Call centers are terrific for handling phone orders smoothly and accurately, but their very necessity means a restaurant operation likely has a delivery operation. And when food leaves a restaurant's premises, there's always the potential for product contamination due to temperature changes between preparation and consumption — or even worse, deliberate manipulation. Several years ago, one of Ann Reichle's pizza delivery drivers was accused of repeatedly touching a customer's salad ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?