Pizza Today - August 2016 - 41

the final food safety check. "Don't assume
because you have a pizza oven that food
safety is taken care of," Brooks adds.
But when your local health official
does come knocking, treat them as an
ally, not an adversary. "Always subscribe to the idea of befriending your
local health inspector; no matter how
challenging it can be," says Hannifin.
Changing your mindset from dreading
the inspection to believing it protects
your business, brand and customer, is
pivotal for success. Plus, it's a chance to
educate yourself via a trusted colleague.
"There hasn't been one inspection
where I haven't learned something,"
says Korshak, "Any opportunity to
learn is a good opportunity."
However, if a violation occurs, Gary
Ades, president of G&L Consulting
Groups, says: "Most public health officials are very good. And they become
helpful to you if you have a situation,
if you've already established a good
relationship with them."

bunch of rules is hard to remember, but
they can remember why."
For Home Slice Pizza, it's all about
altering employee mentality. "The first
day of training is tasting food. It begins
with the point of respect. I know you've
done this before, but this is how we do it
here," explains Korshak. They participate
in meticulous yet enjoyable internal daily
training, and have rules placed at eye-

level to make staff expectations conspicuous. "When you ask more than what's
the norm, that's the greatest respect you
can show. What you're saying is you
believe in them," says Korshak. n
MANDY ELLIS is an Austin-based freelance
writer who covers food, health and travel
trends.

The ultimate way towards
impeccable quality control is to
lead by example. "Owners or man-

agers should exhibit the same things
they expect from their employees,"
Brooks says. "If they don't show these
behaviors, their employees will think
these behaviors are less important."
You also want to establish your restaurant's organization so it flows from
loading dock to service area making
employee success a breeze. "The simpler
you keep things, the easier quality
control will be. The less ingredients
you have, the less risk you have, and
the easier it is to keep your staff and
customers safe," says Hannifin.
Empowering your staff through consistent training is another way to nurture first-class quality control. "Create
an environment where your employees
want to work and they feel good about
what they're doing, and they'll produce
good food," says Bartlett.
Ades thinks that when training
employees "you need to educate and
tell them why. Giving staff members a
A U G U S T 2 0 1 6 / P I Z Z AT O D AY. C O M / 4 1



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Pizza Today - August 2016

Table of Contents for the Digital Edition of Pizza Today - August 2016

Pizza Today - August 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Proactive HVAC Care
Hot Toppings: Pineapple
Food Quality Control
Protecting Trade Secrets
Market Competition
Independent of the Year: Sizzle Pie, Portland, OR
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - August 2016 - CT1
Pizza Today - August 2016 - CT2
Pizza Today - August 2016 - Pizza Today - August 2016
Pizza Today - August 2016 - Cover2
Pizza Today - August 2016 - Commentary
Pizza Today - August 2016 - 4
Pizza Today - August 2016 - 5
Pizza Today - August 2016 - Contents
Pizza Today - August 2016 - 7
Pizza Today - August 2016 - 8
Pizza Today - August 2016 - 9
Pizza Today - August 2016 - Contributors
Pizza Today - August 2016 - 11
Pizza Today - August 2016 - Expo Spotlight
Pizza Today - August 2016 - 13
Pizza Today - August 2016 - Interact
Pizza Today - August 2016 - 15
Pizza Today - August 2016 - Conversation
Pizza Today - August 2016 - 17
Pizza Today - August 2016 - Man on the Street
Pizza Today - August 2016 - 19
Pizza Today - August 2016 - Respecting the Craft
Pizza Today - August 2016 - 21
Pizza Today - August 2016 - Trending Recipes
Pizza Today - August 2016 - 23
Pizza Today - August 2016 - Destinations
Pizza Today - August 2016 - 25
Pizza Today - August 2016 - Dough Doctor
Pizza Today - August 2016 - 27
Pizza Today - August 2016 - 28
Pizza Today - August 2016 - 29
Pizza Today - August 2016 - Proactive HVAC Care
Pizza Today - August 2016 - 31
Pizza Today - August 2016 - 32
Pizza Today - August 2016 - 33
Pizza Today - August 2016 - Hot Toppings: Pineapple
Pizza Today - August 2016 - 35
Pizza Today - August 2016 - 36
Pizza Today - August 2016 - 37
Pizza Today - August 2016 - Food Quality Control
Pizza Today - August 2016 - 39
Pizza Today - August 2016 - 40
Pizza Today - August 2016 - 41
Pizza Today - August 2016 - Protecting Trade Secrets
Pizza Today - August 2016 - 43
Pizza Today - August 2016 - 44
Pizza Today - August 2016 - 45
Pizza Today - August 2016 - Market Competition
Pizza Today - August 2016 - 47
Pizza Today - August 2016 - 48
Pizza Today - August 2016 - 49
Pizza Today - August 2016 - Independent of the Year: Sizzle Pie, Portland, OR
Pizza Today - August 2016 - 51
Pizza Today - August 2016 - 52
Pizza Today - August 2016 - 53
Pizza Today - August 2016 - 54
Pizza Today - August 2016 - 55
Pizza Today - August 2016 - 56
Pizza Today - August 2016 - 57
Pizza Today - August 2016 - 58
Pizza Today - August 2016 - 59
Pizza Today - August 2016 - 60
Pizza Today - August 2016 - Product Showcase
Pizza Today - August 2016 - 62
Pizza Today - August 2016 - 63
Pizza Today - August 2016 - Pizza Today Yellow Pages
Pizza Today - August 2016 - 65
Pizza Today - August 2016 - 66
Pizza Today - August 2016 - 67
Pizza Today - August 2016 - 68
Pizza Today - August 2016 - 69
Pizza Today - August 2016 - 70
Pizza Today - August 2016 - 71
Pizza Today - August 2016 - The Marketplace
Pizza Today - August 2016 - 73
Pizza Today - August 2016 - 74
Pizza Today - August 2016 - 75
Pizza Today - August 2016 - 76
Pizza Today - August 2016 - 77
Pizza Today - August 2016 - 78
Pizza Today - August 2016 - 79
Pizza Today - August 2016 - 80
Pizza Today - August 2016 - Reader’s Resource
Pizza Today - August 2016 - Snapped
Pizza Today - August 2016 - Cover3
Pizza Today - August 2016 - Cover4
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