We're promoting best practices throughout National Food Safety Month to help restaurants understand and combat food borne illness. “Food safety and security are top priorities for America’s 1 million restaurants,” says Sherman Brown, senior vice president of the National Restaurant Association's ServSafe food safety certification and training program. This year’s campaign, “Notorious Virus,” will focus on the leading causes of rhinovirus and hepatitis A. Throughout September, we'll provide tips and tools on detection and prevention. The campaign also emphasizes the importance of proper hand washing techniques and cleaning and sanitizing procedures. New training tools and resources will be av
The servers, cooks, hosts, and bussers you hire are more than just employees…they’re the heart of your restaurant. Your staff can make or break your restaurant. If they’re happy and good at their jobs, they can attract customers and make your restaurant a place that diners want to come back to again and again. But if your employees are disgruntled and surly, your restaurant doesn’t have much of a chance to survive. So how do you make sure your staff attracts customers instead of repels them? It all starts with making sure your staff members realize that they’re an important part of a successful team. When everyone on your staff works together, you have a much better shot at running a winning
New Research Highlights Advantages of First Job Being in Food Service Industry Consider this: one in three Americans gain their first work experience in a restaurant and three fourths of restaurant employees believe they have the opportunity for career advancement in the industry. The Who Works in the U.S. Restaurant Industry report by the National Restaurant Association Educational Foundation shows that first jobs in the restaurant sector help people learn and develop crucial skills and attributes necessary to be successful in the workforce – regardless of industry. Some of these skills include: Dependability & reliability Teamwork Willingness & ability to learn Professionalism Motivation I
Graphics and signage can make a significant difference to a restaurant’s connection with its customers as we described in Part 1 of this series. To that end then, the following advice — culled from experts at Speedpro Imaging and researchers at the University of Cincinnati in their report for the Signage Foundation — can be used to evaluate the effectiveness of a restaurant's use of graphics and then ascertain what works, as well as what might need improvement. The first step, according to Speedpro graphics experts, is determining what a business needs its signage to accomplish. This starts by evaluating nearby and in-store signs and graphic usage, paying special attention to whether your bu
