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From the moment guests walk through the front door of your restaurant, they are looking for a clean, visually-pleasing environment. As an operator, your commitment to creating a superior dining experience is reflected in the gleaming surfaces of the dining, kitchen and restroom areas. But clean surfaces alone may not be enough to protect your brand.

Good branding increases the value of a company; it provides employees with a purpose; and it instills in customers a sense of trust.  Branding improves recognition: the logo should be simple enough to be memorable, but powerful enough to give the desired impression of your company.  A brand is a story that creates trust: emotional reactions to powerful stories are hardwired into our brains, and those reactions are very real influencers.

In my previous blog, I highlighted the first four tools that your organization needs to adopt in order to maintain food safety. In this final blog, I am outlining the final four essentials. Altogether, these eight tools will safeguard your business and your customers.

Winter is around the corner, and along with the changing leaves come the unfortunate increase in seasonal illness for many people. To protect your employees – and your business – it is critical to be aware of the prevalence of seasonal illnesses, prevention strategies and ways to reduce their impact when they occur.

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