Tag : Restaurant Sanitation

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Stream Live Sanitation Activity Counts to Your Website

Customers Will Not Eat at Restaurants that Aren’t Actively Sanitizing and Cleaning

Don’t take our word for it, check out these charts from Datassential and Nation’s Restaurant News.

provided by Datassential

Updating your FOH Sanitation and Operations standards is a must as we start to re-open dining rooms. It’s not going to be enough to just tell people that you are cleaning better for them and expect them to trust you.

Customers are going to need to see proof.

That is easy when they come to the restaurant, they should hopefully see a member of your team cleaning and sanitizing during their stay. They should also witness new operations standards that are meant to protect them and keep them safe. We call this Sanitation Theater.

When someone is at your restaurant they already made their purchasing decision. We need to catch the customer when they are making up their mind’s on where to eat. When they are researching your hours, occupancy, menu, etc.

We need to reach the customer when they visit your website.

At first it will be enough to market your new sanitation standards, changes you have made to our operations, etc.. Everyone should/will have a COVID-19 response page.

Remember back in early march when your inbox was flooded with emails from every company you did business with or whom had your email address. Telling you about their COVID-19 response.

We all felt like, I’m glad that Comcast cares about my safety but they provide me with internet and I have not interacted with a Comcast employee in seven years.

My point is, that having a COVID-19 response page is a must have but is very quickly going to become noise and everyone is going to have one.

We need something more, think McDonald’s.

McDonald's Closes Dining Rooms in Response to Coronavirus - WSJ

We need a real-time data feed to document and market your sanitation activities that is constantly updating with what your teams have completed.

Sort of like a billions and billions served message streaming across you website or app, updating in real-time.

We need to let your customers know that you are cleaning and sanitizing all day long, creating a safe environment for them because we care about their health and the health of our team’s We need that data on your website and your app.

Which data should I put on my website? it depends on the size of your business.

For larger chains with more locations, it is better to track the sheer number of sanitation and food safety activities. You can do that on a daily, weekly, or monthly basis.

If you are a smaller business and having completed 20 tasks in a day is not going to wow anyone but is probably going to scare customers away, we need to focus on our cleaning/sanitizing compliance.

We want to wow them with the fact that you are following your procedures and you are completing them in every location on-time.

All of this data is available from the OpsAnalitica Platform. Whether you want to display our reports in your restaurant. Or, for more sophisticated operators you can pull this data right from our API on a schedule and display it anywhere you want to your customers, this is the preferred method.

If you would like to learn more about using OpsAnalitica data to prove to your guests that your restaurant is a clean, safe, and fun environment. Please initiate a chat in the bottom right hand corner of this screen.

New Front Of The House Sanitation Standards In A Social Distancing World

On April 1, 2020, we hosted a webinar about the New FOH changes that are going to be required for restaurants in a COVID-19 world.

Below is the full presentation about the changes that are coming for restaurants. This presentation takes you through 3 main steps in mitigating risk and increasing consumer confidence.

  1. Conducting a Risk Assessment
  2. New FOH Sanitation Standards
  3. Sanitation Theater

https://youtu.be/aDLI5bGOeKs

If you have any questions about this content or if you would like to get access to our free COVID-19 tools. Please access the chat bot in the bottom right corner of the screen.

Check out our blog on Free COVID-19 Tools from OpsAnalitica

7 Tips for Faster Better Line Checks

Chef Tasting Food

Pre-shift line checks are a requirement for running a successful restaurant.  Line checks provide management the ability to inspect their restaurant before the meal period to:

  • Ensure that they are stocked properly, Pars
  • The right food is on the line, FIFO
  • That everything is safe to serve, Temperature Control
  • The correct serving ladles and spoons are being used, Portion Control
  • That all food is fresh and tastes correct, Food Comp Reduction
  • Basic food safety and cleanliness practices are being met, Sanitation

If you are not conducting line checks every meal period, from my experience, you don’t even know what you don’t know about what is going on in your kitchen.  My guess is that if you started doing line checks  you would be very surprised at what you find.

Here are some tips to make your line checks faster and more effective:

  1. Thorough is Better:  Look at every item that you are going to be serving that shift.  Don’t assume that because it was checked on the last shift that it is still good to serve.
  2. Make a line check kit:  It doesn’t have to be fancy but you should grab a full pan and load it up with the things you are going to need to conduct your line check and then bring the kit with you to each station in the restaurant.  A good kit should contain:
    1. Sanitizer bucket with 1 wet towel for cleaning off thermometer probes
    2. 1 dry towel
    3. Sanitizer test strips
    4. Dishwasher test strips if different
    5. 1 bucket with clean spoons for tasting (figure out how many spoons you will need to taste every item and bring that many)
    6. 1 bucket for dirty spoons
    7. Thermometer(s)
    8. Fryer oil test kit if you use one
    9. Post-its and a pen – for leaving notes for crew
  3. Write SMART Questions:  For any food item you should:
    1. Temp the item
    2. Taste the item when appropriate
    3. Ensure it is labeled correctly with expiration date
    4. Check that it is in the correct container size
    5. Has the correct portion control in place (spoodle, ladle, measuring cup, check weight of random item, etc..)
  4. Use Multiple Thermometers:  The average probe thermometer takes 1 to 5 seconds to register a temp.  If you are going to be temping your entire line you are adding unnecessary time to your line check if you only use 1 thermometer.  Use at least two or four at a time.  By the time you place the 4th thermometer the 1st one has probably registered the temp.  This will speed up your line checks
  5. Check for critical violations:  You should take this opportunity to be looking for other critical violations in your restaurant:
    1. Sanitizer buckets: proper concentration, towels, temperature
    2. Dishwasher: water temperature, sanitizer concentrations, etc..
    3. Improper food storage:  look in dry storage and refrigerator units for proper shelves, cool down procedures, covers, and labels
    4. Temperatures:  record temps for all cold and hot hold units
  6. Correct any critical violations immediately:  As you are walking around conducting your line check if you stumble upon a critical violation you need to fix it immediately.  Fixing might consist of you stopping what you are doing and fixing it yourself or delegating it to a member of the crew.  You need to flag that item and re-check that it was fixed before service starts.
  7. Implement quality management processes & job aides:  OpsAnalitica drives line check compliance by providing a customized end user exerience that provides team members all the data they need in order identify and remediate issues in real-time before they affect customers.  Above store leaders are able to effectively manage and coach employees to maximize performance.  Our clients see a 1/2 to 1% decrease in food costs due to reduced comps and better inventory management.  Our clients are reporting increased temperature compliance and safety.

Here is an additional guide that you might find useful:

  1. Calibrate your thermometer