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PathSpot’s Schindler on Reducing Foodborne Illness · Choppin’ It Up by Bloomberg Intelligence

• 0:22
  Speaker 1: Welcome to Chopping it Up. I'm your host, Mike Hanlon,
• 0:25
  Speaker 1: the senior Restaurant and Food Service analyst at Bloomberg Intelligence.
• 0:29
  Speaker 1: Our research and that a bi's five hundred analysts around
• 0:31
  Speaker 1: the globe can be found exclusively on the Bloomberg terminal. Today,
• 0:35
  Speaker 1: we're joined by Christine Schindler, the CEO and co founder
• 0:38
  Speaker 1: of Pathspot. It's good to see you, Christine.
• 0:41
  Speaker 2: Thanks for having me, Mike.
• 0:42
  Speaker 1: Happy Halloween, same to you. Got any Halloween plans.
• 0:48
  Speaker 3: You know, mostly just tackling the scary issues of food safety.
• 0:52
  Speaker 2: That's where I'm at today.
• 0:55
  Speaker 1: Nicely done, nicely done. I don't have a costume this year,
• 0:58
  Speaker 1: but I'll be checking out nieces and nephews later. All right,
• 1:02
  Speaker 1: why don't we start out by you telling the audience
• 1:05
  Speaker 1: about your background and how pathspot came to be sure.
• 1:09
  Speaker 3: My background is in biomedical engineering and global and public health,
• 1:14
  Speaker 3: and I had started my career on the research side
• 1:18
  Speaker 3: of that world. And I spent time actually living and
• 1:22
  Speaker 3: working in the developing world, some in the Kilimanjaro region,
• 1:26
  Speaker 3: and I was working on how to build really low
• 1:29
  Speaker 3: cost but medical grade tools and technologies, obviously for very
• 1:33
  Speaker 3: resource constricted settings in those environments. How do we make
• 1:37
  Speaker 3: our medical click equipment that we're so fortunate to have
• 1:40
  Speaker 3: in our hospital networks here domestically work when there's you know,
• 1:44
  Speaker 3: no air conditioning and no sealing and.
• 1:47
  Speaker 2: No Wi Fi and no power.
• 1:49
  Speaker 3: And when I got back to the US and I
• 1:51
  Speaker 3: was working full time in healthcare networks here domestically, I
• 1:54
  Speaker 3: just started to see all of these public health issues
• 1:58
  Speaker 3: here that could also benefit low cost, durable, accessible medical
• 2:03
  Speaker 3: type tools, but for everyday public health issues. And one
• 2:07
  Speaker 3: of them at the time was these massive issues around
• 2:10
  Speaker 3: food boorn illness, which is still hitting our news desk
• 2:14
  Speaker 3: today right people getting incredibly sick hospitalizations even deaths from
• 2:19
  Speaker 3: these outbreaks that cost brands tons of money. And often
• 2:25
  Speaker 3: we look at it and we say, you know, oh well,
• 2:27
  Speaker 3: well it was let us or you know, it was cereal.
• 2:30
  Speaker 3: But looking at that and thinking these things don't spawn illness, right, like,
• 2:34
  Speaker 3: what could we have done differently in our supply chain?
• 2:37
  Speaker 3: How can we stop the spread when something does enter
• 2:40
  Speaker 3: into our supply chain?
• 2:41
  Speaker 2: How do we actually detect this?
• 2:43
  Speaker 3: And that's what got me so excited to be on
• 2:46
  Speaker 3: this mission of preventing food boarn illness?
• 2:49
  Speaker 1: All right?
• 2:49
  Speaker 3: Very cool?
• 2:50
  Speaker 1: And one of the products that Passpot offers are these
• 2:54
  Speaker 1: hand scanners, right, and so I've seen them at a
• 2:56
  Speaker 1: couple of conferences. Now, what conference attendees have the dirtiest hands?
• 3:02
  Speaker 3: Okay, I gotta be honest, it's definitely pretty rough. At
• 3:06
  Speaker 3: marketing based conferences.
• 3:08
  Speaker 2: I think there's got to be something there.
