FOOD & DRINK
The Kelsius FoodCheck 2.0 system offers a series of bitesize training modules which kitchen staff can access at their convenience via the tablet. A certificate is issued upon completion and there is also an alert system - reminding customers when their next food safety training is due.
Routine hygiene tasks can also be logged digitally with both systems, which reassures all staff members that they are taking the correct measures and protocols on personal hygiene and sanitary stations. Staff members can also instantly visualise digital checklists and hygiene routines. This gives operators complete confidence that their operation is always HACCP compliant. It also offers full accountability of who within the team is doing what and when for full traceability purposes.
Mario Kelly said: “Investing in your staff is key when it comes to compliance and legislation. The quality of your team and the product they serve is what makes or breaks any business operating within the eating out market. Therefore, getting all staff members to understand your protocols and systems - as well as keeping up to date with it all - is fundamental to not only the success of your business, but also to the smooth running of it.”
How can venues factor matters such as energy and cost savings and sustainability, into their cleaning,
hygiene and food safety routine? For operators facing increasing challenges from rising food costs, energy prices and other external pressures - sustainability and compliance can offer many opportunities, including a drive in efficiencies.
The environmental benefits of digital solutions can be huge. Automated systems with cloud-based reporting
removes the need for any paperwork, with no printing, no need to fill out forms manually and no need to distribute and store cards. Instead of printing, all the information is input via a table and stored using cloud technology and accessible from any web enabled device - which in the long run, can make the audit process much more straightforward and efficient, and also makes records more easily accessible.
Automated systems also play a crucial part in eliminating food wastage – which remains a huge issue in the trade. Food waste now accounts for around 10% of all greenhouse gas emissions but WRAP reports that food waste in hospitality and foodservice rose almost 20% over the last decade. Around 75% of food waste is believed to be avoidable so it’s critical that operators put systems in place to help reduce it.
Huge cost savings can also be made on the likes of printer ink, printer maintenance, as well as records storage, for example. Time is another important factor, particularly within high footfall eating out environments, where operators need reliable systems in place to ensure the restaurant runs smoothly and efficiently - and on time. Instead of being bogged down with mountains of paperwork, these systems can free up operators no end to take out other important tasks to help with the day to day running of their business.
Kelly concluded:“Restaurant operators are constantly on the lookout for new innovative systems that can help their businesses operate more smoothly and efficiently. When investing in back-of-house software systems, people are looking for reliable, safe, environmentally friendly solutions that also offer value for money and above all, quality.”
www.kelsius.com
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