Tag : health inspections

HomePosts Tagged "health inspections"

Audio Blog – Grow Restaurant Sales Through Better Operations

Below is the audio version of our very popular blog, The Only Way to Sustainably Grow Restaurant Sales is Through Better Operations.

Subscribe to our podcast Order Up – The Restaurant Ops Show on SoundCloud, iTunes, Stitcher, and Tunein.

Feds Subpoena Chipotle’s Documentation

The Denver-based chain was served with another subpoena on Jan. 28 by the U.S. Attorney’s Office for the Central District of California requiring Chipotle to produce documents and information about the company’s practices at all restaurants system wide. click here to read full article 

I don’t think you have to be a legal genius to see what the government is trying to do here. My guess is that they are going to try and show that Chipotle wasn’t operating safely and that it was a system wide problem.   

By subpoenaing documentation across all restaurants it is pretty easy to build a case where the numbers look bigger than the percentage.  When you have 1,755 restaurants, NRN Top 100 Unit Count June 2015.  If each of those locations missed 1 temp log a week that is 91,260 missed temp logs in a year.  

Do you even know if your restaurants are doing their daily checklists? If you don’t have an automated system how could you?   

How many temp logs does your chain miss in a week?  Even if you did them all you are bound to have lost a few from soda spills and misfiling.   

What is even worse is if you get a bunch of those documents back from the restaurants and they are incomplete, or appear to be pencil whipped.  That would be direct proof that you aren’t doing your due diligence as a company.  If the government can prove that management knew that the restaurants weren’t all operating safely and wasn’t doing anything about it, there is your Ford Pinto case.   

Anyone that follows OpsAnalitica knows that we have been harping on this stuff forever and a day because it matters.  

Here is the crazy thing, if Chipotle was an OpsAnalitica client and they conducted all of their checklists and inspections on our platform, they could pull a report and send it off.  

Restaurant safety goes beyond training, culture, daily checklists.  A large part of it is documentation and record keeping.  You can say you are safe all day long but can you prove it.   

There is a reason that one of the 7 HACCP principles is record keeping and documentation.   

We are committed to helping you run safer restaurants.  From our white papers, to our platform, to our new managed service license.  We will help you run the safest restaurants you can and do it in the most efficient way possible.   

Click here to download our free guide, 7 Tips to Faster Better Line Checks.

E-coli, Norovirus, Food Safety, and Checklist Resources

restaurant_inspector

Part of our responsibility is to provide you with content and tools to help you run your business. This blog post will contain links to other resources that we have found on E-coli, Norovirus, and General Food Safety issues.  If you know of some other great tools, please add them in the comments and we’ll update our list.

As you look at these different resources you might be asking yourself how can checklists and checklist platforms like OpsAnalitica help me run safer restaurants?

Operations checklists play a huge part in running safer restaurants because they focus managers on what is important on a shift by shift basis.  Whether your checklist is having a manager check temperatures or sanitizer concentrations.  Or they are using checklists for sanitizing or cross contamination prevention.  Manager’s who use checklists diligently run better operations than those who don’t.  The checklist keeps them focused and reminds them of all the steps that they need to complete a task and to run safer operations.

Situational Checklists can also guide managers on how to properly address situations that might not happen very often.  Checklists on how to manage a foodborne illness outbreak at their restaurant, or a cleaning checklist that they use if they send an employee home who is sick.  These kinds of checklists ensure that every “i” is dotted and “t” is crossed in an efficient manner.

A platform like OpsAnalitica takes checklists to the next level because we provide visibility and accountability at all levels of the organization.  We can see if a manager is following the checklists or pencil whipping them.  We can provide visibility from the CEO down to the manager of a unit.  Plus our system is self-documenting and organizing.  When you complete a checklist on our system it is filed and stored in the cloud accessible from any connected device.  No more scrambling to find all of your old temp logs or wasting time filing and organizing, they are just there when you need them.

Here are some resources I found that I thought were good and not too long.

Resources:

One common denominator in food service safety from HACCP to SQF, to the CIFOR response plan is checklists and documentation.  Checklists are not a nice to have they are a must have in running safe restaurants.  Check out the OpsAnalitica Inspector and see how we can help you run better, safer, and more profitable restaurants.

 

Food Safety Concerns Among Consumers Increase

Embedded image permalink

Just this week I came across the above graphic and an article out of QSR Mazazine citing a national study that showed 74% of consumers expect better food safety. The same study also found “that while a slight majority (53 percent) of U.S. consumers say that their level of concern about food safety has stayed about the same in the past few years, 46 percent of consumers say their level of concern has increased and only 1 percent report it has decreased”. Click here to read the full article.

