Premier Food Safety® - Food Safety Certification Posts

There are plenty of college students out there that are going more gluten free. They do not like to eat food that contain gluten as it feels bad within their body and they do not like the way they feel after they eat some of these foods. However, colleges are taking notice. They are starting to offer more gluten free menus for their students and many people are appreciating it. To help someone achieve a certain diet is a noble thing.

Key Takeaways:

  • There are a lot of college students out there that are trying to eat more healthier than before.
  • Gluten free students are advocating for schools to have options that are plentiful for them.
  • There are plenty of people that still have absolutely no clue what gluten is or what it does.

“The growing demand for gluten-free dining hasn’t gone unnoticed in the food industry. A recent report by Research and Markets predicts that the global gluten-free (GF) food market is expected to grow at a CAGR of 11.62 percent through 2021.”

Read more: https://www.qsrmagazine.com/outside-insights/earn-loyalty-college-students-gluten-free-options

Commentary

There seem to be so many different fast food apps of recent times. Everyone is on their phone on a daily basis and as a result, food companies are looking to get involved. The bottom line is that people will pay for convenience and if you are able to order something from your mobile device and have it delivered, many people will do that! That is why these apps are growing so fast in places all over.

Key Takeaways:

  • Apps are being created daily. The numbers are staggering but it is reported that within 90 days app users have lost interest in a downloaded app.
  • Restaurants can win in the app market where others have failed because people must eat everyday.
  • On July 20, McDonalds app was skyrocketed to the No. 2 app position in the United States because it was offering free food.

“While the app market is a tenuous one in many respects, restaurants are finding the opportunity to be a lucrative outlet when leveraged properly.”

Read more: https://www.qsrmagazine.com/fast-food/look-inside-fast-food-app-war

Commentary

There are a ton of reasons as to why healthy eating can actually lead to food borne illness. There are many people who are trying to eat healthy for a multitude of reasons. They want to achieve a certain body image and they know that having a good diet is a huge part of that entire process. With that being said, this foodborne illness rising rate could be a part of this. Healthy food that is not natural is not always the best.

Key Takeaways:

  • It’s really ironic that produce and fresh food that are healthier to eat carry a higher incidence of food safety risk.
  • One notable example this year of food borne illness across restaurant chains was romaine lettuce tainted with E. Coli that was shipped across the country.
  • Because restaurant chains make use of vegetables and ingredients that are rarely cooked, a higher incidence of risks have been reported.

“Consumers who eat fresh, ready-to-eat foods face a higher foodborne illness risk than they’d have eating burgers and fries.”

Read more: https://www.qsrmagazine.com/outside-insights/healthy-eating-trend-equals-greater-risk-foodborne-illness

Commentary

There is a large issue at play with the people who do not pay people on the books. For the people who pay their employees in cash, some of them have a hard time getting the numbers right. Managers have to know that when they count money, they are actually losing money. If they were to just use an accountant, or something of that sort, they would not have to worry about figuring out the payroll for themselves.

Key Takeaways:

  • People want to pay workers as little as possible because they earn more money that way.
  • Everyone in the world is money hungry and that much has been proven over time to all.
  • Being able to work effectively while knowing the reality of your pay is really important.

“The IHL Group study also revealed that quick-serves have the one of the highest costs of cash for any retail segment at a whopping 11.4 percent. That means that for every dollar restaurants bring in, they’re immediately losing more than 11 cents of it—before they’ve bought any food or paid a cent of rent.”

Read more: https://www.qsrmagazine.com/outside-insights/why-your-managers-would-love-stop-counting-money

Commentary

A grand opening is your chance to set the tone of what your business is going to be. You want to attract people and show them that you are going to be a viable member of the community. People should feel comfortable coming to your new place and they will be taken care of in more ways than one. It is up to you to make sure that they feel this energy from the very first day that you open.

Key Takeaways:

  • You want people to feel as if you will be a viable asset to the society with your first day.
  • Making people feel comfortable from your opening moment will make them want to come back for more.
  • Take a look at your business from a consumer perspective and what you would want from a day like this.

“For Chicken Salad Chick, grand openings are designed to generate excitement in the community and staff and to attract new loyal customers. It’s common to see lines of people snaking around the block in anticipation of a new store opening.”

Read more: https://www.qsrmagazine.com/customer-experience/how-ace-grand-opening

Commentary

People should always feel comfortable when eating or drinking something. If they do not, then do not even attempt to consume anything of that nature. People want to put healthy things inside of their bodies so that they can flourish and remain healthy. Too many people rely on other people to tell them what is healthy and what is not healthy. Do due diligence and be smart in what is indulged and people will be fine.

