Organize your kitchen with FIFO (First In, First Out) for better food service.

First In, First Out (FIFO) is a system for storing and rotating food. In FIFO, the food that has been in storage longest (“First in”) should be the next food used (“First out”). This method helps restaurant owners keep their food storage organized and to use food before it goes bad. First In, First Out is an effective system that should be a standard operating procedure for every food service establishment and a staple practice for food managers.

ORGANIZATION IS KEY

Everyone wants to be first, but food service works better when there is order (I’m looking at you, Martin the Milk). The key to FIFO is organization, and it all starts with use-by dates.

FOLLOW USE-BY DATES

First In, First Out organizes food by expiration or use-by date. For the system to work, all food in refrigerators, freezers, and dry storage must be marked with a use-by date. If food doesn’t have a use-by or expiration date, workers should mark the food package with the date received and use that date as a storage reference.

STORE THE SAME FOOD TOGETHER

Under FIFO, Food is organized to keep the same kinds of foods together. For example, packages of the same food should be stored in one area so they are all kept together. This organization makes finding food easier and cuts down on the time it takes to stock items.

ARRANGE OLDER FOOD IN FRONT

Storing food by category isn’t enough on its own. Food in storage should be arranged from oldest to newest according to use-by dates. Newer foods should be put at the back of the shelf behind older foods, leaving the oldest food in the most accessible place near the front of the shelf.

This system makes it easy for food workers to find the oldest food and to use it first when that ingredient is needed. FIFO organization saves food service operators the time they would have spent searching for an item or comparing expiration dates.

MAINTAIN FIFO

For FIFO to really work, the organization system must be maintained. The process of date-marking, organizing, and arranging food in First In, First Out order should happen every time the facility receives new shipments of food. Different foods require different steps to integrate them into the FIFO system. Some foods may need date-marking. Other food will need some preparation before it can be stored in a refrigerator or freezer. Depending on the size of the packaging, a row of over food may need to be shifted forward or temporarily taken out so newer food can be placed in the back.

FIFO Benefits

It takes extra effort to organize food according to First, In, First Out, but the effort pays off. FIFO keeps older food from being shoved to the back where it can be forgotten or overlooked. FIFO helps food establishments cycle through their stock, keeping food fresher. This constant rotation. helps prevent mold and pathogen growth. When employees monitor the time food spends in storage, they improve the safety and freshness of food.

FIFO can help restaurants track how quickly their food stock is used. This information is useful in managing inventory and adjusting orders to more closely fit the needs of the facility, reducing waste. FIFO also makes it easier to identify food that is about to expire. Food must be discarded if it is past its use-by date, and FIFO can help food establishments catch items that are almost expired and use or sell them before this date passes.

For organization, tracking, safety, and usefulness, FIFO can’t be beat. If your establishment hasn’t tried First In, First Out, give it a trial run and enjoy the benefits.

FOOD STAFETY REMINDER

To minimize waste in your establishment, use older products first as long as they are safe to use.

The Rameking-Simplifying FIFO Systems  Other ways to Waste Not Want Not

From San Jamar, we added Silicone Pot Holders. Withstand temperatures up to 350˚F for 15 seconds, ensuring your team’s safety during high intensity kitchen tasks. The non-stick coating for quick wipes, keeps them spotless and ready for the next culinary action. Excelling in both hot and cold applications, these pot holders are designed for the fast-paced demands of a professional kitchen. Each case contains a dozen pot holders, providing a practical and economical way to outfit your kitchen with top-tier heat protection. Upgrade your kitchen efficiency with San Jamar Silicone Pot Holders, engineered for the rigors of your kitchen.

