In this interview we talk to Certified Master Chef James Corwell, founder of Ocean Hugger Foods. We learn about food sustainability, veggie based sushi, the potential upcoming food supply crisis as population growth continues, and a lot of other light stuff. To learn more about Ocean Hugger Foods, go here: oceanhuggerfoods.com/ Listen to the interview below …
Food Safety
Another Avoidable Food Safety Incident
Red Robin is in the news for a completely avoidable food safety situation. To date there have been 3 confirmed cases of E. Coli at one of their Colorado locations. One adult and two children have been infected. Two of the three have been hospitalized. A link to the full NRN article is below, but …
Chipotle Still Doesn’t Have a Food Safety Culture
There were two interesting articles about Chipotle last week: MMA announcer Jimmy Smith says he found ‘full-sized staples’ in Chipotle burrito Chipotle’s stock is having its best quarter ever—here’s how to play it Chipotle’s stock is getting back up to where it was before their food safety issues in 2015 and 2016. It has been …
OpsAnalitica Beats Paper Checklists and the Red Book
At OpsAnalitica, we were the first to preach daily checklists and their benefits for running better and safer daily operations, improving visibility and managerial accountability using an app. While our competitors were preaching auditing your way to restaurant health, we knew that audits were incapable of driving behavior change at the restaurant level. As we …
Google FINDER and the Power of Data to make Restaurants Safer
Are you aware of Google’s FINDER algorithm? My guess is not yet but you will hear more about it in the future. Check out this article from The Daily Mail UK . Google has created a machine learning algorithm named FINDER, Foodborne Illness Detector in Real Time, that is capable of pairing search terms like …
The Number 1 Factor For Reducing Critical Food Safety Violations is…
The number one factor for reducing critical food safety violations is… Implementing a Food Safety Management System (FSMS) with daily Active Managerial Control (AMC) The following is from the FDA REPORT ON THE OCCURRENCE OF FOODBORNE ILLNESS RISK FACTORS IN FAST FOOD AND FULL-SERVICE RESTAURANTS, 2013-2014 Prepared by the FDA National Retail Food Team 2018 …
5 Tips to Writing Better Restaurant Line Checks
Every restaurant should be doing some form of line check for each meal period. Â The reason you do line checks is to ensure that your food is safe and ready to serve to your guests. Â Line checks allow you to catch your mistakes before your guests do, which reduces food comps. Â They also allow you …
Norovirus Prevention on the Disney Fantasy
In one of the best Seinfeld episodes ever, George is trying to get a bigger apartment in his building only to find out that a survivor of the Andrea Doria shipwreck got it because the coop board felt bad for the guy.  Read the script below: The buffet can be the real ordeal on cruise …
Maybe You Shouldn’t Do Checklists
How could paper checklists be bad? Â Paper checklists are bad because people pencil whip them or lie on them. Â We recently conducted a survey of over 100 restaurant owners and managers. Â 94% of respondents believed that their teams weren’t completing their checklists accurately. Which raises the question; why would a sane person have their team …
The Restaurant Industry’s Dirty Little Secret
The dirty little secret in the restaurant industry is that we know a lot of our restaurant safety-documentation is not completed accurately. Every day in restaurants across the country, restaurant managers are supposed to complete temperature logs, line checks, and other safety checks to ensure that they are operating safely. A lot of those logs …