• 3:11
  Speaker 3: No, But in all seriousness, this stuff is everywhere, especially
• 3:14
  Speaker 3: when you're at a conference and you're mentioning you know,
• 3:17
  Speaker 3: our flagship product, which is the Passpot hand scanner, And
• 3:21
  Speaker 3: this device tackles the number one issue around food borne illness.
• 3:25
  Speaker 2: We know what it is.
• 3:26
  Speaker 3: It's food handling, it's hand washing behavior. It's eighty nine
• 3:30
  Speaker 3: percent of the outbreaks that come are tied back to
• 3:33
  Speaker 3: that in some form or fashion. And so it's a
• 3:36
  Speaker 3: device that people put their hands underneath, flip them over,
• 3:39
  Speaker 3: and instantly see if they have invisible contamination present on
• 3:43
  Speaker 3: their hands, and then use that data to inform, incentivize
• 3:46
  Speaker 3: and encourage proper handwashing and hygiene behavior across the restaurant environment.
• 3:52
  Speaker 3: And in a conference, you have situations where people are
• 3:54
  Speaker 3: shaking hands with each other, you know, going to and
• 3:57
  Speaker 3: from all these different sessions. So we see large spikes
• 4:01
  Speaker 3: and contamination at conference season.
• 4:04
  Speaker 1: Yeah, and for the record, I was. I tested myself
• 4:08
  Speaker 1: once at ICR and I came. I came through clean.
• 4:11
  Speaker 1: One for one, I pulled.
• 4:13
  Speaker 3: Your scans before I before I came on this podcast.
• 4:16
  Speaker 2: I want to say, Mike, You're always good. It's all
• 4:18
  Speaker 2: all kosher now good.
• 4:21
  Speaker 1: Good to hear. All right, let's see uh salmonilla lysteria
• 4:25
  Speaker 1: now e cole a. I'm McDonald's. Twenty twenty four is
• 4:28
  Speaker 1: a year. Is a year to forget when it comes
• 4:30
  Speaker 1: to food safety. What's going on out there?
• 4:33
  Speaker 2: You know, this stuff is always out there, right, And
• 4:37
  Speaker 2: the reality is.
• 4:39
  Speaker 3: These spikes or these instances, they draw people to the problem,
• 4:44
  Speaker 3: But we're constantly fighting these bacteria with our customers day.
• 4:49
  Speaker 2: In and day out, and it comes from all different sources.
• 4:52
  Speaker 2: You know.
• 4:53
  Speaker 3: I always joke like nobody walks into a restaurant with
• 4:56
  Speaker 3: a vial of E. Coli, Right, That's not how it
• 4:58
  Speaker 3: gets into our foods supply chain. But whether you know
• 5:02
  Speaker 3: this is coming from contaminated situations and supply chain, coming
• 5:07
  Speaker 3: from you know, team member and watching behavior.
• 5:10
  Speaker 2: We know how to stop the spread, and.
• 5:12
  Speaker 3: That's what we really focus on because, like you said,
• 5:15
  Speaker 3: this stuff is everywhere and it's.
• 5:17
  Speaker 1: Not going away, all right, So let's dig into E
• 5:19
  Speaker 1: coli a bit. Obviously, that's the hot news of the
• 5:23
  Speaker 1: last week or so McDonald's and you know, I think
• 5:26
  Speaker 1: there's about ninety people infected now, more than you know,
• 5:29
  Speaker 1: more than two dozen in the hospital, one on one
• 5:32
  Speaker 1: tragically passed away. So you know, the last three instances
• 5:37
  Speaker 1: that I've seen in my space in the public restaurant
• 5:41
  Speaker 1: chain arena, it was two there was let us set
• 5:45
  Speaker 1: Chipotle and Wendy's and not Wendy's. And now there's onions
• 5:48
  Speaker 1: at McDonald's. So how does E coli get onto produce?
• 5:53
  Speaker 2: The reality is it can come in a lot of
• 5:54
  Speaker 2: different spots.