And from Heritage, we added Low-Density 55 gallon can liners, a great solution for your waste management needs. With a 55-gallon size, these liners offer ample space to handle substantial volumes of waste, making them ideal for high-traffic environments. Crafted from durable low-density material, these lines are designed to withstand the rigors of demanding use, ensuring reliable performance. The black color not only conceals the contents for a discreet appearance but also adds a touch of professionalism to your waste mangement system. Each case contains 100 liners, offering a cost-effective and efficient way to stock up, ensuring you’re well-prepared for ongoing waste disposal requirments. Designed for durablility, efficiency, and a clean professional look, order your case today.

New Item Details:

Dennis Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727

In episode 71, Luke LaBree talks with Christine Schindler about her invention PathSpot, which scans hands and detects for harmful contaminants on employee hands.

Christine is an entrepreneur, engineer, and inventor who focuses on using technology to protect businesses and their customers from the threat of illnesses and outbreaks. Her creation, PathSpot, is a Hand Hygiene System used at thousands of restaurants, airports, schools, offices, and manufacturing facilities worldwide. In just two seconds, PathSpot scans hands and detects harmful contaminants that spread common illnesses. Simply wash, dry, and scan hands to determine your team’s handwashing frequency and effectiveness. PathSpot lands right at the intersection of technology and food service.

To learn more about PathSpot, and the work that Christine and her team are doing to improve hygiene practices and processes, check out their website: www.pathspot.com

Dennis Knows Food Podcast   podcast@dennisexpress.com

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The Dixie Ultra Surface System can retain proper sanitation levels significantly longer than open-bucket systems with cloth towels. Fill the dispenser with your favorite sanitizer or disinfectant. The wipes are disposable, so they never re-enter the dispenser and contaminate the solution. Simply discard used wipes into the handy dispenser trash attachment, sold separately.

• Maintains Quat-Sanitizer Concentration
• Portable & Safe for Intended Use
• Sanitizer Compatible
• Sanitary Closed-System Dispenser

The dispenser’s tight-fitting lid virtually eliminates the risk of spills, splash or vapors associated with open buckets, which your patrons will appreciate. And with the ergonomic handle, it’s easy to move from table to table in the front of house, and from station to station in the back of house.

Dixie Ultra Surface System wipes can be used with sanitizers containing: quaternary ammonium compounds (quat), peroxide, peroxide with peracetic acid, isopropyl alcohol (70% solution), bleach and phenolic. Quat (or quaternary ammonium chloride) is the active ingredient in most sanitizers and disinfectants. Testing measured quat sanitizer loss as a function of time for Dixie Ultra Surface System wipes, cotton bar mops and microfiber cloths.

Dixie Ultra Surface System: Dennis Item #25175

Disposable Surface System Refills: Dennis Item #25176

Dispenser Trash attachment: Dennis Item #54027

Chemical Options (Quat): Dennis Item #s 13334/2526/3594/2565

View Surface System Flyer Dennis Chemical Products  Coronavirus Priority Products

For 100 years, AIB International has helped food manufacturers and distributors improve their food safety and quality management practices. Every day, their international team of inspectors, trainers, bakers, and scientists work hand-in-hand with companies around the world, applying in-depth knowledge and technical expertise.

Third-party certification is an important step beyond self-monitoring. Certification ensures that the processes, procedures, and documentation required for GMP compliance are in place and effective.

Now conducted in February, our annual inspection confirms compliance with FDA’s regulations and provide an objective, fresh set of eyes on our facility and safety parameters. These third-party inspections help us stay up to date on processes and regulations and help continuously push us toward improvement.

• Our food safety program is federally inspected by 3 government agencies (USDA, FDA, Maine Dept of Marine Resources)
• 6 member HACCP trained team comprised of managers and warehouse employees
• 955/1000 AIB score on our last audit
• 24/365 monitoring of cooler and freezer equipment and temperatures
• 24/365 controlled access
• 1-up 1-down traceability of all products received

Learn more about our facility and food safety: Facility & Food Safety

For 100 years, AIB International has helped food manufacturers and distributors improve their food safety and quality management practices. Every day, their international team of inspectors, trainers, bakers, and scientists work hand-in-hand with companies around the world, applying in-depth knowledge and technical expertise.

