We’ve all been there – you look in the refrigerator and grab those leftovers that were hiding in the back, open the container, and take a big whiff. It smells fine, so does that mean that it’s okay to eat? This is just one of many questions that people have in regard to food handling guidelines that are commonly answered incorrectly, and we’re here to bust them for you.

Myth #1: Leftovers are safe to eat until they smell bad.

Fact: While most people would rather not eat food that is spoiled or smells odd, doing so wouldn’t necessarily make them sick. This is because there are different types of bacteria, some of which cause illness in people and others that don’t. In fact, the types of bacteria that do cause illness do not affect the taste, smell, or appearance of food. Because of this, it is best for you to freeze or throw away leftover items within 3-4 days. If you aren’t sure how long the food has been sitting in the refrigerator, don’t take the risk of becoming ill – just toss it!

Myth #2: I use bleach and water to sanitize my countertops and the more bleach I use the more bacteria I kill.

Fact: Using more bleach has no advantages. Actually, the overuse of bleach can do more harm than good because it’s not safe to consume. The recommended sanitizing solution to use is 1 tablespoon of unscented liquid bleach per gallon of water. Cover the countertop with the mixture, allow it to sit for a few minutes, then pat with clean, dry paper towels or allow to air dry. If you have any of the sanitizing mixture leftover, you can store it in a tightly covered container for up to one week. After that point, the bleach will no longer be effective.

Check out our article on Cross-Contact vs. Cross-Contamination

Myth #3: I don’t need to wash my produce if I am going to peel it.

Fact: Whether eating, cutting, or cooking produce, you must always wash the items beforehand under running tap water. Harmful bacteria can be located on the peel of the produce, but while cutting or peeling it, you may be transferring the bacteria to the part that is consumed. Wash delicate produce, such as grapes or lettuce, under cool running water and then pat dry with a clean paper towel. Firm-skin fruits and vegetables should be rubbed under running tap water or scrubbed with a clean produce brush. Never use detergent or bleach to wash fresh fruits or vegetables – when consumed, these products can be very harmful.

Myth #4: The stand time recommended for microwaveable foods is optional, it’s just so you don’t burn yourself.

Fact: The recommended stand time for microwaveable foods actually isn’t about letting the item cool, but rather is an important part of the cooking process. Stand times are usually just a few minutes and is necessary to bring the food to a safe internal temperature. To ensure that you are cooking safely, always read and follow package instructions, know the wattage of your microwave, and use a food thermometer to ensure food has reached a safe internal temperature.

Hopefully these food safety tips help you maintain healthy practices at home or at your establishment. What other food safety myths and facts can you add to this list? As a leading supply chain management group, Source1 Purchasing stays current on the latest news and trends in the foodservice industry in order to keep you up-to-date and help your establishment run more efficiently.

As a hotel manager, your business is built on serving others and continuing to satisfy your guests. With technology being so important in today’s society, keeping communication with your customers through their preferred technological method is sure to improve the guest experience. Those who receive phone calls from businesses tend to feel annoyed, as if the call is bothersome, so why not communicate via text messaging? Text messages are quick, simple, and convenient, and most mobile users simply prefer it to other forms of communication. By implementing the use of text messaging when connecting with your guests, you’re improving guest services in seven important ways:

1. Give guests a real-time connection and become more reputable. Texting your guests is an action that exceeds expectations and allows your customers to send their concerns and questions to the concierge or guest services via text and receive a reply.
2. Increase the number of bookings by allowing guests to text reservations while relaxing at an on-site spa or restaurant.
3. Reduce the number of absentees by delivering reminder texts about appointments and reservations. Many industries, such as airlines, have already incorporated this strategy into their operations to ensure travelers don’t miss their flights.
4. Be a mobile information resource for local events. Send a text message to inform guests about upcoming shows, nearby attractions and experiences in areas near the city in which your establishment is located.
5. Provide a feeling of safety and security among guests. When an emergency takes place, send an alert text message to warn your guests. Because of this safety feature, guests will more than likely prefer your establishment to competitors.
6. Boost customer service by texting guests when their tables or rooms are ready, room service has arrived, or rooms have been cleaned. You can also allow customers to respond with questions about check-in or to let you know if they are running behind schedule.
7. Send special offers and allow your guests to respond to the text with a request to book or reserve.

