Restaurants Can Reduce Risk

Restaurants Can Reduce Risk

RestaurantsIn a food service kitchen, anywhere from four to 10 percent of food never makes it to the customer’s plate.  It’s caused by spoilage or theft, but it doesn’t touch the percentage of food lost during a walk-in malfunction.  On average, spoilage accounts for about five percent of food loss in a food service business, mostly as a result of human error. However, that number could climb as high as 40 percent when a walk-in breaks down or reaches an unsafe temperature.

In all food service businesses, there should be a log book to monitor the temperatures of the walk-in refrigerator and cold and hot holding prep areas on a daily basis. Making log entries in the log book relies heavily on human input.  This only protects your business during operating hours.  What happens when the walk-in shuts down over the holiday?  If the refrigerator climbs to 55 degrees while your insurance customer is at home sleeping, guess what happens?  Food loss. It’s more cost effective to prevent this damage before it happens.

With Swift Sensors, you can stop loss before it starts.  Our system will notify users if the temperature rises above 45 degrees for more than an hour using email, text, or phone call.  You can prevent food spoilage, improve the quality of your food, and increase productivity with our low-cost, 24/7 wireless monitoring system that alerts you every time a critical temperature event occurs.

Restaurants

Restaurants

See how Sysco Foods, McDonalds, and Kraft Heinz are using Swift Sensors to prevent food spoilage in their facilities.

Restaurants

Restaurants

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