Third-party certification is an important step beyond self-monitoring. Certification ensures that the processes, procedures, and documentation required for GMP compliance are in place and effective.

This inspection confirms compliance with FDA’s regulations and provide an objective, fresh set of eyes on our facility and safety parameters. These third-party inspections help us stay up to date on processes and regulations and help continuously push us toward improvement.

• Our food safety program is federally inspected by 3 government agencies (USDA, FDA, Maine Dept of Marine Resources)
• 6 member HACCP trained team comprised of managers and warehouse employees
• 950/1000 AIB score on our last audit
• 24/365 monitoring of cooler and freezer equipment and temperatures
• 24/365 controlled access
• 1-up 1-down traceability of all products received

Learn more about our facility and food safety: Facility & Food Safety

As in every back-of-the-house task, cleaning requires methodology and organization to be effective and efficient. Consider what has to be done where. Restaurants are composed of a variety of surface materials. These can range from painted walls to carpeted floors, ceramic tile and stainless steel counters, tables, sinks, and hoods. Each surface requires a slightly different approach to cleaning. Organizing together tasks that use similar tools, chemicals and procedures is generally the most efficient and productive method of assigning cleaning tasks as it reduces the time it takes to do the work.

You should also organize your cleaning process by “zones.” If we were referring to the whole restaurant, you might break down the house by the front of the establishment, storage areas, the exterior areas (grease, glass, trash and recycle), the parking lots, etc. In the kitchen, there are separate zones and different surfaces. Organize the kitchen in that manner, and you will find the job of cleaning to be faster and more effective.

Cooking Equipment Checklist

Stoves, ovens, grills, and fryers get heavy use and can become heavily soiled. To prevent a fire hazard or a sanitation issue from developing, they must be thoroughly cleaned at the end of each work shift or at least once every 24 hours. Like for other areas, the most efficient approach is to clean all hot equipment at one time in the entire kitchen or in each section.

This is messy work. The most appropriate clothing for the job is dark coveralls, safety glasses and waterproof rubber gloves, apron, and boots. Next, you’ll need plenty of hot water, a strong degreaser, a putty knife, a wire brush plus green scrubbing pads and rags. (See Cleaning Equipment and Supplies Checklist below.)

Each piece of cooking equipment is unique. The best source of cleaning instructions is the manufacturer. If the manufacturer is unavailable, you may wish to develop your own instructions using the following basic procedures as a starting place:

• Turn off heat/power, and let the surfaces cool slightly for at least 10-15 minutes.
• While surfaces are still warm, wire brush and/or scrape to remove food residue from grills, ovens, and griddles.
• Apply detergent/degreaser solutions with a spray bottle, and allow to soak for two to five minutes.
• Removable grills, grates, and stovetop sections can be placed in a deep sink or tank of hot detergent/degreaser solution for soaking; allow 10-20 minutes while you attend to other tasks.
• After soaking, scrub with a wire brush, stainless steel sponge, or a black/green scrubbing pad to remove food residue from all surfaces, grooves, and crevices. Inspect parts for cleanliness; re-clean if visibly soiled.
• Rinse parts with hot clean water and allow to air-dry.
• Before reinstallation, use a small wire brush to remove food residue from surrounding stove surfaces and grooves, wipe clean and inspect.
• Wipe dry and reassemble.
• Some chefs suggest a light coat of cooking oil be applied to all black iron or bare metal surfaces after cleaning to add a shine and protect against rust.

Food Preparation Surfaces Checklist

Sanitizing food equipment and preparation surfaces should be the last step in cleaning the kitchen. Kitchen cleaning is a multi-step process, and this is the most critical cleaning in the foodservice area. It is normally accomplished in several passes. Always start with the highest surface you will be cleaning. This way if soil, dust, or crumbs are knocked loose and fall to the next lower surface, they will be removed as you clean the lower surface. If you are cleaning above items that you won’t be cleaning, they should be covered with plastic to protect and prevent them from becoming soiled during the cleaning of nearby or overhead surfaces.

