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Managing Turnover in the Quick Service Restaurant Industry

New quick serve employee

This summer I took my family to Lagoon. Lagoon is an amusement park in Utah, and it has an intact wooden carousel that was built in 1893. Each animal was lovingly designed and crafted more than 110 years ago. The artists spent hours painstakingly sanding, painting, and finishing each unique animal. It is a magical experience to ride on these amazing creatures.

Riding the merry-go-round is my daughter’s favorite ride at the amusement park, so of course I agreed to take her on the ride. The ride started and the animals began to move, round and round, up and down. I have found since I have grown older, I have a harder time enjoying rides at amusement parks because my head starts spinning.

“Again, again!” she cried. We got back in line and again rode the animals round and round, up and down. Now my world was really starting to spin. I had to take a break before we could ride any more rides that day.

Sometimes making sure employees have the proper food safety training in a quick-serve environment feels a lot like riding a merry-go-round. That’s because, for many quick-service restaurants, turnover is a major challenge.

Turnover rates in the quick-service restaurant industry

The official turnover rate in the restaurant industry between 2015 and 2017 was a whopping 81.9% — and the problem is getting worse. According to a major Arizona newspaper, having an employee turnover rate in the 150% range is not uncommon in fast food, quick serve’s sister industry.

Because the turnover rate is so high, restaurant owners and managers continually have to hire, train, and take care of the paperwork for their employees. When restaurants become understaffed, often employees don’t get the training they need, and the business can suffer.

Finding compliant training

Not only is it a challenge to find the time to train new employees, it can be a major undertaking to stay on top of food safety regulations. Each state and even some counties have their own food safety requirements, and if your franchise has stores in multiple states this can quickly become a merry-go-round-type headache for you.

That’s where StateFoodSafety can help. We maintain a comprehensive database of food safety regulatory requirements and continually work to get our training approved in new areas so that you don’t have to worry. While we take care of training your new employees, you can focus on growing your business.

Our training courses are approved in more jurisdictions than any other training provider. This means we will be able to provide training for you in all or most of your locations.

Implementing effective, convenient training

Not only are our training courses compliant, they’re effective and convenient. We understand that everyone learns differently and design our training accordingly. Some people can hear new information one time and are able to digest it, while others need time to take notes to fully understand the information they are learning.

In addition, our training courses are all delivered online, meaning individuals who take our training are able to train at their own speed in the comfort of their own home, or at work.

We also make it easy to deliver and track employee training. If you have a Learning Management System (LMS) we can integrate our courses into your system. If LMS integration isn’t right for you, we can design a branded training portal with a custom URL that allows you to efficiently and securely administer food safety training.

You will be able to track individual employees’ progress, view their training results, and have access to their certificates online using our reporting tool.

If you are feeling like you’re riding the merry-go-round of training in your restaurant and are having a hard time keeping track of employee training and certifications, let us help you! 

We offer food handler training, food manager training and certification, alcohol server/seller training, and food allergens awareness training.

Contact us today for a consultation or demo.
Contact StateFoodSafety
— Tracy Larson

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