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Perhaps more than other segments within the restaurant industry, casual dining restaurants are being forced to do more with less as the industry attempts to bounce back from several years of declining sales and traffic.
This can impact training and stretch location-level workers, leaving them juggling many tasks. In an already busy environment, a labor shortage can lead to important tasks being done improperly or cutting corners – and when it comes to food safety, either of these can put the public’s health at risk.
2018 Casual Dining Data
To determine the most commonly observed food safety challenges for the casual dining segment, Steritech examined data from more than 4,000 assessments it conducted at casual dining restaurants in the period from January 2018 and June 2018.