• First pass. Using a clean white towel moistened with an approved detergent and hot water, wipe food particles and soil to the floor or onto a rag, into a box or trash bag. Use a putty knife and/or a white scrubbing pad to loosen adhered material as you proceed over the surface and around the area in a circle. Be careful not to scratch or mark surfaces. If the surface is heavily soiled, apply solution liberally and allow it to soak for five to 10 minutes before scrubbing. Several wash/scrub/rinse cycles may be needed on heavily soiled surfaces. Do not allow surfaces to dry before the second pass.
• Second pass. Rinse/wipe clean all surfaces with hot water using a clean white towel. Inspect all surfaces as you proceed to see that no soil, food residue or grease remains. You cannot sanitize a surface that is dirty or contaminated with soil, food, or other foreign matter, since many of these contaminants will deactivate sanitizers.
• Third pass. Wipe/sanitize all food contact surfaces with a clean white towel liberally wet with an approved sanitizing solution. Do not rinse; allow to air-dry.

Food prep surfaces and equipment that are used with potentially hazardous foods such as raw poultry, seafood, and meats must be cleaned throughout the day at least every four hours and more frequently under specific use conditions. This is usually a cooking staff responsibility.

Final Checklist

At the end of every cleaning session, the responsible person needs to run down a final checklist to ensure that nothing was overlooked and that he or she is leaving the kitchen safe, secure, and ready for the next shift. Visually inspect your work. Make sure you:

• Rinse pails and damp mops.
• Empty wet/dry vacuums and wipe clean inside and out.
• Restock cleaning supplies.
• Wipe clean shelves.
• Refill spray bottles and verify labels.
• Inspect area for trash and debris, including cleaning materials such as towels.
• Scrub the sink if soiled or stained.
• Sweep and damp-mop floor.
• Flush floor drain at least weekly.
• Clean and return all cleaning equipment, products, and chemicals to storage.
• Return all kitchen equipment that was moved during cleaning to its proper position.
• Inspect area one more time and secure doors.
• Report in writing items needing repair or more aggressive or professional cleaning.
• Turn off unneeded lights.

Cleaning Equipment and Supplies Checklist

As they say, you need the right tools to do the job. Your local janitorial/sanitary supplier is a good source of information regarding the tools, equipment, and chemicals needed to keep kitchens, food preparation, office and public areas clean and sanitary. Many of the items needed are the same used in other facilities. However, when it comes to cleaning food preparation and cooking areas, some specialized equipment, chemicals, and procedures are required.

Besides the normal items such as rags, pails, brooms, and dustpans, you will also need:

