Digital logging might sound techy, but it simply refers to the process of recording and keeping track of frequent tasks and information. In a restaurant, this is super important for a variety of reasons; whether keeping track of staff attendance and arranging cover accordingly, or checking temperature readings to ensure food adheres to safety standards.

However, digital logging is a cumbersome, often time consuming task. Plus in order to ensure all HACCP daily food safety checks are carried out, there needs to be a central place where these tasks are logged.

For most restaurant owners turning a checklist around multiple times a day is an exercise in discipline and patience. First you need to ensure all staff are aware when and how these checks are taking place and then you need to log, track and monitor. Fortunately, there are several ways to take on this challenge and they aren’t all time-consuming and long-winded.

Embrace technology

It seems like technology is being used in all manner of ways to make businesses more efficient, but how can technology help when it comes to running your kitchen and keeping track of processes?

A good digital logging system, such as Phenium’s smart solution, will monitor and measure vital stats in your kitchen, then use push notifications or alerts to update you. This means you don’t need to be actively monitoring, instead you’ll be reminded, so you can stay on top of things.

Improving accuracy

In the past, digital logs have been completed manually with staff taking analog readings and noting them. These manual methods can lead to problems, especially as the chance of human error is high. Digital logging is therefore highly effective when it comes to dealing with food safety temperature readings.

Most modern methods of digital logging involve automatic readings from smart sensors and probes.

Phenium’s clever system uses AI sensors which automatically record up to 1500 temperature readings per day, freeing up time for your staff to focus on other tasks.

Another great aspect of digital logging is that it can simplify your processes and remove paperwork. Having a central place where you can store all your training certificates, SOP’s and any other HACCP information is invaluable, especially in a busy and sometimes stressful kitchen.

Bringing you peace of mind

Whatever platform you use, adopting a digital logging system allows you better insights across multiple locations, eliminating risk, stress and potential problems. It helps you manage daily tasks and any incidents that might occur.

By using an app such as Phenium, you can delegate follow up work for your staff. For example, if a digitally logged checklist confirms that the food disposal area was not cleaned at the set time, you will receive an alert and can activate a Fix It order and assign it to the relevant member of staff.

Another, and perhaps most important aspect of digital logging is that when that all-important health inspector comes to visit, you can extract data quickly for reviewing purposes. This means you never need worry about health inspections again.

Wondering why running a successful business is so stressful? From paperwork and staffing matters to customers and regulations, there are so many things to consider. According to the American Institute of Stress, as many as 83% of us experience stress in the workplace, which can have a profound effect on our health and wellbeing. In this article we look at some of the best ways to make your business run more efficiently, bringing you peace of mind and more time to spend focusing on the things that matter.

Automate procedures and processes

There are many ways to reduce paperwork when running a restaurant. The obvious start would be to ensure you are using a highly effective POS and ordering system. You can integrate these with online reservation systems and delivery apps, making the whole process streamlined and efficient. When it comes to the kitchen, try an automated food safety system that checks all your food storage, handling and cleaning procedures.

Embrace change

From smart sensors that measure your cold storage and cooking temps, to social media booking options, there are many ways to embrace change via new technology. Whether new policies, procedures or services, there will always be ways to improve your restaurant. Much of embracing change is communication — making sure everyone’s ideas are heard, people are onboard with any changes and you’re all working together towards a common goal.

Empower staff

Employee satisfaction is not something that should be overlooked. Happy, motivated and empowered staff will help you run your business more effectively. Think about four key areas: capability, knowledge, awareness and motivation.

First and foremost, make sure you have hired employees who are competent and capable. Secondly, employees must be armed with good information and be receptive to learning it. Ask questions and encourage their ideas on handling different situations. When sharing knowledge, anything that disrupts the typical learning model has a higher chance of sticking. Make sure your staff are aware of ways of working and they understand the implications of health, safety and other issues if they don’t follow certain guidelines. However, being sure to include positive reinforcement for good actions helps staff feel noticed, confident and primed to do good work, which in turn inspires others. This can be as simple as frequent praise, employee recognition awards, or even pay rises. Ultimately by empowering your workforce, they’re much more likely to invest in the job, helping you run an effective and successful business.

