Foodservice Updates is designed to help foodservice operators keep on top of all the industry news and provides tips for keeping business running smooth. We endeavor to provide the latest tips and solutions to keep you in the know.
There’s a crisis. What’s your food safety plan?
While natural disasters like Hurricane Harvey aren’t common, we’re living in an era when sudden weather events are taking a major toll on people’s lives, not to mention their food supply. Even storms on a smaller scale could cause contamination from flood water, pests, insufficiently cleaned equipment and compromised food sources. Do you have a plan for if and when the safety of your operation is at risk? The FDA recommends a number of guidelines when you’re managing such an event. First, ensure all rodents and other pests have been cleared from the facility, seal any cracks that could provide entry for them and discard spoiled food that could attract them. Discard and properly dispose of any food that has been submerged in flood waters – the only exception is food in undamaged, hermetically sealed cans that have had labels removed and have been washed and sanitized. If your facility has been in contact with flood waters, confirm that your well has not been flooded, wash all facility surfaces in a hot detergent solution followed by a sanitizing solution, recondition or replace surfaces with mold growth, and clean your exhaust system and hood and have it inspected. Examine your equipment, utensils, display cases, filters and other equipment and thoroughly clean and sanitize them. Some equipment, such as dishwashers and ice machines, should run through three cycles following cleaning to ensure they’re free of contaminants. Make sure all equipment can cool or heat to the required temperatures for maintaining food safety. All food supplies should be provided by a licensed, approved food source and received by a person who is responsible for ensuring the food containers are undamaged and that food requiring cold storage arrives either frozen or at temperatures below 41˚F. You may need to serve a limited menu until your operation has its usual inventory and roster of employees on hand.
Don’t make your neighbors hunt for you online
How do locals find you? The National Restaurant Association says 83 percent of adults consult their smartphones or tablets to find restaurant locations, directions, and hours of operation, and 55 percent of adults read restaurant reviews. Further, Google says searches with the words “near me,” “closest” and “nearby” have doubled since last year. To best capture your local online audience, Modern Restaurant Management suggests you have a clear local marketing strategy, along with a thorough, mobile-friendly website that includes the essential information customers need, shareable content and a connection to online reviews. First off, make sure people can find you when they’re looking for nearby restaurants. Check your listings on review sites like Yelp, OpenTable, TripAdvisor and Google My Business to ensure they’re updated with your location, contact information and latest menu. Enhance your SEO with keywords and links that will elevate your standing in online searches. Next, find out where your best guests spend time on social media and focus your efforts on those sites (and with the content that does best on those platforms). If you know your target demographic well, consider Facebook advertising to help you deliver content to people based on factors like gender, age, interests and location. Finally, monitor your online presence and be ready to act when you get reviews – provide a constructive, professional response when a negative one comes through and share any positive feedback on your website and social media channels to get the most mileage from your happy guests.
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