Your restaurant has likely had to make big changes to adapt to new consumer habits in the past few years. If you’re juggling a new mix of order streams, you may also be adjusting to new traffic patterns, as well as to new food preparation and service areas required to support changes to your business. This can create opportunities for cross-contamination, as well as missed temperature checks or overall quality checks. Make sure your food and safety training accurately reflects your work flow and – if your technology isn’t already helping to direct traffic – that your team knows how to respond to (and ensure the safety and quality of) orders coming from multiple sources.
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