Key Takeaways:

  • According to a 2017 BBC investigation conducted in the U.K., over half of iced beverages served at fast-food establishments are contaminated with fecal matter, specifically coliform bacteria.
  • Evidently, the source of the fecal matter problem is dirty ice that is dispensed through ice machines used at fast-food restaurants in the U.K.
  • If the ice machines are not cleaned regularly and thoroughly, Listeria, Salmonella, and E. coli can flourish and spread to the ice consumed by guests.

“Maintaining an ice machine can become slightly more complex in locations where multiple departments share a machine. In these locations, it’s very important to designate which department is responsible for the cleanliness of that machine and ensure that a routine schedule is followed.”

Read more: https://www.qsrmagazine.com/outside-insights/food-safety-and-dirty-ice-chilling-problem

Commentary

When trying to build a brand, it is important to consider all of the things that make a brand worthwhile. First and foremost, you want to have a memorable image that is curated from your brand. You want people to see your brand and automatically have an image in their mind of what it is. Secondly, you must market your brand to a high level. Promote inclusiveness and stand for strong values and it will be reflected in your consumer base.

Key Takeaways:

  • Being able to create a lasting image in the minds of consumers is paramount.
  • You want a brand that is true to its values and understands how to connect to people.
  • It is hard to compete with some of the massive brands out there so be creative.

“Restaurants from local mom-and-pop shops to regional chains to mega global brands have done a good job of outlining their values. These values help to differentiate a brand and define a culture, and can be a powerful tool in leading a brand on a daily basis.”

Read more: https://www.qsrmagazine.com/mike-ganino-crafting-culture/6-ways-bake-values-your-brands-dna

Commentary

Limited Time Offers (LTOs) are a great way for fast food and fast casual restaurants to capture consumers’ increasingly scant and scattered attention, and can also help inject some novelty into familiar restaurants in the same way as daily specials do at more upscale establishments. LTOs can help you capitalize on seasonal ingredients and flavors and create short-term fads like the Unicorn Frappuccino. Taco Bell, for example, rolls out a new LTO ever six weeks or so, including LTOs featuring outside brands like Doritos.

Key Takeaways:

  • Limited Time Offers (LTO) can help fast food and fast-casual restaurants grab onto customers’ increasingly scattered and scarce attention.
  • LTOs can help capitalize on seasonal ingredients and flavors, or cultivate their own following, such as the McRib’s devoted fans.
  • Taco Bell rolls out an LTO about once every six weeks, including some that involve external brands like Doritos.

“Limited-service chains enjoy a significant advantage over CPG companies when it comes to capitalizing on fads that burn brightly for a short time, as opposed to trends, which tend to have greater staying power.”

Read more: https://www.qsrmagazine.com/marc-halperin/3-ways-win-killer-ltos

Commentary

There are many people who are looking at food trends of the past couple of years. It is no secret that the amount of vegetarian and vegan diet based individuals have greatly increased over the past years. It continues to happen as more and more people are siding with these people. Now, there are restaurant owners who are trying to take advantage of this. By offering vegan, or vegetarian, options on your menu, you are appealing to a large demographic.

Key Takeaways:

  • There has been a large increase in the amount of people who refrain from eating meat.
  • Some people, restaurant owners in particular, are taking advantage of this new influx of consumer.
  • By appealing to all kinds of potential customers, you can make a lot of money in the food business.

“Big brand kombucha (fermented tea) has cemented itself in the new age of alternative beverages, but consumers will soon see various styles of home-grown kombucha coming out of boutique/lifestyle hotels and chef-driven, trendy eateries.”

Read more: https://www.hotelnewsresource.com/article101598.html

Commentary

There are many cities that are full of food trucks. They are low cost to start up and many people are making decent money from them. They are able to get these trucks relatively cheap, obtain a permit to sell food, and then make a great deal of money operating the truck. Some people do not understand this practice but the ones who do make a lot of money. However, there are risks that come from it.

Key Takeaways:

  • There is a lot of money waiting to be made if you can get the right opportunity with food.
  • In places like New York City or Los Angeles, these kind of things already exist.
  • Some people are more inclined to start these businesses than others because it does not have much upfront costs.

“Without proper coverage, food trucks leave themselves exposed to scenarios and lawsuits that could easily end their business before it even takes off.”

Read more: https://www.qsrmagazine.com/outside-insights/risks-operating-food-truck

Commentary