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Turn Up Efficiency in Your Restaurant Kitchen

Jan 16, 2024

It’s a new year, and you’re looking for ways to enhance your restaurant operations. Embracing new, energy-efficient technologies in kitchen operations is a responsible move for businesses and a crucial step toward creating a more sustainable future. The significance of incorporating these advancements also contributes to cost savings down the road. As restaurants play a pivotal role in shaping consumer behavior, adopting energy-efficient technologies sets an example for responsible business practices and contributes significantly to the collective effort to build a greener and more sustainable world.

Restaurants can enhance their sustainability efforts by incorporating a variety of energy-efficient appliances into their kitchens. These appliances are designed to optimize energy consumption while maintaining high performance levels. Energy Star-rated equipment is crucial, as it signifies compliance with energy efficiency standards.

Among the types of energy-efficient appliances suitable for restaurant kitchens are:

 

Energy-Efficient Cooking Equipment: Includes induction cooktops, convection ovens, and griddles designed to minimize energy waste while providing precise temperature control. Look to include combi ovens that streamline labor—these versatile kitchen appliances combine convection and steam cooking methods in a single unit, allowing chefs to roast, bake, steam, and perform other cooking processes with precision and efficiency.

LED Lighting Systems: Upgrading to energy-efficient LED lighting reduces electricity consumption and provides better illumination in kitchen spaces.

High-Efficiency Refrigeration Units: Energy-efficient refrigerators and freezers, often equipped with advanced insulation and compressors, help conserve energy while preserving food at optimal temperatures.

Tankless Water Heaters: These heaters provide hot water on demand, eliminating the need for continuous energy consumption to maintain a reservoir of hot water.

Ventilation Systems with Energy Recovery: Utilizing ventilation systems equipped with energy recovery technology ensures that heat generated during cooking is recycled rather than wasted. Check out what Synergy Managing Partner Danny Bendas had to say about HVAC and more in NRN’s 6 restaurant equipment trends to watch for in 2024.

Dishwashers with Energy-Saving Features: Energy-efficient dishwashers with features such as heat recovery and low water usage contribute to overall energy conservation in restaurant operations.

Smart Thermostats and HVAC Systems: Implementing intelligent climate control systems helps regulate heating, ventilation, and air conditioning, optimizing energy use based on actual kitchen needs.

Solar-Powered Appliances: Where feasible, restaurants can explore solar-powered appliances, such as solar water heaters or solar-assisted cooking equipment, to harness renewable energy.

 

By integrating these energy-efficient appliances, restaurants can reduce operational costs and make substantial contributions to environmental conservation and sustainability in the foodservice industry.

 

Sources:

energystar.gov
nrn.com
energy.gov
openai.com

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Unlocking Success in the Hospitality Business: Beyond Customer Service

Nov 27, 2023

In the restaurant industry, hospitality is a defining element of our culture. We’re a unique breed in the business, thriving on teamwork, human interaction, and a passionate work ethic, all dedicated to serving others.

A common question arises: What sets apart excellent customer service from the true essence of hospitality? It’s a simple yet significant distinction. Customer service, even when exceptional, fulfills the basic expectations of a transaction – the exchange of money for goods or services. It’s the bare minimum, the “given” in any business deal. On the other hand, hospitality transcends these expectations, aiming to make customers feel pampered, akin to celebrities. When genuine hospitality is at play, customers sense the commitment feeling supported and valued.

However, the difference doesn’t stop there; it extends to the establishment’s culture, influencing the bottom line and the ability to scale while maintaining brand loyalty.

The Cultural Shift

Regardless of the industry or its role, we are all fundamentally in the “people business.” Beyond selling products or services, we sell a hospitality experience. Transforming transactions into interactions becomes the core focus when prioritizing people, starting with our internal customers (employees). This shift lays the foundation for a people-centric culture.

The Role of Culture

Company culture isn’t just about core values and mission; it’s also about the people who contribute to it. Employees are invaluable assets, serving as the frontline ambassadors of your culture to customers. By fostering a culture rooted in hospitality, businesses unlock myriad benefits, with employees providing priceless feedback for continuous improvement.

People and the Bottom Line

In every C-level meeting, the bottom line takes precedence. While financial metrics are crucial, the responsibility for making those numbers work falls on your people’s shoulders. Despite the often-heard mantra of “People, Process, and Technology,” people are frequently relegated to the third tier. Yet, they are responsible for creating a hospitality environment and upholding processes with technology as a supporting backdrop.

