Guests make inferences about the cleanliness of your kitchen based on the condition of your restroom. And if your staff share restroom facilities with guests, those inferences tend to be correct. A Modern Restaurant Management report said that in addition to putting a business at risk of negative word of mouth, a dirty restroom can result in a lower food hygiene rating during
inspections. Make sure you have waste bins large enough to avoid overflow, that you have staff monitor the cleanliness of your restrooms at regular intervals, and that you keep the restrooms well stocked with toilet paper, towels and soap. If guests have to chase your staff down for toilet paper in the middle of the dinner rush, they may get the message that you’re overlooking other details of the guest experience in your restaurant.
If your restaurant prides itself on its ability to cater to guests with food allergies or other special dietary needs, new opportunities are becoming available to help you connect with those consumers quickly. For example, Fast Casual reports that the food sensor company Nima has developed an online tool that displays gluten-free and peanut-free items available at chain restaurants. Consumers simply visit the site, register their location and the site shows a map of nearby restaurants with allergy-free items. There are now 250,000 restaurant locations contained in the site’s database. At a time when consumers can indulge their cravings with just a couple of clicks, the ability to quickly direct people with allergies to their best options could become a key differentiator for restaurants.
Wage dispute claims are rampant in the foodservice industry. In 2017 alone, the Department of Labor heard more than 7,000 wage and hour claims and recovered more than $483 million in back wages for employees — nine times more than any other industry. The threshold is low for workers looking to file suit. A QSR Magazine report says foodservice operations are vulnerable if they don’t have clear policies around such topics as compensation for time needed to change into uniform, rounding employee hours, calculating overtime, or taking additional breaks. To help, the report advises you have detailed written information describing your wage and hour-related policies, as well as about meals and break periods — and that you review timecards carefully to ensure staff take their breaks. Consult an employment attorney to make sure your policies are clear and then reinforce them with staff.
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.