Now more than ever, thanks in part to the Chipotle situation, there’s  a lot of scrutiny on the restaurant industry. When such a great, popular, well trusted brand can have issues the sentiment is that it can happen to anyone. And it can.

Multi-unit operators need to be able to know that every location is running safely, every shift. For a single unit operator it’s easier because they are at their location, in person, every day, for the most part. When you have 15 locations spread out across town or 100 across a region of the country or thousands throughout the world you can’t possibly be at every location every day. Therefore, you need to rely on a very well trained staff to execute in the manner they were trained. The easiest, most efficient manner to manage these expectations is through checklists with follow up. You need to inspect what you expect.

Every restaurant chain in the world has access to their register and customer service data for every location at all times, but very few have access to their daily operations data such as temp logs or know for sure that every location completed a full line check before each meal period including staff/FOH readiness, refrigeration temps, holding temps, quality tasting, checking for FIFO, and any other chain specific items related to food safety and guest experience. That is ridiculous, that is very, very important data which when monitored correctly will reduce foodborne illness outbreaks.

In the franchise system world it’s even more important. Consumers, for the most part, don’t understand that it’s Tommy that owns these 10 McDonald’s if they get sick at McDonald’s their are going to go after corporate. Tommy will be in trouble too, but the news story is the large chain got someone sick. It doesn’t matter where it happens either. If someone gets sick in Seattle the brand will suffer in Florida as well. Food safety is important stuff which we all know, but in today’s world information travels at light speeds and spreads like wild fire. Food safety has to be a priority and needs to be managed constantly.

The number in the above graphic isn’t exactly chump change. This is going to draw attention to consumers and thus government officials to try to get this number down. Stay ahead of the curve and start managing by checklists now. It’s not a decision you will ever regret.

Click here to get our list of 8 Daily Must Do Checklists for Restaurants delivered to your inbox for free.

Keep on Inspecting!

How Checklist Tags Help Reduce Food Cost

Question and response tagging. 

Sounds great doesn’t it? 

Well… What is it?  

Ok let’s take a look at what question and response tagging is and what it means to your checklists and operations data. It is hugely beneficial and saves you one of your most precious resources. Time. And we all know what time is.  

Let’s say you wanted to see a report with all of your not safe refrigeration temperatures across your chain. Question and response tags make this so unbelievably easy. 

With OpsAnalitica you can get this report generated and emailed to you on a schedule as often as you need. For this particular example we hope that the report is empty. No news is good news. 

Tagging facilitates management by exception. By tagging your questions with a common attribute(s) it allows you to quickly look at those questions across your chain regardless of which checklists/inspections they are associated to or the location.  

To narrow this report down some you might want to only look at temps that are not safe or safe, but not optimal. See, analyzing your temp data over time and comparing it to food cost you might find that there is an optimal temperature range for your operations where you see less spoilage. 

So even though some of your locations might recording safe temps on a daily basis, they may not be in the optimal range. With OpsAnalitica’s dynamic scoring and response tagging you can tag and score temp responses appropriately based on the temp recorded in the line check.  

For example you might give 0 points and the not safe and not optimal tags for temps above 40 degrees Fahrenheit, 5 points and the safe tag for temps that are between 33-34 and 38-40, and finally 10 points and the safe and optimal tags for temps between 35-37.  

Now you can focus your time on getting all your locations to the optimal range, thus reducing food spoilage and increasing profits 

This is just one example. There are tons more. Staff readiness, FOH cleanliness, any metric that you feel is important, etc.  

The goal is to maximize your time and expertise on the areas and locations that need you the most. Provide you with the actionable data that you need without all the distractions.  

2016 is right around the corner, and we all want to start it off right. Watch our 14 minute recorded demo by clicking here to see how OpsAnalitica uses question and response tagging to help restaurant operators across the world run better operations.   

Commit to running better, safer, and more profitable restaurants with OpsAnalitica in 2016.  There is still time, we can have most organizations up and running within 1 business day.   

If you would rather see a live demo and get all your questions answered, click here to schedule 

If you have any questions give me a call or send me an email any time.

Chipotle’s Woes Could Happen to Any of Us

A couple of years ago I met with a Chipotle Director to show him the Inspector app of that time.  My hope going into the meeting was that he would have been so blown away that he would have walked us into the VP of Ops office.  

He didn’t, full disclaimer, he wasn’t officially speaking on behalf of Chipotle when he decided not to bring it to his bosses, we were just two guys having dinner. 

The reason I’m even recounting this to you was his reasoning for not wanting to bring it to his bosses.  In his opinion, the culture at Chipotle was not about checklists. Chipotle’s culture is based on the belief that if you hire the right people, train and empower them than you don’t need checklists.   

