Premier Food Safety® - Food Safety Certification Posts

Throughout the entirety of the restaurant industry, there are signs and symptoms of a generational clash between millennials and those from older generations. While many millennials in the industry feel undervalued at their place of work, their supervisors and employers often complain about what they perceive to be a poor or altogether absent work ethic among millennials. Millennials should try to keep a few things in mind about the industry. For one, the generation needs to participate in the culture of tipping. They also must understand boundaries with employers, and should be prepared to put in full effort at any place of employment regardless of whether the job is something about which they feel passionate. Millennials also must learn to operate within a team and be ready to dedicate time and effort before expecting a payout.

Key Takeaways:

  • Recent surveys have found that a striking number of millennials fail to tip appropriately when they dine away from home
  • Whether or not you see yourself staying in a position for the long haul, it is still mandatory to meet acceptable standards of performance and conduct
  • Teamwork is essential to success, and you cannot expect to receive anything that you have not spent time working to earn

“Managers are not parents (see #2 below), but sometimes it seems difficult to criticize a younger generation without it going in one ear and out the other.”

Read more: http://blog.etundra.com/restaurant-trends-and-news/advice-millennials/

Commentary

Direct your teen to work in a restaurant and you are teaching them great skills they’ll take with them into the future, according to a post by David Wither. Of course, Wither also states that working in a restaurant is beneficial for teens for many other reasons, like how to be clean, how to work well with other people, and how to respond to different situations now and later in life. Now it is time to direct your child to a restaurant job!

Key Takeaways:

  • Working in a restaurant seems to be good professional development for those headed into the hospitality industry, as well as those headed into almost any industry.
  • Work requires good time management, minute to minute planning, quickness and efficiency from having your napkins folded to delivering tasty meals and drinks.
  • Teamwork and reliance on one another is necessary, as well as working with and serving diverse people and needs in a clean atmosphere which provides satisfaction and fun.

“Half of all Americans have worked in restaurants at some point over the course of their lives. According to the National Restaurant Association, restaurant work is the first job for one out of three Americans.”

Read more: http://www.servernotservant.com/2017/12/16/8-reasons-your-kids-should-work-in-restaurants-guest-post-by-david-wither-via-today-parenting-team/

Commentary

Moving from an in-store experience to an App based experience for users is not as difficult as it can be for restaurant owners. With the convenience of delivery options and ordering online many consumers are changing the way they want their orders placed. Many know that your Brand Experience is what brings customers through the doors. By digitizing a business some would say you should stick with this type of experience but create an online ordering experience that draws customers just as well. People who order online also tend to spend as much as 26% more and in an ever increasingly competitive market one may not wish to sacrifice this much slice of the pie.

Key Takeaways:

  • Research suggests that when given the option to order food online customers they are likely to spend more than they would without the option
  • Don’t overlook how your customer’s experience with your company through digital platforms can have just as much impact on the brand as other types of experiences.
  • With digital experiences it is important to provide your customers with a consistent and user friendly user interface and user experience.

“The digital transformation is in full swing for companies of all shapes and sizes, and nowhere is that quite as apparent as it is in the restaurant business. A”

Read more: https://www.qsrmagazine.com/outside-insights/going-digital-dont-sacrifice-your-brand-experience

Commentary

There are many business owners who have chosen a restaurant as their business. In this business owners quickly realize that profit margins are quite thin. With rising costs from year to year of real estate taxes, food and ingredients as well as the hikes in minimum wage across the country these profit margins are even more challenging most would say. Here within are some cost saving and cost cutting measures that some may want to consider using to stabilize profit margins for their restaurant.

Key Takeaways:

  • Keep your restaurant’s bottom-line in mind by looking at ways to cut spending without giving up quality.
  • As a restaurant manager, examine how new technology and improving upon back-of-house processes can save you some money.
  • If you want to improve your restaurant’s profit margins, examine areas like your ingredients, staffing, and supply costs.

“In this climate, every penny counts. And restaurateurs are continually re-examining every part of the business, including their ingredients, labor schedules, and food packaging in order to maximize return. To help, we asked experts and operators to identify ways restaurants can maintain fiscal discipline and trim costs without sacrificing quality.”

Read more: https://www.qsrmagazine.com/growth/6-ways-cut-costs-your-restaurant

Commentary

America is known for having an abundance of food, yet there are still millions who don’t know where their next meal is coming from. Feeding America estimates we waste 70 billion tons of food waste per year. Still, 72% of diners care about how to address food waste. There are five things restaurants can do: Know your inventory (always know what you’re buying and what you already have), understand waste stream (try to understand what the kitchen is throwing out, and why), educate your staff (to properly store and prepare products), find alternatives to landfill (try to donate extra food to people in need), and measure and review often (establish a benchmark and follow it to reduce waste efforts).

