Premier Food Safety® - Food Safety Certification Posts

Over the most recent three months of 2016, their same-store deals, by and large, fell 3.5 percent, in light of the execution of traded on an open market chain. The issues in pub and eatery chains have taken a toll three Presidents their occupations Applebees and parent organization Feast Value Inc., Red Robin Gourmet Burgers Inc., and Ruby Tuesday Inc. This is not an impeccable clarification, all things considered, quick easygoing chain’s same-store deals weren’t that vastly improved than easygoing feasting.

Key Takeaways:

  • The problems in bar-and-grill chains have cost three CEOs their jobs — Applebee’s and parent company DineEquity Inc., Red Robin Gourmet Burgers Inc., and Ruby Tuesday Inc.
  • It could be easy to dismiss these chains as lacking in quality, yet that is too simplistic. Last year, Applebee’s tried significantly upgrading its quality.
  • Bar-and-grill chains have certainly worked on delivery and takeout themselves. And Buffalo Wild Wings Inc., in particular, have plenty of potential in that regard.

“Casual-dining chains have not been performing well, which anybody reading this blog probably knows all too well.”

http://www.nrn.com/casual-dining/current-trends-leave-bar-and-grill-chains-behind

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A new California law went into effect on March 1st requiring business owners in the state to change up their bathroom signage. Single-user public restrooms now have to be available for people of all genders, instead of being designated as men’s or women’s restrooms. The Equal Restroom Access Act does not affect multiple occupancy restrooms, which can still be labeled by gender.

Key Takeaways:

  • As of March 1, businesses with single-user bathrooms are required to designate them as “all gender,” or unisex, with signage indicating they are accessible to anyone.
  • The requirements only apply to restroom facilities designed for use by one person at a time, in which there is a lock on the outside door.
  • In addition, restaurant operators must post compliant signage, with a triangle on top of a circle to indicate all-gender, both on the door and next to the door.

“As of March 1, businesses with single-user bathrooms are required to designate them as “all gender,” or unisex, with signage indicating they are accessible to anyone.”

http://www.nrn.com/consumer-trends/single-restrooms-california-must-be-designated-all-gender

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Dividing the day into different parts is called dayparting, a multi-billion dollar practice that has become quite common in the restaurant industry. Taco Bell invented the fourth meal over a decade ago to satiate midnight munchies. Meanwhile, McDonald’s and Jack in the Box now serve breakfast 24/7 at their locations. Millennials are the biggest purveyors of dayparting.

The New Approach to Dayparts

News

The newest most popular tool used by bars these days is a smoke gun. By blowing smoke into decanters bottles and glasses, a new sensory experience is created. The smoke elevates cocktails by adding taste and texture. The one drawback it drinks made with smoke take longer to make and it can slow down service when many are ordered.

Where there’s smoke, there are cocktails

News

During Lent people eat more fast food. This is because many give up red meat. It is a religious time and not everyone does it but enough do to make a difference in the fast food industry. They are getting ready for Lent. They are preparing to sell more seafood.

Key Takeaways:

  • For many diners, Lent was once a four-letter word.
  • The Alaskan waters are a haven for menu developers.
  • Those quick-service chains already specializing in seafood, like Long John Silver’s, enjoy a sizable spike during the period.

“The Alaskan waters are a haven for menu developers. The Menu Alaska Research 2016 found that 62 percent of consumers are eating seafood at casual dining restaurants and nearly half at quick-service venues these days.”

https://www.qsrmagazine.com/news/fast-food-preps-seafood-boom-during-lent

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Should independent restaurants use data as means to increase revenue? Damian Mogavero in his new book , has offered insights into the world of restaurant analytics. Through his software company, Avero, he collects data such as menu sales and inventory management. This is the new age of restaurant management where customers behaviors and trends can be analyzed to allow restaurants to pin point actions that can increase revenue and survive a constantly evolving industry.

Key Takeaways:

  • Restaurants now have a torrent of information available to help them improve their businesses.
  • Scorecards can reveal all manner of hidden details that restaurant operators can use to improve performance.
  • The restaurant industry has been slow to adopt data analytics.

“Scorecards can reveal all manner of hidden details that restaurant operators can use to improve performance, even for teams without big budgets.”

http://www.restaurant-hospitality.com/technology/spreading-gospel-analytics-fueled-restaurant

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There has been a decline in non-alcoholic sales in restaurants. There is a way to improve these sales. Restaurants that are making their own sodas, lemons des and coffee drinks labeling them as house made are selling well. Fresh juices and smoothies are also high sellers. Crafting your own non-alcoholic beverages is an easy way to increase revenue as people tend to be more indulgent when they eat out and would want to order these drinks.

Drinks On the House

News

Nigel Travis, Dunkin’ Brands chairman and chief executive officer, discusses the state of the restaurant industry and the company’s expansion strategy with Bloomberg’s Joe Weisenthal and Scarlet Fu on “What’d You Miss?” Come look and see what he has in mind for the future of the Dunkin Donuts brand and how he plans for it to happen.

Dunkin’ CEO Sees Restaurant Industry Improving in 2017

News

Baby boomers are a massive generation. It’s important to keep a boomer-centered food service in mind. The following 3 areas will help you to craft boomer-friendly menus. 1).Boomers prefer fresh”, “clean”, “local” and “lower-sodium or sugar” options to “free from” food, such as those without antibiotics, hormones, or preservatives. 2).Boomers like a wide variety of options to choose from casual to upscale concepts. 3).They like to stick with the classics, such as Italian food, Asian or Mexican dishes, and also prefer lighter Mediterranean-inspired food.

Key Takeaways:

  • Baby boomers are either in or will be getting into the midst of retirement age soon.
  • Many boomers are now, or already have been, eyeing healthcare facilities and retirement communities.
  • Foodservice directors must keep boomers’ distinct preferences in mind.

“Baby boomers, more so than older generations, look for foods labeled “fresh,” “clean,” “local” and “authentic.””

http://www.foodservicedirector.com/sponsored-content/featured-content/articles/3-ways-craft-boomer-friendly-menus

Commentary

John Farquharson, a foodservice industry veteran and former chairman of the National Restaurant Association and its Educational Foundation, died Jan. 13. He was 78. Dawn Sweeney, the NRA’s president and CEO, remembered Farquharson, an executive for 40 years at Philadelphia-based Aramark Corp., for his humor and appreciation of people. He also was dedicated to educating the industry on food safety tactics and initiatives, she said.

Key Takeaways:

  • John Farquharson, a foodservice industry veteran and former chairman of the National Restaurant Association and its Educational Foundation, died Jan. 13. He was 78.
  • His work led to more than 7 million ServSafe certifications being awarded to operators around the country. He had a profound and lasting impact on the industry’s culture, Sweeney said.
  • During his career, Farquharson, who attended the Harvard Graduate School of Business and was a graduate of the University of Denver School of Hotel and Restaurant Management.

“Sweeney added that Farquharson, who was Aramark’s foodservice division president for 15 years, was gentle, but forceful, when it came to ensuring food safety was the industry’s highest priority.”

http://www.restaurantnewsresource.com/article92804.html

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