Restaurant Magazine

By Francine L. Shaw, President of Savvy Food Safety, Inc., Restaurants have been hit hard by the ongoing COVID-19 pandemic. According to Statista, on-site diners in U.S. restaurants declined by 53.83% on October 31, 2020, as compared to the same date in 2019.  A recent CDC report said that people […]

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By Francine L. Shaw COVID-19 (coronavirus) has changed the way businesses operate. Now, all food service businesses (restaurants, hotels, grocery/convenience stores, etc.) must implement new COVID-19 policies while also following other food safety protocols (cooking foods to proper temperatures, avoiding cross-contamination and cross-contact, accommodating food allergies, washing hands properly, etc.) […]

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Marc Lapides, Former National Restaurant Association Executive, Joins Booming Food Safety Company PathSpot is proud to announce and welcome Marc Lapides to lead sales and marketing for the company. Marc joins PathSpot most recently from the National Restaurant Association and Winsight Media, where he was Vice President, Marketing, Programming & […]

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By Francine L. Shaw  In early May, a Tampa Bay, FL news station reported that more than 20 local restaurants were being investigated for Hep A incidents and outbreaks.  Around the same time, restaurant employees in Sarasota, FL, Caribou, ME and Rockport, MA were found to have the Hep A […]

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By Francine L. Shaw Francine L. Shaw, President Savvy Food Safety, Inc. Memorial Day weekend is the official summer kick-off, with parties, al fresco meals, barbeques and other warm weather celebrations.  As you prepare for your busy summer season – hosting guests and holding special summer events – it’s critical […]

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By Francine L. Shaw Francine L. Shaw, President Savvy Food Safety, Inc. Food safety is a grave public health concern, causing an estimated 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year in the U.S. Foodborne illnesses are 100% preventable. But, unfortunately, foodborne illnesses continue to occur because people […]

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By Francine L. Shaw Francine L. Shaw, President Savvy Food Safety, Inc. Typically, we hear more about norovirus between the months of September and April but that doesn’t mean it goes away during the spring and summer months.  Norovirus is the leading cause of foodborne illness outbreaks in the United […]

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By Francine L. Shaw The Centers for Disease Control (CDC) recently issued a food safety alert, warning consumers not to eat romaine lettuce due to another E.coli outbreak.  This fall’s outbreak does not appear to be linked to the romaine outbreak last spring, which impacted lettuce grown in Yuma, AZ. […]

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Foodborne illness incidents are 100% preventable, and could be avoided if food businesses adopted a food safety culture, providing ongoing education/training and implementing proper food safety protocols. Foodborne illness is a widespread, serious problem, sickening 48 million people, hospitalizing 5,000, and killing 3,000 in the U.S. annually. Francine Shaw, President […]

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Food Safety Experts Offer a Robust Roster of Services, Including Training, Inspections, Crisis Management, Curriculum Development, & More Savvy Food Safety, Inc., a best-in-class food safety company, has just moved to a new state-of-the-art office in Hagerstown, MD. The new office offers: A state-of-the-art education/training facility Innovative technology A testing […]

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By Aaron Cohen, Co-Founder and VP of Business Development, CoInspect Most people don’t know what Google’s PageRank really means.  It’s not a ranking of website pages. It’s named for Google co-founder Larry Page because he devised the initial algorithm to rank a website’s importance.  While the formula is a closely […]

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By Aaron Cohen Over the past year, I’ve met with nearly 50 chain restaurant companies that vary in size from 10 to 10,000 units.  I’ve had conversations with Safety, Operations, Supply Chain, and Facility executives in and out of C-suites.  While different companies face different challenges, one thing is clear […]

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By Francine L. Shaw, President Food Safety Training Solutions, Inc. Sadly, there have been a variety of tragic food safety crises in the restaurant industry. In 1993, an E. coli outbreak at Jack in the Box infected 732 people. Four children died and 178 other victims were left with permanent […]

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By Francine L. Shaw, President Food Safety Training Solutions, Inc. What if your restaurant inadvertently served salads made with tainted lettuce, which sickened dozens of guests?  Or one of your servers accidentally served pesto to a guest with a nut allergy, who had a severe allergic reaction as a result? […]

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