Celebrating the Amazing & Talented Women of RizePoint

by Sione Tenifa | Mar 17, 2023 | RizePoint

As musical superstar Beyonce proclaimed, “Who run the world? Girls!” And that’s certainly true at RizePoint, where talented women hold various leadership positions, including Kari Hensien, who oversees the company as its CEO.

“As a female business leader, I’m very hands-on. I see the bigger perspective, understanding our customers’ pain points and needs. I take a personal stake in the success of the company and the people that work here. I want the company, our employees, and our customers to succeed,” Kari explained. “For me, it’s not just business, it’s personal. I care deeply about our mission, and I demonstrate that in all my actions. I’m passionate about what we do.”

Kari Hensien- President, CEO

“RizePoint has made huge strides since I’ve become CEO,” Kari continued. “We are hiring a more diverse workforce, and we have BIPOC employees at every level of the company.”

Female leaders dominate at RizePoint

Kari is thrilled that women have filled many key roles at RizePoint. For instance, Mary Schultz, RizePoint’s Development Manager, started as an intern with the company and worked her way up the corporate ladder. Now, as one of youngest developers at the company, she’s doing a phenomenal job managing the team.

Mary Schultz- Software Development Manager

Taylor Rice is the Head of QA and Testing. Kelli Fox is Director of Customer Success at RizePoint. Joy Risso is the Director of Client Management. It’s notable that the people who oversee writing the code, testing the code, and overseeing customer management and successes are all women, which is a competitive advantage for RizePoint.

“There are many advantages for any workplace that places emphasis on diversity and inclusion. And there are many benefits to having a female CEO in an industry that isn’t largely represented by women – not only in tech, but in the food safety and restaurant space, where women are under-represented,” said Joy Risso, Director of Client Management. “I believe more diversity in an organization will lead to better outcomes because different thought processes, backgrounds, psychologies, and varied personality types can create a more creative, collaborative, and thought-provoking environment.”

“When you have the same demographic dominating an industry, especially one that’s in a constant state of change, there’s a risk of approaching new and different challenges in the same ways as before, which can lead to stagnation and lack of progress,” Joy continued. “Having new, fresh perspectives by more diverse individuals – with different backgrounds and experiences to draw upon – can offer valuable insights and different strategies to impact change.”

Women bring amazing attributes to the RizePoint team

The women at RizePoint have real empathy for their customers, and take time to understand what they need. The organization’s female employees bring curiosity, empathy, willingness to see things from other points of view, a desire to create a positive work environment, and the determination to deliver exceptional products and customer service.

“The women on our team don’t just say, ‘Oh, that button isn’t working.’ They consider why this is so important and what the customer needs to achieve, and then figure out how our solutions can cure their pain,” Kari said. “Our female colleagues advocate for our customers to us, but also advocate for our products to our customers. That level of service is why our customers stick with us for the long haul.”

Taylor Rice- Head of QA and Testing

When these women go to the product and development teams for help or troubleshooting, they’ve earned their colleagues’ respect. Since they have context and understanding, they can expertly explain what the clients are trying to achieve, which is much more valuable than just asking for a new button to be added.

If a customer is going through difficult times, the women from RizePoint work diligently to get them what they need. Case in point, Kari praised Joy as being a tenacious, passionate advocate for her customers.

“If a client has a problem, she makes sure that the product team pays attention. She’s like a dog with a bone – she won’t let go. She won’t take no for an answer. She’s committed to doing the right thing for the customer, and asks the product team to get creative with their approach to solve each client’s specific needs,” Kari said. “Additionally, Joy, like our other female leaders, builds strong, positive relationships across RizePoint’s departments, which is good for our business and our customers.”

The women of RizePoint have unique skillsets and different viewpoints, which leads to more creative problem-solving, more holistic plans of action and more successful outcomes. And they are all smart, kind, collaborative, and committed to excellence.

Great culture starts at the top

Kari is widely admired and respected as a wonderful role model for her employees. She has created a great, supportive culture, which employees list as one of the things they love most about working at RizePoint. In addition, employees genuinely love working for (and with) Kari.

