Premier Food Safety® - Food Safety Certification Posts

There are new tools for employee retention. It turns out that sharing responsibility is one of the main components of employee retention. Making people feel like they actually own a part of the business will help keep them around longer. How the company treats their employees is a crucial part of any business.

New tools for employee retention

News

It’s important to understand if your business design is guaranteeing year round revenue on your outdoor space. Dining outdoors is something that is a preference of most customers. There is an invention that can make that an experience people can have all year round, no matter what the weather is like.

Key Takeaways:

  • The space gives the restaurant an indoor and outdoor convertible area. Being able to dine outside is preferred among most diners when the weather conditions are suitable.
  • Roll-A-Cover has been installing trackless retractable enclosures for over a decade on patios around the globe to protect guests during inclement weather.
  • When the weather becomes inclement you will quickly and easily be able to close your retractable enclosure and still utilize your outdoor area.

“With Roll-A-Cover’s retractable enclosure technology, restaurateurs can expand their revenue generation footprint by utilizing their invaluable external space year-round, no matter what the weather conditions may be.”

http://www.restaurantnews.com/is-your-restaurant-design-guaranteeing-year-round-revenue-on-your-outdoor-space/

Commentary

People are going to be spending a lot of money on Valentine’s Day. It is estimated that people will spend a staggering 18.2 million on it. That number is actually lower than last year, as hard as that is to believe. Tickets to a concert, or some other experiential event are really popular this year. Even though the numbers are down many people still will celebrate this holiday.

Key Takeaways:

  • U.S. consumers are expected to spend an average $136.57, down from last year’s record-high $146.84. Total spending is expected to reach $18.2 billion, down from $19.7 billion last year, which was also a record.
  • Also popular this year are “gifts of experience” such as tickets to a concert or sporting event, a gym membership or an outdoor adventure. While 40 percent of consumers want an experience gift, only 24 percent plan to give one.
  • Consumers plan to shop at department stores (35 percent), discount stores (32 percent), online (27 percent), specialty stores (18 percent), florists (18 percent), and local small businesses (15 percent).

“U.S. consumers are expected to spend an average $136.57, down from last year’s record-high $146.84. Total spending is expected to reach $18.2 billion, down from $19.7 billion last year, which was also a record.”

https://www.qsrmagazine.com/news/consumers-will-spend-182-billion-valentine-s-day

Commentary

Strawberry shortcake remains one of the most popular desserts, with a special “slider” recipe for Valentine’s Day. The Cheesecake Factory uses signature dessert dishes as a base for other recipes, such as shakes. Soft tacos and roasted beets are popular foods this Valentine’s Day. Cherry n’ Chocolate Cheesecake Pizza is a new twist on dessert that is extremely popular. Chicken wings, vodka battered cheese curds, and other Super Bowl snack foods are making their way onto Valentine’s menus. Pork tots and stuffed peppers are other favorites.

Recipe report: Valentine’s Day recipes

News

Restaurants have traditionally been a means to an end. But due to mountains of options, they’ve surpassed the basic utility of satiating hunger, and have created new need and want states. This phenomenon is especially prevalent among Generation Z. For them, brands have evolved into cultural and social statements. Translation: Restaurants are no longer here to simply satisfy hunger.

How restaurants can attract Gen Z customers

News

Nima, a new device that could be a life saver for those afflicted with Celiac. This new device allows the user to place a sample of food into the test machine and determine whether or not the product has gluten in it. Nina has already tested certain foods labeled gluten free to find that it actually does contain gluten. Now this could be a skewed test or it could be a sign that producers aren’t being completely honest. Nima could be a saving grace for those with sever Celiac, and is a new front on the allergen and scientific community.

