According to the Wall Street Journal, in 2016 Chipotle reported a decline in quarterly revenue for the first time in its history as a publicly traded company, as a string of illness outbreaks linked to its restaurant contributed to a 44% drop in fourth quarter profits.
Published in Public Health Reports in 2018, a study demonstrated that restaurants implicated in foodborne illness outbreaks may see devastating costs associated with legal claims, fines, and loss of public confidence resulting in a downward spiral of sales. This can cost the restaurant up to 101% of its annual revenue. Restaurants with a small-scale illness can cost as little as $4,000 on the low end and well over 2 million on the high side.
Did you know that 70% of diners are deterred by health code violations when choosing a restaurant? While public health codes play an important role in keeping customers from being susceptible to foodborne illness, the results of a health inspection can also make or break a business. Customers are more concerned with and aware of restaurant hygiene and sanitation practices than ever before. During the COVID pandemic, eating food made by others and dining out can be a risky activity. Restaurants need to pay even more attention to health code standards to boost customer confidence in dining outside of the home. The bottom line is that strictly adhering to the health code is a must for all restaurants. But how can you ensure that your restaurant is staying on top of the complicated, wordy, and always changing health code violations? Food Safety PLUS of course.
According to the Check it Consumer Research Report, The Financial Impact Of Getting Food Safety Wrong, the vast majority ( 75% ) of consumers would never visit or return to a restaurant implicated in a food safety incident. And since the onset of the pandemic, its safe to assume this percentage is even higher. 76% of consumers say food safety and restaurant cleanliness will matter even more after COVID.