WEBVTT - PathSpot’s Schindler on Reducing Foodborne Illness 0:00:22.600 --> 0:00:25.240 Welcome to Chopping it Up. I'm your host, Mike Hanlon, 0:00:25.280 --> 0:00:28.320 the senior Restaurant and Food Service analyst at Bloomberg Intelligence. 0:00:29.080 --> 0:00:31.720 Our research and that a bi's five hundred analysts around 0:00:31.720 --> 0:00:35.400 the globe can be found exclusively on the Bloomberg terminal. Today, 0:00:35.440 --> 0:00:38.559 we're joined by Christine Schindler, the CEO and co founder 0:00:38.640 --> 0:00:41.159 of Pathspot. It's good to see you, Christine. 0:00:41.600 --> 0:00:42.800 Thanks for having me, Mike. 0:00:42.840 --> 0:00:48.440 Happy Halloween, same to you. Got any Halloween plans. 0:00:48.560 --> 0:00:52.239 You know, mostly just tackling the scary issues of food safety. 0:00:52.960 --> 0:00:54.160 That's where I'm at today. 0:00:55.440 --> 0:00:58.639 Nicely done, nicely done. I don't have a costume this year, 0:00:58.680 --> 0:01:02.240 but I'll be checking out nieces and nephews later. All right, 0:01:02.240 --> 0:01:05.160 why don't we start out by you telling the audience 0:01:05.160 --> 0:01:08.959 about your background and how pathspot came to be sure. 0:01:09.840 --> 0:01:14.279 My background is in biomedical engineering and global and public health, 0:01:14.680 --> 0:01:18.440 and I had started my career on the research side 0:01:18.440 --> 0:01:22.400 of that world. And I spent time actually living and 0:01:22.480 --> 0:01:26.160 working in the developing world, some in the Kilimanjaro region, 0:01:26.680 --> 0:01:28.960 and I was working on how to build really low 0:01:29.080 --> 0:01:33.280 cost but medical grade tools and technologies, obviously for very 0:01:33.319 --> 0:01:37.440 resource constricted settings in those environments. How do we make 0:01:37.560 --> 0:01:40.400 our medical click equipment that we're so fortunate to have 0:01:40.440 --> 0:01:44.479 in our hospital networks here domestically work when there's you know, 0:01:44.600 --> 0:01:47.199 no air conditioning and no sealing and. 0:01:47.080 --> 0:01:48.680 No Wi Fi and no power. 0:01:49.720 --> 0:01:51.280 And when I got back to the US and I 0:01:51.320 --> 0:01:54.800 was working full time in healthcare networks here domestically, I 0:01:54.880 --> 0:01:57.720 just started to see all of these public health issues 0:01:58.080 --> 0:02:03.280 here that could also benefit low cost, durable, accessible medical 0:02:03.320 --> 0:02:07.480 type tools, but for everyday public health issues. And one 0:02:07.520 --> 0:02:10.840 of them at the time was these massive issues around 0:02:10.880 --> 0:02:13.919 food boorn illness, which is still hitting our news desk 0:02:14.000 --> 0:02:19.320 today right people getting incredibly sick hospitalizations even deaths from 0:02:19.440 --> 0:02:24.840 these outbreaks that cost brands tons of money. And often 0:02:25.080 --> 0:02:27.240 we look at it and we say, you know, oh well, 0:02:27.240 --> 0:02:29.320 well it was let us or you know, it was cereal. 0:02:30.320 --> 0:02:34.320 But looking at that and thinking these things don't spawn illness, right, like, 0:02:34.440 --> 0:02:37.040 what could we have done differently in our supply chain? 0:02:37.120 --> 0:02:40.160 How can we stop the spread when something does enter 0:02:40.240 --> 0:02:41.400 into our supply chain? 0:02:41.760 --> 0:02:43.000 How do we actually detect this? 0:02:43.880 --> 0:02:46.680 And that's what got me so excited to be on 0:02:46.800 --> 0:02:49.200 this mission of preventing food boarn illness? 0:02:49.560 --> 0:02:49.840 All right? 0:02:49.960 --> 0:02:50.359 Very cool? 0:02:50.400 --> 0:02:54.079 And one of the products that Passpot offers are these 0:02:54.120 --> 0:02:56.280 hand scanners, right, and so I've seen them at a 0:02:56.320 --> 0:03:00.919 couple of conferences. Now, what conference attendees have the dirtiest hands? 