“Kari gives 110% to everything she does. She is incredibly intelligent and passionate about her work, and is easily one of the most strategic thinkers I have had the pleasure of working with. She isn’t afraid to jump in and help at any level,” said Darrel Williams, Chief Technology Officer. “One of the first things Kari and I did, that I am very proud of, was immediately initiate a balanced salary initiative and looked only at titles and compensation based on years in the role (via salary.com), and made sure to adjust the organization accordingly.  We have faced some incredible challenges, not to mention a pandemic and a rollercoaster of an economy, but Kari’s grit and determination keep pushing us forward to success.”

  Kelli Fox- Director of Customer Sucess

“Kari believes in her employees and empowers individuals to take ownership of their work. It’s rewarding to have a leader that gives people the freedom to make decisions on their own and celebrates their successes,” said Joy. “Kari is open to seeing failures as opportunities and offers unique perspectives on developing creative solutions when facing difficult challenges. She encourages everyone to show up as their authentic selves, which is a rare and appreciated leadership quality.”

“Kari always shows genuine concern for her team members’ and customers’ well-being. She’s a hard worker and extremely knowledgeable. Though working in a business typically dominated by men, her tech proficiency and product knowledge makes her stand out among any person in her role,” said Dallas Henderson, Director of Business Development. “I’ve had nothing but positive experiences with her. I’m a big fan.”

The female perspective in tech

“When you look at tech companies that are embracing DEI and have a diverse employee base, they’re winning in the marketplace. Their company looks more like their customer base, which has become increasingly diverse,” Kari explained.

For instance, a large, global company like McDonald’s has a huge supply chain that includes diverse, female-owned suppliers. They understand that the more they can look like the people using their brand, the more successful they’ll be.

“In terms of females in tech, it’s more than just a job to us,” Kari added. “This is a mission that we’ve bought into, one that we’ve dug into and really want to understand.”

Conversely, some companies that lack diversity might suffer from a “bro culture,” where teammates are competitive, rather than collaborative. While some men may try to “one up” each other, women tend to leave their egos at the door and say, “Here are the problems we need to solve, let’s work together to come up with solutions.”

In business, many women don’t have a “know it all attitude,” and aren’t confrontational by nature. Whereas some men may battle over “turfdom” in the workplace, that’s not the vibe at RizePoint. No one is childish, trying to “win” a fight. There are no ulterior motives. There’s no office politics. Everyone on the team works together, which is what makes the company so special.

Diverse teams result in higher successes

A study conducted by Dr. Alice Eagly, an expert on women’s leadership, found that women make better leaders because they’re more transformational, working to develop others, listening more effectively, and thinking more creatively than their male counterparts. RizePoint’s employees say that Kari embodies this description.

Reports also demonstrate that effective leaders need “soft skills,” such as emotional intelligence, empathy, listening skills, problem-solving, time management, and innovation/creativity, and that women are often better at using these soft skills than men.

Director Client Management 

It’s been proven that diverse teams achieve higher successes across various metrics, including financial performance, as well as problem-solving, etc., and Kari has found that to be true at RizePoint.

“We have a large, global food brand as a client, and if guys had been leading the charge, they likely would have said that RizePoint has the software to solve this organization’s problems, and we do.  But they would have missed what this client has been trying to do – help each franchise location get better,” Kari said. “The women on the team looked beyond what the client was saying and asked smart questions. They uncovered that this brand wanted to build a supportive, not punitive, culture in a way that is differentiating.”

“The females spent more time with this client to really learn about their needs. They recognized the problem this brand was having. This led to new RizePoint features, like capturing digital evidence in a collaborative setting, which none of our competitors do. Our approach – and our solutions – differentiate us from the competition. We helped this brand develop a new way to connect to locations virtually and solve problems more collaboratively. And we really came through for them,” Kari added.

Encouraging young girls to embrace STEM

Inequality in the workplace begins with inequality in the classroom. Gender stereotyping of STEM subjects, like math and science, results in fewer girls choosing these subjects in high school and college.

RizePoint is trying to change this, in part by awarding scholarships for STEM camps for local Salt Lake City students.

In 2022, a third (33%) of the scholarship winners were female students. According to the RizePoint team members that reviewed the applications, the female applicants had stronger, more creative, interesting essays than their male counterparts. The male students’ essays were straightforward, saying they wanted to create things with Legos, learn code, or build robots. In contrast, the girls’ essays were more complex, saying they want to study STEM subjects, like biology, to understand why something works or to learn how to solve a particular problem.