• 5:56
  Speaker 3: And the more times, and this is kind of a
• 5:59
  Speaker 3: general rule of thumb in the world of food safety,
• 6:02
  Speaker 3: the more instances for food handling, the more times something
• 6:06
  Speaker 3: could be contaminated. And that includes at a farm or
• 6:11
  Speaker 3: at a produce center. That includes at different distribution and
• 6:14
  Speaker 3: food manufacturing centers. That includes as it gets into team members'
• 6:19
  Speaker 3: hands and onto consumer's plates. Every single one of those
• 6:23
  Speaker 3: counts as a food handling situation, and the number of
• 6:26
  Speaker 3: times that goes up directly correlates to how likely there
• 6:29
  Speaker 3: is going to be increase contamination from any number of.
• 6:33
  Speaker 2: Sources, right, And the reality is we'll probably never know.
• 6:37
  Speaker 3: You know, was it infected where There's so many different
• 6:42
  Speaker 3: possible points. So what I usually try to focus on is, Okay,
• 6:46
  Speaker 3: how do we reduce the things that we know increase
• 6:49
  Speaker 3: the overall rate of transmission across these different vectors?
• 6:53
  Speaker 2: Okay?
• 6:53
  Speaker 3: Cool?
• 6:53
  Speaker 1: And can you kind of talk about what you think
• 6:55
  Speaker 1: the impact to the brand could be for the McDonald's outbreak?
• 7:00
  Speaker 2: You know, I think.
• 7:01
  Speaker 3: More than ever, it's not just how consumers view one
• 7:06
  Speaker 3: specific situation. Right. You hear a lot of people saying
• 7:09
  Speaker 3: cleanliness is the new ambiadds like people are looking for
• 7:14
  Speaker 3: ways to feel safe in their environments, both in how
• 7:17
  Speaker 3: they they work and also how they where they eat.
• 7:21
  Speaker 3: So it's a big topic of conversation in the labor
• 7:24
  Speaker 3: dialogue in how people are choosing which restaurants to go
• 7:28
  Speaker 3: to and where to eat at. And I think how
• 7:31
  Speaker 3: a brand response to that is also a really critical
• 7:34
  Speaker 3: indicator in you know, their accountability, their responsibility, and their
• 7:38
  Speaker 3: desire to make a broader impact and to tackle these
• 7:42
  Speaker 3: issues head on. And I think it's also interesting because
• 7:47
  Speaker 3: one instance of food safety challenge and this is my
• 7:50
  Speaker 3: favorite part about being in the world of food safety.
• 7:53
  Speaker 2: I mean, I love being in the world of restaurants
• 7:55
  Speaker 2: in general.
• 7:55
  Speaker 3: And Mike, you and I have talked about this, like
• 7:57
  Speaker 3: the collaboration and the effort and the energy.
• 8:00
  Speaker 2: And the impact that you get to drive.
• 8:03
  Speaker 3: It's why I have never going back after making the
• 8:06
  Speaker 3: shift for healthcare and how much.
• 8:08
  Speaker 2: I love being in this industry.
• 8:10
  Speaker 3: If you look at food safety, and there's another layer
• 8:12
  Speaker 3: on that, this is a collaborative effort. One instance in
• 8:16
  Speaker 3: one chain impacts how people view the safety of the
• 8:19
  Speaker 3: supply chain and eating out in general. One issue in
• 8:23
  Speaker 3: one grocery store impacts how people feel about ordering deli
• 8:27
  Speaker 3: meat from any grocery store. And so it's not just
• 8:30
  Speaker 3: about one brand or one instinct. It's about how do
• 8:33
  Speaker 3: we as a society respond to the growing demands of
• 8:37
  Speaker 3: food safety issues, and then how collectively across the industry.
• 8:42
  Speaker 3: Food safety so unified because it's something everyone needs to
• 8:45
  Speaker 3: do to be able to make sure that our consumers
• 8:47
  Speaker 3: feel safe wherever they eat. And we find that not
• 8:52
  Speaker 3: only does investing in this help different types of technologies
• 8:56
  Speaker 3: and tools and even just increased level of training and
• 9:00
  Speaker 3: certainly on these programs that most brands already have.
