Category Archives: Energy Efficiency

Don’t risk a crack in your reputation

“Glass, china, and reputation are easily cracked and never well mended,” American political legend Benjamin Franklin said in the 1700s. In the age of social media and online reviews, this insight has never been more relevant to the food services business. Night after night, event after event you can build a stellar reputation, for one negative customer experience to ‘crack’ it.

Reinforcing what any food services business knows from experience, a good reputation online equals dollars. An academic study cited in the Harvard Business Review, showed that a one-star increase in Yelp (online review site) ratings for a restaurant led to a 5-9% increase in revenue.

google-is-biased-to-negative

On the flip side, bad news travels fast online. According to this recent article, Google tends to bias towards negative content. As the author explains it, “. . . on the information superhighway, when there’s an accident, people tend to be rubberneckers.” For food service businesses this means not just negative reviews, but incidents such as fire or food safety failures can have a significant and immediate impact.

According to insurers GIO, top risks restaurants have to be aware of and prepared to deal with include:

  • Fire damage: they identify as the main risk, and include electrical sources as common cause;
  • Food poisoning: refrigeration can be a root cause of this major risk area.
  • Customer injury: a lesser risk, but still the potential remains for customers to be injured in your premises from equipment failures. Worker safety could be added to this.

You can insure against these risks as GIO suggests to limit the financial impact, but the reputational damage of equipment related problems can be much harder to mitigate.

In terms of the potential impact of commercial refrigeration equipment failures on your reputation, you can reduce the risk relatively easily. In Australia and New Zealand clear standards exist to ensure equipment is mechanically and electronically safe. Ensuring your equipment is compliant can give you confidence it will be safe and reliable, and that there is a credible supplier to provide support.

We’ve prepared an eBook for food services providers “The cold, hard facts about technical compliance”, that helps you understand the key areas of compliance and how to easily check if your equipment is likely to avoid any risk to your reputation.

Download the eBook “The cold, hard facts about technical compliance” or contact SKOPE to discuss your compliance questions.

It’s all about food quality

A survey result that wouldn’t surprise many in the food services sector across Australia and New Zealand, 89% of patrons cite poor food quality as the main reason they will avoid returning to a restaurant. The study, cited on the Restaurant Association of New Zealand website, was carried out with a sample of New Zealand consumers by a marketing agency specialising in the food and beverage industry.

Other factors such as poor service (61%) figured highly also, but food quality remained at the heart of attracting repeat customers. The fact 95% relied on word of mouth and online reviews reinforces the importance of getting the customer experience right.

While delivering quality food is part-art and part-science, refrigeration is a fundamental to delivering food and beverage that exceeds a consumer’s expectation. The challenge for food service businesses can be having confidence in their refrigeration equipment, a category which is often outside their own expertise.

There are many excellent food service consultants and equipment suppliers that can provide useful advice, as well as online sources of information, about refrigeration options.

9975136_lAnother key way of having confidence in your refrigeration equipment is how they stack up to various compliance standards. As any food service business must meet standards around the quality and safety of their produce, reputable manufacturers of commercial refrigeration equipment have to do the same with their products.

The correct compliance for your refrigeration equipment can give you some confidence it will perform as expected, and that your supplier has invested in its own production process to ensure its products meet the standards.

For commercial refrigeration, there are three areas of compliance that are relevant:

  1. Safety: Australia and New Zealand have agreed standards on what constitutes mechanically and electrically safe equipment.
  2. Electromagnetic compliance: any electrical equipment emits electromagnetic energy, which needs to be within proscribed Trans-Tasman standards to avoid interfering or damaging other equipment.
  3. Energy efficiency: minimum energy efficiency standards exist to ensure your equipment is cost-effective and environmentally acceptable.

Refrigeration compliance may not be the first thing you think about for your food service business, but understanding the basic standards will help you assess whether your current equipment is going to help deliver on food quality day-in and day-out. It’s also a useful check when you are evaluating new equipment purchases.

tickCompliance may seem complicated, but it is actually relatively quick and easy to check. We’ve put together a simple guide to help you understand the three main compliance standards, and how to determine whether your equipment makes the grade.

 

Download the eBook “The cold, hard facts on commercial
refrigeration compliance” or contact SKOPE to discuss your compliance questions.