The Cost of Turnover

Labor costs, particularly employee turnover, constitute a significant portion of a restaurant’s expenses. The Gallup research indicates that the cost of replacing a disengaged employee is a staggering 34% of their annual salary. This cost, when multiplied, reveals the actual impact on the bottom line.

Building a Positive Culture

A positive, people-focused culture becomes the solution to the turnover problem. By becoming the employer of choice and attracting the right people, businesses enhance their bottom line through increased staff attraction and retention.

Scaling with Brand Loyalty

Creating a strong company culture that embodies the spirit of hospitality across all operations is the key to safely scaling while maintaining brand loyalty. Consistency in core values, mission, and vision ensures brand continuity and fosters brand loyalty. A documented hospitality charter guides employees to deliver authentic hospitality, setting the business apart in a crowded market.

In the restaurant industry, the establishment and delivery of authentic hospitality differentiate it from mere service. This emphasis on genuine hospitality is the essence of our industry, setting the stage for a memorable and distinctive customer experience. It’s not just about customer service; it’s about creating lasting connections and an atmosphere that stands out in a competitive landscape.

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On-Site Performance Assessment from Synergy Restaurant Consultants

Nov 06, 2023

As we head into 2024, restaurant operators may find it a good time to review their operations to see where they can improve to start a strong Q1. Every restaurant needs a Performance Assessment to THRIVE. Synergy has conducted over 800 Restaurant Performance Assessments from national brands like Fleming’s, Raising Canes, and Dunkin’ Donuts to hundreds of small regional chains and independent operators across the USA. We have helped these restaurants THRIVE with new thinking, menu innovation, and ‘best practices’ operating strategies.

Our Performance Assessment package includes a site visit by a senior operations consultant to assess food & beverage, operations, training, management systems, and hospitality standards. In this collaborative process, Synergy will identify meaningful ways to improve systems and standardize operations while maximizing the financial performance of the business.

 

Steps:

  1. Establish goals
  2. Pre-visit operations documents review
  3. Secret Shop
  4. Site Visit with a deep dive into operations, labor efficiency, guest experience review, and management systems
  5. Debrief Session to review findings
  6. Development of Action Plan

 

Deliverables:

  • Action plan and road map for your organization, which identifies prioritized challenges and actionable steps for improvement and operational excellence
  • Four check in calls with your team to review traction on the action plan

In celebration of 33 years in business, Synergy is giving away 33 complimentary On-Site Performance Assessments, valued at $5,800!

 

Requirements:

✔️ Must have 2 or more units
✔️ Must have 3M in annual sales
✔️ Must fit Synergy Model for sales

 

Click here to inquire.

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Elevate Your Restaurant Business from Within: Strategies for Success

Oct 30, 2023

In the competitive world of the restaurant industry, growth and success depend on many factors. Many restaurant owners and operators look outside their establishments for solutions—expanding to new locations, exploring franchising, or investing heavily in marketing campaigns. While these strategies can be effective, the path to sustainable growth begins within your four walls.

Understanding the Importance of Internal Growth

Every thriving restaurant business shares a common trait: they understand the significance of fostering growth from within. The foundation of this principle is straightforward yet powerful—creating an exceptional dining experience for your existing customers can be more cost-effective and beneficial than constantly seeking new ones.

Know Your Audience

Effective internal growth starts with knowing your audience. You’ve likely gathered a wealth of data on your customers—what they like, what they don’t, their favorite dishes, and when they visit most frequently. Leverage this data to tailor your menu, ambiance, and service to cater to your core customer base.

Consistency is Key

Consistency is the cornerstone of building a robust and loyal customer base. Guests should expect and receive the same high-quality experience with each visit. It’s not just about serving the best meal in town; it’s about delivering it consistently, every time. This commitment to quality and reliability keeps customers returning and helps your reputation spread through word of mouth.

Menu Development and Innovation

Your menu is the heart of your restaurant. Regularly reviewing and updating it is crucial. Pay attention to trends, customer preferences, and seasonal ingredients. Innovation can be your most potent tool for internal growth. Offer exciting specials, limited-time promotions, or exclusive chef’s creations that entice your regulars to come in more often.

restaurant menu innovation

Staff Training and Motivation

Your staff is the face of your restaurant. Well-trained, motivated employees can significantly impact the customer experience. Consistent training programs, incentives, and a positive work environment will not only retain your best employees but also improve the service you provide.

