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The quick service restaurant segment is growing more competitive than ever as the demand for off-premise services increases. Today, customers want good value for their dollar, but they also demand more from their dining experience — from bold new menu items to improved speed of service and more.
As restaurants race to satisfy growing consumer demand, location-level employees are expected to learn and adapt quickly to whatever new experiences they're asked to serve up. If you combine that growth with the high-pressure, high-turnover work environments in many QSR locations, brands are left with a recipe for increased food safety risk.
In more than 2,250 assessments conducted at QSR brands in 2022, Steritech found that the most common food safety challenges are related to routine cleanliness and sanitation issues. Use the findings below to ensure your locations aren't cutting corners in any critical food safety areas.