• Deck scrub brush. This should have a plastic block, not wood, and be 10 or 12 inches wide, with a mixture of nylon grit for scrubbing and flagged bristles to hold water. This is used to clean under equipment, in corners, and around edges. Using a deck brush on a once-a-week basis will prevent soil buildup and reduce the frequency of deep scrubbing with a floor machine or auto-scrubber.
• Floor squeegee. Use a 14- to 18-inch size, with a soft rubber blade. This is used to reach under tables and equipment, which are often overlooked because workers don’t like to get down on their hands and knees to get under things. The squeegee is also used to direct water to floor drains, which is faster than picking up spent solution with a wet mop or vacuum.
• Wet vacuum. This is used to pick up spills and mop water from floor surfaces. A professional 15- to 20-gallon size is needed. Purchase a commercial stainless steel model; a plastic one may not be as durable. Using a wet vacuum does a much better job of picking up water than a mop, and is also faster, which saves labor dollars.
• Putty knife. This is used to scrape food from floor surfaces. It can be attached to a handle, making the task faster and safer than bending over.
• Razor scraper. This is used to remove food and contaminants from smooth surfaces such as highly polished hard countertops, tables, and glass. Use on a wet surface only, and scrape in one direction only, to avoid scratching.
• White scrubbing pads. These are used to remove food from counters, stainless steel, doors, and other surfaces. White pads will not damage most surfaces.
• Green pads. These are for heavy-duty scrubbing only, such as table legs, stove grates, floors, and other surfaces that will not show damage. Green pads will scratch and permanently damage stainless steel, glass, and plastics; do not use them on these surfaces. Supervise green pad use closely. Using the right pad saves time and prevents permanent damage to costly surfaces.
• Use clean rags, change, and launder frequently. Avoid sponges as they hold bacteria and cannot be properly sanitized.
• ‘Wet floor’ signs. Use them whenever floors are wet. Better yet, use yellow or red “CAUTION TAPE” to barricade areas that are wet or unsafe to enter. This will help prevent slip, trip, and fall injuries and lawsuits by employees and customers.
• Mop buckets, wringers, handles, and mop heads. These items should be color-coded and labeled for use in specific areas only, to prevent cross-contamination, which can lead to odors, illness, and slippery surfaces. One approach is to use red for restrooms, green for lobbies, and blue for food areas. Mop heads should have an antimicrobial treatment built in to prevent bacteria growth that can cause odors. The safest approach is to change all mop heads and rags after each day’s use. Both can be laundered and reused, which is much cheaper than replacement.
• Vacuum cleaner. A lightweight backpack with a high-efficiency filter is twice as productive as the standard upright with a beater bar. Plus, it captures soil instead of spreading it around, and this keeps the air clean and helps reduce the need for frequent dusting of flat surfaces. This reduces the cost and time it takes to do the work. Backpack vacuum cleaners make getting around and under chairs, tables, and into booths much easier and less time-consuming.
• Other specialized equipment. Depending on the size of the facility, these may include a floor buffing/scrubbing machine, auto-scrubber, carpet extractor, pressure washer, and a steam vapor machine.

And Finally, an Attitude Checklist

Cleaning is as much a management and worker attitude as it is using equipment and procedures properly and at the right time. This “right” attitude is developed over time through employee training and recognition, and the expectations of and the example set by management.

• People make the difference.
• Management must provide the leadership needed to make a program work.
• Employees must be convinced that sanitation, safety, and health make good sense, are important, and are everyone’s responsibility.
• A commitment to excellence in all aspects of foodservice is required for long-term growth and success.
• Professional cleaning plays a key role in achieving success in the foodservice industry.

Your Kitchen Cleaning Schedule Has Two Day Parts: After-Hours and During Hours

Cleaning isn’t a daily event, but something that needs to continue throughout the day. That said, major cleaning cannot be accomplished during busy shifts, or in many cases, when the restaurant is open for business. Make a list of the cleaning functions by day part — in this case, after-hours and during business.

After-hours. The frequency and scheduling of cleaning duties will depend on the amount of business and the hours of operation. Normally most cleaning is accomplished after the kitchen has stopped preparing and the dining area has finished serving food. In a 24-hour operation, cleaning must be scheduled around peak service periods, such as after 1 p.m. and before 4:30 p.m., or after 8 p.m. and before midnight, and again after 3 a.m. and before 5:30 a.m. These are periods when cleaning will not unreasonably interfere with food preparation or service and exposes the least number of employees or customers to the cleaning process.

During hours. In all operations, one key to maintaining a clean and safe working environment in an efficient manner is to provide ongoing cleaning support throughout the workday. Trash cans should be dumped before they overflow and spills cleaned up so they aren’t tracked throughout the entire facility.

And most importantly, all workers should be expected and required to keep their workspace clean and organized as they go about their duties. This means putting trash in cans and not on the floor, wiping up spills they create or find, and doing their work in a way that minimizes the mess that is being made. The real secret to efficient and cost-effective cleaning is to reduce the amount of soil that needs to be removed. Prevention is always less costly than cleaning, restoration, remodeling, or replacement.