Leverage Technology

Incorporate technology to streamline internal processes. Point-of-sale systems, reservation platforms, and inventory management tools can enhance efficiency, reduce waste, and improve overall operations. They allow your staff to focus on what they do best—providing an outstanding dining experience.

Regularly Seek Feedback

Keep a finger on the pulse of your customers’ needs and desires by regularly seeking feedback. Customer surveys, comment cards, and social media engagement can provide invaluable insights. Ensure you act on feedback, showing your customers that their opinions matter and fostering goodwill.

Marketing Your Internal Growth

Promote your internal growth strategies to your customers. Highlight menu changes, new dishes, and innovations. Celebrate staff achievements and emphasize your commitment to delivering the best dining experience to your loyal patrons.

Internal growth is an often overlooked but essential part of building a successful restaurant business. While expansion and external marketing play significant roles, the foundation of your restaurant’s growth begins within your four walls. By understanding your audience, maintaining consistency, innovating, and optimizing your internal operations, you can not only keep your existing customers happy but also attract new ones through word of mouth. So, start by looking inside your restaurant for the key to lasting success.

 

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Service Fees: How Patrons Really Feel About Them

Aug 16, 2023

The dining experience has evolved beyond savoring delicious dishes to encompass a growing concern among restaurant customers: the emergence of contentious service fees. As more eateries across the culinary landscape tack on additional charges, patrons are increasingly expressing frustration and confusion. These fees, intended to address issues of pay equity and rising business costs, are sparking debates about transparency, fairness, and the overall dining experience.

These charges often show up at the bottom of the receipt, separate from tips for the server or cooking staff. The National Restaurant Association estimates that around 15% of restaurants add these fees. Proposed solutions include requiring businesses to include taxes and fees in listed service prices, similar to European practices. The Federal Trade Commission is exploring regulations to address deceptive fees.

 

Keeping Score

Reddit users in Los Angeles and Chicago have compiled spreadsheets of restaurants with these fees, sparking discussions about their transparency and allocation. These additional charges, often ranging from 3% to 20%, bear labels such as “healthcare surcharge” or “wellness fee,” leaving patrons perplexed. The Reddit spreadsheet highlights service fees in LA that have gained traction, listing nearly 240 establishments and whether the fees supplement server tips.

 

Restaurants Vs. Employees

While some restaurateurs argue these fees ensure fair pay distribution between front-of-house and kitchen staff, restaurant employees contend that such charges often benefit owners more than employees. A class-action lawsuit against Jon & Vinny’s in Los Angeles claims that their 18% service charge doesn’t actually benefit servers. The confusion over these fees, often presented separately from tips, has led to a Reddit-driven effort to track and criticize restaurants imposing them.

restaurant fees

What’s Happening in DC?

DC’s dining scene has seen a surge in extra fees, causing customer confusion and frustration. The Office of the Attorney General issued guidance on fee transparency, including examples of compliant practices. These fees have increased due to Initiative 82, eliminating the “tip credit,” pushing restaurants to replace the $5.35/hr. minimum for tipped workers with at least $17/hr. To offset this, many added mandatory service fees, alongside other charges, ranging from 3% to 22%, with vague explanations.

Attorney General Brian Schwalb’s consumer alert in March stressed clear and prominent fee disclosure before orders. The “supplemental business advisory” requires specific fee descriptions, distinguishing whether they support base wages or are extra, like tips. Guidelines mandate prominent fee display on menus and prohibit burying fees in fine print or combining them with unrelated details. Violators may face warnings, refunds, penalties, or practice changes.

Examples of allowed fee disclosures are given, with compliance assessed case by case.

 

Sources:

Ktla.com
thetakeout.com
eater.com
Washingtonian.com
Latimes.com
openai.com

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How Do You Maintain Quality in Your Restaurant?

Jul 25, 2023

Quality control is of utmost importance for a restaurant as it is the foundation upon which culinary excellence and customer satisfaction are built. In the fast-paced and highly competitive hospitality industry, maintaining consistent food quality, impeccable service, and a welcoming ambiance is crucial for establishing a positive reputation and garnering loyal patrons. A 2020 study published in Future Business Journal examined the factors influencing customer satisfaction. The findings indicate that customer satisfaction, food quality, restaurant service quality, and physical environment quality positively influence revisit intention.

