San Jamize. your operation. A Practical Guide. and Bottom Line through

Transcription

1 San Jamize your operation. A Practical Guide to impacting your Top LINE and Bottom Line through San Jamization.

2 h a s y o u r o p e r a t i o n s t y l i z e. pr o f e s s i o n a l i z e. sy s t e m i z e. sy n t h e s i z e. mo d e r n i z e. an y si z e. gl a m o r i z e. r e v o l u t i o n i z e. sanitize. h u m a n i z e. e n e r g i z e. p r i o r i t i z e. h a r m o n i z e. a c t u a l i z e. It s a challenging time for Foodservice Operators. Higher costs, lower traffic and a lot of uncertainty. Even the best are taking a hard look at everything they do in order to survive maybe even thrive in these tough times. That s where San Jamization comes in. You know it when you see it. Choosing products that inspire your employees and impress your customers can have a transformative effect on your business. That s why we work side by side with the industry s best operators to make sure San Jamar products are created with your success in mind. Understanding your challenges today. And tomorrow. Then innovating to develop smart, safe and sanitary products that make a positive difference in the most critical areas of your business. Staying ahead means controlling costs and keeping guests coming back. It s all about solutions that help you do both grow your Top Line sales while protecting your Bottom Line profits. TOP LINE Take advantage of new menu trends: Fresh Produce Bar Service Healthier Options Project an organized, hygienic image. Better health inspection scores. Faster, more accurate service. Deliver a quality, safe guest experience. BOTTOM LINE Reduce employee injuries Control escalating food and paper costs. Reduce food safety risks. Make training faster and easier. Reduce labor and maintenance costs.

3 b e e n s a n j a m i z e d? s y n t h e s i z e. u n i v e r s a l i z e. optimize. f e at u r i z e. g l o b a l i z e. e n v i r o n m e n t a l i z e. o p e n y o u r e y e s. profitize. c o n c e p t u a l i z e. m a x i m i z e. e c o n o m i z e. s a n jamize. s t y l i z Before San Jamar / San Jamized: Learn more about the latest trends and operator challenges and how San Jamar products can help you realize immediate cost savings while improving guest experience. k i t c h e n p r e p pg. - w a s h r o o m pg. -7 c o u n t e r se rv i c e & ta k e -o u t pg. 8-9 Reduced food safety risk. Safe and productive employees. Clean and organized. Smooth running washroom. Working, ready-for-use dispensers. Hygienic, upscale image. b a r & b e v e r a g e se r v i c e pg. 0- o p e r at i o n a l c o n t ro l pg. - Reduced paper costs. Clean, organized and food-safe. Condiments fresh and well-presented. Clean, upscale image. Sanitary, fresh presentation. Organized, fast service. Smooth running operation. Huge flatware and condiment cost savings. Safe, productive employees.

4 Cross-contamination. High food and labor costs. Employee injury and fatigue. BEFORE SAN JAMAR KITCHEN PREP 8 7 BOTTOM LINE REDUCE LABOR AND EMPLOYEE INJURY COSTS 7 Higher medical costs and lost time due to more extensive care and therapy make these [ergonomic/pain related injuries] the most expensive types of injuries for the industry especially true with an aging workforce. Source: National Council on Compensation Insurance REDUCE FOOD SAFETY RISKS 7 Up to 0% of produce consumed in the US is imported and a recent sample study by the FDA showed that.% of imported produce sampled was found to have harmful bacteria. Source: FDA, Colorado State University, 00 and Center for Science in the Public Interest, 008 TOP LINE PROJECT A CLEAN, FOOD SAFE IMAGE Our research shows that three in four adults surveyed, 77% say they know how to handle food to reduce their risk of foodborne illness, yet most do not know that each year they have a one in four chance of contracting a foodborne illness. Source: Partnership for Food Safety Education, 008 A recent survey of those who eat out frequently showed that nearly all respondents claimed that the standard of food hygiene was important to them when deciding where to eat out. Source: International Journal of Environmental Health Research, 00 Consumer confidence: % of consumers say they have serious concerns about contamination by bacteria and germs from the foods they eat at restaurants. Source FMI Trends 008. SAFELY MEET CUSTOMERS DEMAND FOR FRESH AND LOCALLY GROWN PRODUCE Two of the three top trends in the foodservice industry are organic produce and sourcing produce locally. Source: American Culinary Federation, NRA 009 Survey 8

