At a time when resources are scarce at restaurants, investing in food safety may not feel like a key priority. But the costs of letting it slip can be substantial: According to a study from Johns Hopkins University, the cost of a single foodborne illness outbreak at a quick-service restaurant ranges from $4000-$1.9 million and escalates to between $8,300 and $2.6 million for a fine-dining restaurant. To make sure you apply your resources in ways that make the biggest difference to your business, Steritech advises restaurants use a bell-curve model across their locations, with the high-risk, repeatedly low-performing stores and the low-risk, repeatedly top-performing locations receiving fewer resources than the middle section. While these mid performers may be underestimated, this group is often where operators can identify changes that result in significant, scalable solutions that have a big impact across stores.
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