Chomp blog

For hospitality business owners in our new climate, having a watertight food control plan is more imperative than ever. 

Restaurants and food businesses can operate under Alert Level 3 so long as the sale and collection of food items are contactless.

We know there's a lot of concern with the spread of Coronavirus, especially now that the virus is a lot closer to home. Additionally, we understand that it may or already could have impacted your business.

New Zealand has one of the highest rates of food poisoning in the developed world.(1) According to the Public Health Surveillance Report there was an increase in campylobacter in 2016, the most commonly reported illness in New Zealand.(2) Many food poisoning cases in New Zealand are associated with a cafe or restaurant, which can have a dramatic financial impact on the business.

Let’s cut right to the chase. Running a business is expensive. Running it well, safely and with the welfare of your customers and staff at heart, is even more so. But what if a piece of software could reduce your costs while helping you grow and protecting your reputation?

Food businesses love cooking with gas. It’s fast, there’s no energy wasted getting to the right temperature, and you’re in total control across every element simultaneously. So how come some food business operators still aren’t applying those benefits to their Food Control Plan (FCP) management?

Reputation in hospitality is like a tall tree – it can take years to grow, and yet it can also be cut down in a day with a food poisoning incident and the public fallout from it. Creating a culture of food safety is part of growing a strong, resilient tree from the roots up.

Long nights slaving over a hot… pile of paperwork. It’s a big job monitoring food safety records to make sure they’re complete, accurate and up-to-date. And more venues mean more work, extra travel time and greater potential for snafus.

For hospitality business owners, especially those managing multiple venues, a key challenge is keeping control and an overview of your kitchens’ paper based Food Control Plans (FCPs). With this lack of oversight comes the risk of food safety issues, which can seriously damage your brand reputation and your bottom line.

By now you are all set with the weapon of a Food Control Plan - your strategy of compliance is in place! Congratulations! But what if it’s not implemented? Have you ever tried to stick to a diet and days later found yourself spoon deep in that Ben and Jerry’s? The intention was there, right?