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You may be tired of hearing it, but the restaurant business will never go back to the old way of doing things. Customer demand and hygiene anxiety has already made sure of that. Most agree that an integral part of moving forward is adopting new tech, and I am firmly...

Almost every food service business is still in the mode of “trying to keep the doors open.” It is a virtually universal stance, but is it enough to survive this crisis? And what happens when the next crisis appears? New trends since COVID-19 are signaling that keeping...

It’s hard to overstate exactly how much COVID-19 has changed every facet of the way we live and do business. To quote The Fresh Prince of Bel-Air, our “lives got flipped, turned upside down.” Although we’re more than half a year into the pandemic, some brands are...

We live in a world where a bad experience can circle the globe before your PR rep has had their first cup of coffee. However, quality initiatives have not evolved as quickly as our ability to communicate, and it’s time for that to change. You need to modernize your...

For a long time, companies could effectively run food safety programs using only manual methods of quality management, such as pen, paper, spreadsheets and emails. Those practices have served the food industry well, but it was only a matter of time before food safety...