0:03:02.720 --> 0:03:06.280 Okay, I gotta be honest, it's definitely pretty rough. At 0:03:06.360 --> 0:03:07.920 marketing based conferences. 0:03:08.080 --> 0:03:10.080 I think there's got to be something there. 0:03:11.040 --> 0:03:14.640 No, But in all seriousness, this stuff is everywhere, especially 0:03:14.639 --> 0:03:17.600 when you're at a conference and you're mentioning you know, 0:03:17.680 --> 0:03:20.960 our flagship product, which is the Passpot hand scanner, And 0:03:21.000 --> 0:03:25.800 this device tackles the number one issue around food borne illness. 0:03:25.800 --> 0:03:26.640 We know what it is. 0:03:26.720 --> 0:03:30.720 It's food handling, it's hand washing behavior. It's eighty nine 0:03:30.800 --> 0:03:33.880 percent of the outbreaks that come are tied back to 0:03:33.960 --> 0:03:36.280 that in some form or fashion. And so it's a 0:03:36.320 --> 0:03:39.280 device that people put their hands underneath, flip them over, 0:03:39.480 --> 0:03:42.920 and instantly see if they have invisible contamination present on 0:03:43.000 --> 0:03:46.760 their hands, and then use that data to inform, incentivize 0:03:46.760 --> 0:03:51.480 and encourage proper handwashing and hygiene behavior across the restaurant environment. 0:03:52.000 --> 0:03:54.760 And in a conference, you have situations where people are 0:03:54.800 --> 0:03:57.640 shaking hands with each other, you know, going to and 0:03:57.680 --> 0:04:01.560 from all these different sessions. So we see large spikes 0:04:01.600 --> 0:04:03.720 and contamination at conference season. 0:04:04.960 --> 0:04:08.120 Yeah, and for the record, I was. I tested myself 0:04:08.160 --> 0:04:11.240 once at ICR and I came. I came through clean. 0:04:11.480 --> 0:04:13.560 One for one, I pulled. 0:04:13.360 --> 0:04:16.400 Your scans before I before I came on this podcast. 0:04:16.440 --> 0:04:18.360 I want to say, Mike, You're always good. It's all 0:04:18.960 --> 0:04:21.680 all kosher now good. 0:04:21.960 --> 0:04:25.520 Good to hear. All right, let's see uh salmonilla lysteria 0:04:25.640 --> 0:04:28.480 now e cole a. I'm McDonald's. Twenty twenty four is 0:04:28.520 --> 0:04:30.720 a year. Is a year to forget when it comes 0:04:30.720 --> 0:04:32.960 to food safety. What's going on out there? 0:04:33.920 --> 0:04:37.320 You know, this stuff is always out there, right, And 0:04:37.360 --> 0:04:38.360 the reality is. 0:04:39.040 --> 0:04:43.920 These spikes or these instances, they draw people to the problem, 0:04:44.720 --> 0:04:49.520 But we're constantly fighting these bacteria with our customers day. 0:04:49.320 --> 0:04:52.640 In and day out, and it comes from all different sources. 0:04:52.720 --> 0:04:52.919 You know. 0:04:53.000 --> 0:04:56.680 I always joke like nobody walks into a restaurant with 0:04:56.720 --> 0:04:58.880 a vial of E. Coli, Right, That's not how it 0:04:58.920 --> 0:05:02.680 gets into our foods supply chain. But whether you know 0:05:02.760 --> 0:05:06.919 this is coming from contaminated situations and supply chain, coming 0:05:07.000 --> 0:05:09.880 from you know, team member and watching behavior. 0:05:10.120 --> 0:05:11.839 We know how to stop the spread, and. 0:05:12.200 --> 0:05:14.919 That's what we really focus on because, like you said, 0:05:15.120 --> 0:05:17.120 this stuff is everywhere and it's. 0:05:17.000 --> 0:05:19.599 Not going away, all right, So let's dig into E 0:05:19.680 --> 0:05:23.000 coli a bit. Obviously, that's the hot news of the 0:05:23.080 --> 0:05:26.160 last week or so McDonald's and you know, I think 0:05:26.200 --> 0:05:29.000 there's about ninety people infected now, more than you know, 0:05:29.040 --> 0:05:31.400 more than two dozen in the hospital, one on one 0:05:32.080 --> 0:05:37.160 tragically passed away. So you know, the last three instances 0:05:37.160 --> 0:05:41.400 that I've seen in my space in the public restaurant 0:05:41.480 --> 0:05:45.360 chain arena, it was two there was let us set 0:05:45.400 --> 0:05:48.159 Chipotle and Wendy's and not Wendy's. And now there's onions 0:05:48.160 --> 0:05:52.360 at McDonald's. So how does E coli get onto produce? 