Refine your menu

The first step in shortening your menu is to understand which items are the most popular. Look through historical data to see which dishes are consistently ordered over a period of time. Calculate how much each of those dishes costs in terms of inventory and time to prepare. Also look at cross-use of inventory which can help drive the costs down further. Remember that a smaller menu means less food waste and efficiency overall, so it’s a great option to consider.

Be organized

It goes without saying that organization is key to making your business run more efficiently. If you are able to digitize all your POS and ordering system, along with reservations and deliveries, that should help when analyzing data for inventory. However, don’t forget bookkeeping. Make sure your payroll and accountancy system is working effectively for you too. Shop around and have a look at new software and new features that are on offer. Once you have something that covers all your needs, it should run like clockwork and again, improve your business’ efficiencies.

We’re all aware of the importance of technology when it comes to managing food safety. From clever AI solutions to smart digital applications, there are many ways we can make use of it to support our businesses. But how can we ensure it is simple, effective and easy to implement? Here, we take a look at the many benefits provided by digital food safety solutions and see how they can be integrated into your business.

Taking cold chain monitoring to the next level

Did you know that refrigeration units produce greenhouse gas emissions, which currently accounts for 1% of CO2 production in the world? And this is likely to increase as global temperatures increase. Since most of the emissions are released during the disposal process, managing our cold chain equipment is of utmost importance.

IoT technology allows restaurants and other food service businesses to ensure their refrigeration equipment is in optimum condition. Through sensors and smart software, regular monitoring will ensure you keep on top of all equipment, making things easy to manage on a daily basis.

How to implement cold chain monitoring

Phenium can offer a deep level of cold chain monitoring, providing thousands of temperature records and regular optimization suggestions to ensure your fridges and freezer are working correctly.

But how easy is the system to install and manage? Well, firstly, we’ll look at the overall layout of your kitchen. A floorplan can be directly uploaded into Phenium’s smart app, along with all equipment information. Then, once you’ve had an onboarding call, our customer care team will plan out where the temperature sensors should be placed in your kitchen. Often this is followed by a site visit, ensuring all monitoring equipment is correctly installed.

If one of your fridges or freezers falls below or rises above a certain temperature, we’ll notify you so you can get in front of any issues before they become problems.

Digital process tracking

It’s important to understand if all processes in your business are being carried out effectively at the correct time. Digitizing all your reporting procedures will help do this. It means that you can stay on top of cleaning, handling and other food safety tasks. You can also use it for inventory management, staff records and a whole host of other essential procedures.

How do you implement a process tracking system?

You can access this in Phenium’s easy to use app. Simply set up a Quest to track anything you’d like. Then schedule the frequency for the tasks associated with the Quest. If a task hasn’t been completed you’ll be able to track it and assign Fix It orders to ensure it gets done. As always, our customer care representatives can answer any questions you have.

What other ways can a digital food safety solution help?

Phenium’s clever data also provides a culinary health score based on an algorithm combining fridge, freezer and holding temperature sensor readings and the status of your teams’ safety logs and checklists.

Also, within the app, you can access tutorials and upload your own information such as your current Standard Operating Procedure document.

Remember that in order to get the most benefit, every member of the team should download our smart app, there’s no limit on the amount of people that can use it at any one time. It means that everyone can take responsibility for food safety and ensure we work towards a happier and healthier world.

“On my fourth day my dad landed a helicopter at the hospital where I was being treated for a blood condition — he had a complete army medical team with him,” explains Troy Hooper when discussing how his father, a former military man, exposed him to experiences most of us cannot even imagine. From business meetings to frequenting private members night clubs, Troy’s father showed him how ambition and nonconformism can, in many ways, help you move forward in life. “My dad and grandfather both owned construction companies and I think their entrepreneurial spirits impacted me,” he beams.

Troy’s story is rich and varied, and his positivity always shines through, even when describing his unusual relationship with his mother, who he didn’t know for most of his life.

“I finally met my mother when I was 42, after connecting with my half sister,” he says. “My mother and father didn’t have a proper relationship, they were married and divorced all within a year and my father was granted custody of me.”

As a child living in Miami, Troy grew up with a passion for the water and maritime life. After completing culinary school, and inspired by his father’s business prowess, Troy went on to study at Florida International University.

He landed a job at P&G and ended up as Assistant Vice President of Training. “I had my own Influencer Marketing department so I had to wine and dine the most influential people in my field.”