By implementing rigorous quality control measures, a restaurant can ensure that every dish served reflects its culinary vision, meets the highest standards of taste and presentation, and leaves a lasting impression on diners, elevating the overall dining experience to new heights.

Maintaining quality control over food is essential for any restaurant to ensure that each dish consistently meets the highest taste, presentation, and safety standards.

 

Here are several effective ways a restaurant owner can achieve and uphold quality control over their food:

Standardized Recipes:

Implementing standardized recipes with precise measurements and cooking techniques is fundamental for consistency. By providing detailed instructions, chefs and kitchen staff can recreate dishes identically each time, avoiding variations in taste and appearance.

 

cooking procedure

Supplier Evaluation:

Conduct thorough evaluations of food suppliers to ensure they meet quality standards. Regularly assess the freshness and quality of ingredients delivered to maintain the integrity of the final dishes.

 

Fresh and Seasonal Ingredients:

Emphasize using fresh, seasonal, and locally sourced ingredients whenever possible. Regularly update the menu to align with seasonal produce, ensuring the flavors remain vibrant and the dishes are at their peak.

 

Staff Training and Development:

Invest in comprehensive training for kitchen staff to familiarize them with recipes, cooking techniques, and plating standards. Regular workshops and refresher courses can help reinforce quality control practices.

 

Kitchen Hygiene and Sanitation:

Enforce strict hygiene and sanitation protocols in the kitchen to prevent contamination and ensure food safety. Regular cleaning, sanitizing, and adherence to food safety guidelines are critical.

 

Taste Testing and Feedback:

Conduct regular taste testing sessions among staff members and management to evaluate the quality of dishes. Encourage open communication and feedback to address any concerns and make necessary improvements.

 

Quality Inspection during Preparation:

Supervise food preparation closely to ensure all steps are followed correctly. Chefs or supervisors should regularly inspect the kitchen to check for consistency and proper execution.

chef tastes food

Portion Control:

Maintain portion control to ensure each dish is served with the correct amount of ingredients. Consistent portion sizes not only impact the presentation but also maintain cost control.

 

Continuous Menu Assessment:

Regularly assess the menu to identify dishes needing improvement or replacement. Eliminate underperforming dishes and experiment with new ones while adhering to the restaurant’s culinary vision. Consider a menu reengineering consultation from Synergy to develop a well-balanced menu for with craveable, profitable, and operationally sound items.

 

Mystery Diners and Customer Surveys:

Employ mystery diners or conduct customer surveys to obtain unbiased feedback on the dining experience. Use this data to identify areas for improvement and gauge customer satisfaction levels. Here’s a list of survey questions you can use.
 

Empowering Kitchen Staff:

Encourage kitchen staff to take ownership of their work and creativity. Giving them a sense of pride and responsibility for the dishes they prepare can enhance their commitment to maintaining quality.

By implementing these strategies, a restaurant owner can effectively maintain quality control over the food served, consistently ensuring that customers receive exceptional dining experiences. Quality control not only reflects the restaurant’s dedication to excellence and plays a pivotal role in building a loyal customer base and securing long-term success in the competitive restaurant industry. Make sure to add them to your SOPs so your staff has clear guidelines on processes and procedures that enable the highest quality outcomes.

 

Sources:

Fbj.springeropen.com
Surveysparrow.com
openai.com

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What Areas of Safety Are Most Overlooked by Restaurants?

Jul 21, 2023

Safety is of paramount importance in a restaurant setting due to the potential risks associated with handling food, working with kitchen equipment, and serving customers. Maintaining a safe environment protects the well-being of staff and patrons and safeguards the restaurant’s reputation and financial stability.

While many restaurants prioritize safety, certain areas are commonly overlooked, leading to potential hazards for employees and customers.

 

Some of these overlooked safety areas include:

Food Safety:

While it’s a critical aspect, certain restaurants might overlook proper food safety practices, such as maintaining correct food temperatures, preventing cross-contamination, and ensuring the hygiene of food handlers. See our article about preventing a norovirus outbreak.

 

Slip and Trip Hazards:

Restaurants can be prone to spills and cluttered walkways. Failure to promptly clean up spills, maintain dry floors, or keep paths clear of obstacles inside and outside of the restaurant can lead to slip and trip accidents for staff and patrons. It’s essential to identify and control all risks.

slip and fall accidents in restaurants

Fire Safety:

Restaurants have multiple fire hazards, including open flames, hot cooking surfaces, and electrical equipment. Lack of proper fire safety measures, such as fire extinguishers, sprinkler systems, and employee training, can escalate minor incidents into major emergencies.

