Hurricane season is here, and if you haven’t done so already, it’s high time to review your emergency response plan to make sure you can manage potential business disruptions that may come your way. Statefoodsafety.com suggests listing potential threats, ranging from power outages to food or water contamination, so you can build a simple but useful response plan from them — your local authority can help you create it. Assign roles to key employees and ensure every employee knows who handles various tasks. Establish talking points so your team communicates the same clear, calm message to customers. Post a list of emergency contacts (and also provide it to employees) so your team knows who can help in an emergency. Finally, protect your food and water supply. Establish a plan to keep food cool by keeping the refrigerator door closed when you can, storing ice in the refrigerator or freezer to keep temperatures down, or securing access to a refrigerated truck. Consider keeping an emergency supply of water and developing a separate menu that requires less water for preparation so you can still operate when your supply is threatened.
Blueberries abound this time of year and they shine in far more than desserts. This summer, try them in savory applications to add some unexpected sweetness and color to entrées. As chef Jason K. Morse, owner of 5280 Culinary, a line of barbecue products, told Flavor & the Menu recently, blueberries work especially well when used to balance out dishes with lots of spice, heat or other strong, savory flavors. Try them as sweet counterpoints to barbecue sauces, marinades and chutneys on grilled pork and poultry, sandwiches and tacos.
Have you harnessed technology to manage your food waste? If not, consider a couple of companies on the forefront of the effort who are helping restaurants limit their waste — and in the process, save money, gain insights into their menu and connect with the community. Goodr, which made the Spoon’s list of 25 companies changing the future of food, uses technology to minimize food waste and then partners with nonprofits to transport it to people in need. The company also has efforts underway to use food waste for renewable energy — a good story to share with guests — as well as to use blockchain to enhance the efficiency of food waste management. Another company, Copia, enables food businesses to donate their unused food in exchange for enhanced tax deductions, as well as data that can help steer purchasing decisions.
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 email@example.com 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.