• 9:03
  Speaker 2: Right, not only does it impact the.
• 9:06
  Speaker 3: Broader public perception and the reduction of these broader instances,
• 9:09
  Speaker 3: but it also impacts the bottom line by investing in
• 9:12
  Speaker 3: safety and using that to drive other operational efficiencies and
• 9:16
  Speaker 3: creating a safe and healthy work environment for employees.
• 9:19
  Speaker 1: For sure, I was shocked to read that forty eight
• 9:23
  Speaker 1: million people get sick from food born illness each year.
• 9:26
  Speaker 1: So I feel like I'm.
• 9:27
  Speaker 3: Kind of probably even more than that because that's the
• 9:30
  Speaker 3: ones that are reported. But how many times, like, let's
• 9:32
  Speaker 3: be real, how many times have you gotten sick for
• 9:34
  Speaker 3: food borne illness? Have been like we better go report that,
• 9:37
  Speaker 3: I better go fill out a form, Like usually it's
• 9:39
  Speaker 3: just like, all right, I'm going to have a rough
• 9:40
  Speaker 3: night on the toilet, right, and then you move on
• 9:42
  Speaker 3: to the next day.
• 9:44
  Speaker 2: So these things are happening all the time.
• 9:47
  Speaker 3: And it's also you know, this is a fun side
• 9:50
  Speaker 3: back on that the vast majority actually of those reported
• 9:54
  Speaker 3: food board illnesses come from people that are working in
• 9:58
  Speaker 3: food service actually around these contaminants all the time when
• 10:02
  Speaker 3: you're working in a food service environment, and so Actually,
• 10:06
  Speaker 3: reduction in sick days is one of the things we
• 10:09
  Speaker 3: often track when we install our system, because if we
• 10:12
  Speaker 3: can help team members stay safe and have a safe
• 10:14
  Speaker 3: work environment, you're also going to see less callouts from
• 10:18
  Speaker 3: people getting sick.
• 10:19
  Speaker 2: In their own restaurants.
• 10:20
  Speaker 1: Yeah, to your point underreporting, I'm like, I don't. I'm like,
• 10:24
  Speaker 1: when was the last time I got sick from a restaurant?
• 10:26
  Speaker 1: And then I'm like, well, at some points I've had
• 10:29
  Speaker 1: stomach issues. Maybe I just figured it was a stomach bug, right,
• 10:33
  Speaker 1: maybe it was actually something, you know, in terms of
• 10:37
  Speaker 1: a food borne pathogen or.
• 10:38
  Speaker 2: Something you'll think of me next time.
• 10:41
  Speaker 4: Yeah, well I've never I've never reported it, So yeah,
• 10:47
  Speaker 4: I guess that's probably largely underreported, which is mind boggling
• 10:53
  Speaker 4: to me.
• 10:53
  Speaker 1: Right, that's like fourteen ish percent of the United States
• 10:56
  Speaker 1: is getting sick every year. What are some of the things,
• 10:59
  Speaker 1: you know, in addition to training proper hand washing techniques
• 11:04
  Speaker 1: and things in that nature, what are some of the
• 11:06
  Speaker 1: other things that restaurants can do to protect themselves.
• 11:09
  Speaker 3: Yeah, I mean hand washing is a crucial one, and
• 11:11
  Speaker 3: so you know how you're actually creating actionable information on
• 11:15
  Speaker 3: that because oftentimes the trainings right now, are you need
• 11:19
  Speaker 3: to wash your hands once an hour for thirty seconds?
• 11:21
  Speaker 2: It's important And I mean not to.
• 11:24
  Speaker 3: Pick on you, Mike, but like that might be out
• 11:26
  Speaker 3: your ear and then the other before you go to
• 11:28
  Speaker 3: the next you know station. Right, Like, there's so many
• 11:30
  Speaker 3: things to do in a restaurant, and so if you're
• 11:32
  Speaker 3: not creating accountability and actual metrics around this, and that's why,
• 11:36
  Speaker 3: you know, we really flicked the switch on that and
• 11:38
  Speaker 3: we read really customized trainings based off the data. So
• 11:41
  Speaker 3: we'll say to team members, hey, we need to wash
• 11:43
  Speaker 3: your hands during the lunch rush because we missed it
• 11:47
  Speaker 3: last lunch rush. We got to make sure we get
• 11:48
  Speaker 3: those in and look, guys, it was ring fingers. We
• 11:52
  Speaker 3: know contamination gets in those rings, take them off or
• 11:54
  Speaker 3: make sure you scrub your ring finger extra.