5 Reduced food safety risk. Safe and productive employees. Clean and organized. SAN JAMIZED 7 Kleen-Pail cleaning and sanitizing pails are dedicated cleaning buckets: red for sanitizing and green for soap solutions. The Kleen-Pail Caddy combines these two processes into one portable tool. Saf-T-Wash Food Sanitizer dramatically extends the shelf life of produce, reducing prep frequency and produce waste. 8 SafetyWrap Station helps ensure proper storage and rotation. It is able to dispense film/foil and dating labels of various sizes. Convenient side caddies hold pens and cutters. Versa-Prep System is ergonomic and reduces employee fatigue. It raises the cutting surface up and allows product to be cut then immediately placed into a food pan, saving time. Rapi-Kool Plus reduces the risk of time-temperature abuse by cooling food from the inside-out. Unique design eliminates danger of over filling and gives the option of being filled with ice and water. Saf-Check helps eliminate the top two health inspection violations: time-temperature abuse and improper sanitizing levels. It combines a sanitizing test strip dispenser with a thermometer holder and calibrator. The easy to read chart indicates proper sanitizing levels. Saf-T-Grip Cutting Boards are dedicated use boards that are easy to implement and monitor. The anti-slip grips hold the board in place, reducing the risk of cut injury. 7 Board-Mate prevents cutting boards from slipping, replacing the unsanitary wet towel method and helps eliminate cut injuries.

6 Slow, unsanitary paper drying. High paper and maintenance costs. Dirty image. BEFORE SAN JAMAR WASHROOM BOTTOM LINE REDUCE MAINTENANCE COSTS Battery life and dispenser durability are key considerations to keep paper towel always available for guests. REDUCE PAPER AND INVENTORY COSTS Consolidating to roll towel for all rest room and handwashing areas makes ordering easy, saves inventory space and provides the lowest cost per hand dry. TOP LINE DISPENSERS THAT ARE ALWAYS READY AND WORKING When a person enters a restroom, he or she usually will note its general cleanliness, but also the operation of dispensers and the quality and availability of the toilet paper, soap and towels within them. If any of these things are sub-par, it can taint that person s opinion of the rest of the facility. Source: International Facility Management Association, 00 Connotes care and concern: electronic dispensing is hygienic, innovative and fast. A recent survey found that when customers were asked, When you noticed unclean conditions in a restaurant, what did you do? 79% told their friends and family and 70% never returned. Source: Strategic Foodservice Solutions, Nations Restaurant News. FASTEST, MOST PREFERRED HAND DRYING METHOD BY CUSTOMERS A comprehensive study showed that vs. air hand dryers, drying with paper towels is almost times as fast and achieves 0% more dryness per use. The same study also demonstrated that because the air inlet and the outlet are in the same room, bacteria from people s hair and skin can get sucked in and blown back onto people s hands. The study concluded that air dryers are therefore not recommended for food preparation and hospitals. Source: Wall Street Journal 7//000.

7 Smoothly running washroom. Working, ready-to-use dispensers. Hygienic, upscale image. SAN JAMIZED Electronic Touchless Roll Towel Dispensers: Smart System with IQ Sensor technology offers the versatility and reliability of the Smart System with the added features of the IQ Sensor. Bulk Soap Dispensers offer high capacity dispensing while keeping counters free from drippy soap messes. Tissue Dispensers: Tear-N-Dry No adjustment needed Just mount and go. Consistent dispensing: Standard 0 portion. NEW Versatwin smooth design holds two standard bath tissue rolls. Visible fresh roll is protected until stub roll is completely used. Continuous availability of paper provided by the Infinity System. Tear-N-Dry E.C.O. Earth friendly. Compact. Optimized design. High Capacity JBT Dispensers hold 9 to JBT rolls. (depending on dispenser). Multidirectional tearing and new EZ-Pull Mandrel make use easy. 7

