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Taking Care of Business through Employee Productivity

In the firstblog for May on the topic of Workplace Productivity, we covered some indicatorsthat could be used to track performance effectiveness. This blog discussesstrategies to maximize performances of the workforce - because we all know thata foodservice is dependent on staff to meet an organization’s goals. Helping staff “work smarter, not harder” can improve...

It’s All About Numbers: Performance Measures to Enhance Operational Effectiveness

We all knowfoodservice operations are busy places! There is a continual balancing act betweenmanaging the resources needed to prepare and serve safe, high quality food, andcontrolling costs in order to stay in business. Owners, operators, and staffare all challenged to be efficient and effectivein completing duties and achieving results. This is known as productivity.Another definition...

Training How To’s

In our first blog earlier in April, we covered the fundamentals of training for foodservice staff reviewing the Who, What, When, Why, Where and How. In this posting, we will dive deeper into the How-To part. We know most Persons in Charge (PIC) of a foodservice know best practices related to food safety and sanitation….

Food Safety Doesn’t Just Happen!

No, food safety in retail foodservices doesn’t happen byaccident—it is well planned and executed. It is controllable and foodborneillnesses are preventable! While food workers implement correct food handlingand cleaning practices, the operators (managers, supervisors, or the person-in-charge)play a key role in making sure that safe food handling practices are known toall and actually followed. Today,...

Person in Charge has Major Role Related to Employee Health

In the last blog, we talked about the importance of having healthy employees working in a foodservice operation and how that is related to foodborne illness. In this blog, we discuss employee health controls, one of five key public health interventions needed to control for risk factors of foodborne illness. The purpose of this control…

Be Prepared—Norovirus Clean-Up Procedures

We are used to daily cleaning and sanitizing procedures, but norovirus clean-up is very different so it is important to be prepared. You should use these procedures if a norovirus outbreak occurs in your operation or if there is any vomiting event.   You might be asking how do you know that norovirus was the cause…

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