“Women are making strides in the workplace, but it’s true that it all starts in the classroom. Imagine the difference in skillset and salary potential for women that started in tech at age 16 vs. a woman like me that came into tech in my 40’s,” Joy said. “I’ve seen many great programs that address this very issue, offering opportunities for girls to gain confidence and experience in STEM from an early age. I love the program RizePoint does funding STEM camps.”

What’s the future of women in tech?

Kari believes that if a company has a culture that supports women, women will naturally gravitate towards those leadership positions.

She’s also seen that the food industry, overall, is shifting to be more female dominated, and that women will be instrumental in innovating and solving problems in the supply chain.

“Women are often better at seeing a problem, seeing how tech can solve the problem, and marrying the two,” Kari said.

“The supply chain needs to be transformed in the next 5-10 years and the food industry needs to become more creative about how we feed the world,” Kari said. “Having women behind this effort is so important, and it’s great that more women are leading the charge.”

Kari recently attended NAFS Conference, where she met a group of young women who were all farmers’ daughters, and had attended the University of Michigan, the University of Nebraska, and other schools known for their strong food safety programs.

Kari was impressed by these young women, who were leading and running food safety programs for some of the nation’s most prestigious brands. These young ladies were responsible for major companies’ food safety programs, and if they didn’t do their jobs properly, it could kill someone. They grew up with technology and understood the value of it. For instance, they use software to do regular line checks, and see the advantages of using tech tools to manage a variety of safety and quality tasks.

While chatting with these women, Kari found them to be very supportive of one another. They formed a group, For Women in Food Safety, to collaborate, compare notes, learn what other companies are doing and how they’re doing it, and provide support as more women navigate the traditionally male-dominated industry.

“Women are transforming this industry – and it’s not just about our software, it’s about our connections,” Kari explained.

If you’re a women in the food, quality, safety, and compliance space and want to connect with women who speak your language, let’s talk. Kari also encourages females in the food safety space to join the For Women in Food Safety group to link up with likeminded women.

The Return to Hospitality: 7 Ways Tech Will Improve Your Operations

by Sione Tenifa | Mar 2, 2023 | RizePoint

After several years of disruptive labor shortages, there’s a light at the end of the tunnel for hospitality brands.  As other industries, including tech and retail, are downsizing, the hospitality industry is starting the year strong in terms of job growth, recently adding 128,000 jobs and leading all sectors. It’s likely that people leaving other jobs are entering (or re-entering) the hospitality industry.

Amid this influx of new employees, hospitality brands should rely on tech tools to optimize operations, elevate safety and quality, and boost transparency. Tech tools are also instrumental in training – and retaining – employees.

Here are seven ways that tech will improve your operations. Tech will:

