Premier Food Safety® - Food Safety Certification Posts

A website for food service directors has a feature on preparing paperwork correctly for a food safety program. The writer covers Virginia Tech, which recently hired a second person to handle its Hazard Analysis and Critical Control Points (HAACP) program. One task is to make sure the food staff keeps detailed logs about when the food was delivered to when it was eaten. The VT group keeps this information for two months in case a student delays telling the school she got sick after eating at its facility.

Key Takeaways:

  • It is important to take note of all foods consumed over a time period in case of illness or outbreak.
  • Employees who work in food service need to take basic food safety classes so that they are prepared within their job.
  • The structures of food safety and handling are always changing and modifying to provide the best service experiences.

“It’s important to assess the structure of a food safety program—and to know what’s required, and what’s just good to have on hand.”

Read more: http://www.foodservicedirector.com/managing-your-business/ensuring-food-safety/articles/planning-food-safety-paperwork

Commentary

It is always interesting to have a fusion of meals in your plate,but very few got the potential to fulfill your taste and eating desire.there are plenty of foods available across the world but you can not make fusion of all. A very selective foods you can blend and attract people to have it in your restaurants with a smile and joy after the meal. Indian food do miracle when it is fused with western foods.

Read more: WATCH: Restaurant Eats Out: New Wave Indian

News

A website for restaurant news has a feature about a new app for restaurant goers. The app rewards people who refer family and friends to restaurants by giving out gift vouchers for meals. The feature notes that the founder is a minority and a woman, as is the chief branding officer. The feature praises the company because of its diversity. There are photos of the principal and two chiefs. There is also a photo of the app.

Read more: Revolutionizing Restaurant Referrals

News

If you are having an event of some kind you may be wondering about baked goods. They are delicious and people really seem to like them a lot. But what kind should you offer? What will people like vs. what will they pass up? If you are looking to sell baked goods or just offering them at a party or gathering of some type then you should focus on indulgent ingredients. Thinks like fudge, dark chocolate, red velvet. Things that stand out.

Key Takeaways:

  • Nation’s Restaurant News has a feature, Ask The Artisan, sponsored by Dawn Foods, designed to answer baking questions.
  • One tip offered by Ask The Artisan was the fact that many baked good snacks are eaten on the go.
  • For this reason, it’s a good idea to create and sell baked goods that are highly portable.

“Research shows indulgence is the leading motivator for purchasing snacks so consider rich ingredients and flavors, such as a red velvet cupcake or fudge brownie”

Read more: http://www.nrn.com/ask-artisan/what-types-baked-snacks-should-we-offer

Commentary

A website for food service directors has a piece on performance reviews. The account records two opinions on this practice. One director feels the annual performance session is out of style. He prefers to have short meetings with employees on a regular basis. In addition, he will talk to the group on occasion. Another director feels the practice is still useful. He feels the review need not be one sided, and invites the employee to give his or her feedback.

Key Takeaways:

  • Most workers and supervisors consider yearly evaluations to be outdated
  • Regular performance evaluations add more value than once a year evaluations and can be useful to set achievable timelines for goals
  • The review should be a back-and-forth that allows both the employee to talk about their accomplishments and to critique the supervisor

“In the hectic pace of a dining environment, taking time to sit down one-on-one for a designated review requires real planning, but is still valuable, says Tom Driscoll, associate director for housing and director of food services for the University of Oregon in Eugene.”

Read more: http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/reduce-performance-review-anxiety

Commentary

Many restaurants are challenged to serve more customers with a staff shortage that sometimes occurs. A high-end restaurant has come up with a creative way to handle their shortage of staff. The author of this article presents a description of the ways that this restaurant has learned to serve more clients with limited staff. The descriptions of the ways to handle more customers with limited staff are described along with a slideshow of photos of the restaurant.

Read more: Hybrid restaurant uses streamlined planning to solve staffing troubles

News

As consumers move toward more meal based and restaurant style food and away from the fast food experience they are still looking for that same fast service. prepared meals take time and ordering an item that is “made to order” takes time to cook. Technology has made our lives more efficient and can help in traffic flow for busy restaurants. Using technology to understand seating arrangements, food availability and customer tastes can help to alleviate wait times amongst incoming customers.

Read more: Enable tech solutions to ease wait times

News

According to the National Restaurant Association, middle-class job growth in the restaurant industry has increased nearly four times stronger than the U.S. economy as a whole. Specifically, restaurant jobs grew 25 percent from March 2010 through February 2017. Currently, the restaurant industry is leading in both total job growth and middle class job growth.

Because of the need for scheduling flexibility in the restaurant world, the majority of restaurant employees are part-time. Only about 44 percent of restaurant employees work full-time/full-year schedules. Yet, from 2010 through 2015, restaurants added 5.4 percent of all middle class jobs in the U.S.

Key Takeaways:

  • The Bureau of Labor Statistics, which monitors US employment numbers, suggest that the most recent employment recovery of the US economy began around March 2010, proceeding until about February 2017.
  • In the half-decade between 2010 and 2015, it was noted that jobs, featuring total annual incomes between $45,000 and $74,999, in the restaurant sector, boomeranged by almost 50%.
  • Interestingly, due to the nature of the business, less than half of those employed in the restaurant sector, are full time employees.

“Not only are restaurants among the leaders in total job growth, they are also adding middle class jobs at a much stronger rate than the overall economy.”

Read more: https://www.restaurantnewsresource.com/article94029.html

Commentary

The restaurant industry is struggling first quarter in the economy. While March was a upswing in sales for the industry it still was quite lacking. Sales performances have been dropping year after year and they were down eleven of the last twelve months. This is a scary trend for many. There is so much competition out there and traffic has been down over 3% this quarter. Summer is a bit of a up tick so there is still hope but the trend overall continues.

Key Takeaways:

  • Restaurant sales are still down in march despite an increase in sales from the previous month
  • Staffing for restaurants proves to be a huge hurdle for all owners.
  • The economy in 2017 is improving and the restaurant business is following along that trend

“March did represent an improvement versus the prior month. Although still negative, sales improved by 2.5 percentage points compared to February.”

Read more: http://www.nrn.com/sales-trends/q1-restaurant-sales-performance-disappoints-despite-march-improvements

Commentary

According to a study done by a POS company called Cake, they established that happy hour might play a role in improving revenue generation for bars that operated with set happy hours. During happy hours, even smaller and lower revenue generating bars saw an increase in transactions and revenue over the bars that did not have happy hour. They also noted that peak hours were between 7PM and 8PM, and suggests that owners/operators consider moving their happy hour to take advantage of times around this peak.

Read more: Happy hour pays off for bar operators, data finds

News