What if you could build a team culture that educates your staff to own and proactively manage food safety themselves? What if there was a way to minimize the human error inherent in restaurant operations while empowering your staff?
As a watchful fox, I am all too familiar with the basic principles of culinary care. Food needs to be handled in the correct way as it can contain lots of harmful bacteria. This can make people sick and cause problems for your business.
It’s been a busy year for Hans Mogensen, co-owner of Boathouse, an Asian-inspired restaurant chain with locations in California and Nevada. Not only has his business had to adapt to the unsettling impact of the pandemic, but it’s also moved fast.
In the summer of 2016, a young girl called Natasha Ednan-Laperouse suffered a severe allergic reaction after eating a Pret A Manger baguette and subsequently died in hospital. So how can restaurant owners deal with food safety in a responsible way, that promotes trust?
We all “know” the value of maintaining a good reputation but reading and replying to online reviews can be a nerve-wracking part of running any business. It’s especially true for restaurants, so how can you make sure your food safety scores aren't negatively impacting your revenue?
There are big reputational and financial upsides for restaurants that can successfully manage their health safety status. And the tools for doing so are readily available. Food safety scores can now be turned into an ROI-generating asset.