0:05:53.080 --> 0:05:54.960 The reality is it can come in a lot of 0:05:54.960 --> 0:05:56.359 different spots. 0:05:56.400 --> 0:05:59.280 And the more times, and this is kind of a 0:05:59.320 --> 0:06:01.839 general rule of thumb in the world of food safety, 0:06:02.240 --> 0:06:06.560 the more instances for food handling, the more times something 0:06:06.560 --> 0:06:11.480 could be contaminated. And that includes at a farm or 0:06:11.480 --> 0:06:14.599 at a produce center. That includes at different distribution and 0:06:14.640 --> 0:06:19.320 food manufacturing centers. That includes as it gets into team members' 0:06:19.360 --> 0:06:23.120 hands and onto consumer's plates. Every single one of those 0:06:23.240 --> 0:06:26.279 counts as a food handling situation, and the number of 0:06:26.320 --> 0:06:29.400 times that goes up directly correlates to how likely there 0:06:29.480 --> 0:06:33.840 is going to be increase contamination from any number of. 0:06:33.880 --> 0:06:37.120 Sources, right, And the reality is we'll probably never know. 0:06:37.440 --> 0:06:42.360 You know, was it infected where There's so many different 0:06:42.440 --> 0:06:46.520 possible points. So what I usually try to focus on is, Okay, 0:06:46.520 --> 0:06:49.280 how do we reduce the things that we know increase 0:06:49.360 --> 0:06:52.400 the overall rate of transmission across these different vectors? 0:06:53.120 --> 0:06:53.400 Okay? 0:06:53.440 --> 0:06:53.600 Cool? 0:06:53.600 --> 0:06:55.479 And can you kind of talk about what you think 0:06:55.520 --> 0:06:59.760 the impact to the brand could be for the McDonald's outbreak? 0:07:00.440 --> 0:07:01.479 You know, I think. 0:07:01.400 --> 0:07:06.039 More than ever, it's not just how consumers view one 0:07:06.080 --> 0:07:09.640 specific situation. Right. You hear a lot of people saying 0:07:09.760 --> 0:07:14.000 cleanliness is the new ambiadds like people are looking for 0:07:14.080 --> 0:07:16.920 ways to feel safe in their environments, both in how 0:07:17.000 --> 0:07:20.520 they they work and also how they where they eat. 0:07:21.160 --> 0:07:24.440 So it's a big topic of conversation in the labor 0:07:24.520 --> 0:07:28.080 dialogue in how people are choosing which restaurants to go 0:07:28.160 --> 0:07:31.600 to and where to eat at. And I think how 0:07:31.840 --> 0:07:34.640 a brand response to that is also a really critical 0:07:34.920 --> 0:07:38.800 indicator in you know, their accountability, their responsibility, and their 0:07:38.840 --> 0:07:42.160 desire to make a broader impact and to tackle these 0:07:42.240 --> 0:07:47.200 issues head on. And I think it's also interesting because 0:07:47.480 --> 0:07:50.720 one instance of food safety challenge and this is my 0:07:50.800 --> 0:07:53.040 favorite part about being in the world of food safety. 0:07:53.040 --> 0:07:55.000 I mean, I love being in the world of restaurants 0:07:55.000 --> 0:07:55.480 in general. 0:07:55.520 --> 0:07:57.360 And Mike, you and I have talked about this, like 0:07:57.480 --> 0:08:00.840 the collaboration and the effort and the energy. 0:08:00.640 --> 0:08:03.160 And the impact that you get to drive. 0:08:03.240 --> 0:08:06.360 It's why I have never going back after making the 0:08:06.400 --> 0:08:08.520 shift for healthcare and how much. 0:08:08.560 --> 0:08:09.840 I love being in this industry. 0:08:10.120 --> 0:08:12.320 If you look at food safety, and there's another layer 0:08:12.400 --> 0:08:16.200 on that, this is a collaborative effort. One instance in 0:08:16.320 --> 0:08:19.280 one chain impacts how people view the safety of the 0:08:19.320 --> 0:08:22.760 supply chain and eating out in general. One issue in 0:08:23.160 --> 0:08:27.040 one grocery store impacts how people feel about ordering deli 0:08:27.080 --> 0:08:30.480 meat from any grocery store. And so it's not just 0:08:30.560 --> 0:08:33.280 about one brand or one instinct. It's about how do 0:08:33.360 --> 0:08:37.000 we as a society respond to the growing demands of 0:08:37.000 --> 0:08:41.480 food safety issues, and then how collectively across the industry. 