Key Takeaways:

  • Nima is the first to market, but other similar sensors are in development, like the Tellspec, which is still in beta test. Hand-held consumer devices capable of detecting other food allergens — peanut, dairy and tree nuts — could come next.
  • Celiac disease affects one in 133 Americans. A much-larger number of people—somewhere between 0.6 to six percent of the U.S. population—claim they have “non-celiac gluten sensitivity,” or NCGS.
  • Enter the Nima. It’s a tabletop testing device that can detect the presence of gluten down to the fewer than 20 parts per million standard set by the Food and Drug Administration. While accurate, this pocket-sized unit is neither fast or cheap.

“Nima is viewed as a godsend by some celiac suffers and those who identify as gluten-sensitive. But the practical aspects of its use in a restaurant setting could raise several issues for operators.”

http://www.restaurant-hospitality.com/trendinista/gluten-free-diners-new-mantra-trust-verify

Commentary

The Starbucks mobile ordering and pay app was a great idea but is causing income customers to leave the overcrowded lines without making a purchase. It is likely other restaurants will also stumble while adapting this technology. The biggest problem with this technology is you must have enough staff that is well trained and efficient in doing the job.

Key Takeaways:

  • The popularity of Starbucks’ mobile ordering and pay app hampered sales last quarter, but the coffee giant isn’t likely to be the only restaurant chain that will stumble as it adopts the promising technology.
  • For Starbucks, mobile transactions spiked throughout its U.S. stores last quarter, with 1,200 of its locations experiencing a 20 percent jump in mobile pay and ordering during peak hours.
  • Starbucks has begun brainstorming its own solutions to ease the bottlenecking, but restaurant analysts and consultants have their own suggestions.

“Mobile order and pay apps promise more convenience for customers and restaurant staff alike. However, few chains are equipped to deal with patrons speeding through the checkout.”

http://www.restaurantnews.com/what-restaurants-can-learn-from-starbucks-mobile-stumble/

Commentary

Self service is becoming more and more popular in stores and other places. It saves companies money because they don’t have to hire as many people and it also makes things run more quickly. This talks about a software used in self service kiosks. It explains the software, what it does and how well it functions.

Self-Service Kiosk Software from Oracle Hospitality

News

There are many lessons that food service managers have learned from their worst bosses. One lesson is never to hire someone that always says yes. Those people do not add much, if they are always agreeing with everyone. You also must tackle issues head on. No sweeping anything under the rug.

Key Takeaways:

  • When a former supervisor of Brian Hickey’s decided not to confront an underperforming employee, Hickey, an area manager for Greenville County Schools in Greenville, S.C., saw that avoidance leads to bigger challenges.
  • Julaine Kiehn, campus dining services director at the University of Missouri in Columbia, says she learned early in her career to share as much information with team members as possible, from department happenings to systemwide news.
  • Sam Cross, general manager at Wichita State University in Wichita, Kan., learned to adopt a people-first mentality from his positive and negative experiences with leaders.

“An agreement between Mayo Clinic and a local branch of the Service Employees International Union has been reached after two union votes that took place over the last 10 days, Post Bulletin reports.”

http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/6-lessons-foodservice-managers-learned-from-their

Commentary

It looks as though millennials are shaping the food industry. It turned out from the studies that people aged 18-34 were influenced by the food culture around them. That will no doubt shape the food industry for years to come. A lot of young people love to explore culture through food.

Key Takeaways:

  • To craft the survey, the Y-Pulse team engaged with foodservice experts who regularly participate in trends surveys, but also included creative experts who work in important lifestyle industries such as fashion, architecture and fine arts.
  • Influential Foodie Culture—Today’s food-centric culture has given rise to food halls, fancy food emporiums and food festivals that offer fully immersive experiences.
  • Foodservice operators will see a continuation of this trend, both in dining experience and innovation in global flavors.

“In a study examining dining experiences of millennial consumers (18 to 34 year olds), Y-Pulse was able to dig deep into what drives the same consumer to very different types of food experiences outside the home.”

https://www.qsrmagazine.com/news/study-millennials-continue-shaping-food-industry

Commentary