Why I started Safe Food Plus, LLC:
“The Health Inspector is here!”
Towels get put into the sanitizer buckets, employees throw away the food they were eating in the kitchen, a server does a quick wipe of the ice chute, towels are stocked at the hand sink, the 3-compartment sink is drained because the concentration isn’t right, and someone goes scrambling to find the hairnets.
In my career I’ve had multi-unit responsibilities, was a corporate trainer, I oversaw the food safety for a Fortune 500 company, and I also managed a restaurant of my own for more than 12 years of my 21-year career. I can tell you that the mere presence of a Health Inspector creates anxiety, tension and even chaos in every food service outlet.
You know what I’m talking about, right? Of course. But why?
I’ll give you two reasons why a visit from the Health Inspector strikes fear into you and your restaurant staff:
- Your restaurant is poorly managed and the Health Inspector is going to find out
- Your restaurant is well managed and the Health Inspector might find one thing that ruins your day and creates a false picture of how things really are
I started Safe Food Plus to help remove this anxiety. Coming from operations, I’m able to take my expertise in food safety and training and help you implement it in your business so that it is a benefit, and part of the culture, not a burden that adds extra work.
I’m looking forward to serving you,
Steve Franke has worked with many leading brands, including Red Lobster, TGI Fridays, Sweet Tomatoes, HoneyBaked Ham, Dairy Queen, and Kangaroo Express. He has a B.S. in Business Administration, a B.A. in Industrial/Organizational Psychology, and an M.B.A. in Organizational Management. He is certified as a ServSafe® Proctor and Instructor and is HACCP certified.