At Diversey, we are passionate about cleaning and its impact on different sectors, including foodservice. For example, dirty back-of-house and front-of-house surfaces in foodservice settings can put patrons at risk for foodborne illness, in addition to leaving them with a bad taste in their mouth regarding your business.
There are valuable lessons that can be adapted to help you run a successful restaurant or any foodservice operation. The most successful operations are those that are able to harness what others tend to overlook.
Harness your passion: Foodservice is all about delivering good food and service to customers. When you are passionate about what you do, you are more likely to be creative and innovative, which helps you exceed customers’ expectations. Passion also fosters a positive work environment that inspires your team to do their best, which is especially important in an industry with high turnover.
Be mindful of the bigger picture: You may only oversee one or a few foodservice units, but your operation is part of a bigger picture. “Sustainability” is not a buzzword, but an essential business strategy for building a stronger company that consumers connect with and support. The foodservice industry has a unique opportunity to make an impact on food waste, a growing global problem. Set sustainability targets for your operation and take into consideration how food is being packaged, stored, used and wasted, as well as how much water and energy your kitchen is consuming. Look for innovations and solutions that simplify your operations.
Use innovation to your advantage: Today’s foodservice environments are far different from those of years past. Some examples of innovation include installing self-service ordering kiosks, introducing applications that allow for easier pick-up and delivery and installing Internet of Things solutions, like Diversey’s IntelliDish™, in the kitchen to manage dishwashing temperatures and food safety compliance. Whether your innovation is customer-facing or focused on improving back-of-house operations, it should be easy to use, provide a return on investment and offer added benefits, like a better way to engage customers, improve service and manage restaurant cleanliness.