When you own a restaurant, your business plan covers a great deal of ground. You have to include property acquisition and maintenance, marketing, revenues and costs, staffing, and everything else that goes into operating a successful business. Among all the potential problems you face, though, none can devastate your restaurant faster or more thoroughly than…
The recent deadly Listeria outbreak involving cantaloupes is a wake call by many a restaurant safety expert to suggest revisiting buying, handling and oversight practices concerning fresh fruits and vegetables. Produce in particular served at restaurants and food service operations is a common source for many types of food borne illnesses from bacteria such as…
Software companies are developing applications that can act as food safety consultants of a sort for smart phones and computer tablets. These apps, which are targeted toward training employees, control and inspections procedures and product sourcing, are gaining interest among restaurateurs and food service operators. At very low costs per app, these instructional aides and…
Any restaurant industry expert is aware of the most important aspect of the craft when it comes to customers and patrons: safety in food handling. The problem is that not all foodservice employees are completely aware of how to actually carry out these tasks, which costs restaurants millions of dollars each each year, as well…
The holidays are traditionally times of large private parties in restaurants and the serving of food dishes that food safety consultants recommend your foodservice establishment keep an eye on. The last headline or customer review you want appearing on Yelp or Trip Advisor is how someone was sick from eating at your restaurant or hotel.…
A prominent lawyer and food safety consultant spoke at the recent Food Safety Symposium sponsored by Nation’s Restaurant News and Ecolab. Well known Attorney Bill Marler talked about how to reduce liability and what he recommends to make your restaurant and foodservice operation safer. Here are two of the steps from this article: “Identify the…
The food safety management challenges this time of year are holiday menu traditions and the larger numbers of people who eat out in restaurants. Menus that include poultry, such as turkey, and recipes that are laced with nuts, along with other potentially allergy driven foods, can be especially important to watch from a food safety…
The latest news from the California Restaurant Association (CRA) from this foodservice expert is about the priority to get your workers up to speed and trained on the new food handling certification card required by law that started in July 2011. According to CRA, health inspectors in several counties are starting to visit restaurant establishments…
There is an interesting article from a restaurant advisor perspective on the CNBC guest blog on the perception of U.S. restaurant brands in China and the consumers in that country. If you are planning on expanding operations to China or focusing on those immigrants coming here, a few important issues brought up in that blog…
Owners, operators, managers and their restaurant bar consultant should take note of the new food handling law in California which goes into effect July 1, 2011. There are different issues to consider including its impact on food safety. Here are excerpts from the California Restaurant Association (CRA) and ServSafe® about the law and its requirements:…