How have you gone above and beyond to improve guest satisfaction at your place of business? For more hotel technology tips, tricks, news, and trends, take a look at our other blog posts on source1purchasing.com.

 

It’s no secret that schools have a reputation for providing students with food items that are not very healthy. But by offering healthier food in school vending machines and in the a la carte lines, such as fruits, vegetables, and whole grains, the overall diet of students improves.

It’s actually very simple – if you provide the healthy foods, many of the children will eat them. According to a study performed by Michigan State University, when healthy foods are offered either a la carte or through vending programs at schools, middle school-aged kids ate 26 percent more fruit, 14 percent more vegetables and 30 percent more whole grains over the course of a day. Moreover, the schools that participated in the study observed that the students’ diets had improved through the consumption of more calcium, vitamins A and C and fiber.

A large factor in the obesity and chronic health problems of children, such as diabetes and coronary artery disease, may be the amount of food that is purchased from vending machines. The foods that children are eating will more than likely influence their eating habits as adults as well, posing even more health and diet risks. But with a shocking 88 percent of high schools, 52 percent of middle schools, and 16 percent of elementary schools having vending machines available, students will probably opt for the sugary item for its convenience.

These numbers are concerning and pose a huge health risk considering that those who consume items from vending machines have significantly higher sugar intakes and lower dietary fiber, vitamin B levels and iron intakes than those who do not.

Think about some the items that vending machines offer: soft drinks, candy, chips, and cookies. About two-thirds of the items accounted for in school vending machines are soft drinks; deserts and fried snacks rank highly as well. By providing healthier options, such as milk and fruit juice, students have a better chance at avoiding health problems in the future.

It is highly recommended that school administrators design guidelines restricting vended and competitive foods and beverages to those that are full of nutrients. School foodservice personnel may even consider creating materials and displays to promote more healthful foods such as fresh fruit, yogurt, low-fat milk, juice and sandwiches.
Source1 Purchasing gives you access to a vast assortment of healthful items that your students can benefit from through pre-negotiated contracts on over 6,000 branded items. Plus, with easy-to-use product guides, you can see exactly what products in each category can bring you the most savings. To learn more about how Source1 can help you save, visit our website at www.Source1Purchasing.com.

As predicted by the National Restaurant Association (NRA), the following are hot food and beverage trends for the upcoming year. Check out what you can expect to see in 2014:

1. Locally sourced meats and seafood
2. Locally grown produce
3. Environmental sustainability
4. Healthful kids’ meals
5. Gluten-free cuisine
6. Hyper-local sourcing (e.g. restaurant gardens)
7. Children’s nutrition
8. Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat)
9. Sustainable seafood
10. Farm/estate branded items

Customers are becoming increasingly concerned with what they eat and where their food comes from – this is reflected by the research performed by the NRA. This goes beyond fads; these trends represent a shift in modern society over time, focusing on food preparation, presentation, and the dietary profiles of meals.

Sourcing locally and environmental sustainability go hand-in-hand with ongoing efforts to provide healthier food options for people, especially children. Nutrition is incredibly important in the foodservice industry, and chefs must adapt to the constant changes and updates to recipes that fit the desires on modern restaurant goers.

Aside from food, beverages will also be taking some interesting turns next year. Expect to see micro-distilled/artisan spirits, locally produced beer/wine/spirits, onsite barrel-aged drinks, culinary cocktails (e.g. savory, fresh ingredients), and regional signature cocktails.