I agree with their philosophy on hiring great people and would argue that checklists are vital to all industries but especially to the restaurant industry. 

Checklists provide focus, and when checklists are completed thoughtfully and followed-up on, they drive safety and consistency in operations.   

Chipotle’s CEO officially apologized this week and said that the controls they are putting place are going to make them the safest place to eat in the country.  Here is a link to a Slate Article Chipotle is So, So Sorry for Sickening all Those Students. 

The last paragraph of the article states that Chipotle is planning on more audits, which is a good thing.   

The only way to ensure that you are running safe operations is through consistent daily checklists and inspections of your locations by your employees.   

I would like to give you, for free, our 4 Daily Must-Do Steps to Safer Restaurants white paper.  It details a model of for the kind of self-inspection program you should consider implementing in your restaurants.   

Get your copy of the 4 Daily Must-Do Steps to Safer Restaurants by clicking on the link.   

If you are interested in starting a daily self-inspection program in your restaurants in 2016, you should know that there is still time.  We can get OpsAnalitica implemented in most chains within 1 business day.   

Click on the schedule a demo link to see the platform in action or if you have any questions give me a call or send me an email any time.

Inspection, Managerial and Custom Reports

We have spent all of 2015 to get to this point; our data warehouse is up and running, and we are releasing our first set of managerial reports.

Let me explain how reports work in the OpsAnalitica platform. We have three types of reports: Inspection, Managerial and Custom:

Inspection Reports: consist of summary views of all the checklists that have been submitted and the question and answer views of the individual checklists.
These are very powerful reports because you can see the frequency, duration, and scores that your individual restaurants are getting. Plus you see the actual checklists and individual answers that your team is capturing.

Managerial Reports: these reports span your entire organization and can look across all locations and checklists to bring you summary data. The power in these reports is that they have advanced filtering so you can drill in and get the information you need to make better decisions.

Custom Reports: we can now build you custom reports out of the data warehouse to give you the exact information you need to run your business. We will get on a web meeting and will build you the report just like you build a custom pizza.

I would like to invite you to check out some short videos on our new reports by clicking here. You’ll be able to see:

  • Pencil Whippers Report
  • Refrigeration Question Tag Report
  • Trend Line Report
  • Demo of the Inspector in Action

2016 is right around the corner, and we all want to start it off right. Watch our report videos today.

Commit to running better, safer, and more profitable restaurants with OpsAnalitica in 2016. There is still time, we can have most organizations up and running within 1 business day.

Don’t have time for videos but want to see a live demo, click here to schedule.

Due Diligence and Due Care for Restaurant Managers

 

I believe that the hospitality industry should adopt Due Diligence and Due Care as management concepts that we fully embrace and implement into our business processes.  Due Diligence and Due Care are words associated with investing, and contracts. In my last position working in cyber security, those terms were defined as:

  • Due Diligence: Identifying threats and risks.
  • Due Care: Acting upon identified threats to mitigate risks.
In the context of restaurant management, I look at Due Diligence as doing what it takes to serve safe food in a safe environment.  I didn’t say delicious food I said safe food.  Meaning that we use HACCP principles to ensure that the food products that we are serving have been manufactured, delivered, stored, and prepared safely.
Most restaurants today are, or should be, conducting daily inspections of their facilities paying attention for critical food safety violations.  Making sure food is stored safely, chemicals are stored away from food, temperature discipline is maintained both in cooling and heating.  We aren’t introducing foreign contaminants into the food preparation areas and that all of our employees are healthy and trained in proper hygene are just some of the areas that we should be inspecting every shift.  At OpsAnalitica we are learning that daily restaurant audit checklists are a key to keeping consumers safe.
250X250 LI
As we have seen recently with the Chipotle e-coli outbreak they don’t even know which item(s) caused the outbreak at several of their restaurants earlier this month.  This is speculation on my part, but since the e-coli outbreak happened at several locations it would make sense that it wasn’t one person that got everyone sick but that a food item that was shipped to multiple restaurants was responsible.  It will be interesting to learn what caused this outbreak.
Using a restaurant checklist app to conduct daily checklists and managers following up on all violations is the best and cheapest way to perform our Due Diligence in providing safe food for our customers.  Due Diligence is only half of the battle, Due Care is the other half.
Due Care procedures are the processes that you have in place for when you identify an issue.  The key to Due Care is consistent and documented remediation of issues.
You may be familiar with the phrase “It’s not the crime, it’s the cover-up” that gets you into trouble.  That is especially true when you are doing your Due Diligence, conducting a pre-shift inspection, and you identify an issue but then you don’t correct the issue safely.
An example:  a restaurant supervisor completes a temperature log for a walk-in refrigerator, and records a 65-degree temperature.  The person completing the temperature log isn’t aware that this temperature is in the danger zone, doesn’t do anything to fix the issue, they just serve the food and they get a lot of people sick.
We as a nation are very intolerant of companies that had enough forethought to identify a critical area on an checklist but then not have a plan to fix the issue when the dangerous conditions are identified.  We find that unacceptable, and for good reason, you wouldn’t want to fly in a plane where the pilot knew a wing was missing but decided to take-off.
In the above example, we would hold the company responsible for not having the systems in place to notify management that their was an issue and not training their supervisor well enough to know that a 65-degree walk-in is dangerous.  Using a restaurant checklist app that could automatically email an exception report of temperature violations to the appropriate managers would be a great first step in providing due care.  Correcting the issue and documenting what actions were taken would close the loop on this issue and fulfill HACCP Rule #7 for documentation.
Look at your real-world experience, we understand when people make mistakes or accidents happen.  We get furious and litigious when mistakes are made and the people responsible are clueless when they should have known better.  We get even with businesses that profit while their customers get hurt.
As hospitality professionals, we have to make sure that our organizations, size doesn’t matter, have well documented Due Diligence and Due care processes in place.  More importantly we have to train, consistently follow, and document those processes in their application.  It is when we consistently apply our processes that we have a chance of protecting our brand and our businesses when we make a mistake.
If you would like to learn more about how conducting daily checklists can help you run more profitable restaurants, I invite you to download our free white paper here.