0:08:42.160 --> 0:08:45.320 Food safety so unified because it's something everyone needs to 0:08:45.360 --> 0:08:47.640 do to be able to make sure that our consumers 0:08:47.880 --> 0:08:52.480 feel safe wherever they eat. And we find that not 0:08:52.679 --> 0:08:56.359 only does investing in this help different types of technologies 0:08:56.720 --> 0:08:59.760 and tools and even just increased level of training and 0:09:00.000 --> 0:09:02.880 certainly on these programs that most brands already have. 0:09:03.200 --> 0:09:06.839 Right, not only does it impact the. 0:09:06.480 --> 0:09:09.400 Broader public perception and the reduction of these broader instances, 0:09:09.440 --> 0:09:12.680 but it also impacts the bottom line by investing in 0:09:12.720 --> 0:09:16.720 safety and using that to drive other operational efficiencies and 0:09:16.760 --> 0:09:19.360 creating a safe and healthy work environment for employees. 0:09:19.960 --> 0:09:23.200 For sure, I was shocked to read that forty eight 0:09:23.240 --> 0:09:26.520 million people get sick from food born illness each year. 0:09:26.600 --> 0:09:27.480 So I feel like I'm. 0:09:27.440 --> 0:09:30.160 Kind of probably even more than that because that's the 0:09:30.200 --> 0:09:32.720 ones that are reported. But how many times, like, let's 0:09:32.720 --> 0:09:34.480 be real, how many times have you gotten sick for 0:09:34.600 --> 0:09:37.120 food borne illness? Have been like we better go report that, 0:09:37.160 --> 0:09:39.280 I better go fill out a form, Like usually it's 0:09:39.320 --> 0:09:40.760 just like, all right, I'm going to have a rough 0:09:40.840 --> 0:09:42.720 night on the toilet, right, and then you move on 0:09:42.840 --> 0:09:43.600 to the next day. 0:09:44.559 --> 0:09:47.000 So these things are happening all the time. 0:09:47.360 --> 0:09:50.640 And it's also you know, this is a fun side 0:09:50.679 --> 0:09:54.480 back on that the vast majority actually of those reported 0:09:54.520 --> 0:09:58.080 food board illnesses come from people that are working in 0:09:58.120 --> 0:10:02.880 food service actually around these contaminants all the time when 0:10:02.920 --> 0:10:06.480 you're working in a food service environment, and so Actually, 0:10:06.800 --> 0:10:08.960 reduction in sick days is one of the things we 0:10:09.000 --> 0:10:12.000 often track when we install our system, because if we 0:10:12.000 --> 0:10:14.280 can help team members stay safe and have a safe 0:10:14.280 --> 0:10:18.160 work environment, you're also going to see less callouts from 0:10:18.160 --> 0:10:19.240 people getting sick. 0:10:19.000 --> 0:10:20.160 In their own restaurants. 0:10:20.800 --> 0:10:24.240 Yeah, to your point underreporting, I'm like, I don't. I'm like, 0:10:24.400 --> 0:10:26.800 when was the last time I got sick from a restaurant? 0:10:26.800 --> 0:10:29.120 And then I'm like, well, at some points I've had 0:10:29.160 --> 0:10:33.280 stomach issues. Maybe I just figured it was a stomach bug, right, 0:10:33.400 --> 0:10:37.080 maybe it was actually something, you know, in terms of 0:10:37.280 --> 0:10:38.719 a food borne pathogen or. 0:10:38.640 --> 0:10:41.520 Something you'll think of me next time. 0:10:41.840 --> 0:10:47.200 Yeah, well I've never I've never reported it, So yeah, 0:10:47.240 --> 0:10:52.960 I guess that's probably largely underreported, which is mind boggling 0:10:53.000 --> 0:10:53.199 to me. 0:10:53.360 --> 0:10:56.560 Right, that's like fourteen ish percent of the United States 0:10:56.679 --> 0:10:59.480 is getting sick every year. What are some of the things, 0:10:59.679 --> 0:11:04.840 you know, in addition to training proper hand washing techniques 0:11:04.840 --> 0:11:06.160 and things in that nature, what are some of the 0:11:06.200 --> 0:11:08.280 other things that restaurants can do to protect themselves. 