 

Chemical Handling and Storage:

Improper training and handling of cleaning chemicals can result in accidents or health issues for employees. Poor storage practices can lead to chemical leaks or contamination.

Electrical Safety:

Overloading electrical outlets, using damaged cords or equipment, or neglecting regular electrical maintenance can result in electrical fires or shocks.

 

Ergonomics:

Repetitive tasks and poor ergonomic design in the kitchen or service areas can lead to injury or even musculoskeletal disorders for employees. Ignoring ergonomics can cause long-term health problems and decreased productivity.

restaurant worker safety

Knife Safety:

Insufficient training in knife handling and improper maintenance of kitchen equipment can result in accidents and injuries.

Proper Equipment Use and Maintenance:

Neglecting regular maintenance of kitchen equipment can lead to malfunctioning appliances or, in extreme cases, fires or other accidents.

To ensure a safe environment, restaurants should regularly assess their operations, conduct safety training for employees, and promptly address any potential hazards. By being proactive about safety measures, restaurant owners can protect their staff and customers from avoidable accidents and promote a positive and secure dining experience.

 

Sources:

Nfpa.org
safeatworca.com
modernrestaurantmanagement.com
openai.com

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Overlooked Operational Efficiencies for Restaurant Owners

Jul 06, 2023

Efficient operations are the lifeblood of any successful restaurant, as they lay the foundation for seamless service, cost control, and, ultimately, customer satisfaction. Optimizing restaurant operations becomes paramount in the bustling world of dining, where every second counts. An unofficial survey from Nation’s Restaurant News found that “efficiency” was referenced around 25% more during the last round of earnings calls versus the same period in 2019 by public restaurant companies within that timeframe.

From streamlining kitchen processes to implementing smart inventory management systems, an efficient restaurant can enhance productivity, reduce waste, and boost profitability. Furthermore, smooth operations lead to shorter waiting times, higher table turnover, and a more enjoyable dining experience, fostering a loyal customer base that keeps returning for exceptional service and delicious food.

While restaurant owners often focus on customer service and menu development, several areas where they can improve operational efficiencies are often overlooked.

Top Areas Restaurant Owners Overlook Efficiency

 

Inventory Management: Implementing an effective inventory management system can help reduce waste, control costs, and ensure that ingredients are always available. Utilize technology to track inventory levels, set up automatic reorder points, and analyze usage patterns to optimize stock levels.

 

Streamlining Processes: Review all operational processes, from food preparation to table turnover, and identify areas that can be streamlined. Look for bottlenecks, eliminate unnecessary steps, and improve communication between staff members to increase overall efficiency.

 

Energy Efficiency: Did you know that restaurants use around five to seven times more energy per square foot than other commercial buildings? Optimize energy consumption by investing in energy-efficient equipment, installing LED lighting, and implementing smart controls for heating, ventilation, and air conditioning systems. Conduct regular maintenance checks to ensure equipment is running efficiently.

 

restaurant kitchen appliances

 

Staff Training and Communication: Well-trained staff members who understand their roles and responsibilities can significantly enhance operational efficiency. Invest in regular training sessions to improve skills, promote teamwork, and ensure effective communication between front-of-house and back-of-house teams.

 

Menu Engineering: Analyze the profitability and popularity of menu items to make informed decisions about pricing, portion sizes, and ingredients. Focus on high-margin items and eliminate underperforming dishes to maximize revenue and reduce food waste.

 

Technology Integration: Embrace technology solutions like restaurant management software, point-of-sale (POS) systems, and mobile ordering platforms. These tools can automate various tasks, streamline operations, enhance communication, and provide valuable data for decision-making. Check out our Ultimate POS Restaurant Guide.

 

Vendor Relationships: Develop strong relationships with suppliers and negotiate favorable terms. Consolidate orders to benefit from bulk pricing and streamline deliveries to minimize disruptions and reduce costs.

 

Data Analysis: Utilize data analytics to gain insights into customer preferences, peak times, and sales patterns. This information can help make data-driven decisions, optimize staff scheduling, and improve overall operational efficiency.