• 11:56
  Speaker 2: What do you see?
• 11:57
  Speaker 3: Contamination rates go down, hand washes go up, and you
• 12:00
  Speaker 3: create a healthier work environment. So that's one big piece.
• 12:03
  Speaker 3: The other components that we really focus on from a
• 12:06
  Speaker 3: holistic safety solution set, because Patspot is more than just handwashing,
• 12:11
  Speaker 3: although that's a critical piece to our hub. We have
• 12:14
  Speaker 3: a robust platform to cover all aspects of food safety
• 12:18
  Speaker 3: and ensure those are met and held, but huge one
• 12:21
  Speaker 3: is temperature requirements. It is wild how much has to
• 12:27
  Speaker 3: go into monitoring propriate appropriate temperature of food itself, of
• 12:31
  Speaker 3: ambient environments of food when it's on a prep station
• 12:35
  Speaker 3: versus when it's cooler, versus when it's in a freezer,
• 12:38
  Speaker 3: and so really tracking that food throughout the entire supply
• 12:41
  Speaker 3: chain and making sure it's held at the right temperatures
• 12:44
  Speaker 3: is something that can really reduce your rate of spread
• 12:46
  Speaker 3: of infection. Another big piece that people more often equate
• 12:51
  Speaker 3: to sustainability for or waste is actually expiration making sure
• 12:57
  Speaker 3: that food has not expired, making sure you're using food
• 13:00
  Speaker 3: within the proper expiration limits. You know, that's a really
• 13:03
  Speaker 3: big component of work that we try to help support
• 13:06
  Speaker 3: restaurants in. And then all these different digital safety logs.
• 13:10
  Speaker 3: You know, there are so many of them, and let's
• 13:14
  Speaker 3: be real, we've all been in the back of a
• 13:16
  Speaker 3: restaurant when someone's like, oh no, an auditor is coming
• 13:19
  Speaker 3: and they're taking a pen and going down the checklist
• 13:23
  Speaker 3: and you hear the manager say, like, change the pen
• 13:25
  Speaker 3: when you're like pencil whipping the logs And it's hard
• 13:30
  Speaker 3: because I know how challenging it is to keep up
• 13:33
  Speaker 3: with everything that's going on, and so whatever you can
• 13:36
  Speaker 3: do to actually look at and really look at that
• 13:38
  Speaker 3: problem and think about as a restaurant operator, like how
• 13:41
  Speaker 3: do we increase through book through these logs and make
• 13:43
  Speaker 3: sure that they're actually done appropriately and how do we
• 13:47
  Speaker 3: ensure that they're easy to fill out and seamless so
• 13:50
  Speaker 3: that we're not in a spot where we're short.
• 13:52
  Speaker 2: Changing that and potentially opening ourselves up to it an issue.
• 13:55
  Speaker 1: So it sounds like you're aggregating a lot of data
• 13:58
  Speaker 1: for your restaurant clients.
• 14:00
  Speaker 2: Tons of data.
• 14:01
  Speaker 3: And the interesting thing is all this data starts to
• 14:04
  Speaker 3: play together. Issues with hand washing spike also get correlated
• 14:09
  Speaker 3: to when things are expiring more quickly, or you can
• 14:13
  Speaker 3: quickly figure out that when something was going in through
• 14:16
  Speaker 3: the safety checklist, maybe the temperatures fell out of range
• 14:19
  Speaker 3: because the doors were propped open. And so how do
• 14:22
  Speaker 3: we actually play with all this data together? I mean,
• 14:25
  Speaker 3: data is only useful, especially to a very busy restaurant environment,
• 14:28
  Speaker 3: if you're giving actionable things that are able to elevate
• 14:32
  Speaker 3: the instore experience.
