Premier Food Safety® - Food Safety Certification Posts

Sandwiches are well known all throughout the world. Each and every country has their own particular sandwich design that people think are the best. There are a bunch of things that make sandwiches unique in each nation. For example, in Scandinavian countries, they love to have open face sandwiches. This is with just one piece of bread. In America, the sandwiches are huge with so many things in between the slices of the bread that someone chooses.

Key Takeaways:

  • In some countries, sandwiches are the most iconic dish that they can offer on a day to day basis.
  • In Scandinavia, they love to have their open faced sandwiches with only one slice of bread.
  • Sandwiches are a global phenomenon that many people can identify with as they are so delicious.

“Of the 15 fastest-growing sandwich styles on American restaurant menus, about half are ethnic or regional specialties, Datassential reports. Some of the fastest-growing flavors include sriracha, lemon grass, daikon, and hoisin.”

Read more: https://www.qsrmagazine.com/sandwiches/why-future-sandwiches-global

Commentary

The people who create new websites these days have a ton of different options. In today’s world, there are many options for creating a website. There are platforms in which you can use other people’s stock images to get a basis of what you want to do. However, the main constant for everyone is that they want their site to look good and professional. This attracts visitors but more importantly, this makes the chances for visitors to stay higher.

Key Takeaways:

  • Your kitchen is one of those places within your home that you’ll spend a lot of time in.
  • Granite counter tops are becoming less popular over time as people want something more modern.
  • Be creative when starting your new house and be different as there is value in that.

“There are a number of things that make our tabletops special. First we offer a high quality table top that begins with our glossy scratch resistant laminate surface. This helps make the images on the tables beautiful and stay beautiful. Customers have reported that they are still using our table tops over ten years later.”

Read more: http://www.restaurantnews.com/create-a-stunning-look-with-custom-and-themed-table-tops-081518/

Commentary

Many fast casuals are looking at alcohol as a means of creating an additional menu feature and a point of differentiation, as well as to increase check averages and drive dinner daypart traffic.Although alcohol generates just a small percentage of fast-casual sales—2 to 3 percent is the norm, it has proven a boon for brands such as Chipotle, which introduced a hand-shaken premium margarita last year. In April, Taco Bell announced the launch of U.S. Taco Co. & Urban Taproom, which opens in Huntington Beach, California this summer. Plans to offer boozy milkshakes and 50 craft and bottled beers were derailed due to permit restrictions, but Taco Bell is exploring Southern California locales with less stringent alcohol laws for its next location. The rise of craft cocktails, wine, and beer may be more associated with full-service restaurants and bars, but such libations could offer a lucrative opportunity on the limited-service side, too. Offering alcohol also creates separation from the competition. Or as Gross puts it, the caliber of the libations should be on par with the food. Having wine on tap helps control inventory and boost profits. There is no spoilage, no corked wine and no oxidized open wine to deal with. Although upgraded beverage programs have become an almost expected facet of today’s restaurant experience, it can be difficult for limited-service restaurants to determine the upfront cost and whether it will be a worthwhile investment. Plus, fast casuals and quick serves must still live up to their name, meaning even fancy beverages need a quick turnaround. Some restaurants use machines that cut down on costly waste and enhance the experience. The Bottoms Up beer machine, Enomatic wine dispenser, and touch-and-pour systems make the visit fun for customers and easier on staff.

Key Takeaways:

  • For those who like alcohol, but don’t love it, then stray away from these prices.
  • Overall, cutting down on alcohol can definitely improve your lifestyle and decisions.
  • Having less alcohol in your system allows you to think more clearly and understand what is going on.

“To maintain a quick throughput, some restaurants use machines that cut down on costly waste and enhance the experience. The Bottoms Up beer machine, Enomatic wine dispenser, and touch-and-pour systems make the visit fun for customers and easier on staff. Plus, operators quickly recoup their investment.”

Read more: https://www.qsrmagazine.com/finance/alcohol-worth-price-fast-casuals

Commentary

Everyone is the world loves food and there are constants that go with labeling foods. All of those labels that you see on food containers of packages were all labeled by a machine or by someone using their hands. However, times have clearly been changing as things have gotten more modern. Now, less and less people and companies are using hand-labeling food techniques as it is just not nearly as effective as having a machine do it for you.

Key Takeaways:

  • Times have changes and warehouses have changed the way they do things.
  • Using machines for labeling is much more efficient and quicker than using man labor.
  • People who previously did unskilled labor like this are losing jobs quicker and quicker.

“When it comes to compliance and “use by” dates, clarity is the difference between serving a good meal and making someone sick. Not being able to read someone’s handwriting could lead to a food safety and liability issue down the road, and that was a big issue for these franchisees.”

Read more: https://www.qsrmagazine.com/outside-insights/pitfalls-hand-labeling-foods

Commentary

Franchising is a popular way for many people to diversify their wealth and try to grow a branch of a business. However, it is not as profitable as people think. The startup costs for many franchisees is extremely expensive and not as clear as people think from the start. For example, the average McDonald’s franchisee opener reported to have only have made about $50,000 in profit after all expenses. With an upfront cost of over a million, that is not great return.

Key Takeaways:

  • Franchising can accelerate growth, facilitate breaking into new markets, and bring in local knowledge and connections.
  • Franchising also means creating an ever-larger group of stakeholders and surrending some power and control.
  • Whether to grow internally or franchise is a complex issue that must be decided based on individual circumstances.

