I know, enough with the health inspector posts, we get it. I promise this is the last one for a while, but I happened to stumble upon these 3 articles on restaurant.org and thought it was great info so figured I would share. This last one discusses what to do while the inspector is at …
February 2015
7 tips for working with health inspectors
As a follow up to yesterday’s post “9 tips to prepare for a health inspection” we have another article from restaurant.org on working with health inspectors. Restaurant operators and health inspectors aren’t adversaries. Think of a food inspector as a partner as you work together to achieve shared goals of preventing foodborne illness and protecting …
Nine tips to prepare for a health inspection
Here’s some great information from www.restaurant.org on how to be proactive and manage health inspections properly. The proper strategy for a successful health inspection is to be ready for an inspection at any time. To stay ahead of the game, managers can conduct weekly, in-house inspections before health inspector arrives. Use the same form ̶ …
Due Diligence and Due Care in the Restaurant Business
Due Diligence and Due Care are words generally associated with investing, contracts, and lately network security. In my last position working in custom application development and cyber security those terms were defined as: Due Diligence: Identifying threats and risks. Due Care: Acting upon identified threats to mitigate risks. I believe that the hospitality industry better …
Twenty-Five Percent of Diners Say Tech Options Factor into Restaurant Choice
The first part of this article from Hospitality Technology summarizes the National Restaurant Association’s 2015 forecast which boasts good news for the industry this year. We’ve already talked about that and are very excited for what’s to come. What I found interesting was the latter part of the article discussing consumer trends and their demand …