• 14:33
  Speaker 2: And then pull out nuggets.
• 14:35
  Speaker 3: Of information across the board that we can use to
• 14:39
  Speaker 3: actually inform SOPs and adjust them to be the right
• 14:44
  Speaker 3: SOPs because I think for a lot of operators, it's
• 14:46
  Speaker 3: just really easy to go with a baseline set. Let's
• 14:48
  Speaker 3: check our attempts once an hour, let's wash our hands
• 14:51
  Speaker 3: once every thirty minutes. Sounds good, but it might not
• 14:54
  Speaker 3: actually be right. Like there might be more fluidness to that.
• 14:57
  Speaker 3: There's probably a more dynamic nature of when you actually
• 15:00
  Speaker 3: need to be doing these things and the right way
• 15:03
  Speaker 3: to pull these different safety tasks together.
• 15:04
  Speaker 2: And I think the data becomes really compelling in that
• 15:07
  Speaker 2: use case.
• 15:08
  Speaker 1: Yeah, it's really interesting. And I think when we spoke
• 15:10
  Speaker 1: in the past, you said that a lot most a lot,
• 15:13
  Speaker 1: if not most, especially like mom and pop shops, really
• 15:16
  Speaker 1: just have a lot of this information in a binder.
• 15:20
  Speaker 3: Rights it's most locations have everything at a binder. That
• 15:24
  Speaker 3: is really the most common use case is. And I've
• 15:28
  Speaker 3: talked to so many brands and this scales all the
• 15:31
  Speaker 3: way up to major organizations and it's like, all right,
• 15:35
  Speaker 3: talk to me about your safety system, because I mean,
• 15:37
  Speaker 3: the reality is it's also very customized and unique depending
• 15:40
  Speaker 3: on the group, and we want to work to build
• 15:43
  Speaker 3: into their platform, not reinvent the wheel. And every single
• 15:47
  Speaker 3: time someone goes into the back in the office and
• 15:49
  Speaker 3: they come out and I've got a binder that's taller
• 15:52
  Speaker 3: than my base, and they're like, that's what we fill
• 15:55
  Speaker 3: out every single week. I mean literally, it's the background
• 15:58
  Speaker 3: of my phone is like a picture of these binders
• 16:00
  Speaker 3: to remind us like, that is what we're trying to
• 16:03
  Speaker 3: solve for. Because let's be real, if you have a
• 16:05
  Speaker 3: bunch of pieces of paper and a binder, you're not
• 16:07
  Speaker 3: learning anything from that. That's not helping elevate you. We're
• 16:11
  Speaker 3: doing them anyway. Let's do it right and then be
• 16:13
  Speaker 3: able to make a better and more effective environment for everyone.
• 16:18
  Speaker 1: Yeah it's great. Yeah, you're not cleaning any insights, You're
• 16:20
  Speaker 1: not finding any correlations in that binder for sure.
• 16:25
  Speaker 3: Yeah.
• 16:25
  Speaker 2: It's stressful.
• 16:26
  Speaker 3: The auditor comes in and they're like, okay, what happened
• 16:29
  Speaker 3: on three weeks ago Wednesday? You're like flipping through binders
• 16:32
  Speaker 3: like trying to find us post it note where you
• 16:34
  Speaker 3: did your corrective action.
• 16:36
  Speaker 2: We digitize all that. We got a digital binder.
• 16:40
  Speaker 4: Very cool.
• 16:42
  Speaker 1: Are there any other technologies that restaurants can use that
• 16:45
  Speaker 1: you haven't mentioned already? To kind of avoid spreading pathogens
• 16:48
  Speaker 1: and protect employees and customers.
• 16:51
  Speaker 3: I mean, a lot of this is just how do
• 16:53
  Speaker 3: you train and encourage team members and how are you
• 16:57
  Speaker 3: elevating team members. One thing that I think is so
• 17:00
  Speaker 3: interesting is oftentimes when we start to install our system
• 17:04
  Speaker 3: or we work with other platforms that offer trainings or
• 17:07
  Speaker 3: other components, the most common thing I hear from team
• 17:11
  Speaker 3: members is them saying, I know that my brand cares
• 17:15
  Speaker 3: about me. Like, what do you mean, Like, well, my
• 17:19
  Speaker 3: time matters, because I was going around filling out these
• 17:22
  Speaker 3: books I was doing like all these random trainings. You know.
