The number one job of any restaurant operator is to ensure the store and employees are serving food in a safe manner, that the operations is clean and pest free. Each of us has an obligation not only to the public, but to each fellow employee at BurgerBusters Inc. CORE is the operating brand standards that ensures each of you operate a safe clean restaurant. ‘Round One’ and ‘Round Two’ have allowed BurgerBusters Inc. to learn a lot about the daily outcomes of each shift. Overall the company’s scores are at national standard however, the challenge still remains how all of us can improve on the Food Safety Scores.
‘T.H.E.’ reason is simple and it is a matter of safety to all. What does ‘T.H.E.’ stand for?
T: Temperature control of all cold line products.
H: Handwashing to brand standards.
E: Expired products are discarded in a timely fashion.
Serving the food within the proper temperatures, properly washing hands to brand standard, and throwing expired food out on time ensures that the store is operat-ing at brand standards. These three simple tasks when achieved allows the store to operate more efficiently.
Additionally, during the summer season each stores’ traffic increases both in the restaurant and through the drive thru, I have attached a reminder from Eco lab on the biggest deviations the technicians and brand have in maintaining proper cleanliness.
- Beaverage Area – 51% of opportunity is linked to diffusers.
- Dining Area – 45% related to floors and baseboards.
- Kitchen Area – 54% related to floors and baseboards.
- Restrooms – 40% floors and fixtures.
By: Joe Mangano
Chief Operating Officer
