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The Problem with Restaurant Quality Management Systems

A reliable quality management system (QMS) is a vital component of any successful organization, and the specifics of that system will differ greatly depending on the goods and services an organization provides. Within the restaurant industry, while many brands are still utilizing in-house developed processes, proactive companies have opted for more advanced systems from third-party providers to improve the effectiveness of their food safety and quality assurance programs. However, many companies who have used these third-party platforms often end up attempting to apply the standards of one industry to the needs of another, at great expense.

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The Evolution of Restaurant Food Safety & Quality (Infographic)

At any given restaurant, you’ll find technology being used in every aspect throughout the business. This technology is constantly adapting to make your business run more efficiently, increase your bottom line, and provide your customers with a greater experience than ever before.

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How to get the Most out of the NRA Supply Chain Executive Study Group

We couldn't be more excited to be the exclusive diamond sponsor of the National Restaurant Association Supply Chain Executive Study Group. As restaurant supply chain experts ourselves, it’s right up there with our favorite holidays. (Thanksgiving and Christmas, in case you wondered. It’s all about the food!) Since we've been to a few of these, we thought we'd offer some advice on how to get the absolute most out of your time in Orlando.

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20 of October, 2014 In: food allergens, guides, restaurant qa, Words 0

Restaurant Best Practices for Allergens

When a guest enters a restaurant, whether it is a national chain or a locally owned and operated establishment, they have two expectations: great food and great service. Keep the customer happy and serve them great food and they’ll go away raving about their experience. Most of the time, this is very easy to do. People normally don’t want to cause too much of a fuss, so they’ll order straight from the menu. Sure there are times, when they may ask a general question about an item or ask for no onions or extra cheese (that would be me). There are occasions, however, when there are guest challenges that managers and owners must face. One such challenge is that of guests with allergies. This might not seem like much of a challenge, initially, but when these guests actually have questions and requests, those in charge must be ready with accurate answers and flawless execution of company policies.

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