• 17:25
  Speaker 3: Now it showcases they're putting time and technology behind this
• 17:28
  Speaker 3: because I matter, and my time matters, and my interaction
• 17:32
  Speaker 3: with guests matters. And I'm like, that's so awesome. That's
• 17:36
  Speaker 3: exactly how they want you to feel. And that is
• 17:38
  Speaker 3: why they're investing in these tools, not only to make
• 17:40
  Speaker 3: sure it's done right, but to make sure they don't
• 17:42
  Speaker 3: have to be wasting time, you know, doing things that
• 17:45
  Speaker 3: we're taking hours on pen and paper and could be
• 17:49
  Speaker 3: a way more.
• 17:50
  Speaker 2: Effective use caase.
• 17:51
  Speaker 1: Yeah, that's very cool. It's interesting that you say that
• 17:55
  Speaker 1: because yesterday we had Starbucks earnings call and new CEO
• 17:59
  Speaker 1: Brian Nickel talked a lot about visiting employees and visiting baristas,
• 18:04
  Speaker 1: asking them about their jobs and figuring out, you know,
• 18:07
  Speaker 1: how how can they make their lives and their jobs
• 18:11
  Speaker 1: easier for them. So, yeah, it's it's very important because
• 18:16
  Speaker 1: you know, turnovers an issue in this industry, right, and
• 18:19
  Speaker 1: if you can, you know, show here employees that you
• 18:21
  Speaker 1: really care about them, you really do care about their health,
• 18:24
  Speaker 1: I think can be a competitive advantage.
• 18:28
  Speaker 3: When we talk to team members and I've never met
• 18:31
  Speaker 3: a chef or anyone who went into food service and
• 18:33
  Speaker 3: was like I really got into this because I was
• 18:35
  Speaker 3: excited about the safety logs, like no one, right, And
• 18:38
  Speaker 3: so when you think about that, they got into this
• 18:41
  Speaker 3: because they want to interact with guests. They care about food,
• 18:44
  Speaker 3: they want to serve good food, they want to, you know,
• 18:47
  Speaker 3: provide a positive experience for someone. You hear all those
• 18:49
  Speaker 3: things all the time. Why do I choose to work
• 18:51
  Speaker 3: in the food service industry? Never once food safety logs?
• 18:55
  Speaker 3: And yet team members are spending hours a day filling
• 18:58
  Speaker 3: out safety logs. And so if we can actually empower
• 19:02
  Speaker 3: them to redirect the time to the things only they
• 19:05
  Speaker 3: can do interact with guests, prepare great food, you know,
• 19:09
  Speaker 3: bring that extra experience of welcoming people because they're not
• 19:12
  Speaker 3: in the back, checking on the temperature cooler events, and
• 19:16
  Speaker 3: then do all those things and make sure they're done
• 19:18
  Speaker 3: right and get them the information they need to be
• 19:19
  Speaker 3: able to do their job. That's been one of the
• 19:21
  Speaker 3: most exciting parts of working on safety is knowing it's happening,
• 19:27
  Speaker 3: but then elevating everyone else working in the back of
• 19:30
  Speaker 3: the house to do the stuff that they do best,
• 19:32
  Speaker 3: that only they can do.
• 19:33
  Speaker 2: That technology is never going to be able to replace
• 19:37
  Speaker 2: for sure.
• 19:38
  Speaker 1: All right, So this one, this one's really for me.
• 19:41
  Speaker 1: This question, how do we perfect ourselves?
• 19:44
  Speaker 3: All right?
• 19:44
  Speaker 2: How do we.