1. Boost brand excellence. As your brand onboards new staff, use tech solutions to improve safety, quality, accuracy, transparency, consistency, and compliance – all factors that contribute to brand excellence. Unfortunately, many brands are still relying on antiquated paper and pen systems or Excel spreadsheets to manage their safety and quality efforts. These outdated methods can’t provide the huge benefits and value that tech tools can. Tech solutions offer comprehensive and accurate views across an enterprise – or drilled down by location – so operators can track and analyze critical data. These insights help operators make more informed business decisions to maximize successes.
2. Improve safety and quality protocols. Each year, 48 million (1 in 6) Americans get sick from contaminated food or beverages. A foodborne illness outbreak can sicken (or even kill) your customers, and it could also destroy your brand with negative press, scathing reviews, diminished sales, plummeting stock prices, and potential litigation. Don’t let this happen to you! Establish and maintain a best-in-class food safety culture, starting from the top. Make your commitment to safety and quality well-known and non-negotiable.
3. Track food from its point of origin. It’s not enough just to follow proper food safety protocols yourself – you must be certain that all your suppliers adhere to the strictest food safety standards, as well. You could be doing everything right, but if your suppliers deliver contaminated produce, proteins that were improperly held, or past-its-prime dairy, your guests (and your business) are at risk. Food safety and QA must be followed all along the supply chain – from each product’s point of origin until it’s prepared and served. Audit all suppliers regularly and ensure that they have proper, up-to-date safety certifications. When you have multiple suppliers – as most hospitality brands do – it can be challenging to track and organize these important safety certifications manually. RizePoint has innovative solutions to automate this critical task, making it significantly easier, more accurate, and less cumbersome to manage.
4. Improve training. Training is an essential part of elevating safety, quality, consistency and compliance, but not all brands are prioritizing it. In fact, some organizations are using antiquated or informal training efforts, giving very little thought to this important effort. Instead, prioritize – and modernize – training with tech tools – such as gamification, AI, microlearning platforms, and learning management systems – to take your training efforts to the next level. Tech makes lessons more interesting, engaging, interactive and memorable, helping the information “stick.” Remember that training is not just a one-time endeavor but should be an ongoing effort. Not only can tech tools help train and onboard new employees, but they can (and should!) be used to reinforce key lessons, provide updates, and serve as a way for employees to easily access important information, as needed.
5. Improve employee loyalty and retention. Even though the labor shortage is easing in the hospitality sector, staff retention remains critical. Turnover can be extremely expensive and disruptive. Did you know that the average restaurant loses $150,000 yearly in staff turnover? So, how can you make sure your employees are happy, so they’ll want to stay? Pay them well. Offer appealing benefits, including tuition reimbursement, advancement opportunities, mentorship, and more. Promote from within. Provide tech tools to make tasks like line checks, audits, inventory, purchasing, etc. easier and more efficient. Use digital scheduling solutions to make sure employees are getting their preferred shifts and aren’t being overutilized. Incentive programs have been shown to increase employee performance by as much as 44%,so give rewards (like gift cards, cash bonuses, etc.) to high performers. And if your organization is experiencing high quit rates, use tech tools to determine if there are commonalities around why employees are leaving (and then fix those problems!).
6. Prepare for new FDA requirements. FDA recordkeeping requirements go into effect in 2026, so it’s wise to begin preparing now. Get in the habit of using tech tools to improve transparency and drive safer practices. For instance, digital temperature monitoring systems can record and manage data in real time, so your team is immediately alerted to any issues – like if the temperatures of your walk-ins drop below safe levels or if your ovens stop working properly – so you can take corrective actions before they become huge liabilities. Also, moving forward, many businesses will require safety documentation and certification, and tech tools, like RizePoint’s solutions, make it exponentially easier to simplify and automate this important task. Increased transparency leads to improved KPIs, including consumer trust, satisfaction, and loyalty, as well as sales and profits.
7. Improve the guest experience in exciting ways. Tech trends in the hospitality industry include artificial intelligence (AI), Augmented Reality / Virtual Reality, robotics, blockchain, and 5G/6G mobile technology, which are providing guests with amazing, engaging, and fully customized experiences. Facial recognition software is enhancing security and privacy. Artificial intelligence is making guests’ experiences safer and more consistent. For instance, Starbucks uses AI and IOT to remotely monitor and fine-tune its espresso machines for a consistent coffee experience. Robotics are automating tasks, like Flippy the Robot automating the fry station at White Castle. Chipotle is using radio-frequency identification (RFID) label systems to optimize operations and trace ingredients. Be inspired by these trends and use tech solutions to drive improvements across every aspect of your business.

The return to hospitality is exciting and long overdue. As brands welcome new employees to their teams, they should embrace tech tools to amplify safety, quality, accuracy, transparency, consistency, and compliance. It’s clear that tech will continue to be a game-changer for our industry, and anyone that doesn’t adopt tech tools will be left behind.

Contact the RizePoint team to find out how our best-in-class tech solutions can help your brand improve your safety, quality, and compliance programs.

Convenience Stores at a Crossroads

by Sione Tenifa | Feb 24, 2023 | RizePoint

Electric vehicles (EV) are going mainstream, with many consumers ditching their gas-powered vehicles due to historically high gas prices, new electronic vehicle (EV) models, lower price points for EVs vs. gas-powered vehicles, government sales incentives, and the desire to become more sustainable. To meet ambitious environmental goals, certain states – including California – plan to stop selling gas-powered vehicles altogether by 2034. Experts predict that the EV market will more than double by 2027 and that 45% of new car sales will be electric by 2035.

Since fuel has been a significant source of revenue for convenient stores, the migration to EVs means convenience stores must reinvent themselves. In 2023 (and beyond), c-stores must transition from a grab and go model – where customers spend a few minutes gassing up their car and grabbing snacks for the road – to a destination, where consumers stay for an hour or more to shop, eat, work, and charge their cars.