He smiles as he describes a particular client outing to a fine dining restaurant in West Palm Beach. “There were 18 people and in total they drank 30 bottles of wine. By the time the check came it was $35,000 and I had to call the credit card company to verify it.” he laughs. “That’s what corporate entertaining was like 30 years ago — no one batted an eye”.

By the time he reached his late twenties he was ready for a change of scene, so he left P&G and headed up to the Georgia mountains where his Dad had a cabin.

“I bought my own cabin, decided to start consulting and before long I was working on all sorts of sales strategies, co-signing for people, using my influence to get business meetings for companies and it was great.”

During this time Tory experienced some personal difficulties; his grandmother and father passed away within a year of each other.

“I really needed a change, so after a stint living and working in Charlotte, North Carolina, I moved to Saba in the Caribbean,” he says.

“After working on dive boats, I eventually became the business builder and Executive Director at Bimini Undersea Adventures, planning activities, working on tours, and planning marketing initiatives.”

Around this time Troy settled down with his wife.

“We got married on the beach in Santa Barbara and loved it so much we went back home, packed our bags, and came to live in California.”

Troy’s previous role had been with Hilton Hotels so by the time he got to the US he was ready to relaunch his consultancy practice. Very quickly he landed a big contract at the ultra exclusive, Pacific Club in Newport Beach, transforming the front of house food and beverage service.

Through Troy’s effervescent spirit and boundless energy his consultancy business, Kiwi Hospitality Partners, has expanded. He now works in multiple different fields, from franchise advice and real estate support, through to business transformation and rebranding. His clients are all within the food and restaurant industry.

Food safety is something Troy considers with his consultancy work. “I think in the industry there are lots of things we can change”, he says. “Phenium’s system is ideal as it takes the stress out of food safety and makes the whole process seamless.”

Aside from his work with others restaurants, Troy has also launched Nurish, an environmentally conscious concept which looks at launching multi brand micro food halls starting in universities.

“Each kitchen will be housed in a shipping container, running on electricity, he says. ‘The idea is to make it at least 85% self-sufficient using solar power and serving regional, seasonal food.”

“Close by, we want to create vertical farms, which will house 3000 seed pods and grow food in a sustainable way,” he confirms.

This future-forward model is as exciting as it is innovative. Since Troy works with a host of seasoned restaurant professionals and food experts, we can’t wait to hear more about its imminent launch.

Sustainability is a concept that dominates the popular imagination like never before. And it’s a fact we can’t ignore; every day more sprawling, lush forests are being cut down, food waste continues to produce eye-watering amounts of greenhouse gasses and excessive use of plastic is ruining our oceans.

For those of us in the restaurant industry, we’re keen to operate our businesses in a sustainable manner. However, we’re already dealing with complex problems around supply chains, the increasing cost of food and a global staffing crisis. One thing is clear, the pandemic has intensified issues with the supply chain. We’ve asked the experts for advice on navigating the challenges of food supply for a happier, healthier and more sustainable world.

Look at farming methods

We’re all aware that agriculture is a key driver in greenhouse gas emissions. Methane is produced by livestock during digestion. It can also escape from stored manure and organic waste in landfills.

However, according to a recent article from Science Advances, agricultural management practices have the potential to be key in the fight to reverse climate change.

“There’s tremendous potential to help dairy and beef cattle producers to be part of the solution as opposed to just part of the problem”, says Whendee Silver, professor of ecosystem ecology and biogeochemistry at UC Berkeley speaking to the San Francisco Chronicle.

Moving livestock from field to field can help improve air and soil quality. Incorporating crop residue into the soil, using appropriate levels of tillage, compost, planted cover crops, and administering a range of other practices can improve soil health.

Think about sustainable food options

Many of the food products we purchase are concerning, mostly due to the way in which they’re produced. According to data from the United Nations Conference on Trade and Development (UNCTD) nearly 90% of the world’s fisheries are either exploited or depleted. The same can be said for other food groups, where exploitation can be seen in other ways, such as in coffee and chocolate production. And whilst restaurants may not be able to provide a truly sustainable steak, for example (cows will always produce methane) we can seek out more responsibly sourced meat.

Look to local suppliers

Much has been written about the Locavore movement — the idea that you only consume food produced within a 150 kilometer distance, reducing pollution and promoting organic natural resources.

The quality of raw ingredients will be better if you choose to purchase from nearby food suppliers. Your customers will no doubt notice the difference and may even be prepared to pay more for their dining experience.