Key Takeaways:

  • According to a Unilever study, 72 percent of diners in the U.S. claim that they are concerned about food waste and how it is handled.
  • The first step in developing a waste reduction program in your restaurant is to know your inventory and not overbuy.
  • Educate your restaurant’s staff about proper food storage and how to appropriately handle it once it’s unsellable.

“Review and understand what your kitchen is throwing out and why.”

Read more: https://www.qsrmagazine.com/outside-insights/5-tips-reduce-food-waste-your-restaurant

Commentary

When it comes to training the restaurant leaders of the future, one thing you will want them to know is how to maintain a strong hospitality when it comes to the workforce. Maintaining this has been an issue for a long time in the United States. In order to help out this workforce decline, there has been a program created called ProStart. They main key of the program is to develop hospitable people in the restaurant industry.

Key Takeaways:

  • The winner of a restaurant technology contest in Alabama was an insulated travel mug with electronic billing so customers can fill up at any location without going to to the register.
  • Restaurant innovation often benefits the most by focusing on customers and what they want from the experience when they go to a location.
  • Technology is creating exciting opportunities in the restaurant business, and programs that look ahead at changes help restaurants stay with the curve.

“Christopher and Skylee are prime examples of the quality talent that the ProStart program is producing.”

Read more: https://www.restaurantnewsresource.com/article97673.html

Commentary

Pizza Inn, operating for nearly sixty years, is looking to change up its image and business with a revamp. Their new approach seeks to convert to a faster more integrated experience for customers the company calls Pizza Inn Express; abbreviated to PIE. The company is comparing itself to convenience stores, seeking to tap some of the more than half a trillion dollar market. Included in their new offerings will be online ordering for easy pickup of food when customers call or click ahead.

Key Takeaways:

  • Convenience stores account for more than half a trillion dollars of sales annually, and seventy percent of those are in-store purchases.
  • Pizza Inn Express hopes to tap into a convenience store model to increase number and value of customers at their locations.
  • Online ordering will be offered to attract customers looking for grab and go or order ahead convenience.

“The brand known as “America’s Hometown Pizza Place,” announced a new prototype for a non-traditional licensing model called Pizza Inn Express, or PIE for short, that will give customers a fast, seamless experience when picking up their favorite hot pizza.”

Read more: https://www.qsrmagazine.com/news/pizza-inn-unveils-non-traditional-express-model

Commentary

Consumers these days are looking for more than just good food on a night out. There is now a high demand for games under the night sky. An alternative from movies and theatre, establishments with gaming focuses are now becoming very popular. No longer is it just for kids like Chuck E Cheese, young consumers are going to barcades and adding some of their childhood hobbies into their night life. This is a trend that is only going to continue to rise.

Key Takeaways:

  • Ever increasing numbers of dining customers are looking for an experience more than just a meal when they dine out.
  • Eatertainment establishments pair top notch menus with incredible decor and sometimes even performances to attract and please customers.
  • More than half of all customers have either visited, or want to visit, an eatertainment establishment.

“According to a survey conducted by food industry market research firm Datassential, nearly 60 percent of all consumers said they were interested in visiting an eatertainment concept, while 30 percent of consumers said they had already visited one.”

Read more: https://www.qsrmagazine.com/competition/inside-rise-eatertainment-dining

Commentary

The article I am currently is about Jimmy John Liautaud receiving an award called the Horatio Lager. It is being awarded to Jimmy John’s founder. He has been selected to receive this award along with 11 others. These awards are given to people who have overcome significant obstacles to achieve success. This award is also known as the Horatio Alger Association of Distinguished Americans. This award, for over 70 years, has been given to business, civic, and cultural leaders.

Read more: Jimmy John Liautaud to Receive Horatio Alger Award

News

Loyalogy is a leading restaurant focused reward program and research company. They are updating their 2018 rewards program with an update to the various functions of their program. This includes customer email membership with a expanded questionnaire. The questionnaire will break down the experience based on casual, semi casual and fine dining; Breakfast, lunch and dinner and various other categories. Also along with these questions, Loyalogy will also collect data on various ways of online experience including ordering online, app usage and various other demographs.

Read more: Loyalogy Announces New 2018 Rewards Program Research Study with Customized Options for Restaurant Companies

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