If your store or restaurant is still using paper logs to monitor temperature, you may not know how your refrigeration equipment affects your produce. With traditional twice-daily temperature logging, there’s no way to know what’s happening inside of fridge, cooler, and freezer assetsthroughout the day.
Refrigeration, one of the distinguishing and valuable features of micromarkets, raises safety issue for perishable foods. We’ve examined the growth potential of this innovative vending concept, as well as its benefits for both consumers and operators, but continuous temperature monitoring is imperative to safe and efficient deployment.
The hurricane season of 2017 has been one for the record books, and it’s only half over. Harvey and Irma both made landfall in the U.S. as Category 4 hurricanes—the first time this has occurred in the Atlantic since 1851. Both were then followed by Jose, yet another Category 4.
In our fast-paced world, it’s often more convenient to go to a local sub shop or restaurant instead of planning a sit-down meal at home or packing a lunch. According to a recent Zagat poll, respondents said they eat out an average of 4.5 times per week at the 600,000 restaurants in the United States.
Tech innovation is impacting everything today, and it’s an exciting time for convenience stores. From kiosks and micromarkets to “limited selection” and “hyper” formats, non-traditional C-Stores are the fastest growing segment in the market. These new arrangements offer consumers and vendors a host of benefits.
When installing continuous temperature monitoring systems for food and medication safety initiatives, device placement should be at the very top of your list of considerations. This decision requires careful thought, and in-field testing and proofs of concept can definitely benefit the process. Here’s why:
