Here is part two of the Sysco article from yesterday around implementing a self inspection model. Click here to check out part one. This part of the article highlights the idea of using local resources that are available to you through your local health departments. For example: Florida’s Department of Business and Professional Regulation, for …
technology
Secrets to Self Inspection by Sysco
Today we are going to highlight part one of a two part article by Sysco on Self Inspections. We at OpsAnalitica of course believe in and preach the self inspection model. It just makes sense to inspect daily for a number of reasons: You need to be ready every day for the health inspector to …
Moneyball for Restaurants. It ’s Here. On Your Tablets and iPads. Part III
Here’s part three, the final installment, of the Moneyball article. Part one was posted on Monday, click here to read. Part two was posted on Wednesday, click here to read. Make no mistake, daily line checks and temp logs are important. But they are not the only thing that a restaurant manager should be looking …
Dozens sickened at banquet
So probably not the best banquet to have a foodborne illness outbreak at considering the attendees. With 100 of the 250 attendees being lawyers and law students this is not going to go away anytime soon. This article from Philly.com will be forever and will pop up decades from now if you Google search “foodborne illness …
Moneyball for Restaurants. It ’s Here. On Your Tablets and iPads. – Part I
Ever wish there were a “Moneyball approach ” to managing multi-location restaurants? It would be a business model where we would field dozens of “scouts ” who could fan out across multiple locations, logging in data, observing and recording “in-game activity, ” and making note of even the smallest thing … like the fact that the day the dumpster was overflowing, the location sold 23 fewer …
Restaurant workforce demographics are shifting
No real surprises in this article from the Missouri Restaurant Association with the way the economy performed between 2007 and 2014. Here are some of the stats from the article about the shifting demographics in the restaurant association: At its peak in the late 1970s, roughly 58 percent of 16-to-19-year-olds were in the labor force …
Proposed grading system concerns some restaurateurs
Posting health inspection letter grades in the front window or on the door of the restaurant seems to be picking up steam everywhere. California has been doing it for years. I don’t think it’ll be long before this is the norm. From a consumer perspective it’s great. There are a bunch of apps that you …
Technology that puts the ‘fast’ into fast casual
It seems as if quick service and fast casual brands will be relying more on technology to help cut labor costs as drastic minimum wage and health care changes are on the way. Since their employees don’t rely on tips this makes sense (although there are changes in the works for tipped employees as well). …
Millennial eating demands are splitting in two
I have seen and read a bunch of articles about millennials in the workplace and how to manage them etc. But this is the first I have seen about their eating habits and it’s potential effect on the restaurant business. The Indy Star had an article on this topic that was very interesting. Here are …
FDA: 3 People Die from Foodborne Illness Linked to Ice Cream
Blue Bell Creamery is being tied to a listeria outbreak. 5 people in Wichita were hospitalized, 3 of them wound up dying due to the foodborne illness. Blue Bell has stopped production and distribution of the products linked to the illness. They say it’s related to one piece of equipment in one production plant. The …