State Your Cleaning Protocol in Your Business Operations Manual

We have reviewed some of the key points to the cleaning processes that you should be using in the kitchen and foodservice areas. To ensure that processes are always up to date, they should be reviewed several times each year to get rid of what no longer works.

Success is an ongoing process that involves a lot of trial and error, a positive attitude, and hard work. An organized management control program is your only chance and hope for success. The alternative is recurring problems and frustration.

Maintaining a clean, safe, and sanitary facility is literally a battle you cannot win without an ongoing management control program that contains some or all of the components already outlined. To help you stay organized, we recommend developing a Business Operations Manual in a three-ring binder so the materials, procedures, and information about your cleaning program are kept in one place for easy reference.

Tabbed sections include the following information:

1. Standard Daily Procedures
2. Employee Assignment Schedules
3. Building and Area Diagrams
4. Periodic Maintenance Schedules
5. Departmental Policies
6. Daily Communications Log
7. Inspection Guidelines and Documentation
8. Equipment, Supply and Chemical Information

Source: RestaurantOwner.com

Congratulations to Mark McGraw, our 2019 Safety Person of the Year

From, Ginger Shubert
Director of Risk Management

Part of my role at Dennis Paper & Food Service focuses on the impact and importance of workplace safety. As part of that it is my privilege to be able to recognize employees who work hard and work safely; employees who lead by example.

We’ve put a big emphasis on our culture of safety over the past 8 years, it has become a key initiative in our business. During that time there have been many nominees and outstanding candidates who make safety a part of their work day, everyday. We are proud and pleased to honor this year’s recipient, Mark McGraw.

Mark was nominated and awarded Safety Person of the Month in November of 2019, here is an excerpt from the nomination:

Mark consistently takes some of the biggest runs, both with the number of bundles and the number of stops. Mark navigates and delivers in some very congested coastal areas with considerable vehicle and foot traffic, especially in the summertime. Mark delivers and drives safely at all times and is also safe when he is unloading here at the warehouse.

Thank you, Mark, for your commitment to creating a safe workplace for everyone – not just yourself and the Dennis team, but for customers and the public as well. You’re efforts toward safety might not be visible to everyone, but they matter more than most people will ever know – and that’s how we know you’re getting it done right!

The restaurant industry is just one market of the many that are struggling during the COVID-19 outbreak, especially locally owned and operated eateries. Most recently, the National Restaurant Association reported the pandemic has affected more than 8 million restaurant jobs, causing thousands of restaurants to temporarily or permanently close—a devastating shock felt across the country.

Talk of reopening, however, has given the industry a glimpse of hope. As states begin to lift restrictions, restaurants are preparing to welcome customers back—all while determining what a new normal will look like and how to operate under new guidelines.

Look for Operational Efficiencies

It won’t be uncommon for restaurants to have a limited wait staff upon reopening. Due to mandates such as reduced seating, that scenario has already proven to be true in some of the first states that reopened such as South Carolina, Tennessee, and Georgia.

With a reduced wait staff, it will be more important than ever to find operational efficiencies whether they be timesaving solutions or ones that allow for improved planning, such as the following three ideas:

Require reservations to better plan staff and inventory; consider third party reservation apps to provide digital natives easier ways to book a timeslot.

Rethink rolling cutlery. Rolling cutlery takes time and creates an additional touchpoint between the employee, and the utensils and napkin a patron will be using. Alternatives such as premium disposable napkin pockets to protect the silverware or pre-rolled napkins and disposable cutlery exist to improve cleanliness and convenience.

Consider a communication board to streamline in-house updates. This will allow for fewer points of contact between employees and will allow for efficient updates between shifts.

