FOOD SERVICE EXECUTION (ENGINEERING THE PREPARATION QUANTITIES)

About this episode

Mike Hernandez discusses the importance of calculating food preparation quantities to ensure food safety and reduce waste in convenience stores.

SHOW NOTES (THRIVE VERSION) Episode Title: Food Service Execution: Engineering the Preparation Quantities (Episode 98) Episode Description: "You failed because you incentivized your staff to hide physical waste, which directly resulted in your customers purchasing severely degraded and unsafe food." In this episode of Thrive, Mike Hernandez explains why Store Managers must stop demanding zero waste and start mathematically calculating exactly how much food the staff is permitted to prepare. What You Will Learn: Mike's Professional Background: Why prioritizing a zero-waste log over food safety completely destroys the consumer's trust in the facility. The Retaliation Failure: How penalizing staff for discarding food directly forces them to serve expired, hardened products to your customers. The Engineering Protocol: The exact mathematical procedure for using your electronic transaction journal to calculate hourly preparation charts. The Managerial Mandate: Why you must explicitly instruct your staff that recording a small, calculated amount of waste is actually a sign of successful operational execution. Resources & Links: Download the Food Preparation Engineering Calculator…

People in this episode

Host: C-Store Center

Guest: Mike Hernandez

Topics covered

• food service execution
• waste management
• food safety
• staff training
• preparation quantities

Keywords

• food service
• zero waste
• preparation quantities
• food safety
• staff incentives

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