C-stores aren’t just competing with other c-stores anymore. Now, they face increased competition with casual dining, shopping malls, grocery stores, etc. These destinations are all battling to become travelers’ preferred locations to charge their cars and recharge themselves with a meal, a comfortable place to work, and a place to run errands while their cars charge.

If your convenience store hasn’t developed a reinvention strategy yet, it’s time!

C-stores would be wise to:

• Change their mindset around food. Moving forward, c-stores must give their customers a reason to come and stay, which means making food service a meaningful part of their business model. Train employees to properly (and safely) cook, replenish, and monitor fresh food. Also, consider where your food comes from, how it’s sourced, and whether your suppliers follow strict food safety procedures. Implement food safety and quality protocols, ensure integrity in food sourcing, use tech tools to conduct QA inspections, monitor your suppliers’ safety protocols, and make food safety part of your company culture.

• Change misconceptions. Unfortunately, there are still widespread misconceptions about c-store foods, with consumers envisioning old, shriveled hotdogs being held under heat lamps for days. C-stores need to change the narrative and become famous for serving fresh, safe, delicious food. Since customers will need something to do while they charge their cars, it’s imperative to add welcoming areas to sit, eat, and wait. C-stores should work diligently to change negative perceptions around their food service by emphasizing safety and quality, offering more fresh options, and building consumer trust.

• Migrate or get left behind. Consumers are becoming healthier, with a decline in cigarette smoking and a shift away from buying sodas and processed snacks. C-stores should transform accordingly, replacing these revenue drivers with items that will appeal to the notoriously health-conscious EV owners. Offer delicious meals and snacks, with plenty of healthier options, including vegetarian meals, fresh fruit and juices, bottled waters, nutritious sandwiches, and smoothies.

• Embrace the EV trend. There are nearly 150,000 convenience stores nationwide, with approximately 80% of them currently selling gas. Now that more consumers are adopting EVs, consider how their needs will change – and transform your business accordingly. EVs have a finite battery life, so people will be looking for charging stations locally and on longer road trips. Offer charging stations and give people reasons to stay onsite (like high-quality food and a clean seating area) while their cars charge. Look at 7-Eleven, a brand that has embraced the EV trend, installing 500 charging ports at 250 of its locations.

• Understand the changing competition. The EV trend has changed the landscape, adding new (and increased) competition for c-stores. Fast casual restaurants, shopping centers, grocery stores, pharmacies, and other locations are adding charging centers and giving customers something to do – eat, shop, work – while they wait. Differentiate your c-store by creating an environment where people will enjoy hanging out. Create a seating area with Wi-Fi where customers can catch up on work, drink coffee, and enjoy a nice meal or a healthy snack.

• Emulate European models. QSRs don’t have market presence in Europe, so for on-the-go meals and snacks, consumers rely on c-stores. European c-stores make fresh food the centerpiece, prepare nutritious meals to order, and don’t hold foods under heat lamps. C-stores across the pond have built trust in their food in a way that’s quite different from the US.

• Use tech to elevate inspections and audits. Many food businesses are ditching paper checklists and manual systems, instead relying on tech tools to conduct daily inspections, ensure foods are held at proper temps, check store cleanliness, etc. Manual systems can’t validate whether safety checks occurred or provide comprehensive data for your entire operation. Tech solutions have become much more affordable, accessible, and user-friendly, and can significantly improve your brand’s safety, quality, accuracy, transparency, and compliance.

• Ensure all suppliers follow strict safety and quality protocols. It’s essential to implement strict safety and QA programs in your store, but that alone is not enough to keep your business (and customers) safe. Monitor your suppliers (all along the supply chain) to be certain they have proper food safety protocols and structured QA programs in place. Use tech tools to organize and manage supplier certifications and audit all suppliers to ensure they’re compliant before you work with them (and throughout your collaboration).

• Play the long game. Consumer perception won’t shift quickly. Your store must build trust over time by demonstrating that you follow strict safety protocols, showcasing delicious food, having sparkling clean facilities, training every employee, conducting regular safety checks, and quickly fixing any noncompliance issues. Have patience. It takes time (and consistency) to build trust and improve customer perception.

All signs indicate that EV sales will continue increasing, changing what convenience stores will look and feel like. Instead of wanting grab-and-go experiences at c-stores, more customers will want to sit and wait as they charge their cars. This is an ideal opportunity to give your customers and prospects what they want – a reason to come and stay awhile.