 

Standard Operating Procedures (SOPs): Document and implement clear SOPs for all restaurant operations, including opening and closing procedures, food preparation, customer service, and cleaning protocols. SOPs promote consistency, reduce errors, and facilitate training.

standard operating procedures

By focusing on these often overlooked areas, restaurant owners can improve operational efficiencies, reduce costs, and provide a better overall experience for both staff and customers.

 

Restaurant Operations Assessment from Synergy

 

While the path to success as a restaurant owner may have challenges, you don’t have to navigate it alone. The Synergy team is adept at identifying the issues holding you back and preventing profitability, then defining strategies and implementing proven solutions to reduce food, beverage, labor, and operating costs while maximizing productivity and guest satisfaction. Call us to learn about our Restaurant Operation Assessment packages designed with a variety of budgets in mind: 1-888-861-9212.

 

Sources:

Nrn.com

Energystar.com

Openai.com

 

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How Can Restaurants Prevent a Norovirus Outbreak?

Jun 14, 2023

We all know that running a successful restaurant is more than just serving delicious dishes. It’s also about creating a safe and enjoyable dining experience for your customers. That’s where food safety comes into the picture. Ensuring that your restaurant follows proper food safety practices is a legal requirement but also a critical aspect of building trust with your patrons. By prioritizing food safety, you can prevent foodborne illnesses, protect your reputation, and keep your customers coming back for more.

You may have heard about the recent norovirus outbreak linked to a restaurant in California which sickened close to 100 people. And three years ago, Chipotle agreed to pay a hefty $25 million penalty for its norovirus outbreaks that sickened patrons from 2015-2018.

How can you prevent norovirus from occurring at your restaurant?

 

Norovirus: What is It?

Norovirus is a highly contagious virus that causes gastroenteritis — an inflammation of the stomach and intestines. It is one of the leading causes of foodborne illnesses and is commonly associated with outbreaks in restaurants, cruise ships, schools, and nursing homes.

Norovirus is transmitted primarily through consuming contaminated food or water, direct contact with an infected person, or contact with surfaces or objects contaminated with the virus. The virus can survive on surfaces for a long time and is resistant to many common disinfectants.

 

Why is Norovirus so Common in Restaurants?

 

It is Highly Contagious: Norovirus is highly contagious and can easily spread from person to person or through contaminated food, water, or surfaces. Even a small amount of the virus can cause illness, making it easy to spread rapidly in crowded restaurants.

 

Handling of Sick Employees: If restaurant employees work while they are sick with norovirus or if they return to work too soon after recovering, they can contaminate the environment, food, or surfaces, contributing to the spread of the virus.

restaurant employees who are sick

Low Infectious Dose: Norovirus has a low infectious dose, meaning that a small number of viral particles are enough to cause infection. This makes it easier for the virus to contaminate food, surfaces, or utensils if proper hygiene and sanitation practices are not followed diligently.

 

Poor Hand Hygiene: Improper hand hygiene significantly contributes to norovirus transmission. If food handlers do not wash their hands thoroughly or frequently enough, they can introduce the virus into the food preparation process, leading to contamination.

 

Handling of Ready-to-Eat Foods: Norovirus can contaminate ready-to-eat foods, such as salads, fruits, or sandwiches, if they come into contact with contaminated surfaces or if food handlers with unwashed hands handle them. These foods are often served in restaurants, increasing the risk of norovirus transmission.

 

Environmental Resilience: Norovirus can survive on surfaces for extended periods and is resistant to many common disinfectants. If contaminated surfaces, utensils, or equipment are not properly cleaned and sanitized, the virus can persist and infect subsequent individuals who come into contact with them.

 

Shared Spaces and Utensils: Restaurants often have shared spaces and utensils, such as buffets, salad bars, or communal serving utensils. These setups can facilitate the spread of norovirus if infected individuals contaminate the shared items, making it easy for others to encounter the virus.

 

Prevention Tactics

 

Preventing a norovirus outbreak in a restaurant requires a comprehensive approach focusing on multiple areas. First and foremost, strict adherence to proper hand hygiene practices is crucial. Restaurants should ensure that all employees understand and follow rigorous handwashing protocols, including washing with soap and warm water for at least 20 seconds. Additionally, regular training sessions should emphasize the importance of avoiding bare-hand contact with ready-to-eat foods and the significance of hand hygiene in preventing norovirus transmission. Provide hand sanitizer as an additional measure, but they should never replace thorough handwashing.

hand-washing

Furthermore, restaurants should prioritize cleanliness and sanitation throughout their operations. Regularly cleaning and sanitizing surfaces, utensils, and equipment are essential to minimize the risk of norovirus contamination. High-contact areas such as door handles, countertops, and faucets should receive extra attention. Use sanitizers that are effective against norovirus, according to manufacturer instructions. Implementing strict food handling and storage practices, such as separating raw and ready-to-eat foods, is crucial to prevent cross-contamination. Regularly monitoring of food storage temperatures, adhering to local health regulations, and cooking food to recommended temperatures is essential to ensure food safety.

