Food safety, traceability and sustainability blog

How Dine Brands Increases Value Cross-Functionally with FoodLogiQ Connect

Learn how Dine Brands Global Quality Assurance Specialist Jason Brown is leveraging the FoodLogiQ Connect platform to drive business continuity throughout the company, whose brands represent 6,000 restaurant locations worldwide.

Dine Brands Global is one of the world's largest full service dining companies in the world, and franchises two iconic brands, Applebee's and IHOP. A customer since 2018, the Dine Brands Quality Assurance team has evolved their programs by leveraging the FoodLogiQ Connect platform for years. Dine Brands’ current approach to food quality and safety? Building value through new efficiencies and superior visibility. 

Value-building is not always the first thing that comes to mind when one mentions food safety or quality assurance. As Dine Brands Quality Assurance Specialist Jason Brown points out, “Quality Assurance is not known as the money-making part of the organization.” The philosophy of building value is more often claimed by business units like franchise operations, advertising or innovation. Many believe that the importance of protecting customers, delivering top-tier, traceable ingredients and resolving incidents swiftly are investments reflected in red on their company’s balance sheet. And, when things are going well, quality and safety can remain out of sight, out of mind. “You don't really think about the things that are going on behind the scenes,” says Brown, “The restaurant doesn't care about how long it takes to get a credit until they need a credit.”

However, the Dine Brands team is proving that, armed with the right digital tools, value-building is something Quality Assurance can drive on a fundamental level.

CAVA Automates Supply Chain Management with FoodLogiQ Connect

CAVA isn’t just a restaurant concept; it’s a culture.  The organization and its founders have a heart for philanthropy and investment in community education and opportunity.  CAVA believes that food is a force for good.

What began in 2011 as a single fast-casual restaurant has morphed into the leading Mediterranean brand, with over 80 restaurants and growing.  But it wasn’t easy. In CAVA’s early days, the organization managed its supply chain using manual processes, a task that became more and more difficult as the company grew at a fast pace.

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.) 

Manage Quality and Incident Reports Throughout Your Food Supply Chain

Join FoodLogiQ for a live demo on Tuesday, May 21st, 2019 at 2:00 pm ET and learn how establishing a system for capturing food quality issues and centralizing your communication with suppliers can do wonders for improving quality across your supply chain  - and save you a significant amount of time and money.