Comments on: For this restaurant, it’s NOT about the food http://www.exponentialprograms.com/business/blog/its-not-about-the-food-but-the-bathrooms/ Business Coaching Tips To Help You Grow Your Business Wed, 01 Feb 2012 03:29:36 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: Gavin Buckett http://www.exponentialprograms.com/business/blog/its-not-about-the-food-but-the-bathrooms/comment-page-1/#comment-214 Gavin Buckett Wed, 13 Jan 2010 09:53:54 +0000 http://www.exponentialprograms.com/business/blog/?p=1058#comment-214 Hi Marc, As a food safety specialist (yes I know what I do thans to you), we teach this principle in our training courses. You see some food safety hazards aren't just confined to the kitchen. Many food businesses will spend $20,000 or $30,000 on "enetratainment" such as plasma TV's, yet won't spend any money on their back of house facilities. My next article in Simplot Australias's "Food 4 Thought" magazine is on this very subject, as well as what else the customer can see (kitchens, waste areas, staff amenities etc.). Of course, if any of your subscribers are interested in food safety, they can subscribe to our "seven deadly sins series", but in the meantime, keep up the good work and thanks for the link, Eat well. Eat safe! Gavin Buckett Founder and Managing Director The Gourmet Guardian Pty Ltd www.australianfoodsafety.com.au p.s. my wife judges restaurants on their toliets. Even as a chef, it doesn't matter how good the food is, if the toilets are no good, she just won't go back. Her motto is, that if they can't get the toilets right for the customers, how will they get their kitchens clean? Hi Marc,

As a food safety specialist (yes I know what I do thans to you), we teach this principle in our training courses. You see some food safety hazards aren’t just confined to the kitchen. Many food businesses will spend $20,000 or $30,000 on “enetratainment” such as plasma TV’s, yet won’t spend any money on their back of house facilities.

My next article in Simplot Australias’s “Food 4 Thought” magazine is on this very subject, as well as what else the customer can see (kitchens, waste areas, staff amenities etc.). Of course, if any of your subscribers are interested in food safety, they can subscribe to our “seven deadly sins series”, but in the meantime, keep up the good work and thanks for the link,

Eat well. Eat safe!

Gavin Buckett
Founder and Managing Director
The Gourmet Guardian Pty Ltd
http://www.australianfoodsafety.com.au

p.s. my wife judges restaurants on their toliets. Even as a chef, it doesn’t matter how good the food is, if the toilets are no good, she just won’t go back. Her motto is, that if they can’t get the toilets right for the customers, how will they get their kitchens clean?

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