Food safety, traceability and sustainability blog

Here Comes the Growth...Is Your Restaurant Ready?


Our guest blogger Steve Franke is a FoodLogiQ Enterprise Account Manager. He’s an avid sports fan, music aficionado, and has spent over 30 years in the restaurant industry.

Some restaurants were well-positioned for the shifts in consumer spending that happened in 2020 following the impact of Covid-19. Major foodservice brands such as Chipotle, McDonald’s, Wingstop and Domino's saw record sales as a result of dining habits that were forcibly adjusted to accommodate restrictions and regulations. Drive-thru, curbside pick-up, carry out and delivery became the new normal. This brought new customers and increased sales from streams of revenue that had previously not been sufficiently tapped into, or had never even existed. Of course, every stakeholder within the food system faced tremendous challenges, but for the fortunate few, the past year was more of a boon to the bottom line than a bust.

Restaurant Operations Versus the Food Safety Department: Partnering for Success


By guest blogger Steve Franke, FoodLogiQ Enterprise Account Manager

For 25 years, I was a restaurant operations guy.  I lived and breathed KPIs related to food cost, labor hours, and supply budgets.  I had no time or interest in anything that required me to turn my focus away from increasing sales and lowering costs within the four walls of my building.

The Music of Food Safety - Hearing the Silence Between the Notes


Our new guest blogger is Steve Franke, a FoodLogiQ Enterprise Account Manager. He’s an avid sports fan, music aficionado, and a hiker at heart.

It was French composer Claude Debussy who pointed out that music is not just in the notes, but equally in the silence between them.  To visualize, imagine your favorite song, with all the same notes, but with no space between those notes. It would be a long, terrible-sounding, run-on sound with no rhythm or melody.

(Itwouldalsobealotlikereadingthissentence.) 

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