Call us for a free quote at 1-800-868-0089
The fast-casual restaurant segment has seen tremendous sales growth in the face of a turbulent few years for the overall restaurant industry.
With a tight labor market and declining traffic, restaurants have been forced to do more with less. That can lead to gaps in training, cutting corners, and other practices that impact food safety.
Knowing your restaurant’s high-risk tasks can help you identify what food safety key performance indicators (KPIs) you should measure and report on. There are 5 items that are frequently cited in Steritech assessments. Are they a risk in your restaurant?