0:11:09.120 --> 0:11:11.640 Yeah, I mean hand washing is a crucial one, and 0:11:11.720 --> 0:11:15.080 so you know how you're actually creating actionable information on 0:11:15.120 --> 0:11:19.079 that because oftentimes the trainings right now, are you need 0:11:19.120 --> 0:11:21.559 to wash your hands once an hour for thirty seconds? 0:11:21.840 --> 0:11:24.400 It's important And I mean not to. 0:11:24.320 --> 0:11:26.000 Pick on you, Mike, but like that might be out 0:11:26.040 --> 0:11:27.960 your ear and then the other before you go to 0:11:28.000 --> 0:11:30.760 the next you know station. Right, Like, there's so many 0:11:30.800 --> 0:11:32.600 things to do in a restaurant, and so if you're 0:11:32.600 --> 0:11:36.640 not creating accountability and actual metrics around this, and that's why, 0:11:36.720 --> 0:11:38.520 you know, we really flicked the switch on that and 0:11:38.800 --> 0:11:41.400 we read really customized trainings based off the data. So 0:11:41.440 --> 0:11:43.719 we'll say to team members, hey, we need to wash 0:11:43.760 --> 0:11:47.200 your hands during the lunch rush because we missed it 0:11:47.280 --> 0:11:48.800 last lunch rush. We got to make sure we get 0:11:48.840 --> 0:11:52.120 those in and look, guys, it was ring fingers. We 0:11:52.200 --> 0:11:54.599 know contamination gets in those rings, take them off or 0:11:54.640 --> 0:11:56.400 make sure you scrub your ring finger extra. 0:11:56.800 --> 0:11:57.360 What do you see? 0:11:57.440 --> 0:12:00.240 Contamination rates go down, hand washes go up, and you 0:12:00.280 --> 0:12:02.800 create a healthier work environment. So that's one big piece. 0:12:03.440 --> 0:12:06.160 The other components that we really focus on from a 0:12:06.160 --> 0:12:11.640 holistic safety solution set, because Patspot is more than just handwashing, 0:12:11.720 --> 0:12:14.760 although that's a critical piece to our hub. We have 0:12:14.840 --> 0:12:17.959 a robust platform to cover all aspects of food safety 0:12:18.559 --> 0:12:21.720 and ensure those are met and held, but huge one 0:12:21.840 --> 0:12:27.160 is temperature requirements. It is wild how much has to 0:12:27.200 --> 0:12:31.800 go into monitoring propriate appropriate temperature of food itself, of 0:12:31.880 --> 0:12:34.960 ambient environments of food when it's on a prep station 0:12:35.240 --> 0:12:37.440 versus when it's cooler, versus when it's in a freezer, 0:12:38.160 --> 0:12:41.880 and so really tracking that food throughout the entire supply 0:12:41.960 --> 0:12:43.960 chain and making sure it's held at the right temperatures 0:12:44.040 --> 0:12:46.880 is something that can really reduce your rate of spread 0:12:46.920 --> 0:12:51.280 of infection. Another big piece that people more often equate 0:12:51.320 --> 0:12:56.960 to sustainability for or waste is actually expiration making sure 0:12:57.000 --> 0:13:00.400 that food has not expired, making sure you're using food 0:13:00.440 --> 0:13:03.280 within the proper expiration limits. You know, that's a really 0:13:03.360 --> 0:13:06.760 big component of work that we try to help support 0:13:06.800 --> 0:13:10.760 restaurants in. And then all these different digital safety logs. 0:13:10.840 --> 0:13:14.640 You know, there are so many of them, and let's 0:13:14.679 --> 0:13:16.400 be real, we've all been in the back of a 0:13:16.440 --> 0:13:19.280 restaurant when someone's like, oh no, an auditor is coming 0:13:19.440 --> 0:13:23.080 and they're taking a pen and going down the checklist 0:13:23.120 --> 0:13:25.760 and you hear the manager say, like, change the pen 0:13:25.920 --> 0:13:30.079 when you're like