Lastly, policies that encourage sick employees to stay home, maintaining water quality, and promoting hygiene awareness among employees and customers contribute to a robust prevention strategy against norovirus outbreaks in restaurants.

 

Sources:

CDC.gov

Openai.com

foodsafetynews.com

nbcnew.com

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From Good to Great: How Efficiency Sets Restaurants Apart

May 26, 2023

The restaurant industry is constantly evolving, and one of the most important trends in recent years has been the focus on efficiency. In today’s competitive marketplace, restaurants must find ways to operate more efficiently to stay profitable.

There are many ways that restaurants can improve their efficiency.

Here are some effective strategies:

Streamline Operations: Analyze the restaurant’s workflow and identify areas where bottlenecks occur. Optimize processes to eliminate unnecessary steps, reduce wait times, and enhance overall efficiency.  This may involve rearranging the layout, reorganizing workstations, or revising staff responsibilities.

restaurant operations

Optimize the Menu: Optimizing the menu plays a crucial role in improving operational efficiency, reducing costs, enhancing staff expertise, and delivering a better dining experience.  By focusing on a concise and well-optimized menu reduces complexity in the kitchen and streamlines operations.  It allows chefs and kitchen staff to focus on a smaller selection of dishes, resulting in faster preparation times, smoother execution, and improved overall efficiency.

Use technology to your advantage:  Leverage technology solutions to automate tasks and streamline operations.  Implement a point-of-sale (POS) system that integrates with inventory management, reservations systems, and kitchen display systems.  This integration can enhance order accuracy, speed up service, and improve inventory control.

Improved Communication: A key component of improving efficiency is to enhance communication channels between front-of-house and back-of-house staff. Use technology solutions like kitchen display systems or communication apps to relay orders and information accurately and quickly.  This minimizes miscommunication and improves overall efficiency.

Manage Inventory: Utilize inventory management software to track ingredient usage, monitor stock levels, and automate reordering processes.  This helps prevent wastage, eliminates stockouts, and ensures that popular items are always available.

Training & Cross-Training Staff: Invest in a comprehensive training program for your staff to enhance their skills and improve productivity. Cross-train employees to perform multiple roles, enabling smoother operations during peak hours or in case of absences.

Online Ordering and Delivery: Offer online ordering capabilities through your website or mobile apps.  Partner with popular food delivery platforms to reach a wider customer base.  Efficiently manage delivery logistics by utilizing route optimization software, GPS tracking, and real-time order status updates.

Data Analytics: Implement a data analytics system to collect and analyze customer data, sales trends, and operational metrics.  This can provide insights into customer preferences, optimize menu offerings, and identify areas for cost reduction or revenue growth.

restaurant analysis

 

Mobile Payments & Tableside Ordering:  Implement mobile payment options to speed up the payment process and enhance customer satisfaction, introduce tableside ordering systems that enable servers to take orders directly at the table, reducing errors and improving turnaround time.

Energy & Resource Management:  Invest in energy-efficient equipment and implement sustainable practices such as recycling and reducing food waste.  Efficiently manage utilities like electricity, water, and gas to minimize costs and environmental impact.

Create a Positive Work Environment: A supportive and positive work environment can boost employee morale and productivity. By creating a positive work environment, restaurants can attract and retain top talent.

Continuous Improvement:  Encourage a culture of continuous improvement by regularly seeking feedback from customers and employees.  Actively address areas for improvement and implement innovative ideas that enhance efficiency and customer experience.

Ask for Help: If you need help to improve your restaurant’s efficiency, plenty of resources are available to help you. Talk to other restaurant owners, or contact Synergy Restaurant Consultants, proven industry experts for over 30 years, to help guide you towards success.

By implementing these strategies, restaurants can enhance their operational efficiency, provide better customer experiences, and ultimately achieve higher profitability and long-term success.