Tough Year for Chipotle

It’s been a tough year for Chipotle. From pork supplier issues to a salmonella outbreak in Minnesota, a norovirus issue in California, and now the latest e coli outbreak in the pacific northwest closing some 43 locations.

Now you can’t blame all of these issues on Chipotle. The pork supplier was a case of Chipotle sticking to their guns on responsibly sourced ingredients, but it still cost them a good amount sales. But it will pay off in the long run with their ravenous fans.

The food-borne illness outbreaks, however, are completely opposite issues. This is bad press for the king of the hill. You have to wonder if there is something broken in their processes or supplier selection. Just in passing I’ve heard from a few different people, not in the restaurant industry, that quality has gone down recently. All this points to something that isn’t working as it should.

It’s interesting because we talked to Chipotle a while back about our solution. The response we got was that the culture at Chipotle doesn’t allow for checklists and follow up. Their philosophy is that if you hire the right people and treat them well they will do the right thing. This is absolutely true. To an extent.

The issue is that everyone is different and has had different life experiences. This brings about a different view of the world for everyone. So thing that you as the business owner know are important may not seem as important to your managers. If left to their own discretion they will not focus as much on the things that you want them to as they will naturally gravitate to ares they think are most important and where they feel they can add the most value. How much you pay them will have zero influence. They might just do what they think is most important better.

This can leave your operations somewhat vulnerable. If you are paying a couple extra bucks more than the competition you will attract better talent for sure, but you still need to have defined processes and inspect what you expect.

The reality is there are real consequences in our industry for getting someone sick. Just take a look at the ex Peanut Corporation of America owner and CEO. He was recently sentenced to 28 years in prison. Granted he was blatantly negligent and knowingly shipped tainted product. But the bar has been set. Food safety has to be taken very seriously.

Having a repeatable, documented process is the only way to minimize these outbreaks. A strategy around consistent daily execution will help you run safer restaurants all around.

Click here to check out a recording of our webinar, Setting Up An In-House Self Inspection Program.

Free Management by Exception Webinar

We would like to invite you to our Running Better Restaurants in Less Time webinar, on 11/5/2015 at 3:00 pm Centralclick here to register.

This webinar is going to be packed full of best practices around managing your restaurants by exception.

Management By Exception (MBE):  is a practice where only significant deviations from set standards, ex: unsafe temperatures or operating conditions, are brought to the attention of management. The idea behind it is that management’s attention will be focused only on those areas in need of action and immediate follow-up.

We are going to cover the following topics:  

  • Management by Exception for Restaurants
  • The Power of Exception Reports & Dynamic Scoring
  • How to Implement Exception Reports in your Company
  • Building Exception Reports in the OpsAnalitica Report Builder

This webinar is going to be full of good information, and you are guaranteed to leave with some ideas that you could implement in your business immediately.

Register Here – act now as these webinar’s fill up quick.

We all know that the only way to get location managers to do what we need them to do is to hold them accountable and follow-up.

Implementing a MBE program in your chain will give you the tools to follow-up quickly and consistently.

Webinar:  Running Better Restaurants in Less Time

Time & Date:  11/5/2015 3:00 pm Central

Click to Register

Call Now Button