Hi and welcome to The Foodie guy dot com....

Thanks for joining us in our Managing with an entrepreneurial

mindset series....this podcast touches on Critical decision making.

our series focuses on Managing with ownership.....this podcast specifically touches on

creating a solid Business continuity Plan or BCP.

A Business continuity Plan needs developing to manage catastrophic events that can

severely affect the ability of your organization or business to open its doors during or

after a major and disruptive incident.

Many large and small businesses and

organizations where recently tested during the covid pandemic “shutdown” and through

the many recent hurricanes that affected the florida coast, Georgia and the Carolinas.

A business continuity plan is a new concept for most businesses and organizations

within the food industry. Having a business Continuity plan in place allows for

businesses to be proactive rather than reactive when a crisis occurs. A business

continuity plan can safe your business by having a step by step guide on how to

address setbacks caused by a crisis in all areas of your business.

It is very important that your contingency plan is documented and every staff working at

your restaurant knows how to access it in case of an emergency.

Following are but a few areas of the food Business that need special consideration and

need included in a Thorough Business Continuity plan.

· Communication ( internal and external )

· Power Outage Back Up

Food Supply disruptions

Other supply disruptions

Staff availably disruptions

Food Safety

Water Supply ( Cooking and cleaning )

Sanitation and disinfection

Employee Safety

PPE availability

Make a Plan Today………….

I hope this short Podcast was helpful For more Please Check for the next podcast on our series Managing with an entrepreneurial mindset.

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