Advertisement

The Business Value Proposition in Using Food Safety Management Systems

  • Hal King
Chapter
  • 10 Downloads
Part of the Food Microbiology and Food Safety book series (FMFS)

Abstract

Every business requires a value proposition or return on investment to justify spending, especially for non-direct sales-related expenditures. For example, providing sanitizing hand wipes for children at a restaurant play area where children play and eat doesn’t immediately induce a purchase intent (sales) by a customer. Instead, the value proposition to the business is customers’ perception that the restaurant is clean and cares about children’s welfare not just selling them food. This can lead to customers visiting the facility more often with their children and thereby increase purchasing intent. Food Safety Management Systems (FSMS) should not necessarily require a value proposition: in my personal opinion they should be required of all restaurants (by regulatory authorities), expected by customers (good business), and should be the priority of a foodservice business (to stay in business). However, as discussed in Chap.  2, many foodservice businesses have not experienced a foodborne disease outbreak and may not be aware that they are causing sporadic cases of illness, which can lead to complacency until an issue occurs. Thus, by showing the value proposition or return on investment in using FSMS to a foodservice business beyond preventing foodborne illnesses (which is the most Public Health value of course), the business can also build the FSMS cost into its business model.

References

  1. Bartsch S et al (2018) Estimated cost to a restaurant of a foodborne illness outbreak. Public Health Rep 133:274–286CrossRefGoogle Scholar
  2. Dai W, Luca M (2019) Digitizing disclosures: The case of restaurant hygiene scores. Working paper 18–088. Harvard Business School. Electronic copy available at: https://ssrn.com/abstract=3131900
  3. Food and Drug Administration (FDA) (2018) FDA report on the occurrence of foodborne illness risk factors in fast food and full-service restaurants 2013–2014, FDA National Retail Food TeamGoogle Scholar
  4. Hoffmann S, Maculloch B, Batz M (2015) Economic burden of major foodborne illnesses acquired in the United States, EIB-140, U.S. Department of Agriculture, Economic Research ServiceGoogle Scholar
  5. Jones F (2015) Top 10 most profitable restaurant franchises in the United States. Food, Drink & Franchise. http://www.fdfworld.com/top10/495/Top-10-Most-Profitable-Restaurant-Franchises-in-the-United-States
  6. King H, Michaels B (2019) The need for a glove-use management system in retail foodservice. Food Safety Mag. June/July. https://www.foodsafetymagazine.com/magazine-archive1/junejuly-2019/the-need-for-a-glove-use-management-system-in-retail-foodservice/
  7. Lahou E, Jacxsens L, Daelman J, Van Landeghem F, Uyttendaele M (2012) Microbiological performance of FSMS in a restaurant’s operations. J Food Prot 75:706–716CrossRefGoogle Scholar
  8. Marler WB (2011) Separating the wheat from the chaff. Marler Blog. Electronic copy available here: https://www.marlerblog.com/lawyer-oped/separating-the-wheat-from-the-chaff-the-reality-of-proving-a-foodborne-illness-case/
  9. National Restaurant Association (2019) State of the industry. National Restaurant Association, Washington, DCGoogle Scholar
  10. Petran RL, White BW, Hedberg CW (2012) Health department inspection criteria more likely to be associated with outbreak restaurants in Minnesota. J Food Prot 75:2007–2015CrossRefGoogle Scholar
  11. Reske KA, Jenkins T, Fewrnandez C, VanAmber D, Hedberg GW (2007) Beneficial effects of implementing an announced restaurant inspection program. J Enivron Health 69:27–34Google Scholar
  12. Restaurant Business (2016) Top 100 independents: the ranking. http://www.restaurantbusinessonline.com/special-reports/top-100-independents
  13. Tice C (2014) Seven fast-food restaurant chains that rake in $2M per store. Forbes. https://www.forbes.com/sites/caroltice/2014/08/14/7-fastfood-restaurantchains-that-rake-in-2m-per-store/#5ff411a9ff82

Copyright information

© Springer Nature Switzerland AG 2020

Authors and Affiliations

  • Hal King
    • 1
  1. 1.Saint Simons IslandUSA

Personalised recommendations