Do You Have a "Crisis Plan"? This Will Kill You - Part 2
In part 1 of this article, I discussed the facts surrounding the worst food-borne outbreak of disease likely in Canada's history.
In this second of two parts, I will explain why having what I call a "crisis plan" is so very important for any restaurant's marketing and survival.
This is not your common, everyday bacterium.
The experts are postulating the possibility that this particular one is perhaps able to resist the types of sanitizers and cleaning agents now being used to clean and sanitize food production and food service equipment.
Moreover, it has a gestation period of anywhere from 2 to 70 days! The federal government bodies responsible are talking about watching these products and production facilities for up to 70 days.
Don't think it can't happen elsewhere...
this company is reputed to be one of the very best in the industry for clean factories, proper procedures.
Its record has been spotlessly clean...
like its plants.
This is a major wake up call for all of us.
Notwithstanding the tragic results of such a calamity, it is incumbent upon all of us in this food service and retail business to have a "crisis plan".
Do you have ways to immediately protect the public from such an outbreak...
and to protect you and your employees? Do you have a plan in place for such a possibility? If you operate a chain, does the head office have procedures they can immediately follow to ensure that the damage to your reputation is minimal? Can you imagine how long it might take for Maple Leaf to gain back part of that sterling reputation, if ever? I was in a supermarket this afternoon that had a pre-printed sign up at the deli department.
It told the customers that they had immediately thrown out all and any of the meat products coming from the Toronto-area plant mentioned in all the media dispatches.
However, It did not mention that (as reported in the national and local media), most other operators are not taking ANY chances; they are throwing out any and ALL products (all 220 of them) made by Maple Leaf, regardless of the location of the plant whichprocessed their meats.
Most retailers and food service operators are not taking a chance with this.
There are other major meat brands that are aligned with or supplied by Maple Leaf.
The media are mentioning them too.
You can imagine where this is leading.
If you have worked years to build up that most valuable of assets...
your reputation...
be assured that one slip like this can cost you everything you've worked for...
overnight.
They say the best defense is a good offense.
If I were you, I would ask my suppliers just where they are getting their products; I would want to know exactly how they are processed; don't take anything for granted.
If this happens to your supplier of foods of any kind, you could go down with their ship.
If you don't have tons of dough to spend on spin-doctors to make it better in the media...
immediately set out a "crisis plan" of exactly the WHAT, WHEN, WHY, WHERE, WHO and HOW you will defend yourself if such an event or any other crisis were to occur.
It's always easy to have a plan of what to do in the good times; but a plan for what to do if/when it hits the fan is more valuable.
Ask your staff to participate and help you formulate what to do.
Remember Murphy's Law?
In this second of two parts, I will explain why having what I call a "crisis plan" is so very important for any restaurant's marketing and survival.
This is not your common, everyday bacterium.
The experts are postulating the possibility that this particular one is perhaps able to resist the types of sanitizers and cleaning agents now being used to clean and sanitize food production and food service equipment.
Moreover, it has a gestation period of anywhere from 2 to 70 days! The federal government bodies responsible are talking about watching these products and production facilities for up to 70 days.
Don't think it can't happen elsewhere...
this company is reputed to be one of the very best in the industry for clean factories, proper procedures.
Its record has been spotlessly clean...
like its plants.
This is a major wake up call for all of us.
Notwithstanding the tragic results of such a calamity, it is incumbent upon all of us in this food service and retail business to have a "crisis plan".
Do you have ways to immediately protect the public from such an outbreak...
and to protect you and your employees? Do you have a plan in place for such a possibility? If you operate a chain, does the head office have procedures they can immediately follow to ensure that the damage to your reputation is minimal? Can you imagine how long it might take for Maple Leaf to gain back part of that sterling reputation, if ever? I was in a supermarket this afternoon that had a pre-printed sign up at the deli department.
It told the customers that they had immediately thrown out all and any of the meat products coming from the Toronto-area plant mentioned in all the media dispatches.
However, It did not mention that (as reported in the national and local media), most other operators are not taking ANY chances; they are throwing out any and ALL products (all 220 of them) made by Maple Leaf, regardless of the location of the plant whichprocessed their meats.
Most retailers and food service operators are not taking a chance with this.
There are other major meat brands that are aligned with or supplied by Maple Leaf.
The media are mentioning them too.
You can imagine where this is leading.
If you have worked years to build up that most valuable of assets...
your reputation...
be assured that one slip like this can cost you everything you've worked for...
overnight.
They say the best defense is a good offense.
If I were you, I would ask my suppliers just where they are getting their products; I would want to know exactly how they are processed; don't take anything for granted.
If this happens to your supplier of foods of any kind, you could go down with their ship.
If you don't have tons of dough to spend on spin-doctors to make it better in the media...
immediately set out a "crisis plan" of exactly the WHAT, WHEN, WHY, WHERE, WHO and HOW you will defend yourself if such an event or any other crisis were to occur.
It's always easy to have a plan of what to do in the good times; but a plan for what to do if/when it hits the fan is more valuable.
Ask your staff to participate and help you formulate what to do.
Remember Murphy's Law?
Source...