8 Disorganized, unsanitary presentation. High paper waste. Damaged and soiled cups, lids and napkins. COU N TER SERV ICE & TA KE - OUT BEFORE SAN JAMAR B OT TO M L I N E REDUCE PAPER COSTS Reducing napkin usage by 0% can save the average US restaurant $0 per year. Source: National Restaurant Association, NRN Research Napkins, cups and lids can be damaged by dispensers not designed to provide gentle one-at-a-time dispensing. REDUCE LABOR COSTS High capacity napkin dispensers with transparent covers to monitor levels reduces filling frequency while high capacity condiment containers that keep foods chilled reduce waste and refilling. TO P L I N E DOING TAKE OUT RIGHT IS A BIG ADVANTAGE As both the economy and schedules tighten, % of meals being purchased at the nations food eateries are now consumed at home, at the office or in the car. Source: NPD Group, USA Today CLEAN, FOOD SAFE IMAGE Customers notice exposed cups, employees touching rims of cups, and a messy, disorganized appearance. Keeping cups and lids protected from contamination shows a commitment to food safety. PREVENTING CUSTOMER BURNS AND SPILLS Some cup dispensers can damage cup rims, causing burns or spills from lids not being able to seal tightly. 8

9 Reduced paper costs. Clean, organized and food-safe. Condiments fresh and well-presented. SAN JAMIZED Mini Dome keeps lemons chilled and protected. Compact and perfect for use next to soda and tea stations. Modular, it can be connected to other Mini Domes or Domes for total customization. Venue Napkin Dispensers keep napkins clean and organized while reducing yearly napkin usage up to $00 per location. Easy one-at-a-time dispensing saves on napkin waste. Clear cover allows for easy monitoring of napkin levels. Compact Venue has a front compartment that can hold an advertising insert. FrontLine Condiment Pump Systems are the first line of upscale condiment dispensers designed to save you money with bulk dispensing while providing a high-end image. They feature the Soft-Touch Pump, ensuring smooth, effortless dispensing and trouble-free maintenance. Dimension Straw & Condiment Organizer keeps hot beverage lids, stirrers, straws, creamers and more organized. The Dome is perfect for organizing creamers and sugar packets for use by coffee stations. Deep trays allow for increased capacity. EZ-Fit Lid Dispensers make it easy to clean up your counters and improve your operation with a simple, sanitary lid handling solution. Easy, one-handed operation. Lids are protected to minimize lid waste and keep counters clean. Simple design has few parts, making it quick and easy for employees to load and maintain. Sentry One-Size-Fits-All Cup Dispenser easily adjusts to fit any paper, plastic or foam cup. Lifetime Lever angled design also prevents damage to cups while loading. Innovative Contamination Guard prevents debris from entering dispenser and Food Safety Blue transparent tube allows for fast cleanliness check. 9

10 Slow, disorganized work area. Cross-Contamination and dirty image. Stale, warm garnishes. BEFORE SAN JAMAR BAR & BEVERAGE SERVICE BOTTOM LINE MAXIMIZE PROFITS The bar area averages % of sales but generates 0% higher profit margin than food. Recent survey showed / of operators are seeing sales increases on alcoholic beverages. According to Technomic, Bar Service is the only foodservice market segment expected to grow in 009. Source: National Restaurant Association Operator Trends, 008 and Foodservice Equipment Reports, Technomic /09 Bars can lose hundreds of dollars from broken or chipped glasses without proper bar matting. PREVENT FOODBORNE ILLNESS AND HEALTH VIOLATIONS Often the cause of illnesses linked to ice is the handling of ice with contaminated hands or utensils. If someone uses a utensil or an ice scoop and returns it to the ice instead of storing the scoop outside the ice bin, contaminants transfer to the ice and can be spread further to beverages or foods that come in contact with that ice. Source: CDC, Nations Restaurant News, 00 INCREASE EMPLOYEE SAFETY AND EFFICIENCY Employees face the possibility of muscle and back strain from repetitive motions like filling ice totes and reaching overhead to load ice into beverage machines. There is also a possibility of slips and falls from ice melting on floors when rushed employees miss the totes. Garnish centers with small trays that allow customers to sample product constantly need filling. Cutting limes and lemons during busy bar times can leave employees open for injury from the cutting board slipping. TOP LINE DELIGHT CUSTOMERS WITH VARIETY AND FAST, SAFE SERVICE Consumers are more savvy and watchful of safe drink handling practices. Media focus on e-coli in ice and on drink garnishes makes consumers notice unsafe practices. A recent study showed 0% of ice sampled had high levels of fecal coliforms, attributed to cross-contamination from dirty hands. Source: Chicago Sun Times Dec 07 0 Consumers are demanding more choice and variety in bar items. Source: NRA Restaurant Industry Forecast.

