I came across a great article on fastcasual.com talking about optimism from restaurant employees about the current and future state of the industry. This is of course related to the
We help multi-unit operators mitigate food safety risk and increase operations efficiency. If you are using a paper based solution know that you can replace it with a digital solution for less cost.
If you are hearing about inconsistency issues from your customers, it’s too late.
Here is what the status quo looks like.
Expensive Paper Binders
A Paper Checklist/Red Book doesn't offer real-time accountability nor can it proactively communicate and bubble up potential issues to your attention. If you are using a paper-based system to manage food safety you are putting your customers' health at risk. You can get a digital solution for less cost that provides more value.
Because there's no accountability with paper checklists, they get pencil whipped. With OpsAnalitica you can use our proprietary dynamic checklists functionality to deter pencil whipping and ensure checks are completed quickly and accurately.Learn More
Improper Holding Temps
Pencil whipped temp logs result in improper holding temps which increase food safety risk and decrease food quality. With OpsAnalitica improper holding temps are identified and addressed in real-time prior to becoming a food safety issue.
OpsAnalitica will help you run better restaurants during these 3 Crucial Shift Periods.
With station and managerial set-up checklists, your team will make sure that every little detail is handled. Your food will be safe and tasty and your restaurant will be clean and inviting for guests.
The service period is the show! This is when all your employees are working on revenue-generating activities: selling, making and serving delicious, safe food. You need to be ready to go from the beginning and stay ready throughout the shift or guest satisfaction takes a hit along with sales and profits.Learn More
Here you are resetting for the next service period or you are closing down for the day. If your team doesn't do this correctly, things will get missed that impact the success of the next meal period.
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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
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
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
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
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
The National Restaurant Association has released it’s 2015 industry forecast and it’s looking pretty good. Here are a couple of highlights:
Estimated industry sales of $709.2 billion
Estimated to hit
Here is another example of one bad actor running unsafe operations bringing unwanted media attention to the whole chain.
Click here to watch the news report
This is a trend, local news
A nice positive article from FSR Magazine to start off 2015 as it relates to a growth in sales for chain restaurants. Here are a couple of the highlights:
Please take a look at the National Restaurant Association’s Official Response to the State of the Union Address. I would like to add two personal notes to this story.