Reduce Menu Offerings

Due to decreased sales while the country sheltered-in-place, restaurants don’t have their normal cash flow to afford traditional expenses.

Womply data shows that by March 27, 16 percent of restaurants had already stopped collecting transactions, implying they had ceased operating. Meanwhile, by March 28, listings were down 28% compared to last year.

As a result, restaurants are now looking to cut costs beyond reducing staff and hours of operations. To prepare to reopen, restaurants can analyze their POS data for food cost savings. Before ordering a smaller amount of food or supplies, start by pulling recent purchase history and look for which menu items can temporarily be eliminated.

With a reduced menu, operators can also replace reusable menus with throwaway options or disposable placemat menus. Disposable options allow for a condensed space for your food and beverage menu and are proven cleaner.

Research shows that the most unclean item on a restaurant’s menu is the menu itself, with one study proving an average of 185,000 bacteria on menus in one test of restaurants in three states.

A disposable placemat menu also allows for an additional barrier from the table and a safe place to set silverware.

Recognize Consumers’ Concerns

Many patrons will be weary of sanitation practices upon returning to restaurants. Establishments must make sanitation a priority. A few ways restaurants can instill sanitation practices may be to:

• Provide antibacterial gloves and masks for your team, especially if they handle cash. In the meantime, consider going cashless;
• Pay special attention to any surface customers touch, like door handles, bar rails, and chairs; and
• Schedule weekly professional cleanings to take every initiative to keep the restaurant disinfected.

Overly communicating the steps being taken to ensure sanitation and safety to customers will ease these fears, as will visible precautions, such as gloves, sanitizer stations, and sustainable single-use utensils. Presenting covered and rolled utensils and wrapped straws, as well as disposable menus, will minimize the appearance of communal goods.

Prove It: Seeing Is Believing

Even though people are still concerned about eating out, a recent Datassential report notes that the fear of eating out is starting to soften. Forty-three percent of consumers surveyed either have no concerns or are nervous but will still eat out.

Much of this fear is surrounded by contamination from surfaces in restaurants such as countertops, napkin dispensers, chairs, cash, and countless other surfaces.

How restaurants reopen will provide a key opportunity for winning customers back. The need for trust post-coronavirus will be based on the same principles pre-virus. Previously, they dined at their favorite restaurants because they knew they could trust the staff to provide them with a positive experience and quality meal. Now, they will expect a similar experience but will choose to dine where they feel most safe.

The silver lining is that seeing is believing; proving how your restaurant is ensuring cleanliness will ease fears and regain the trust of customers, make them feel safe, and allow them the peace of mind to return.

The restaurant industry may not look the same today, but it’s important to be flexible when dealing with new initiatives and practices. When trying different strategies, make a point to give customers a chance to voice their concerns and find out what can be implemented to make everyone feel comfortable and safe.

Source: Andy Romjue for Foodservice Director

Dennis has not only been smashing production, shipment and sales records – we are breaking safety records as well! We’ve reached a new milestone for employee safety; surpassing four years without a Lost Time Accident or Injury.  What an accomplishment!

Our employee-owners work hard in varying fast-paced environments to deliver the best foodservice products in New England. From our team of drivers who deal with all sorts of weather conditions, location challenges, and heavy freight loads; to our Account Executives who face slippery sidewalks, bustling kitchens and long hours spent driving throughout their territories; to our operations team working with heavy machinery and heavy freight in their work areas; to all the office staff that deal with repetitive motion all day long. Without safety being a key part of our company culture the likelihood of accidents occurring in any of these areas would increase. Bottom line, the commitment of our people makes safety possible. We are all very proud of this achievement and look forward to building our record to 5 years, 6 years, and beyond!

To celebrate this achievement, the Employee Safety Committee will be hosting a BBQ for or Day and Night Workers on July 24th.

Congratulations to all Dennis Paper & Food Service employees and thank you for working safe!

Keith Durrah
Director of Risk Management