurant’s gross sales, taking control of your inventory can generate substantial savings. If you’re still using an Excel spreadsheet — and hours of your time — to keep tabs on your food costs, it’s time to integrate your inventory management and POS so you have real-time information at your fingertips when you are negotiating with suppliers and placing orders. Watch this space in the coming weeks for more information about a new program from Team Four that can help you manage food costs more efficiently and retain your competitive advantage.
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.
About Food For Thought and Profit
Food For Thought And Profit is brought to you by Team Four Foodservice/Value 4. We offer the latest foodservice trends, news, safety, and technological advances in the industry. We are an outsourced purchasing and logistics company that provides comprehensive supply chain solutions to our customers. Our executive team has many years of foodservice experience and we bring that experience to work for you. We have expertise in all areas of the foodservice sector.