There’s a … in My Soup – Crisis Management for Restaurants

A woman found a condom in her clam chowder.

A man found a roach in his hash browns.

Knife. Bullet. Mouse. Blood. Bandage. Finger. Tampon. OK. I’ll stop.

These are all items, albeit dangerous and disgusting, that people have discovered in their food at sit-down restaurants and takeouts. Some may be added on purpose by the guest to extract money, but a large majority were included in the food by careless employees.

None of the restaurants I have worked with in a crisis had a written crisis plan. Experience shows that most restaurants fail to plan effectively about how they will trigger their response, only to figure it out as collateral damage occurs and the problem expands. Have you said to yourself or others, “It won’t happen to us.”

Where Is Your Crisis Plan?Nowadays, with a 24-7 news cycle and social media, it’s no longer safe to assume the crisis will go unnoticed and that you will be back in business in no time. The potential restaurant crises are many … sexual…