Consulting with a refrigeration engineer should be part of every loss prevention plan for managers of hotels, food shop stores, restaurants and any other places that stores and re-sells food goods. Executives naturally come with the unquestionable job description of living by the credo, "To always be prepared." Running interference to stop man-made and natural disasters from decreasing revenues and profits is the daily game of running a successful firm. Failing to be proactive in business is high-priced.
On December 25, 2012; (yes, Xmas Day), several local stores which carry the name of a big food chain, lost power for a few days due to storms that produced high winds. They were without electricity for 7 days.
Due to a absence of foresight, they had no backup refrigeration plan in place. Consulting with a refrigeration company, prior to an emergency, could have stopped the gigantic losses of meat, dairy and produce. Food that is stored in a unit that's got a temperature between forty and one hundred forty degrees is in the "danger zone."
Not only would have the backup refrigeration plan designed by the refrigeration engineer been put into fast action; but he would have also been available to be on-site during the typhoon emergency. The amount of money it takes to hire a good refrigeration engineer is inconsequential to the advantages.
It makes almost no difference if you're a mom and pop greengrocer, the deli on the corner, or part of an enterprise. You want to safeguard your stock. The grocery stores that got hit by this Xmas Day storm were perfectly capable of hiring a professional refrigeration expert. This food chain is ranked number 23 on the 2012 Fortune 30 list.
Naturally this rank is reliant on 2011 monetary reports. Revenues for that previous year are listed as 602 million dollars. What effect will these spoilage costs have on this years' revenues? Don't copy the heavy hitters. Play like a winner.
On December 25, 2012; (yes, Xmas Day), several local stores which carry the name of a big food chain, lost power for a few days due to storms that produced high winds. They were without electricity for 7 days.
Due to a absence of foresight, they had no backup refrigeration plan in place. Consulting with a refrigeration company, prior to an emergency, could have stopped the gigantic losses of meat, dairy and produce. Food that is stored in a unit that's got a temperature between forty and one hundred forty degrees is in the "danger zone."
Not only would have the backup refrigeration plan designed by the refrigeration engineer been put into fast action; but he would have also been available to be on-site during the typhoon emergency. The amount of money it takes to hire a good refrigeration engineer is inconsequential to the advantages.
It makes almost no difference if you're a mom and pop greengrocer, the deli on the corner, or part of an enterprise. You want to safeguard your stock. The grocery stores that got hit by this Xmas Day storm were perfectly capable of hiring a professional refrigeration expert. This food chain is ranked number 23 on the 2012 Fortune 30 list.
Naturally this rank is reliant on 2011 monetary reports. Revenues for that previous year are listed as 602 million dollars. What effect will these spoilage costs have on this years' revenues? Don't copy the heavy hitters. Play like a winner.
About the Author:
Elle McDougall writes for G2. G2 are a Glasgow refrigeration engineer servicing many bars, hotels and diners.
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