[WEBINAR] Food safety, human error and the digital age

Download this webinar and walk away with an understanding of tangible outcomes associated with the successful implementation and adoption of digital food safety solutions.

Type: Webinar

Sponsor: PAR Technology Corporation




A Microspace Digital Signage Case Study

When your digital signage or kiosk application has network security, bandwidth, or infrastructure challenges, choosing the right networking technology and technology partner is critical. Eric Kriemelmeyer, owner of FASTSIGNS® of Waldorf, Maryland, had this exact challenge with a project being proposed by a Maryland State Committee.

Type: Case Study

Sponsor: Microspace Communication Corp.




Creating customized 1:1 personal journeys for drivers

Driving has been one of the last areas of human activity to remain outside the reach of the internet. Now, with 4G LTE modems being deployed in cars, there are enormous opportunities for retailers, restaurants, hotels and other service providers to interact with drivers.

Type: White Paper

Sponsor: General Motors OnStar Business Driver


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FEATURES


The peanut butter (allergy) crunch heard ‘round the country

In what should serve as a cautionary tale for the entire foodservice industry, Panera Bread faces a $500,000 lawsuit over a grilled cheese sandwich contaminated with peanut butter.

Are your restaurants in compliance? Major changes take effect Friday for business first aid kits

The regulations change this Friday on the bare minimum number and type of medical supplies that all U.S. workplaces must have under the law.

It's almost summer: Is your restaurant set for the big stink?

Summer is just around the corner and so are the odors inherent when warmer weather and food mix at your restaurant. Here are six tips from the maintenance experts at Cintas to keep down the stink this summer.

Why 'locally sourced,' 'organic' aren't just buzzwords

QSRs need to pay heed to the increasing movement of consumers toward all things healthy and natural, and they need to be authentic about it.

Construction costs on the rise: How to mitigate the risk

The current construction climate, especially in the fast casual restaurant world, is very different than even in the pre-recession boom.

Redecorating with loss prevention

A good loss prevention program starts with an assessment of the current processes in operation.

Could be deadly, but essential for restaurant operations

If you have CO(2) fill ports or storage tanks in tight enclosed quarters, lower levels, or have older systems or systems that have not been inspected by qualified personnel, have them inspected immediately and install monitoring systems to detect unhealthy levels of carbon dioxide.

Would YOU resist a robber?

The young manager knelt in front of the safe, a thousand thoughts cluttering his head. His fingers were nearly frozen with fear as he fumbled with the combination.

Gloves! The Controversy Continues - Part 3

If glove use is going to be effective, several factors should be considered when designing a disposable glove program. Size is vitally important to ensure the safety of the employee, as well as the safety of the food.

Gloves! The Controversy Continues – Part 2

There is a general agreement that hand sanitation is a problem, but how that problem is best addressed is not always clear. The arguments to wear gloves and to not wear gloves are both persuasive.

Personal safety tips for the holidays

D.B. "Libby" Libhart has more than 30 years of experience in the loss prevention industry.

Protecting employees from workplace violence

In Panama City, Fla., a man called a local restaurant and threatened "to drive my truck through the building and kill everyone," following a domestic dispute with his wife who was employed there. He made good on his promise smashing through the Waffle House and hitting his wife with his vehicle.

5 common mistakes made with safes

We work hard in the restaurant business to provide our customers the food they desire. With efficient operations, we have enough inventory to convert raw products into meals that customers pay for usually at a register.

Hot gluten free mess of new products

WestEx was a hot gluten-free mess of new products everywhere you turned.   Yesterday, I had the privilege of attending the Annual State Restaurant Expo here in Colorado.

Be allergy aware: A quick guide to the most common food allergies

Eight foods are responsible for 90% of food allergic reactions. I've assembled this guide to help you (and your kitchen) be on the lookout for a food allergy. MilkMilk allergies are caused by an allergy to one of the three proteins contained in milk: casein, whey, or curds.

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Safety-related articles, systems and technology on Fast Casual.

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