Compared to previous years, items that have remained top 20 food trends include locally grown produce, healthful kids’ meals, gluten-free cuisine, sustainable seafood, and health/nutrition. Items that have dropped considerably down the list from the top 20 food trends include gelato, micro-greens, flatbreads, tapas/meze/dim sum, and dessert flights.

With the upcoming trends of 2014, will you be able to adjust? Will you consider revising your menu to reflect the changing tastes of your customers? According to the research of the NRA, six out of ten chefs always make an effort to adjust dishes and recipes to be more healthful, while one-third said they cook with nutrition in mind, but that not all recipes can be easily adjusted.

When it comes to the latest trends in the foodservice industry, Source1 Purchasing remains in the know, allowing you to stay updated and continue to run operations smoothly. To learn more about how Source1 can help improve your business, visit our website at www.Source1Purchasing.com.

How familiar are you with your buyers and their needs?

The following is a list of seven consumer types to help you distinguish between different types of buyers and their expectations.

As you read through the list, pay attention to each buyer decision process and try and determine which buyer you are trying to attract.

7 Different Types of Buyers & Their Decision Processes

The Quality Buyer – “We only buy the best.”

This buyer is convinced that a certain brand or supplier provides the best quality products and services, no matter what the price. This buyer is perfect for those sales representatives who will take advantage of their willingness to pay a little extra. This type of buying can be wasteful and extravagant. Often times you’ll find products of equal, or possibly better, quality from more modestly priced suppliers or less prestigious brands. It is best to compare quality and price rather than focusing solely on reputation or brand.

The Over-Buyer – “I never run out of anything.”

This buyer chooses to guess rather than plan, and therefore orders more than needed of everything to avoid shortages. This type of spending can be expensive and wasteful. By purchasing items in bulk, this buyer is at risk of food items going bad, so it’s best to suggest to this buyer to buy items in smaller amounts but more frequently.

The Under-Buyer – “I hate Inventory.”

Much like the Over-Buyer, this person typically guesses rather than calculates average consumption. They choose to maintain a very low inventory, which can lead to chaos. To compensate, this buyer prefers frequent small or emergency deliveries or trips to the store. These options can result in expensive costs for the buyer. To avoid any problems, the buyer should review the operation’s usage in order to be able to predict the operation’s needs. It’s better to have too much inventory rather than being short on products.

The Bargain Hunter – “I got a great deal!”

This buyer is always looking for a bargain. It’s great to find a good deal, but not when it means compromising quality or yield. A bargain price doesn’t just mean a cheap price; it must be judged by comparing price to quality. The buyer must know the product and it’s market price well enough to know that the net cost of the product is a savings, avoiding inferior quality or lower yielding products. A good rule to follow is: if the deal seems too good to be true, then it probably is.

The Extravagant Buyer – “This new item is great.”

Always needing the latest and greatest can lead to overspending. This buyer typically has no appreciation for the value of money, particularly when they are spending someone else’s – moderation probably doesn’t exist in their vocabulary. This buyer is a sales person’s dream and can be easily attracted to new items, even when the current product is perfectly suitable. The best solution to this buyer is to always compare prices and ask if the product is truly necessary or worth the expense.

The Satisfied Buyer – “We Do A Great Job Purchasing.”

This buyer is content and feels there’s no need for improvement. This buyer has complete trust in their suppliers and rarely compares quality or price with other sources. Complacency can be risky and may lead to negative financial consequences. A smart buyer is never satisfied, always looking for better products and sources. This buyer meets with sales representatives often and is always comparing quality and price, sending a clear message to salespeople that you have an open mind and that no one has a “lock” on your business. Practicing this type of purchasing takes time but can lead to substantial dividends.

The Old Pro – “My salesperson takes great care of us.”

This buyer has been in the business for quite a while. They have formed close relationships with sales representatives going back for years, and tends to fail to compare quality and price, assuming that his go-to guy will take care of him. To improve this practice, it’s important to make sure that new companies and products are evaluated with an open mind. Compare prices regularly and systematically. It’s great to have a solid professional relationship with suppliers, but personal friendships with sales representatives should be discouraged.