pencil whipping the logs And it's hard 0:13:30.120 --> 0:13:33.280 because I know how challenging it is to keep up 0:13:33.320 --> 0:13:36.079 with everything that's going on, and so whatever you can 0:13:36.160 --> 0:13:38.440 do to actually look at and really look at that 0:13:38.559 --> 0:13:41.600 problem and think about as a restaurant operator, like how 0:13:41.640 --> 0:13:43.679 do we increase through book through these logs and make 0:13:43.720 --> 0:13:46.640 sure that they're actually done appropriately and how do we 0:13:47.080 --> 0:13:50.520 ensure that they're easy to fill out and seamless so 0:13:50.559 --> 0:13:52.319 that we're not in a spot where we're short. 0:13:52.240 --> 0:13:55.640 Changing that and potentially opening ourselves up to it an issue. 0:13:55.800 --> 0:13:58.200 So it sounds like you're aggregating a lot of data 0:13:58.400 --> 0:14:00.080 for your restaurant clients. 0:14:00.640 --> 0:14:01.440 Tons of data. 0:14:01.760 --> 0:14:04.560 And the interesting thing is all this data starts to 0:14:04.559 --> 0:14:09.800 play together. Issues with hand washing spike also get correlated 0:14:09.920 --> 0:14:13.480 to when things are expiring more quickly, or you can 0:14:13.600 --> 0:14:16.720 quickly figure out that when something was going in through 0:14:16.720 --> 0:14:19.560 the safety checklist, maybe the temperatures fell out of range 0:14:19.600 --> 0:14:22.120 because the doors were propped open. And so how do 0:14:22.200 --> 0:14:25.360 we actually play with all this data together? I mean, 0:14:25.440 --> 0:14:28.640 data is only useful, especially to a very busy restaurant environment, 0:14:28.640 --> 0:14:32.720 if you're giving actionable things that are able to elevate 0:14:32.720 --> 0:14:34.280 the instore experience. 0:14:33.920 --> 0:14:36.240 And then pull out nuggets. 0:14:35.880 --> 0:14:38.360 Of information across the board that we can use to 0:14:39.040 --> 0:14:44.040 actually inform SOPs and adjust them to be the right 0:14:44.200 --> 0:14:46.760 SOPs because I think for a lot of operators, it's 0:14:46.760 --> 0:14:48.880 just really easy to go with a baseline set. Let's 0:14:48.960 --> 0:14:51.160 check our attempts once an hour, let's wash our hands 0:14:51.200 --> 0:14:54.320 once every thirty minutes. Sounds good, but it might not 0:14:54.440 --> 0:14:57.320 actually be right. Like there might be more fluidness to that. 0:14:57.680 --> 0:15:00.720 There's probably a more dynamic nature of when you actually 0:15:00.760 --> 0:15:03.000 need to be doing these things and the right way 0:15:03.040 --> 0:15:04.840 to pull these different safety tasks together. 0:15:04.920 --> 0:15:07.720 And I think the data becomes really compelling in that 0:15:07.920 --> 0:15:08.360 use case. 0:15:08.760 --> 0:15:10.640 Yeah, it's really interesting. And I think when we spoke 0:15:10.720 --> 0:15:13.600 in the past, you said that a lot most a lot, 0:15:13.600 --> 0:15:16.520 if not most, especially like mom and pop shops, really 0:15:16.560 --> 0:15:18.840 just have a lot of this information in a binder. 0:15:20.040 --> 0:15:24.560 Rights it's most locations have everything at a binder. That 0:15:24.720 --> 0:15:28.920 is really the most common use case is. And I've 0:15:28.960 --> 0:15:31.840 talked to so many brands and this scales all the 0:15:31.840 --> 0:15:35.440 way up to major organizations and it's like, all right, 0:15:35.560 --> 0:15:37.560 talk to me about your safety system, because I mean, 0:15:37.560 --> 0:15:40.600 the reality is it's also very customized and unique depending 0:15:40.640 --> 0:15:43.080 on the group, and we want to work to build 0:15:43.160 --> 0:15:47.080 into their platform, not reinvent the wheel. And every single 0:15:47.120 --> 0:15:49.840 time someone goes into the back in the office and 0:15:49.880 --> 0:15:52.840 they come out and I've got a binder that's taller 0:15:52.880 --> 0:15:55.600 than my