Premier Food Safety® - Food Safety Certification Posts

We live in a society of grab and go with everything, we don’t like to wait and patience is no longer a virtue that most have. Businesses are catering to that by allowing customers to order directly from their phones or by voice commands. That being said, it will make grabbing food or your favorite coffee order for your business meeting a lot faster. Once this is more established, soon businesses will have a problem if customers are not able to order online.

Key Takeaways:

  • Within 3 years, all regional and national quick serve food should have mobile ordering.
  • Mcdonalds recently announced intention to have mobile ordering and curbside pickup.
  • There is an added complexity which is forecasting not only foot traffic but also mobile orders due to traffic flow.

“The whole world of fast-food ordering options—from mobile ordering to in-store kiosks and from delivery to curbside pickup—is arguably growing at a pace unrivaled since the drive-thru explosion that began way back in the late 1970s.”

Read more: https://www.qsrmagazine.com/ordering/why-biggest-brands-are-all-digital-ordering

Commentary

Restaurant owner Paul Miller has found that while fine wines and tasty ethnic dishes both have their appeal for consumers, more and more customers these days
want innovation and versatility.

In 2016 Miller closed his restaurant, named Paul’s Kitchen which provided fine dining and ethnic dishes from places as remote as India and Germany. Although
it had gained approval among various food buffs and critics, its revenues just were not that impressive. So Miller replaced the concept with the very
successful Merrill House, which has a focus on special events. Miller claims Paul’s Kitchen did have a saving grace. It demonstrated that customers want not
just fine foods, but also quality food and quality service at affordable rates along with accessibility. Others have found agreement with Miller on these
assessments such as restaurant owner Michael Lastoria, at QSR’s The Pizza and Fast Casual Game Changers show.

Restaurant entrepreneurs like Miller have altered the design for their service models and other restaurants from Houston to California have followed suit by
providing dining patrons with wine assortments, affordable lunches and dinners, food trucks, children’s menus and above all, outside parking conveniences.

Read more: NRA Show Report: Operators at Crossroads of Reinvention

News

Millennials appear to prefer chain restaurants over more traditional eateries.
They enjoy the availability and readiness of what they want to order as well as the congruity in the establishments. Chain restaurants also work to engage this generation on social media and market to them. Also many chain establishments support good causes in the community and work to build good brands. A poll was run recently to determine which chain restaurants are the favorite of the millennials.

Read more: Why Millennials Are Hooked on Chain Restaurants

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Growing up in the restaurant industry, Yoav and David Adir were ecstatic to be approached by a television executive just three months after starting their own business. Their restaurant, The Carving Board, was featured on the Travel Channel’s “Sandwich Paradise” and their popularity within the Los Angeles area has only blossomed since then. Another television appearance, this time on Food Network, further boosted their appeal and they are currently slated to open four locations in Dubai and are pursuing opportunities in the States as well. The Carving Board currently has three locations.

Key Takeaways:

  • Adir’s decision to get on a segment on Travel Channel’s “Sandwich Paradise” attracted a lot of new customers.
  • They started creating their menu by looking at comfort foods that they loved to eat.
  • They wanted a franchise, so had exact recipes for everything and do inventory every week.

“In 2007, Adir was working at The Cheesecake Factory when he decided he needed a break from restaurants. Three years later, he was itching to return but didn’t want to work for anybody else. The heart of the recession influenced the brothers to create a concept designed around a $10 price point.”

Read more: https://www.qsrmagazine.com/fast-casual/how-chance-encounters-created-exciting-sandwich-franchise

Commentary

If you are a business entrepreneur who wines and dines a lot, you might consider getting a wine locker at a participating restaurant.

Actually anyone who loves to have wine during dinner out can have their selected wines on display in their wine locker, replete with an appealing display case and a fancy plaque that can be designed to advertise your business in an unobtrusive way.

One restaurant that offers wine lockers is Strega Prime in Woburn, Massachusetts. General Manager Romeo Carrafa says a patron can buy their favorite wines in advance and store them in their own wine locker so that the wines will be made available whenever the patron comes to the restaurant to dine. Since the wines already will be available and visible in one’s wine locker one will not need to buy wine each time one returns to the restaurant. In Orlando, Fla. one can lease a wine locker at Christner’s Prime Steak & Lobster for five hundred dollars at the annual rate.