Consider artisan food suppliers for some of your ingredients. They use hand-crafted, traditional methods of food production and usually make their products in smaller batches.

Evaluate the references and licenses of your suppliers

If you are keen to seek out a local supplier, ask them if they can certify the origin of the products you purchase from them. You can also check out more about their business via industry colleagues, review websites and online searches.

Be sure to request important licenses and inspection accreditations so you have peace of mind that the food they supply will be of the highest quality.

Food safety consultant Rachelle Gutierrez advises you to do some basic research before you commit; “It’s important to find out about their food safety history and understand how they operate.”

Add more plant-based options to your menu

According to data from Ipsos the number of U.S. vegans grew 300% between 2004 and 2019. Yet despite this, many of us haven’t added enough vegetarian and vegan options to our menus. Whether you use tofu, tempeh, seitan, or legumes, accommodating vegans and vegetarians with meat substitutes is vital.

It’s also important to distinguish between what’s vegan and what’s vegetarian, so ensure that it’s made that clear to your customers. And make sure your staff are well trained too, they should know exactly what’s in each dish and be able to answer any questions about the menu.

Food safety consultant Rachelle Gutierrez adds: “However you plan to change or adapt the food supply in your business, remember that knowledge is key. The more research you do beforehand the more likely you are to avoid problems.”

Warmer days, rising sea levels, melting glaciers and deforestation — these are the stark realities that highlight the unsettling impact of climate change. We all know that food production, transportation and rotting waste generate greenhouse gas emissions. However, according to a study in Nature Food, animal-based foods account for 57 percent of those emissions, and plant-based ones make up 29 percent. So what can be done? How can we make our businesses, restaurants and our diets more sustainable?

The last few years have seen an explosion in creative ways to tackle food waste. San Francisco in particular, has been leading the charge, keeping roughly 80% of its waste out of landfills, according to data provided by the Mayor, Edwin M. Lee’s office. In 2009 the city passed legislation that made recycling and composting mandatory for all businesses and residences.

However there are some clear strategies, outlined by the United States Environmental Protection Agency, that can help even further. And the more successful they become, the more likely they are to be rolled out by other states and other countries across the globe.

Tackling source reduction

This refers to the reduction of food waste at the source, meaning that restaurants need to produce significantly less food waste in the first place. From devising menus to organizing inventory, this requires careful thought and planning.

1. No choice menus

Whilst a no-choice menu may limit options for customers, it also ensures more sustainable food choices are on offer. Prix fixe menus have long been popular for high-end restaurants, and now no-choice menus are starting to take off too. In London several restaurants such as Pimlico’s Hunan or Clerkenwell’s Dans Le Noir offer a very limited menu (or no menu) and it all adds to the unique dining experience they provide.

Christian J Fischer, food consultant and restaurateur explains how he embraced the no-choice menu back in the 1990s: “We never had a menu, we just used to get whatever was fresh from the market and serve that alongside the salad bar. It meant we could keep costs down and crucially, food waste was reduced”

2. Using ‘imperfect’ food.

Remember that misshapen fruit and vegetables that are not deemed suitable for serving can always be used in other ways.

San Francisco-based market, Bi-Rite uses produce that would otherwise end up composted to make artisan ice cream and other dishes. A spokesperson said: “The chefs in our markets’ kitchens turn our imperfect produce into delicious, creative dinners every night. They can use remaining pieces from the butcher for staff meals. And broken cookies can be turned into sundae toppings!”

3. Ordering inventory

Another aspect of food waste is ensuring your business stays on top of your food inventory and ordering. Several different data solutions and smart apps can make this process easier, allowing you to see a real time view of your inventory. This means you can purchase exactly what you need, when you need it.

4. Ensuring food stays fresh

Implementing automated digital processes (such as checklists), better functioning cooling equipment and clever detection systems can make a big difference when it comes to food waste. Phenium’s smart sensor-based solution is anchored by a clever app which tells you if there are any problems in your kitchen. This real-time view of your business ensures no food will be kept, stored or cooked at the wrong temperature and therefore significantly reduces food waste.

Tackling excess food

The United States Environmental Protection Agency, also has a clear strategy about what to do with excess food that is generated by businesses and organizations.