base, and they're like, that's what we fill 0:15:55.640 --> 0:15:58.280 out every single week. I mean literally, it's the background 0:15:58.280 --> 0:16:00.760 of my phone is like a picture of these binders 0:16:00.760 --> 0:16:03.040 to remind us like, that is what we're trying to 0:16:03.040 --> 0:16:05.000 solve for. Because let's be real, if you have a 0:16:05.000 --> 0:16:07.200 bunch of pieces of paper and a binder, you're not 0:16:07.320 --> 0:16:11.040 learning anything from that. That's not helping elevate you. We're 0:16:11.080 --> 0:16:13.480 doing them anyway. Let's do it right and then be 0:16:13.560 --> 0:16:18.320 able to make a better and more effective environment for everyone. 0:16:18.600 --> 0:16:20.880 Yeah it's great. Yeah, you're not cleaning any insights, You're 0:16:20.920 --> 0:16:24.840 not finding any correlations in that binder for sure. 0:16:25.120 --> 0:16:25.320 Yeah. 0:16:25.400 --> 0:16:26.119 It's stressful. 0:16:26.200 --> 0:16:29.240 The auditor comes in and they're like, okay, what happened 0:16:29.280 --> 0:16:32.880 on three weeks ago Wednesday? You're like flipping through binders 0:16:32.960 --> 0:16:34.800 like trying to find us post it note where you 0:16:34.800 --> 0:16:35.880 did your corrective action. 0:16:36.640 --> 0:16:38.800 We digitize all that. We got a digital binder. 0:16:40.760 --> 0:16:41.280 Very cool. 0:16:42.680 --> 0:16:45.720 Are there any other technologies that restaurants can use that 0:16:45.760 --> 0:16:48.800 you haven't mentioned already? To kind of avoid spreading pathogens 0:16:48.840 --> 0:16:50.640 and protect employees and customers. 0:16:51.560 --> 0:16:53.720 I mean, a lot of this is just how do 0:16:53.800 --> 0:16:57.000 you train and encourage team members and how are you 0:16:57.040 --> 0:16:59.160 elevating team members. One thing that I think is so 0:17:00.080 --> 0:17:03.920 interesting is oftentimes when we start to install our system 0:17:04.200 --> 0:17:07.639 or we work with other platforms that offer trainings or 0:17:07.680 --> 0:17:11.200 other components, the most common thing I hear from team 0:17:11.240 --> 0:17:15.399 members is them saying, I know that my brand cares 0:17:15.440 --> 0:17:19.000 about me. Like, what do you mean, Like, well, my 0:17:19.200 --> 0:17:22.640 time matters, because I was going around filling out these 0:17:22.640 --> 0:17:25.560 books I was doing like all these random trainings. You know. 0:17:25.640 --> 0:17:28.879 Now it showcases they're putting time and technology behind this 0:17:28.960 --> 0:17:32.200 because I matter, and my time matters, and my interaction 0:17:32.320 --> 0:17:35.920 with guests matters. And I'm like, that's so awesome. That's 0:17:36.000 --> 0:17:38.080 exactly how they want you to feel. And that is 0:17:38.119 --> 0:17:40.239 why they're investing in these tools, not only to make 0:17:40.240 --> 0:17:42.880 sure it's done right, but to make sure they don't 0:17:42.920 --> 0:17:45.760 have to be wasting time, you know, doing things that 0:17:45.800 --> 0:17:49.200 we're taking hours on pen and paper and could be 0:17:49.480 --> 0:17:50.080 a way more. 0:17:50.000 --> 0:17:50.920 Effective use caase. 0:17:51.600 --> 0:17:54.960 Yeah, that's very cool. It's interesting that you say that 0:17:55.040 --> 0:17:58.960 because yesterday we had Starbucks earnings call and new CEO 0:17:59.040 --> 0:18:04.240 Brian Nickel talked a lot about visiting employees and visiting baristas, 0:18:04.400 --> 0:18:07.400 asking them about their jobs and figuring out, you know, 0:18:07.600 --> 0:18:11.479 how how can they make their lives and their jobs 0:18:11.560 --> 0:18:16.000 easier for them. So, yeah, it's it's very important because 0:18:16.680 --> 0:18:19.040 you know, turnovers an issue in this industry, right, and 0:18:19.080 --> 0:18:21.720 if you can, you know, show here employees that you 0:18:21.800 --> 0:18:24.720 really care about them, you really do care about their health, 0:18:24.800 --> 0:18:27.679 I think can be a competitive advantage. 