• 19:45
  Speaker 1: Protect ourselves at home? I think I think I was
• 19:47
  Speaker 1: Mexican in a past life. I make a mean Margarita's
• 19:51
  Speaker 1: and I make a mean guacamole, right, But I'm afraid
• 19:53
  Speaker 1: that the cilantro might get me one day. So what
• 19:56
  Speaker 1: can I do to make sure I don't get poisoned
• 19:58
  Speaker 1: by my own cilantro?
• 20:00
  Speaker 3: Well, one thing is that you can encourage your food
• 20:04
  Speaker 3: supply and the places you shop and that you buy
• 20:07
  Speaker 3: from to evoke a proper food safety standards. Like that's
• 20:11
  Speaker 3: something that we as consumers do have a responsibility to do.
• 20:14
  Speaker 2: And you know, I think that people really respond to
• 20:18
  Speaker 2: that when consumers.
• 20:19
  Speaker 3: Say it matters to me that my food is safe
• 20:21
  Speaker 3: and fresh and clean, and it's communicated that it's been
• 20:25
  Speaker 3: held at the right temperatures or with the right expiration,
• 20:28
  Speaker 3: or you know, when they like that we have a
• 20:30
  Speaker 3: hand washer of the day posted outside of a restaurant
• 20:34
  Speaker 3: that we work with.
• 20:34
  Speaker 2: That makes a big difference. And then the next best
• 20:37
  Speaker 2: thing you can do, honestly is just do a full
• 20:40
  Speaker 2: and complete hand wash. And this means the whole happy
• 20:43
  Speaker 2: birthday thing twice through.
• 20:47
  Speaker 5: And washing in all those areas that you don't think
• 20:50
  Speaker 5: to wash it.
• 20:51
  Speaker 2: It's not just a palm situation.
• 20:53
  Speaker 3: If you take anyone listening to this right now, take
• 20:55
  Speaker 3: one thing away from you right now.
• 20:57
  Speaker 2: I'm just gonna say, wash your thumbs.
• 20:59
  Speaker 5: Wash nails, wash your wrists, and make sure you hit
• 21:04
  Speaker 5: those high risk areas because it's going to make you
• 21:06
  Speaker 5: infinitely more effective and in not getting sick across your day.
• 21:11
  Speaker 1: That's good advice, all right. So my fate is in
• 21:14
  Speaker 1: my hands, but I I think.
• 21:16
  Speaker 2: I watched in your hands.
• 21:20
  Speaker 1: But I think I'm pretty good about that. My son
• 21:22
  Speaker 1: was born early and he was in the nick you
• 21:24
  Speaker 1: for a while for a couple of months, six weeks,
• 21:27
  Speaker 1: and they taught us how to wash our hands. It
• 21:29
  Speaker 1: was a full two minutes getting in, getting into everything.
• 21:33
  Speaker 1: So I think I have pretty good habits there. And
• 21:36
  Speaker 1: then yeah, it's Montclair Whole Foods monthly, New Jersey Whole Foods.
• 21:39
  Speaker 1: Hopefully they're they're on there, they're on top of things.
• 21:42
  Speaker 3: Shout out to them, let's get them on the platform.
• 21:47
  Speaker 1: Thanks for joining me.
• 21:48
  Speaker 4: Listen.
• 21:49
  Speaker 1: You make a topic that can be you know, kind
• 21:52
  Speaker 1: of tough, pretty exciting. So that's a that's uh, that's
• 21:56
  Speaker 1: a very good talent you have, Christine. Where can the
• 22:00
  Speaker 1: audience go to find out some more about passpot?
• 22:03
  Speaker 3: Yeah, check out pathspot dot com. Feel free to reach
• 22:06
  Speaker 3: out there. We'd love to hear your thoughts on what
• 22:09
  Speaker 3: we're working on and any ideas anyone in the audience
• 22:12
  Speaker 3: has on how we can keep elevating safety across the board.
• 22:16
  Speaker 1: And thanks to the audience for tuning in. If you
• 22:18
  Speaker 1: liked the episode, please subscribe and leave us a review.
• 22:21
  Speaker 1: Check back soon for a discussion about restaurant trends with
• 22:24
  Speaker 1: Tom Wagner, founder and partner at Restaurant Insight Monitor