Crew members in the New York region of the White Castle burger chain have started playing a bigger role in food safety and sanitation. As part of a stepped-up internal safety program, the 48-unit region now requires a twice-daily restaurant inspection by designated crew members. The idea is to make all employees feel involved in maintaining strict standards, and not just management, said Tom Bray, regional assistant director of restaurant operations for the ...
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?