How Restaurant Chains Can Improve Consumer Transparency

Between food allergies, dietary preferences and a consumer culture that is paying closer attention to what goes in their bodies, it’s safe to say your customers like to be informed. They don’t just want to know what’s in their meals—they want to know how it was prepared, where it was grown or sourced and how it was stored in between. From concerns for their own health, to ethical and environmental implications, customers have a vested interest in food safety. Today, consumer transparency is essential.

Rather than resisting this growing trend of diner awareness, your restaurant has an opportunity to offer greater transparency for your customers. By demonstrating that you understand their interests and concerns, you can establish increased trust between your restaurant and your patrons. They’ll have confidence in the product and service they receive and, in turn, you’ll have their continued business and loyalty.

Keep reading to learn three ways you can get started with improved customer transparency.

How to Increase Restaurant Customer Trust in 2016

It seems like every week, another restaurant chain is making headlines for a foodborne illness or stock withdrawal. At the same time, increasingly quality-conscious consumers hold restaurants to higher standards than ever. When managing complex modern food supply chains, how can restaurants reassure skeptical customers?

Here are five ways restaurant food safety and quality experts can strengthen trust in their businesses and their industry in 2016.

FoodLogiQ's Top 5 Blog Posts of 2015

As 2015 comes to a close, here's a look back at FoodLogiQ's top 5, most viewed blog posts from this year. Whether it was DNA testing on hot dogs or compliance with the new Food Safety Modernization Act rulings, here they are in case you missed them...  

Top 2016 Foodservice Trends Roundup: What's Up?


Uber-delivered gourmet at your doorstep, a continued focus on hyper-local food sourcing, the emergence of a new segment called "Food Halls" and retailers tapping into "dwell time" to increase food sales -- just a few of the trends that will shake up the foodservice industry in 2016. 

Fresh produce most often root cause of foodborne illness

Fresh produce items like cilantro, cucumbers, cantaloupes, and peppers that are often eaten raw cause more foodborne illness than any other single category of food, according to a study by the Center for Science in the Public Interest. The nonprofit food safety group reviewed 10 years of outbreak data to determine which foods are most often linked to outbreaks of foodborne disease and identify trends in illnesses. Over the period studied, fresh produce caused 629 outbreaks and almost 20,000 illnesses.