11 Clean, upscale image. Sanitary, fresh presentation. Organized, fast service. SAN JAMIZED Saf-T-Scoop & Guardian System keeps ice safe from contact with fingers and knuckles with two Germ Guards. Ice can mound easily, reducing the number of scoops needed to fill a glass or tote. Available in sizes for bar and beverage use and ice machines. Original & Shorty Saf-T-Ice Totes are dedicated ice containers that make transporting ice safely easy. Tri-Grip feature allows for easy stocking, and new HACCP Hanger mounts tote to the ice bin for safe and efficient loading. Mini Dome keeps lemons chilled and protected. Compact and perfect for use next to soda and tea stations. Modular, it can be connected to other Mini Domes or Domes for total customization. The Dome Garnish Centers keep garnishes organized. The domed lid allows for overfilling and seals tightly. The small footprint fits on bar rails. Deep trays maximize capacity and standard trays are available to easily keep garnished chilled. Modular, Domes can be connected to make customization easy. Saf-T-Grip Bar Boards are the perfect size for cutting food where space is tight. Unique anti-slip grips keep the board from slipping. Embossed ruler and portion grid make controlling portions easy. Versa-Mat Bar Matting keeps glasses safe from chips and cracks. Easily cut to fit any size counter or contour. Durable, Versa-Mats raise glasses off the counter allowing for airflow and fast drying. Available in nine designer colors.

12 High flatware and packet costs. Misplaced orders and slow service. Employee slip and fall injuries. BEFORE SAN JAMAR OPERATIONAL CONTROL BOTTOM LINE REDUCE SILVERWARE LOSS The average flatware loss per shift is approximately pieces, with spoons out numbering knives and forks two to one. PREVENT EMPLOYEE SLIPS AND FALLS The average cost of a worker fall is $,70, increasing to over $,000 when lost production and other costs are factored. Source: US Bureau of Labor Statistics REDUCE COSTS AND SERVE FOODS SAFELY Discontinuing portion condiments and using pump condiments is a key strategy to combat increasing food costs. Source: The Big Squeeze, Foodservice Director //08 NRN s Tip # for Reducing Restaurant Waste: Buy the commercially available magnetic traps that fit over your kitchen s garbage cans to help catch accidentally tossed flatware. Source: Nation s Restaurant News TOP LINE UPGRADING TO SILVERWARE VS. PLASTIC WARE SHOWS GREEN COMMITMENT Moving from disposable to reusable tableware is a key strategy increasingly favored by operators to control costs and improve sustainability. Source NRA 009 Survey. BETTER ORGANIZE ORDERS FOR BETTER ACCURACY In the restaurant industry overall, order accuracy is a nagging problem. At most places, botched orders are the No. problem, Speed is less important to consumers than getting orders right. Source USA Today //08

13 Smooth running operation. Huge flatware and condiment cost savings. Safe, productive employees. SAN JAMIZED Grease Resistant, Grease Proof and Anti-Fatigue Matting create a comfortable, slip-proof workspace for employees from the kitchen to the server s station. FrontLine Condiment Pump Systems are the first line of upscale condiment dispensers designed to save you money with bulk dispensing while providing a high-end image. They feature the Soft-Touch Pump, ensuring smooth, effortless dispensing and trouble-free maintenance. KatchAll Tableware Retrievers are designed with a magnetic bar to keep flatware from falling into the trash, eliminating costly silverware replacement expenses (see below). They are available in a variety of sizes and fit most waste receptacles. Slide Check Racks provide secure check holding and smooth sliding. New end caps screw securely into place, and tough aluminum construction and glass marbles ensure durable, long life. If you lose 8 pieces of flatware a day at 0 per piece: 8 x.0 =. Multiplied by the number of business days open:. x = 7.0 $7.0 a year in flatware loss.

14 NOTES COUNTER SERVICE & TAKE-OUT BAR & BEVERAGE SERVICE OPERATIONAL CONTROL

15 KITCHEN PREP WASHROOM MISC

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