Premier Food Safety® - Food Safety Certification Posts

The author, Blaze Pizza CEO Jim Mizes, details his history of beginning work at age eight and continuing through positions with Taco Bell and Jamba Juice and other major companies. He describes working in fast food requiring a coach mentality, as well as a love of working as a team, serving customers well, and emphasizing hard-earned results. Mizes believes pizza is a booming food industry and looks forward to exponential growth for his business in the next five years.

Read more: What Inspires Blaze Pizza President and CEO Jim Mizes

News

According to the US Census Bureau up to half a million seasonal restaurant jobs are created every summer. The part year workforce can cause issues for the hiring business in way their workforce is managed.

Common oversights include: not placing seasonal employees in the right category for regulatory and IRS reporting which can result in significant fines; restaurant owners are required to declare all compensation, including cash payments to the IRS; employers are also responsible for providing their temporary workforce with a safe work environment which can be extra challenging in the busy summer months.

Key Takeaways:

  • Seasonal workers could make the difference for various restaurants in the area. Around one third of workers are part time employees.
  • They need to be properly classified to start their work on site. The manager can take the lead when it comes to these professionals.
  • Accurate reporting for the payroll will be another valuable step to take. Safety training will also be important for these seasonal workers.

“The restaurant industry hires roughly one-third of all working teenagers in the U.S., many of whom have never held a job before.”

Read more: https://www.qsrmagazine.com/outside-insights/facts-you-need-know-when-hiring-seasonal-workers

Commentary

Restaurant start-up entrepreneurs are turning to creative ways to get their start in the food service business.

Franchise opportunities abound and many entrepreneurs are choosing this lower-risk route into the business, leveraging the established systems and brand recognition that comes in exchange for their royalty payment.

For a low cost start-up others are choosing to jump onto the food van trend giving them a restaurant on wheels.

And then on the leading edge of the latest trend is a hybrid of a restaurant and food truck – the food stall, where someone else provides the venue, marketing and customers and food operators turn up to sell their meals in a market style environment.

Key Takeaways:

  • Smaller chain franchises can be an easier way to start in the business for those who are new to it
  • Food trucks are a good option for those just starting out
  • Being a vendor in a food hall is a good way to start out at a lower cost

“Franchises are increasingly attractive as chains pivot toward being more tech-savvy and quality-minded.”

Read more: https://www.qsrmagazine.com/finance/tips-bootstrapping-your-first-restaurant

Commentary

Two independent and different companies have combined efforts into making integrated customer engagement and online per-ordering solutions to their clients. The partnership provides clients with a platform for online and mobile ordering facilities to help companies and restaurants to avoid lengthy queues. Businesses that want to compete in the always-changing industry, it is essential to have customer engagement in order to grow businesses. The two most important factors in helping businesses grow their revenue is customer loyalty and engagement.

Read more: Como and Preoday Announce Strategic Partnership

News

Although the general feeling of economic security has declined in the United Kingdom people there are continuing to spend their money. People have noted that they have taken a hit to their pocketbooks due to things like the rising cost if food and inflation.Although the price of fuel is lower people people are still having to tighten the purse strings and pay close attention to where they spend their money. Despite this, people are continuing to spend money at bars and restaurants.

Read more: Spend on hospitality robust despite damping confidence in the economy

News

People are so quick to blame millennials for things these days. But that is not fair as they have a lot to offer. People are discovering that they know a lot about the restaurant industry. Since millennials and generation Y are a big part of most restaurant customer bases it is great to have them as employees as they know what people want and what they are looking for. They have great and innovative ideas as well.

Key Takeaways:

  • Millennials challenge ideas, which brings fresh perspectives and creativity to restaurants
  • The technology skills of millennials can help bring restaurants into the digital age
  • Millennials want to be trusted, and are willing to work through conflicts

“Reese is just one of thousands of millennials finding success in the limited-service industry, and DiPaola credits many of Dat Dog’s accomplishments to employees like him.”

Read more: https://www.qsrmagazine.com/human-resources/why-millennials-are-new-lifeblood-restaurants

Commentary

Starbucks is now introducing Congo Coffee as their latest beverage. Congo Coffee comes from the Democratic Republic of Congo, and it wasn’t always easy to get. Market access decreased during wars, making their coffee impossible to purchase. A peace deal was signed in 2013 allowing the stability of the coffee to grow again. During this summer Starbucks will now be offering a new Congo Coffee to customers. Purchases can be made online or in-store while supplies last.

Key Takeaways:

  • Stability is returning to the DRC and coffee production is returning.
  • Starbucks R&D team has been using this coffee to create a new beverage with a silly name.
  • Starbucks pays for subtle advertisements that read like articles but aren’t. Despite this, it was interesting to read.

“The Starbucks Reserve Roastery has been a source of innovation and inspiration since it opened in 2014, from Affogato to Whiskey Barrel-Aged Cold Brew.”

Read more: https://www.qsrmagazine.com/news/congo-coffee-introduced-latest-roastery-beverage

Commentary

Shake Shack is a fast casual restaurant chain specializing in hamburgers, chicken and, of course, shakes. One of the cornerstones of Shake Shack’s culture is it’s customer friendliness and its commitment to providing a fun dining experience.

In that vain, Shake Shack recently announced that they had released the Shackbot on the unsuspecting public. The Shackbot is an intelligent chat application that will interact online with current and potential customers. Shackbot is smart enough to answer over 300 of the most commonly posed questions, and will happily provide information on the menu, it’s nutritional data, and any current specials. Shackbot will also be kind enough to direct you to your nearest Shake Shack and inform you of its hours of operation.

Shake Shack has pledged that as Shackbot continues to mature his capabilities will be expanded. To visit Shackbot head over to Facebook Messenger or Twitter Direct Message to initiate a delicious conversation.

Read more: Shake Shack Launches Chatbot

News

McDonald’s is expanding its McDelivery service globally with the help of the UberEATS platform. Nearly 8,000 McDonald’s restaurants in 47 countries on 6 continents are now offering delivery service and this is helping to position McDonald’s to take advantage of this largely untapped demand. They now have nearly $1 billion in annual delivery sales which helped lift their stock price to all-time highs after reporting first quarter earnings with an 8 percent revenue increase. They expect this trend toward more delivery sales to continue to buoy their revenue growth as 75% of the population in their top markets lives within 3 miles of a McDonald’s restaurant.

Read more: McDonald’s Delivery Expands Global Reach to 7,800 Stores

News

For the past few years there has been a trend towards rapid menu expansion for more diverse foods in the American quick service style restaurants. Demand has grown with the public’s ever expanding knowledge of the ancient grains such as quinoa, buckwheat, sorghum, etc. Foodservice providers have taken notice and are serving up options to meet the demand. Some of the reasons these grains have been popular with chefs is their adaptability to be used in other dishes, such as breakfast bowls, burritos, pilaf blends and other places whole grains are used. With the ever expanding and changing American diet, there is no doubt that grains are a new staple of quick service restaurants.

Key Takeaways:

  • Quinoa, brown rice, farro and sorghum are being served regularly in many restaurants
  • Blending new grains with more familiar ones is the best way to introduce them in menus
  • Grains should not be served after 48 hours because they begin to lose freshness and moisture

“Right now, salads and bowls are taking over everything. Everyone is doing those because of their popularity and their ease.”

Read more: https://www.qsrmagazine.com/menu-innovations/why-grains-are-taking-quick-service

Commentary