0:18:28.640 --> 0:18:31.040 When we talk to team members and I've never met 0:18:31.080 --> 0:18:33.119 a chef or anyone who went into food service and 0:18:33.200 --> 0:18:35.720 was like I really got into this because I was 0:18:35.760 --> 0:18:38.879 excited about the safety logs, like no one, right, And 0:18:38.920 --> 0:18:41.600 so when you think about that, they got into this 0:18:41.640 --> 0:18:44.119 because they want to interact with guests. They care about food, 0:18:44.200 --> 0:18:47.359 they want to serve good food, they want to, you know, 0:18:47.440 --> 0:18:49.840 provide a positive experience for someone. You hear all those 0:18:49.880 --> 0:18:51.840 things all the time. Why do I choose to work 0:18:51.840 --> 0:18:55.159 in the food service industry? Never once food safety logs? 0:18:55.200 --> 0:18:58.919 And yet team members are spending hours a day filling 0:18:58.920 --> 0:19:02.480 out safety logs. And so if we can actually empower 0:19:02.520 --> 0:19:05.080 them to redirect the time to the things only they 0:19:05.119 --> 0:19:09.439 can do interact with guests, prepare great food, you know, 0:19:09.760 --> 0:19:12.679 bring that extra experience of welcoming people because they're not 0:19:12.720 --> 0:19:16.119 in the back, checking on the temperature cooler events, and 0:19:16.160 --> 0:19:18.000 then do all those things and make sure they're done 0:19:18.040 --> 0:19:19.720 right and get them the information they need to be 0:19:19.760 --> 0:19:21.919 able to do their job. That's been one of the 0:19:21.960 --> 0:19:26.800 most exciting parts of working on safety is knowing it's happening, 0:19:27.600 --> 0:19:30.720 but then elevating everyone else working in the back of 0:19:30.720 --> 0:19:32.359 the house to do the stuff that they do best, 0:19:32.400 --> 0:19:33.280 that only they can do. 0:19:33.359 --> 0:19:36.320 That technology is never going to be able to replace 0:19:37.680 --> 0:19:38.159 for sure. 0:19:38.960 --> 0:19:41.520 All right, So this one, this one's really for me. 0:19:41.600 --> 0:19:43.400 This question, how do we perfect ourselves? 0:19:44.240 --> 0:19:44.560 All right? 0:19:44.600 --> 0:19:45.040 How do we. 0:19:45.000 --> 0:19:47.760 Protect ourselves at home? I think I think I was 0:19:47.840 --> 0:19:51.200 Mexican in a past life. I make a mean Margarita's 0:19:51.240 --> 0:19:53.840 and I make a mean guacamole, right, But I'm afraid 0:19:53.880 --> 0:19:56.960 that the cilantro might get me one day. So what 0:19:56.960 --> 0:19:58.880 can I do to make sure I don't get poisoned 0:19:58.880 --> 0:19:59.760 by my own cilantro? 0:20:00.600 --> 0:20:04.000 Well, one thing is that you can encourage your food 0:20:04.040 --> 0:20:07.200 supply and the places you shop and that you buy 0:20:07.200 --> 0:20:11.359 from to evoke a proper food safety standards. Like that's 0:20:11.400 --> 0:20:14.560 something that we as consumers do have a responsibility to do. 0:20:14.800 --> 0:20:18.520 And you know, I think that people really respond to 0:20:18.560 --> 0:20:19.960 that when consumers. 0:20:19.480 --> 0:20:21.760 Say it matters to me that my food is safe 0:20:21.800 --> 0:20:25.360 and fresh and clean, and it's communicated that it's been 0:20:25.400 --> 0:20:27.960 held at the right temperatures or with the right expiration, 0:20:28.240 --> 0:20:30.480 or you know, when they like that we have a 0:20:30.560 --> 0:20:34.160 hand washer of the day posted outside of a restaurant 0:20:34.160 --> 0:20:34.840 that we work with. 0:20:34.920 --> 0:20:37.800 That makes a big difference. And then the next best 0:20:37.840 --> 0:20:40.680 thing you can do, honestly is just do a full 0:20:40.720 --> 0:20:43.840 and complete hand wash. And this means the whole happy 0:20:43.840 --> 0:20:46.360 birthday thing twice through. 0:20:47.600 --> 0:20:50.720