fbtechreview.comFEBRUARY 20258in myviewStarting in 1987, I have held multiple roles at Portillo's. I've seen the brand grow from a Chicagoland company with ten restaurants and 400 team members to a 10-state operation with 8,000 team members. As the Food Safety Manager, I am responsible for the food safety programs for our restaurants. The journey has been exhilarating, but it hasn't come without its challenges. With an increase in food safety inspections from regulatory agencies, internal reviews, and vendor reports, our managers were drowning in paperwork, confining them to their desks. We needed to revolutionize our food safety reporting process, simplifying it without compromising on vital details. Identifying Key Performance Indicators (KPIs) for Food SafetyAfter a thorough evaluation of KPIs, Portillo's opted for a two-tier system to funnel seven different reports into a single source of information. The first tier consists of reports that focus solely on food safety performance, encompassing health inspections, audits, and meticulous tracking of food and equipment temperatures. Tier two contains reports pertaining to standard business practices, including pest control reports, repair requests, and valuable guest comments. Setting the Bar for Food Safety Standards To maintain Portillo's legacy as an unrivaled leader, we hold ourselves to standards that go above and beyond regulatory requirements wherever possible. Portillo's has set ambitious standards across all its KPIs, resulting in clarity and focus for every aspect of food safety tracking. BY SHARON MALONEY, FOOD SAFETY CHAMPION, PORTILLO'S HOT DOGS, LLCMITIGATING RISK BY SIMPLIFYING FOOD SAFETY REPORTS Sharon Maloney
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