Restaurants and Institutions

Souplantation has been linked with the most recent food-borne disease incident. Nothing conclusive as of yet, but the publicity around the incident only continues to heighten the consumers’ concern and perceived lack of safety in our industry. In all of these cases, the restaurant brand is also a victim. Remember the Chi-Chi’s incident?

In a larger sense, the entire industry is a victim as consumers begin to wonder if any foodservice establishment is safe, or on even a larger scale, if the food -- at any level--safe. Restaurants, grocery chains, distributors, growers and government are starting to increase their efforts to improve the safety of the food supply, which is both good and long overdue.

What’s missing? The media. They are much more prone to publicize the sensational, rare outbreak than the on-going efforts to improve the process, or the millions and millions of meals that are safely prepared and delivered.

We can not expect the media to change, but we need to counter, as best we can the negative impact of their arrows at our industry with some sort of counterbalance. State and national associations seem to be a logical starting point. What are your thoughts?