Premier Food Safety® - Food Safety Certification Posts

Everyone who is a little bit creative in their own way should try to step up and show it. Do not be afraid to fail and try to do things that will make you distinct from the other people in your particular space. No one will ever fault you for trying to do something and if you are trying to promote creativity, that is a very honorable thing. Depending on who you are, you might have it better than others.

Key Takeaways:

  • If you are someone who thinks they are creative, then go express yourself in that manner!
  • Some people are too worried about what others think and as a result, they play it safe.
  • There are plenty of people out there who will appreciate hard work and creative detail.

“We supply our unique furniture to a variety of restaurant establishments including pubs, coffee shops and ice cream parlors. We also sell our custom table tops to companies wanting to enhance their branding to customers that walk through the door, such as car dealerships or even schools.”

Read more: http://www.restaurantnews.com/create-a-stunning-look-with-custom-and-themed-table-tops-081518/

Commentary

If you are the owner, or manager, of a restaurant then you are faced with tough decisions on a weekly basis. Depending on the size of your particular place, you have more or less decisions to make then the other guy. With that being said, all restaurants should try to reduce waste. By having waste, you are losing money over the long term. You can simply get something that would recycle all of this waste to help you.

Key Takeaways:

  • Restaurants should be serving straws only on request and when requested, they should provide compostable straws.
  • To keep the water bills down and reduce water wastage, keep carafes of water on each table.
  • Your restaurant should invest in inventory management software to reduce food waste and keep the inventory low.

“Becoming more sustainable doesn’t have to be a burden. Here are 5 easy ways to reduce waste in your restaurant.”

Read more: http://blog.etundra.com/going-green/5-ways-to-cut-waste-in-the-restaurant/

Commentary

If you are someone who always is handling food, you need to makes sure that you are being careful with it. Practicing good hygiene while handling food can make all of the difference when not wanting to eat a contaminated substance. This can easily happen if you do not clean the area in which the food is being handled, or prepared. Restaurants, and other food joints, are constantly being looked at by the federal associations to ensure good hygiene.

Key Takeaways:

  • You need to make sure that you were not in contact with something that could contaminate the food.
  • Being able to make sure that everything is clean before eating is so integral to the process.
  • Practice good hygiene in all aspects of life and you will see just how important it is.

“This may include new mandates requiring a single-use glove to cover bandages on the hands. Food handlers also should be aware of when to change their gloves. That includes if there’s a tear in them, if they become soiled, before starting a new task or if they’re handling trash.”

Read more: https://www.restaurantnewsresource.com/article101819.html

Commentary

Pioneers are very unique individuals in the things that they do. Noodles and Company has released a new campaign and it has seen its profits raise at an exponential rate. After making some big losses in previous years, the company saw a big opportunity to change things up and almost have a whole new rebrand. By taking sandwiches off of the menu, the company was hoping that it would get more people as customers and it worked.

Key Takeaways:

  • Noodles are a type of food that people will always have a use for.
  • Even for a massive company, it is smart to take a step back at times and reevaluate what you are doing.
  • Re-branding can be really healthy for your company if done correctly and at the right time.

“For Dave Boennighausen, who was named the chain’s permanent CEO June 2017, a summer after Kevin Reedy stepped down, the Zoodle is a worthy headline-stealer. But the comeback began long before the product hit menus nationwide in early May.”

Read more: https://www.qsrmagazine.com/exclusives/inside-stunning-comeback-fast-casual-pioneer

Commentary

For the people who have some electronic menus in their place, it is time to rethink how you do things. Your menu might be great but it is about promoting it to the consumers in store. You want to have names on your menu that allow people to remember what it is that you sell. To keep track of this type of information, you should set up an analytic system where you can see exactly what sells.

Key Takeaways:

  • It is important to know which products are the ones that are your customers favorites.
  • If you are able to track the statistics of what people are buying, then you can plan ahead.
  • Using the tools that are now available for everyone will allow you to stay ahead with your business.

“Use POS data to understand demand for items and compare a product’s volume to its overall profitability (price less theoretical food cost). The menu items that sell best and/or provide the most profit should occupy the most prominent positions.”

Read more: https://www.qsrmagazine.com/outside-insights/want-optimize-your-menuboards-try-analytics

Commentary

Saxby’s coffee shop has a new and unique approach to business marketing. Their model is framed after the ethos of “make life better” and they strive to achieve this in all of their locations. Social media has been a huge aspect of their marketing campaign and has helped them to achieve this goal. Performing acts of hospitality within their locations is a key ingredient to making the lives of their customers and staff better, as well.

Key Takeaways:

  • Saxbys is a coffee shop whose intention is to make the life of its customers better by letting them develop a product.
  • Saxbys has used social media as a paramount tool and this includes using Linkedin, Instagram, Twitter and Facebook.
  • Saxbys has made great strides in community outreach, especially in education. It has formed partnerships with community groups and philanthropic organizations.