Food donations

There are multiple global organizations working hard to donate leftover food waste to those in need. Food Runners is one of these. Launched in 1987 in San Francisco, the organization picks up excess perishable and prepared food from over 450 businesses such as restaurants, caterers, bakeries, hospitals, event planners and hotels. The food is delivered directly to neighborhood programs and shelters.

Recycling cooking oil

Cooking oil also contributes to leftover food waste. It cannot be poured down the drain (hello fatbergs!) and it can’t be sent to landfill either. So how can you dispose of used cooking oil without violating state and local regulations? SeQuential has a unique cooking oil recycling program to help.

“We provide containers, offer pickup up and down the West Coast, and offer drop-off service for home cooks. Cooking oil recycling gives you peace of mind that used oil will become clean, efficient biodiesel that’s good for our planet and good for your community”, says a SeQuential spokesperson.

What more can we do?

Whether it’s clever apps to help with food ordering, or reaching out to one of the food donation charities, all of these efforts will make a difference. Together we can impact climate change and make the world a healthier place.

Walk along any urban street and it’s not uncommon to glimpse a range of plant foods being served — from jackfruit and zoodles to oat milk and tofu. There’s clearly been a growth in demand for vegan products, and, according to data from Ipsos MORI, around 3% of the global population now identify themselves as vegan.

The current rise in veganism is less about specific diets and more about personal health, our environmental impact on the planet and the ethical treatment of animals. Add in a global pandemic and there’s clearly been a shift in people’s attitudes. Far more of us are concerned with health and wellbeing than we ever have been before.

There’s also plenty of innovation entering the food and beverage market, both within manufacturing and foodservice. With so much choice, veganism has become even more accessible and appealing, helping to increase the appetite for plant-based food even further.

How does this translate to restaurants?

Chefs have long been aware that alternatives to meat need to be offered when they are devising menus. In addition, it is important that the waiting staff are well informed about how food is prepared so they can not only deal with dietary requirements, but also with food allergies “All staff should ask about allergies from the outset and guide customers through the menu” says Hans Mogensen, co-owner of Boathouse, an Asian-inspired restaurant chain with locations in California and Nevada.

According to the British newspaper The Guardian, red meat consumption has been static since the 1990s, although the growth of the world’s population has led to an overall increase in demand. However, we know that meat-based alternatives are now readily available, and since they are being sold in grocery stores and supermarkets, customers expect them to be offered in restaurants too.

Sustainable choices

The past few years has also seen a movement towards locally sourced food, such as freshly grown fruit and vegetables. Helped in part by the growth of direct sales due to online delivery services, this trend has seen people highly engaged by the ‘story’ behind their food, leading them to purchase items at farmers’ markets, local shops and directly from suppliers.

From a restaurateurs’ perspective there are benefits of embracing the trend for flexible and locally sourced diets, as food safety consultant Rachelle Gutierrez points out. “Increasingly chefs are being impacted by the supply chain issues, so they are forced to look at local produce and what is available during the season, this has led to more sustainable choices when it comes to ordering supplies.”

Chefs find this approach to ingredients and produce helpful too.

“Now, more than ever we should be mindful and seasonal when we cook”, says Fran Currie, a plant chef who avoids a whole range of ingredients that are known to be unsustainable, including avocados and bananas. “With everything I cook, I think about my impact on the planet”, says adds.

Further sustainable options

From artisan to organic, there are plenty of new food ‘terms’ that highlight a company’s commitment to sustainability.

Including artisan foods on your menu for example, shows that you support hand-crafted, traditional methods of food production and that your ingredients are made in smaller batches with higher-quality ingredients.

Pointing out that certain produce is organic is also important as people become more aware of harmful chemicals and problematic farming practices.

Media and influence

Social media has played a huge part in re-framing veganism — making it a mainstream lifestyle choice rather than an alternative movement. From Twitter hashtags to Instagram recipes, through these channels the trend has flourished and grown at speed.

The general media has also played its part in changing people’s eating habits. Exposé style documentaries such as Cowspiracy, Food Inc. and An Inconvenient Truth have highlighted the challenges of large-scale meat and dairy production.

What can we do?

Customers, particularly in fine dining restaurants, are increasingly interested in seasonal, organic and artisan foods as well as what vegan alternatives are on offer. They may even ask about certain aspects of food production. It’s important that we train our staff to understand where all our ingredients come from. As restaurateurs’ it’s also up to us to stay on top of the trends and always provide the best quality food to our customers.