8 Actionable Ways that Food Businesses Can Improve Their ESG Efforts

by Sione Tenifa | Feb 2, 2023 | RizePoint

A recent Wall Street Journal survey examined the top 5,500 publicly traded companies purely on environmental, social, and governance (ESG) metrics. Surprisingly, only one food brand (Nestle) scored in the Top 100. This is especially concerning since the food industry accounts for 70% of global fresh-water withdrawal and nearly a quarter of global greenhouse gas emissions. As an industry, we must do better!

The good news is that some food brands are working diligently to become more sustainable. For instance, spice brand McCormick has been repeatedly recognized for their commitment to sustainability and diversity. They vow to continue “doing what’s right” for people and the planet. Some of their recent initiatives include increasing the representation of women and ethnically diverse talent throughout their organization, focusing on human rights, ensuring fair labor practices, and educating people about nutrition to help them live healthier lives.

Dine Brands, which owns IHOP and Applebee’s, is another company that’s committed to ESG efforts. The organization has set ESG priorities that include minimizing food and packaging waste, working with a more sustainable supply chain, donating food to the food insecure in their communities, reducing their carbon emissions, and increasing diversity and inclusion initiatives.

Increasingly, we’re seeing more food businesses embracing (or amplifying) ESG initiatives, a trend that will hopefully continue. As your food brand works to become a more responsible ESG steward, consider doing the following:

1. Assess your supply chains’ ESG practices. Your business might be doing all the right things to be more sustainable – like reducing waste, switching to recycled packaging, and eliminating single use plastics – but are your suppliers equally committed to ESG initiatives? As the old saying goes, we’re only as good as the company we keep. Therefore, it’s essential to examine the quality of your supply chain, and work with suppliers who are committed to ESG efforts. Use innovative digital tools to get a better handle on your supply chain and determine whether they prioritize ESG, as well as safety, quality, and compliance. Now, it’s simple to organize supplier certifications into a system you can see and manage. Today’s game-changing software tools are accessible, affordable, and user-friendly – and are disrupting traditional market software. These tools allow companies to track which suppliers have environmental, sustainability, and compliance certifications. They also allow food brands to learn more about where their raw materials are coming from, who is processing them, and what practices they follow. By learning which suppliers are committed to strong ESG goals and practices, you can choose to stop working with vendors that are not.

2. Reduce waste. Food waste is a $408 billion annual problem in the US. “The scale of this problem is huge—and it’s actually a really stupid problem,” according to the faculty director of the Harvard Law School Food Law and Policy Clinic, Emily Broad Leib. She added, “The fact that there are so many people in this country going without food and at the same time, we are wasting so much? It needs to change.” Food businesses – and their suppliers – must make every effort to reduce the amount of waste they produce. Here’s an eye-opening exercise: conduct a food waste audit so you can see where you’re wasting food (and money), then adjust based on your findings. Stop ordering more food than you can reasonably use. Buy local to reduce transportation emissions and support your local economy. Use the latest tech tools to help reduce food waste through better inventory, ordering, sales forecasting, etc.

3. Be more sustainable. Many food businesses (and their suppliers) are successfully eliminating single use plastics (e.g., packaging, plastic utensils, straws) for more sustainable options, like silverware, metal straws, and reusable (or disposable) packaging. Stop using paper towels and transition to reusable, washable cloth versions instead. Use eco-friendly cleaning products. Improve energy and water efficiency. Buy energy-efficient equipment. Go paperless. Donate, reuse, recycle, and repurpose. Many seemingly “small” acts will add up to be significant over time.

4. Embrace vertical farming. Did you know that “traditional” farming is not always environmentally friendly? Some farmers destroy soil, use harmful pesticides, contribute to high emissions from truck transport, waste significant water, etc. Therefore, some businesses are opting to work with suppliers that have switched to vertical farming. As compared to traditional farms, vertical farms use fewer resources, lower emissions, and reduce transportation by locating operations near the point of consumption. Shockingly, the U.S. uses more than one billion pounds of pesticides annually in traditional farming, which negatively impacts ecosystems. In contrast, vertical farms grow pesticide-free produce in controlled, protected environments. Vertical farms also use up to 98% less water than traditional farms. As brands work to become more responsible environmental stewards, they’ll depend on alternative (more sustainable) farming options.