With Source1 Purchasing, you can have peace of mind knowing that you are always given the best brands and best prices.

You take pride in your business and how you run it – but are you prepared, right now, for a surprise visit from a health inspector? It can be stressful always being in fear that the health inspector may show up at any moment, but the best strategy and only way to ensure that you always pass health inspections is to be absolutely always prepared. There is no way of cutting corners. From storage to preparation to display to service…

10 Tips to Prepare for a Health Inspection

1. Food must be cooled by an approved method whereby the internal product temperature is reduced from 135°F to 70°F or less within two hours and from 70°F to 41°F or less within four additional hours.
2. Food must be protected from any potential sources of contamination during storage, preparation, transportation, display or service. Be sure to use cutting boards with anti-slip grips and disposable towels rather than unsanitary wet cloth towels.
3. Wash, rinse, and sanitize surfaces that come into contact with food after each use and following any activity when contamination may have happened. Use different colored pails for non-food uses, such as cleaning and sanitizing solutions.
4. Always use accurate thermometers and test kits to measure sanitizing solutions in order to ensure that proper sanitation is taking place.
5. Personal hygiene is a must. Keep clothing clean of any contaminants. Hair should be restrained in areas where food is exposed.
6. In order to provide a means of effective hand hygiene, soap and hand-drying devices must be available.
7. Food must be properly stored, covered, and labeled in accordance with Hazard Analysis and Critical Control Points (HACCP).
8. Cold foods must be stored in the proper temperatures. A good solution for this may be food pans that contain a freezable gel.
9. Be sure to keep ice containers and scoops protected from potential sources of contamination during storage, preparation, transportation or service.
10. Hands and arms must be protected with gloves or mitts to prevent cuts and burns, which would also lead to the spread of transmissible diseases.

By following these ten tips you should feel more confident that your business is up to code when the health inspector decides to drop by unexpectedly. Source1 Purchasing stays up-to-date on the latest news and trends in the food and beverage and hospitality industries in order to keep you well-informed so that your operation runs at its best. Click here to learn more about how Source1 can benefit your business.

To be a successful restaurant operator, it’s important to realize that squeezing out a one or two percent profit margin relies mainly on the level of customer service. Many restaurant operators believe that to achieve this level of customer service, more steps need to be taken by their servers. However, the goal of a restaurant operator should be to minimize service steps, such as removing running sidework or updating seating charts to strengthen server stations. A current service enhancement innovation involves upgrading restaurant point of sale systems to include mobile technology. Mobile POS trends in the restaurant industry not only create a more efficient way of processing payments, but also allow customers to find and review restaurants right from their phones.

The Problem is in Wait Times
Customers truly dislike having to wait for their meals – they are hungry and want their food immediately. Servers often leave the bill at the table and fail to return for quite some time to pick up the payment. To add onto the wait, servers then take several minutes to process the payment. Servers drop off the bills in stylish checkbooks and do not return for several minutes to pick up the payment. This is mainly due to POS stations being strategically placed throughout the restaurant, causing slow payment processing times.

The Solution: Paying at the Table
A busy Saturday night ultimately leads to customers waiting to place orders and then waiting for their payments to be processed. Mobile POS systems give servers the ability to accept, process, and present payments to customers at each table in the restaurant. This saves time by skipping stops at the POS terminal and less time walking around the restaurant. Mobile POS systems provide servers with handheld devices that include a magnetic strip reader to process credit cards. This also ensures customers that their credit cards never leave the table. Restaurants that operate using the mobile POS systems show that their servers spend more time providing timely service and selling more items.

Benefits for Management
Giving servers more time to interact with their customers means your restaurant can experience growth in sales. Also, mobile POS system software often includes the latest data that tracks hourly sales, daily and monthly inventory, and shift labor costs. You can even receive more accurate real-time data by using mobile POS systems.

