COLD CHAIN IS THE CONTROLLING OF THE TEMPERATURE OF A PRODUCT FROM RAW TO FINAL PRODUCT TO ENSURE THAT THE TEMPERATURE WAS CONSTANT THROUGHOUT THE PROCESS WHEN A REFRIGERATED PRODUCT IS DELIVERED TO YOUR STORE, DO NOT ALLOW THE STAFF TO UNLOAD UNTIL YOU HAVE CHECKED THEIR VEHICLE TEMPERATURE SECONDLY, CHECK THE ITEM THAT YOU
This process starts by thinking ahead a day or two in advance. You cannot do a stock count in a disorganized kitchen. Systematically you have to pack your stock neatly and in an ordered manner. Unpack shelves, wipe the shelves down, and re-pack. Check for expiry dates or spoiled items. If boxes are opened portion
Budgets and targets or goals are set to achieve specific results. The only way to ensure that you achieve the specific goals is to compare your actual achieved results on a regular basis with your budgeted goals. The current Point of Sale systems that are deployed in most restaurants is capable of exact reporting nearly
Amongst the causes for most complaints from consumers in an online test resulted in the most complaints about bad and unfriendly service, secondly dirty bathrooms and in the THIRD PLACE ON THE PODIUM dirty crockery and glassware. So where do the system and procedures start? The dishwasher or sculler as called arrival on shift: Arrive
When you plan to receive a review or feedback on your restaurant and your staff’s performance and you receive the guest’s actual experience best is if all happens as simple and generic as it really is. The manager and staff should not know who the mystery shopper is, and should not have the opportunity to
Cross-contamination occurs when pathogens – microorganisms like bacteria that can cause disease – are transferred from one food product or surface to another, potentially resulting in foodborne illness. There are several ways this could happen: Contaminated ingredients are added to food that receives no additional cooking. Ready-to-eat food comes into contact with a contaminated surface.
The four walls strategy includes everything within the four walls of your business. Starting from the inside and looking outward. The maintenance and repair of your business. The way your staff appears, their uniforms, the way they behave, the smells the guests experience while they wait, and eventually the experience that you create for your
Do you know what information you actually should have on each of your staff members’ personal files? The more interesting question is the trouble that you can incur if you do not have your ducks in a row. Now for the audit, are you actually compliant? My suggestion is that if you do not behold
Expiry dates are these silent little crawlers. You see them now and think aagh, three months away and the next moment you wipe your sleepy eyes and you have multiple items that have expired on your hands. It is not just important to check the dates of the items on your shelves. When stock items
The bottom line of effective financial management is simple. ARE YOU MAKING a profit at the end of the month. Job is done or not! SIMPLE! Ask yourself, “ am I doing everything that I can to ensure that my business is successful?” Systems, controls, and procedures are the names of the game. My granny
Please have a qualified electrical specialist check and advise you on any of the suggestions below before you just implement any of the items or systems suggested. There might be costs and business interruption involved. Qualified specialists should be able to advise you in advance on the potential value of the savings and how long
TOMORROW’S SUCCESS STARTS TODAY. The aim, following the strategy of tomorrow’s success, starts today, is to avoid inevitable bottlenecks during the normal flow of business, planning ahead or setting up for the next day of trading. This concept is simple and you can apply it to any facet of your business or home life. To
I have always found it stimulating and exciting to plan for the new year coming. During November and December of the current year, coming to an end, I would buy a new, year planner, and begin to pencil in important dates and events for the year coming. CONSIDER TIME OF DAY / WEEK / MONTH
ASK FOR HELP BEFORE, IT IS TOO LATE. I believe in the saying that it is not what went wrong, it is more important how we dealt with what actually went wrong! In many cases, there are red flags that come up before something goes wrong. Train yourself to be alert to those red flags
