According to the 2016 National Restaurant Association Forecast, the restaurant industry is projected to provide a record 14.4 million jobs this year, and the momentum continues into the next decade. Specifically, jobs that combine food preparation and service are projected to rise more than 15 percent between 2016 and 2026, a gain of 504,000 positions. Last year, two in five restaurant operators said they plan to devote more resources to employee training. After all, great employees are informed employees.
One senior leader can’t perform every
food safety-related task in each of his or her restaurants
While creating a
food safety culture begins at the senior level, managers and other on-the-ground team members realize food safety in your restaurants
The more training employees receive, the more they feel valued and the more likely they will act as
brand ambassadors for your restaurants
With 2016 sales expected to reach $783 billion, the
restaurant industry is big business
Did you know?
Foodland opened in 1947 bringing the era of modern supermarkets to
The "Pineapple King", James Dole, planted pineapples on
Oahu in 1901, and in 1922 he purchased the entire island of Lanai to grow pineapples
“Training empowers employees,” said William Weichelt, director of ServSafe, a food and beverage safety training and certificate program administered by the National Restaurant Association
“They feel a part of the process and a part of your team. The more training employees receive, the more they feel valued and the more likely they will act as brand ambassadors for your restaurants.”
To set up an audit at reasonable prices in Oahu or elsewhere on Hawaii, please contact us
While training involves expense, it steers off much larger, reactive costs stemming from foodborne illness outbreaks in Oahu. Two in five restaurant operators last year said they plan to devote more resources to employee training. After all, great employees are informed employees. According to the U.S. Food and Drug Administration, the success of a HACCP plan depends on educating and training management and employees in the importance of their role in producing safe foods. To fortify restaurant training messaging, use consistent terminology, and when possible, teach employees in their native languages here in Oahu. When you encourage employees to ask questions if they don’t understand restaurant concepts or procedures, you open communication lines and start a dialogue. Make it known that senior leadership was involved in the training development process and expects steadfast implementation.
For quality trainings aimed at preserving the integrity and uplifting the culinary industry contact Food Safety & Culinary Solutions specialist Ai Kahu
PETER B FOOD SAFETY AUDITS provides independent third-party audits of foodservice operations – from small to large restaurants, hotels, residences, supermarkets and multi-unit facilities, pre-opening and routine audits.
Having attended NYC Technical College for Hotel & Restaurant Management, and graduated from the Culinary Institute of America in Hyde Park in 1986, my experience of 30+ years working as Chef and manager in hotels and restaurants in New York City, Oahu, and the Hawaiian Islands brings real world knowledge of how a kitchen should operate to provide safe food and follow regulations.