顧客から選ばれる店

その昔、焼肉牛角を400店舗近く経営してる時、O-157を出してしまい、お客様に大きな迷惑をかけた。

二つ家族に謝罪に行ったけど、あの時の患者の子供のお母さんの目を今も覚えてる。

命には問題なかったけど申し訳ない気持ちで一杯だ。

飲食の経営者は、自らの店舗が食中毒を出す可能性があることをどれだけ考えて常日頃、社員指導してるだろうか？

取引業社の肉に問題があったとはいえ、経営しているのは我が社で、経営者は私。

責任が無いわけながい。

食中毒は人の生命に関わる。
前職では、社員に対して「殺人と同じ」だと教えてた。

昨今、食の安全が言われているが、オーガニック、無農薬、ヴィーガン主義も大事だが、調理場の衛生も大きな問題。

自宅で料理するなら良いが、現代人は外食せざるを得ない環境がある。

飲食店舗のキッチンを見たことがある人はどれだけいるだろうか？

企業によって、店主によって全く違うけど、無茶苦茶汚い店舗もたくさんある。

こんなところで調理されたもの食べたく無いというような。。

大企業だから安全？
全く違います。

飲食は現場だから、良くも悪くも日々の現場の指導者次第。

　

店舗のデザインがかっこいいから
料理が美味しいから
サービスがいいから
素材食材が新鮮で安全だから

そんな時代の後に、確実にやってきます。

「調理現場がきれいで商品が衛生的で安全だから。」
　

そして、顧客が厨房を見てからその店で食事するかどうかを決める時代

そんな時代、必ず来ます^_^

AssentiaHoldings
Akira Tsuchiya

→ My facebook 

English ↓

A restaurant chosen by its customers

Back in the day, when I owned nearly 400 Yakiniku Gyukaku restaurants, I caused a huge inconvenience to my customers when I gave them O-157.

I went to apologize to two families and I still remember the look in the eyes of the mother of one of the patient's children.

Her life was not in danger, but I feel so sorry.

I wonder how many restaurant owners think about the possibility of food poisoning in their restaurants and how much they teach their employees on a regular basis.

Even though there was a problem with the meat from one of our suppliers, we are the owner of the company and I am the manager.

How can I not be responsible?

Food poisoning is a matter of human life. At my previous job, I taught my employees that it was the same as murder.

Organic, pesticide-free, and veganism are important, but sanitation in the kitchen is also a big issue.

It is fine if you cook at home, but people today have no choice but to eat out.

How many of us have ever seen a restaurant kitchen?

It totally varies from company to company and from owner to owner, but there are many restaurants that are absurdly dirty.

I wouldn't want to eat food prepared in such a place.

Is it safe because it is a big company? Not at all.

Food and beverage is an on-site business, so for better or worse, it depends on the day-to-day on-site leadership.

　

Because the store design is cool, because the food is good, because the service is good, because the ingredients are fresh and safe.

After such an era, it will surely come.

Because the cooking site is clean and the products are hygienic and safe."　

And an era when customers will decide whether or not to dine at a restaurant after seeing the kitchen.

Such an era will surely come ^_^

AssentiaHoldings Akira Tsuchiya

→ My facebook