Convenience Store News

DEC 2016

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46 Convenience Store News | DECEMBER 2016 | WWW.CSNEWS.COM HOW TO Prepared Food + Hot, Cold, Frozen Dispensed Beverages FOODSERVICE throughout the day. • Make sure your restroom floors and counters are clean. Even though they may be technically sanitary, full or overflowing trash baskets paint a different picture for customers. • Always keep extra toilet tissue on hand to ensure you never run out of this important item. est practices" has evolved into an amorphous term, usually associated with the guidelines higher level of expectation Cook, principal of Westport, Conn.-based King-Casey, a restaurant, foodservice and retail consulting, branding and design firm, agrees with the observation, and pointed to a proprietary study conducted by King-Casey. (The study applied to How to Keep Your Foodservice Operations Clean & Safe CALL TO ACTION: Foodservice 101 • Schedule regular restroom cleanings and frequent quality checks "B and processes that distinguish the cream of the crop from the average. In many ways, the descriptor has been overused to the point that it has essentially lost all mean- ing. However, in the convenience foodser- vice sector, that is anything but the case. It is imperative for convenience store operators to understand and maintain a standard code of best practices to effectively communicate to their customers the cleanli- ness, quality and safety of the foods and beverages sold at their stores. And make no mistake: While it is certainly important to keep your foodservice areas clean — includ- ing the coffee bar and dispensed beverage dispensers — perception of the overall store cleanliness begins in the restrooms. "When a guest visits a restroom and sees disorder and disarray, he or she will immedi- ately wonder what the handling of the food is like in the kitchen," observed Convenience Store News How To Crew panelist Nancy Caldarola, PhD, RD, a management dieti- cian with Roswell, Ga.-based Food Training Group and director of hospitality, restau- rant and tourism management at Gwinnett Technical College in Lawrenceville, Ga. "Guests have a about cleanliness from food sellers." Fellow How To Crew member Tom By Bob Phillips

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