A couple of years ago I met with a Chipotle Director to show him the Inspector app of that time. My hope going into the meeting was that he would have been so blown away that he would have walked us into the VP of Ops office. He didn’t, full disclaimer, he wasn’t officially speaking …
Food borne illness
Checklists May Become An Integral Part Of The Food Code
More responsibility and awareness might be coming for restaurant managers based on information coming out of the 10th Annual Nation’s Restaurant News Food Safety Symposium. At the symposium future additions to the U.S. Food and Drug Administration Model Food Code were speculated in detail by food safety experts including Miriam Eisenberg of EcoSure. The Food …
Due Diligence and Due Care for Restaurant Managers
I believe that the hospitality industry should adopt Due Diligence and Due Care as management concepts that we fully embrace and implement into our business processes. Due Diligence and Due Care are words associated with investing, and contracts. In my last position working in cyber security, those terms were defined as: Due Diligence: Identifying …
In-N-Out Rightfully Protecting Their Brand
By now most of you have heard that In-N-Out Burger has filed a lawsuit against DoorDash for delivering their delicious burgers without their permission. On a side note I’ve been craving In-N-Out ever since this story broke. Double double animal style is near impossible to beat. Unfortunately, there isn’t a location within a reasonable distance …
Tough Year for Chipotle
It’s been a tough year for Chipotle. From pork supplier issues to a salmonella outbreak in Minnesota, a norovirus issue in California, and now the latest e coli outbreak in the pacific northwest closing some 43 locations. Now you can’t blame all of these issues on Chipotle. The pork supplier was a case of Chipotle …
Free Management by Exception Webinar
We would like to invite you to our Running Better Restaurants in Less Time webinar, on 11/5/2015 at 3:00 pm Central, click here to register. This webinar is going to be packed full of best practices around managing your restaurants by exception. Management By Exception (MBE): is a practice where only significant deviations from set standards, ex: unsafe temperatures …
Apps and Big Data: How They Are Changing The World of Multi-Location Restaurants – Part II
Here is part two. Part one was posted on Monday, click here to read part one if you haven’t read it already. If sales drop, for seemingly no reason, Big Data can look at customer reporting sites like Yelp through an automatic data harvest to see if bad scores are driving away people. Without Big …
Apps and Big Data: How They Are Changing The World of Multi-Location Restaurants – Part I
You’ve surely seen the hopeful ads about for how Big Data can help cure cancer and stop deadly attacks, but you know what Big Data is really ideal for? Multi-unit restaurants. That’s right. Oh sure, we’ll need Big Data to cure diseases and save the world, but Big Data excels at process optimization and workflow …
Food-borne Illness Just Got Very Serious
It’s of course always a serious issue, but there hasn’t been a sentence such as the one laid down last week for the former owner of Peanut Corp of America. A 28 year prison sentence for the salmonella outbreak at his manufacturing facility in 2008/2009 that killed 9 people and got another 714 people really …
Thawing and Holding Tips
Thanks to the Missouri Restaurant Association weekly newsletter we’re able to share these tips for thawing and holding food. Thawing -Refrigeration: Thaw TCS food at 41 ̊Fahrenheit (5 ̊Celsius) or lower to limit pathogen growth. Plan ahead when thawing large items, such as turkeys. They can take several days to defrost. -Microwave: You can safely thaw food …