How Mobile Customers Find You
Many customers search local online business directories to locate restaurants that they would like to visit. Once you have been found on the mobile devices, the customers expect full access to your restaurant website, and the ability to navigate quickly through the pages and download apps that include current menu promotions. Your mobile website should include less content, more white space, and little animation. Since most restaurant customers on the go are most curious about what your menu offers, this should be the focal point of your mobile website.

Mobile devices also allow customers to post restaurant reviews instantly. By installing a mobile POS system in your restaurant, you are ensuring that your business is receiving excellent reviews on customer service and timeliness. About 134 million Americans own a smartphone, which means a large amount of potential customers are able to find your business by visiting your website via their mobile devices. Have you begun to utilize mobile devices in your restaurant?

As 2013 comes to an end, it is time for those in the foodservice industry to prepare for the news trends of the upcoming year. According to recent research, the following are seven key trends that will take affect in the foodservice industry in 2014. Some of these trends depict larger societal trends while others are more specific to evolving food preferences in the U.S. Either way, implementing these trends into your menu can ultimately improve your business operations.

1. Undoubtedly real

Many menus today not only list ingredients in items, but where they come from and how they were prepared. More and more people are becoming attracted to local sourcing, using ingredients that are locally grown to ensure freshness and good quality.

2. Promote proteins

Of course, beef and chicken will always be in high demand, but pork is expected to gain popularity in 2014. From baby back ribs to pulled pork sandwiches, pork will be in the spotlight. Also anticipated to become more popular are lamb and game meats, from duck to bison. For those who prefer to stay away from meat, vegetarian alternatives, like mushrooms, beans, and soy-based products, will be seen on more menus.

3. Carbs are back

In recent years, starches have taken on a bad reputation, but they are making a comeback. With the fascination of Asian fare, rice bowls will be big – but not just your plain white rice. Expect to see jasmine rice, basmati rice, and brown rice more often. As far as breads go, keep a lookout for flatbreads, wraps, and artisan breads of the whole grain variety.

4. High-fat Heaven

Yes, everyone seems to be on a health kick, but you can’t forget about those lashing out against the craze. Next year will show more cheese melts, pasta with creamy sauces, fried appetizers and sides, and oddities like doughnut-based sandwiches.

5. Fearlessly sour

Many ethnic cuisines are peaking interests in pickled, fermented, and sour foods. You’ll find pickled onion, jalapeno, ginger, and radish not only at ethnic eateries, but even burger joints! When quenching thirsts, even sour cocktails will be available to offset the sweet drinks of 2013.

6. Change of routine

The days of three-square-meals are coming to a close as consumers opt to skip meals, eat breakfast for dinner, or vice versa. Now is the time to introduce a different variety of items to the breakfast menu, such as chicken , turkey, or steak breakfast sandwiches, or maybe even spicy wraps featuring chipotle or Sriracha. Many are even choosing to have breakfast available al day to adapt to these changes in taste.

7. Tech savvy ordering

Consumers are getting pickier than ever before, specifying specific ingredients they expect to be in their meal. Of course they must be accommodated, but this only means slower service. In order to keep operations running at a good pace, some are incorporating technology for faster, more accurate ordering. Whether providing iPads for your customers to use, or placing a bring-your-own-device system, this sort of technology can not only improve business, but encourage positive customer feedback.

It can be overwhelming adapting to market changes and updated trends, but Source1 Purchasing can help you adjust. With the Source1 Program, products and services from hundreds of regional suppliers are available to you. You have the ability to purchase exactly what you need with pre-negotiated contract-level pricing on over 6,000 branded items. Source1 Purchasing can get you the most for your money, saving you from purchasing the wrong products at the wrong price.

More full-service hotels are eliminating room service as guests choose other options for meals.