“One benefit of franchising versus corporate growth is the diversity of great partnerships we are able to build with other passionate and entrepreneurially driven franchisees. In 2017, we started building our franchise operations, and ever since we have been able to bring Pokéworks to more markets than we would have been able to solely with the corporate growth path.”

Read more: https://www.qsrmagazine.com/business-advice/franchising-right-growth-strategy

Commentary

Summer weather is a breeding ground for harmful bacteria, especially in the food industry. Maintaining the proper safety measures in your restaurant is essential in ensuring that your customers and employees do not contract any foodborne illnesses. Try to limit the amount of times that your employees go in and out of storage areas in order to keep the climate controlled. It is also important that prep time is quick so that food is not left out for prolonged periods of time.

Key Takeaways:

  • prep foods in limited amounts to avoid decomposition and maintain quality
  • keep hot foods hot and cold foods cold, while making sure to check and document temps.
  • warmer temps outdoors mean more insects, be sure to keep pests under control by using screens, and having pest control come regularly.

“Maintenance schedules for holding equipment used on food that is prepared and held for service must be up to date. Also, monitor food temperatures frequently so you can take corrective action before a food reaches an unsafe temperature.”

Read more: https://www.restaurantnewsresource.com/article101068.html

Commentary

Turnover, especially in a tight labor market, can become a major drain in your bottom line, so if you’re already fulfilling your basic responsibilities to your employees, adding perks may be a good way to keep more talent. Offering free transportation or meals can make life easier and simpler for employees. Giving employees childcare can not only increase retention, but also make employees more productive by removing the complicated hassle and financial strain of finding private childcare. Social events like having a big party or hosting group activities can also really help.

Key Takeaways:

  • Retaining employees can often be difficult for managers — and offering employee perks can help with this.
  • Providing benefits like free meals and childcare can do a lot to improve employee morale.
  • Social events — like parties or group activities — can also help employees to bond and create a sense of community in the workplace.

“Not only is it getting more expensive to secure restaurant space, it’s also become more expensive for your employees to live. Between living and transportation expenses, help ease the burden on employees by offering a free bus pass or a monthly stipend to make it a little easier for them to get to work. It might also make them show up on time too!”

Read more: http://blog.etundra.com/restaurant-management-and-operations/employee-perks/

Commentary

Grilling may be the easiest cooking method for getting the much-sought Maillard reaction that helps provide many browned dishes a distinct taste. Grilling is one of the most universal and versatile methods of cooking, and allows for preparation of many different meat or vegetable items simultaneously. It also helps melt off excess grease while accentuating flavor. For restaurants, grills have the advantage of being easy for new employees to learn how to use, and of being capable of preparing many different items while fostering customer interaction.

Key Takeaways:

  • Restaurateurs love grilling because not only is it a basic form of cooking, it also adds a timeless quality to food.
  • Grilling eliminates excess fats and oils from proteins and it allows for producing several types of meats and vegetables at the same time.
  • Grilling adds flavor to food in a natural way such that one does not need additives or other culinary techniques.

“Grilling is perhaps the easiest way to get to the Maillard reaction, which requires a higher cooking temperature. Restaurants that grill get there fast (on an open grill, grill pan, griddle, or even broiler) or slow (through barbecuing). All of these techniques have been called “grilling” at one point or another.”

Read more: https://www.qsrmagazine.com/menu-innovations/why-grilled-food-trending-less-fat-more-flavor

Commentary

Food safety is by far the most important aspect of working in the public food industry, and the process of training new employees should be reliable and diligent. It is important to train seasonal staff with the same time and consistency as full-time workers in order to maintain proper levels of organization and the adherence to food safety guidelines. When you spot someone engaging in a practice that is not permitted, take the time to retrain them in order to prevent future mishaps.

Key Takeaways:

  • New employees should be trained in food safety protocols over and over again.
  • If a worker is trained to run a cash register but not to handle and prepare food, then don’t give that worker food-prep duties.
  • Be sure employees are aware of general best practices, such as handwashing and personal hygiene.

“Just one mistake by an untrained employee can cause a foodborne illness outbreak at your restaurant.”

Read more: https://www.restaurantnewsresource.com/article100937.html

Commentary

Many consumer loyalty programs are still based on utilizing old-fashioned punch cards in order to accumulate a certain number of indentations before they are eligible for specific rewards. This system is beginning to be quite outdated, and more and more corporations are looking into eWallets instead. eWallets give you the opportunity to redeem coupons and loyalty points in a much more user-friendly way due to it being easily accessible. It also gives consumers a way to keep track of their spending history so that points are never lost.

Key Takeaways:

  • eWallets keeps track of transaction history so that consumers always have proof of points.
  • The traditional punch card system is a bit outdated and not too user-friendly.
  • Loyalty and other rewards are more easily redeemed when it comes to using an electronic loyalty program like eWallets.

“Restaurants today are searching for effective and innovative approaches to build a strong and dependable loyalty base. However between low consumer adoption and the financial challenges these programs can present, there is a significant opportunity to make these programs more effective. So how can you, as restaurant operators, best implement and capitalize on loyalty programs so that they move the needle for your business?”

Read more: https://www.qsrmagazine.com/outside-insights/tips-bolster-loyalty-programs-through-ewallets

Commentary