5. Commit to ethical practices. Increasingly, consumers want to give their business to ethical companies. People are angry about many social injustices, including income inequality, lack of action around climate change, unethical product sourcing, and more. Consumers are doing their research and are favoring businesses that prioritize ethical and environmental practices. They want to see organizations commit to sustainable and ethical sourcing of raw ingredients, safe and transparent supply chains, reducing their carbon footprint, using sustainable packaging, and treating employees fairly.

6. Replicate other brands’ ESG initiatives. Chipotle is a brand that goes the extra mile with bold ESG goals. Their real ingredients are responsibly sourced and prepared with people, animals, and the environment in mind. They bought 35.7 million pounds of local produce – an investment of more than $40.2 million in support of local food systems – and will continue relying on local, sustainable farmers. They’ve also identified key water risk areas in their supply chain to inform their water conservation strategy. And ice cream icons Ben & Jerry’s are well-known and respected for their social responsibility stance. They prioritize environmental and social endeavors, donate a portion of their earnings to social causes, and use eco-friendly production methods. Replicate what companies like these are doing. Hold yourself – and your suppliers – accountable for cultivating a better world.

7. Attract key audiences through your ESG focus. Increasingly, key audiences – including consumers, employees, and investors – are demonstrating that ESG factors are important as they decide where to purchase, work, and invest. They’re investigating companies’ behaviors and attitudes around issues like climate change, deforestation, human rights, and equality, and using this information to determine whether they want to align with a particular brand. As sustainability moves to the forefront for many audiences, they’re demanding more traceability around the products they buy and companies they support. This has led to more informative labelling, more detailed information around foods’ origins, as well as rising demand for safety and ESG certification and standards. As people become more vocal about the practices that they find appealing – or unacceptable – food brands are learning that they need to act – or get left behind.

8. Prioritize your people. When setting (and achieving) ESG goals, prioritize your people. If you aren’t already doing so, implement fair and equitable labor practices, and increase your commitment to diversity, equity, and inclusion. These practices can positively impact retention, brand perception, customer service, guest satisfaction, consumer loyalty, and overall business performance. Investing in your workforce and providing a safe, fair, equitable place to work is always the right way to operate.

As an industry, we must address environmental issues like soil degradation, water and energy waste, the use of harmful pesticides, climate change, and deforestation. We should also prioritize ESG issues like racial and gender equality, DEI, sustainable business practices, and fair trade. Our leaders must step up to be part of the solution. Doing so has many benefits: positively impacting brands’ bottom-lines, attracting new customers, employees, and investors, and helping the planet. It’s also, clearly, the right thing to do.

8 Ways that Tech will Drive Positive Changes for the Food Industry in 2023

by Sione Tenifa | Jan 26, 2023 | RizePoint

10 Ways to Improve Order Accuracy in Your Restaurant

by Sione Tenifa | Nov 30, 2022 | RizePoint

While every restaurant strives to provide impeccable service, sometimes mistakes happen. Perhaps your team accidentally garnished a dairy allergic guest’s meal with grated parmesan. Or they erroneously delivered a turkey burger instead of a veggie burger to a vegetarian customer.

The errors were likely innocent, occurring during a busy shift, by a new employee, or due to a simple misunderstanding about the customer’s modifications. Regardless of why it happened, the mistake could have significant fallout for your restaurant.

Possible scenarios include the disappointed (or angry) customer:

• Vows to never come back to your restaurant.
• Posts scathing reviews online, which could negatively impact future traffic and sales.
• Badmouths your restaurant to everyone they see.
• Gets sick from accidentally eating their food allergen that was in the improperly prepared meal.

Additionally, fallout for your restaurant could include:

• Wasted food, time, and money from remaking (and possibly comping) the wrong meal.
• Decreased customer satisfaction and loyalty.
• Lowered sales and profits.
• Bad reviews online, in the media, and via word-of-mouth.

It’s your restaurant’s responsibility to properly prepare every meal, whether a customer orders a meal as it’s listed on the menu or requests modifications because of a food allergy, an aversion, a special diet, or because they’re vegetarian or vegan.