“By embracing this philosophy and making it our purpose, we bring an authenticity to our locations and brand.”

Read more: https://www.qsrmagazine.com/outside-insights/one-coffee-shops-mission-focused-approach-marketing

Commentary

Sandwiches are well known all throughout the world. Each and every country has their own particular sandwich design that people think are the best. There are a bunch of things that make sandwiches unique in each nation. For example, in Scandinavian countries, they love to have open face sandwiches. This is with just one piece of bread. In America, the sandwiches are huge with so many things in between the slices of the bread that someone chooses.

Key Takeaways:

  • In some countries, sandwiches are the most iconic dish that they can offer on a day to day basis.
  • In Scandinavia, they love to have their open faced sandwiches with only one slice of bread.
  • Sandwiches are a global phenomenon that many people can identify with as they are so delicious.

“Of the 15 fastest-growing sandwich styles on American restaurant menus, about half are ethnic or regional specialties, Datassential reports. Some of the fastest-growing flavors include sriracha, lemon grass, daikon, and hoisin.”

Read more: https://www.qsrmagazine.com/sandwiches/why-future-sandwiches-global

Commentary

The people who create new websites these days have a ton of different options. In today’s world, there are many options for creating a website. There are platforms in which you can use other people’s stock images to get a basis of what you want to do. However, the main constant for everyone is that they want their site to look good and professional. This attracts visitors but more importantly, this makes the chances for visitors to stay higher.

Key Takeaways:

  • Your kitchen is one of those places within your home that you’ll spend a lot of time in.
  • Granite counter tops are becoming less popular over time as people want something more modern.
  • Be creative when starting your new house and be different as there is value in that.

“There are a number of things that make our tabletops special. First we offer a high quality table top that begins with our glossy scratch resistant laminate surface. This helps make the images on the tables beautiful and stay beautiful. Customers have reported that they are still using our table tops over ten years later.”

Read more: http://www.restaurantnews.com/create-a-stunning-look-with-custom-and-themed-table-tops-081518/

Commentary

Many fast casuals are looking at alcohol as a means of creating an additional menu feature and a point of differentiation, as well as to increase check averages and drive dinner daypart traffic.Although alcohol generates just a small percentage of fast-casual sales—2 to 3 percent is the norm, it has proven a boon for brands such as Chipotle, which introduced a hand-shaken premium margarita last year. In April, Taco Bell announced the launch of U.S. Taco Co. & Urban Taproom, which opens in Huntington Beach, California this summer. Plans to offer boozy milkshakes and 50 craft and bottled beers were derailed due to permit restrictions, but Taco Bell is exploring Southern California locales with less stringent alcohol laws for its next location. The rise of craft cocktails, wine, and beer may be more associated with full-service restaurants and bars, but such libations could offer a lucrative opportunity on the limited-service side, too. Offering alcohol also creates separation from the competition. Or as Gross puts it, the caliber of the libations should be on par with the food. Having wine on tap helps control inventory and boost profits. There is no spoilage, no corked wine and no oxidized open wine to deal with. Although upgraded beverage programs have become an almost expected facet of today’s restaurant experience, it can be difficult for limited-service restaurants to determine the upfront cost and whether it will be a worthwhile investment. Plus, fast casuals and quick serves must still live up to their name, meaning even fancy beverages need a quick turnaround. Some restaurants use machines that cut down on costly waste and enhance the experience. The Bottoms Up beer machine, Enomatic wine dispenser, and touch-and-pour systems make the visit fun for customers and easier on staff.

Key Takeaways:

  • For those who like alcohol, but don’t love it, then stray away from these prices.
  • Overall, cutting down on alcohol can definitely improve your lifestyle and decisions.
  • Having less alcohol in your system allows you to think more clearly and understand what is going on.

“To maintain a quick throughput, some restaurants use machines that cut down on costly waste and enhance the experience. The Bottoms Up beer machine, Enomatic wine dispenser, and touch-and-pour systems make the visit fun for customers and easier on staff. Plus, operators quickly recoup their investment.”

Read more: https://www.qsrmagazine.com/finance/alcohol-worth-price-fast-casuals

Commentary

Everyone is the world loves food and there are constants that go with labeling foods. All of those labels that you see on food containers of packages were all labeled by a machine or by someone using their hands. However, times have clearly been changing as things have gotten more modern. Now, less and less people and companies are using hand-labeling food techniques as it is just not nearly as effective as having a machine do it for you.

Key Takeaways:

  • Times have changes and warehouses have changed the way they do things.
  • Using machines for labeling is much more efficient and quicker than using man labor.
  • People who previously did unskilled labor like this are losing jobs quicker and quicker.

“When it comes to compliance and “use by” dates, clarity is the difference between serving a good meal and making someone sick. Not being able to read someone’s handwriting could lead to a food safety and liability issue down the road, and that was a big issue for these franchisees.”

Read more: https://www.qsrmagazine.com/outside-insights/pitfalls-hand-labeling-foods

Commentary