Foodservice Management 2017-08-28T14:34:55+00:00
Webb Insights Food System Diagram

Foodservice Management

Learn More About Our Business Tools To Keep Your Business On Its Game

FOOD SAFETY

ServSafe® Instruction and Certification

ServSafe® Food Safety Management Program – This program helps prepare you for the ServSafe Food Protection Manager Certification exam. Training curriculum covers these concepts:

  • The Importance of Food Safety

  • Good Personal Hygiene

  • Time and Temperature Control

  • Preventing Cross-Contamination

  • Cleaning and Sanitizing

  • Safe Food Preparation

  • Receiving and Storing Food

  • Methods of Thawing, Cooking, Cooling and Reheating Food

  • HAACP (Hazard Analysis and Critical Control Points)

  • Food Safety Regulations

ServSafe® Food Handler Program – The ServSafe Food Handler Program is a complete solution that delivers consistent food safety training to employees. The program covers five key areas:

  • Basic Food Safety

  • Personal Hygiene

  • Cross-contamination & Allergens

  • Time & Temperature Control

  • Cleaning and Sanition


Classes are available at your location in the Delaware/New Jersey/Philadelphia/Eastern Shore areas.
Training can be customized for all learning needs, including one-on-one sessions.
Class length: 8 hr or 16 hrs (based on state requirements and learning needs).
Certification exam immediately proctored upon completion of training.


OPERATIONS MANAGEMENT

COST CONTROL

Managing costs is paramount to your operation. Understanding your break-even point, the difference between fixed and variable costs, and the factors that affect them will help you to make the best decisions to achieve your profitability goals. Customizable tools are available to help you track and react to critical costs such as:

  • Food Costs

  • Labor Rate

  • Break-Even Analysis

  • Sales and Growth Targets

Our tools will allow you to gather real-time data that you can react to quickly, as well as  maintain data for future analysis.

EMPLOYEE RELATIONS

You’ve certainly heard it said before that your employees are your greatest asses, and it’s true!  Your customers should know who you are by how your employees represent you, when you’re there, and especially when you’re not.  To do that, you need to have tools in place that allow you to hire, train and retain the best candidates, create the culture you desire, and manage the various responsibilities that come with being an employer.

  • Interview and Hiring

  • Employee Handbooks and Training

  • Scheduling and Shift Management

  • Performance/Disciplinary Evaluations

PROCEDURE STANDARDIZATION

In the food service industry, standardizing and documenting your procedures requires tremendous discipline, but it will pay off in dividends.  This is true in all facets of your operation: recipe/prep, customer service, employee management, food safety, sanitation etc. That said, creating procedures that are clear and actionable can be frustrating and time-consuming.  As a result, many operators start out on this endeavor but never finish.

Webb Insights has procedural templates for all restaurant/food service activities.  Contact us to talk about customizing those templates to meet your needs.  After an assessment, Webb Insights will put together your Procedures Manual(s) and work with you through the implementation process.

BUSINESS COACHING AND PLANNING FOR FOOD SERVICE

Whether you’re in initial stages of concept development for your business model or you’ve been in operation for multiple years, creating a business plan can be challenging. When you’re starting out, you’re new to the game.  Writing a comprehensive plan that helps you feel confident in your model –  and earn you the funding – can be a daunting task.  On the other hand, once you’ve been operating for any period of time, it’s easy to slip into a routine, that may or may not be working.  If you are challenged with declining sales, stagnant sales, or untapped potential, those are signs that it’s time to take a step back and revisit your business plan.

Once the business plan is in place, implementation of the plan takes time, patience, and know-how is an additional challenge.  Some of the critical areas that operators struggle with are:

  • Developing an effective marketing plan

  • Tracking your return on investment

  • Building customer relationships for sustainable sales growth

  • Creating a team culture and dynamic that supports your sales and marketing goals

Operations Management

Webb Insights founder, Sandy Webb, has a proven track record in applying market research and industry insights to develop well thought out strategic plans.  She has first hand experience as owner of a highly successful restaurant franchise.  Her ability to create a sales and marketing plan and drive their implementation throughout her organization have led to the success of her restaurant.

To learn about tools that will help you build and grow your food service operation, set up a free discovery session.