The wine locker lease arrangement works well for the restaurants too. A restaurant that offers the service can keep its wine inventory smaller and less costly. It also can increase the number of people who return to the restaurant for wining and dining.

Key Takeaways:

  • You may not come across wine lockers very often, but their numbers are growing.
  • In-house sommeliers, bartenders and managers personally help wine locker owners select, purchase and store their selections.
  • At Christner’s Prime Steak & Lobster in Orlando, Fla., wine lockers can be leased for a flat annual fee of $500.

“Any guest who orders wine regularly at your restaurant can benefit from a wine locker.”

Read more: http://www.restaurant-hospitality.com/drink-trends/make-guests-feel-vips-wine-lockers

Commentary

It seems nowadays the definition of casual-dining become to blur and thus making the food chains difficult in today’s market. Charles Bililies, founder and CEO of a restaurant, says that a casual dining place is a place where you’ll take your date to, she also offers some advice, such as having the right delivery partners, the right technology, there is actually more than ever opportunities for casual dining food chain to deliver food directly to people’s home.

Read more: From the editor: Redefining casual

News

There are many bad things a restaurant can do on social media to ruin their market, here is a list of nine common mistakes. Do not spam the timelines of customers with compliments that the company receives, share but do not over share. Do not make your sales pitch sound like a sell, hint at the sell without using a hard sell tactic. Do not post about re-occurring “special offers”. Many foods look great in photos, so do not post foods that look greasy or ugly. Post daily up dates on prices and offers, do not post throughout the day with each offer. Do not be over enthusiastic about the company or food. Separate your self from other places, and do not use “cheap cheerleaders” as a selling point. Respond promptly to online request for information.

Read more: Nine don’ts of social media for restaurants

News

Recent changes in the restaurant consumer market have prompted a spur in growth of revenues for independent restaurants. The millennial market, for example, favors local and small-scale businesses. Other influences like lifestyle entertainment such as television shows highlighting unique eating experiences are also prompting the shift away from chain restaurants. Social media is also a major factor in these recent shifts. With such trends many independent restaurants are striving to maintain and improve quality to continually delivery products and services above that of their chain restaurant competitors.

Key Takeaways:

  • Traffic at restaurant chains has been increasingly problematic in recent years, and has fallen at least 4.2 percent on a two-year basis in four of the past five months, according to MillerPulse.
  • One reason for the decline is that consumers are broadening their spending, especially at dine-in concepts where prices are higher.
  • To be sure, it’s difficult to truly get a handle on shifts in the independent market, and there’s some disagreement among experts as to whether independents are really gaining market share.

“This cannot be emphasized enough. Large chains can tout their local ingredients all they want, but they will have only so much credibility with consumers. Independents have no such problem.”

Read more: http://www.restaurant-hospitality.com/consumer-trends/5-reasons-independent-restaurants-are-winning

Commentary

When you own a commercial refrigerator, then you must plan to keep it well maintained and fix the product. You will have to make sure the product is safe from all dangers that they may present to people in the area. This guide tells you everything you need to know about fixing and maintaining common issues that owners will be faced with. Do no waste time or put off fixing any issue, no matter how small. In the long run it will save you money and time to keep it maintained and running properly.

Key Takeaways:

  • Don’t waste a lot of time, or money with help from Tundra Restaurant Supply!
  • Keep your product safe and out of the danger zone by maintaining and fixing your refrigeration units.
  • All you need is a tape measure, a bucket of hot water, and some elbow grease to get started
    with replacing your door gaskets on your refrigeration equipment.

“Keep your product safe and out of the danger zone by maintaining and fixing your refrigeration units. In this buying guide, we’ll show you how to fix common issues that come up with commercial refrigerators and the easy way to fix them.”

Read more: http://blog.etundra.com/infographics/buying-guide-commercial-refrigeration/

Commentary

Food waste has been a concern for many years, especially within the restaurant industry. Recent trends, however, show how ingenuity in restaurants has sought to reduce food waste as well as introduce new dishes to consumers. One trend is restaurants using perfectly good vegetables which happen to be misshapen or appear to be blemished. Another example is that of dishes being created with food wastes such as peelings. Such innovations will likely lead to further reductions in food waste.

Read more: Future of Food: Less food will go to waste

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