CRISIS MANAGEMENT

What Would You Do in a Food Safety Crisis?

By Francine L. Shaw, President / Published July 17, 2017 on RestaurantNews.com 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? Perhaps your restaurant…

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Viewpoint: How to prepare for—and recover from—a food safety crisis

Unfortunately, food safety crises seem to be on the rise. If a crisis occurred at your organization, would your team know what to do?   When we think of a food safety crisis, we immediately think of foodborne illness outbreaks, like the multiple incidents that damaged Chipotle’s reputation beginning in 2015. Or we think of…

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Would Your Team Know How to Handle a Crisis?

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 injuries, including kidney and brain damage. Chipotle has had an unprecedented run of foodborne illness…

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