These 10 tips can help increase order accuracy:

1. Prioritize customer service. Recognize that customers could go anywhere, so provide exceptional service to keep them coming back to your restaurant. Be accommodating, whether they ask for a certain table, a specific server, or modifications to their meal. Provide an outstanding experience and make sure your guests are happy!
2. Implement the right software. Don’t try to piece together insights from Excel spreadsheets, stacks of paperwork, disjointed tech stacks, and “gut instinct.” Technology is no longer just “nice to have” – but is now a necessity for restaurants of all sizes and budgets. Today’s tech solutions help restaurants elevate safety, quality, accuracy, and transparency. The best tech solutions are integrated, providing comprehensive insights and data to help your leaders make more informed operational decisions.
3. Track order accuracy. You can’t improve key metrics unless you measure them. Determine how often your staff is getting orders correct, aiming for an accuracy rate of 98% or higher. If you aren’t consistently meeting this target, rely on tech tools to determine why. Are the mistakes happening because of lack of training, high turnover, communication problems, or for other reasons? Is one employee responsible for most of the mistakes or is it a more widespread problem throughout your team? Once you identify the problems, you can work to resolve them.
4. Train continuously.Training should be an ongoing effort, not a “one and done” endeavor. Train employees about proper protocols, safety precautions, and accuracy measures. Make sure they understand how to use your tech tools properly. Explain the reasoning behind your protocols, e.g., being careless and garnishing a nut-allergic diner’s meal with chopped nuts could sicken – or even kill – them. Making mistakes could alienate customers and negatively impact future business. Rushing an order – and not triple checking it – could lead to errors. If employees understand why the rules are in place, they’ll be more likely to comply.
5. Improve accuracy drivers. Digital tools can help you identify key components that impact order accuracy. For instance, they can track the number of employees working per shift so you can determine if mistakes are being made when you’re understaffed. Technology can also help you determine if (and when) more training is needed because errors are increasing or becoming more widespread. Rely on technology to pinpoint other possible issues impacting accuracy, such as high employee turnover, a too-complex menu, an inefficient BOH set up, product shortages, etc.
6. Clarify and verify.Make it standard operating procedure to repeat the entire order back to your guests, whether they’re ordering a meal to eat on-prem, or for takeout or delivery. Clarify and verify any special requests, ensuring that the person taking (and making) the order clearly understands the customer’s preferred modifications. Determine whether a special order is a food allergy or a personal preference. Either way, you’ll need to get the order right, but take extra precautions with the food allergy (e.g., change gloves, use a separate prep area, use a clean pan, etc.). Then, verify the order at every production stage, including your restaurant line check, comparing it to the original ticket. Always visually inspect each order before serving it to the guest (or packaging it to go) to ensure it is correct.
7. Reduce “small expenses.” Suppose your staff makes a meal incorrectly. Then, they must throw it out and start over. While one wrong meal may seem insignificant, several wrong meals per shift will add up quickly, and these “small expenses” can cut into your bottom-line. Each incorrect order means wasted food, money, time, and effort. As if that wasn’t bad enough, you’ll also need to appease unhappy customers, which often means comping the meal, giving them free drinks or dessert, or providing a gift certificate for a future visit.
8. Track accountability. Tech tools are essential for tracking employee performance, compliance, and accountability. This way, you can pinpoint where the problems are occurring so you can rectify them with more training, better communication, different systems, etc. The point of tracking performance and compliance data isn’t to punish employees. Instead, it’s to figure out any potential issues that can help them increase accuracy and related metrics.
9. Build predictive models. Predictive analytics can tie directly into your ordering system, decreasing time spent on inventory and increasing order accuracy. When you look at – and analyze – data, you’ll get key information to drive restaurant KPIs, including profitability. Predictive models also provide valuable insights, such as the frequency of special requests, which can help you better plan your menu and inventory. Additionally, evaluating sales metrics, such as revenue per server, can help determine staffing issues that could impact everything from order accuracy to customer service (and more).
10. Create a collaborative culture.You’ll experience more successes if you create a collaborative culture instead of a punitive one. Encourage an open dialogue with employees about issues that need to be addressed and fixed. Ask for their input about the systems in place, and how they can be improved to elevate accuracy. Reassure your team members that they won’t “get in trouble” for speaking up when they see something wrong or point out an area that could use improvement. When you make employees feel more engaged and responsible, they’ll feel empowered to solve problems.

Your staff works hard to provide a wonderful experience to every guest. Give them the proper tools, knowledge, and support to do their jobs well, and it will boost order accuracy, safety, and quality.