As an article on news.com.au reports, the New York Hilton Midtown recently eliminated this amenity. The hotel now offers a gourmet self-service outlet for hungry guests.

According to the 2012 PKF Hospitality Research Figures, room service revenue represented only 1.2 percent of total hotel revenue last decrease, a 1.3 percent decrease compared to 2011.

As the needs of guests evolve, food and beverage must change to align with those needs.

Customers are looking for alternatives to the traditional hotel fare and they’re driving new trends. Similar to grocery trends, hotels need to make sure they’re offering grab-and-go items like sandwiches and salads as well as fully prepared meals.

Travelers are busy and want convenience. Think of this concept as a modern-day gift shop. Ensure that your guests find everything they need by offering items they use every day in a convenient pantry located right in your lobby.

Strategic sourcing of these items helps you keep more business on the hotel premises, demonstrating a level of guest service that drives referrals and returns.  It also can serve as a new revenue stream.

Marriott is a great example of a brand that is embracing this concept. They are making the bistro and a 24/7 market a part of their brand standard. They are really on the forward edge of this trend.

Source1 is developing a pantry market program to help small to mid-sized operators introduce this concept. You will have options ranging from a 5-foot-tall rack with health-and-beauty products and packaged snacks all the way up to a pantry market with a broad array of food, snacks and supplies.

When you add these pantries you benefit by:

○  Providing a guest amenity:  These pantries meet a specific guest need and improve guest satisfaction.

○  Increasing revenue: Strategic sourcing of these pantry items can offer opportunities to generate revenue — a vast improvement over the significant expense associated with room service.

You can meet the needs of your guests and create a new source of revenue by knowing what they want and serving those items with an experienced partner in strategic sourcing.

 

The use of standards-based purchasing systems is a well-received concept in the hospitality industry, with hotels and restaurants using the concept to enhance the overall guest experience.

The key benefit with standards-based purchasing is performance as operators engineer menus, concepts or themes. Operators can use standards-based purchasing systems to ensure that their food product selections are consistent and respond to the changing preferences of customers. Other key benefits include improved financial performance, better guest satisfaction and consistency in preparation.

So how can hotels and restaurants employ standards-based purchasing to offer the greatest value to their guests?

1. Reach out to guests for their feedback before making large-scale changes. According to an article on The New York Times website, hotels are developing new ideas by going straight to their guests for immediate feedback.

Some operators conduct tests in a fluid, trial-and-error way, testing ideas in certain areas of the hotel or with certain products to gauge guest reaction. Many operators look to their group purchasing organization to guide them through this process. Others simply poll their guests to get feedback on food or the overall experience.

For example, according to The New York Times article, La Quinta Inns and Suites improved customer satisfaction scores simply by focusing on the two most common complaints with its free breakfast: a lack of healthy menu choices and a setup that was difficult to navigate. After trying various layouts, and then surveying guests, La Quinta found it only needed to change the layout of the breakfast, not the selections.

2. Schedule a test drive via a short-term promotion before making it a permanent fixture on the menu. Standards-based purchasing systems can help ensure the product works in concert with the menu, resulting in consistent yields, grades and flavors.

3. Engage experts in the field.  Operators have myriad issues to address from HR to landscaping.  By engaging in a Group Purchasing Organization, the operator can access their experience and insights to identify the key attributes of products and measure the value for both the guest and the operation. The GPO can assist in the implementation of  standards-based purchasing to stabilize consistency, engineer quality and strengthen business.

Source1 Purchasing can help operators with menu tastings and promotional testing to determine the effect of a combination, flavor profile or promotion. Standards-based purchasing systems can help engineer and analyze ingredients to define performance criteria while determining value. This is often a crucial factor for decentralized hotels and restaurants that are highly dependent on individual chefs. With standards-based purchasing, the knowledge stays with the property should the chef leave for other opportunities.

By using a group purchasing organization like Source1 and employing standards-based purchasing, you can continue to improve the guest experience.