What We Do
PME is the central consultative company in Texas and the US that partners with ServSafe, the Texas Alcoholic
Beverage Commission (TABC), and the National Environmental Health Association (NEHA) to deliver the most
comprehensive, in-depth training and support for professionals of the food industry.
Active Managerial Control (Food Safety Program)
Active Managerial Control establishes systems for managers and their teams to work proactively in eliminating the occurrence of any potential foodborne illness/injury (due to biological, chemical, or physical hazards).
A monitoring system and documentation process is designed to support the program.
Food establishments having such a food safety program may provide written notice to health department regulatoryofficials as evidence of having a food safety program that exceeds compliance measures.
Please contact us to organize a program that suits your operation.
FOOD SAFETY AUDITING PROGRAM
Close in nature to an Active Managerial Control Food Safety Program, the Food Safety Auditing Program is a unique
system designed to evaluate the established policies and procedures within the food operation to ensure adherence. It
is aimed at controlling the 5- Center for Disease Control (CDC) Risk Factors (purchasing food from unsafe sources;
failing to cook food adequately; holding foods at incorrect temperatures; preventing cross-contamination; and poor
personal hygiene), and compliance to regulations. This program sufficiently reduces a food operation’s likelihood of
having to react to a foodborne illness outbreak.
Food establishments having such a food safety program may provide written notice to health department regulatory
officials as evidence of having a food safety program that exceeds compliance measures.
Please contact us to organize a program that suits your operation.
BOOK A FOOD SAFETY AUDITING PROGRAM
In America, the requirement for a certified person in charge (PIC) of a food operation comes from
the state and local health codes, which themselves are based on the FDA’s Model Food Code
guidelines. 4 must be present during the food operation’s normal hours of business.
Driven by each state, city, and county, this mandate is established by the Food Safety
Modernization Act (FSMA), a federal law that pertains to all food operations.
Your Certification must come from an accredited course of study to receive a valid CFPM
credential. Be aware that there are many non-accredited courses, but only 2 (NEHA and ServSafe)
are the accepted ANSI/ANAB course that will net the Certified Food Protection Manager (CFPM).
In the Texas Administrative Code (TAC), Title 25, Chapter 228 §228.33, and in the Texas Health
and Safety Code Chapter 438, one will find the State statutes and codes that establish the
requirements for food manager certification.
CERTIFIED FOOD PROTECTION MANAGER (CFPM) TRAINING - Certified Food Manager (CFM)
Any person in charge of running a shift within a food establishment in America must have a certificate indicating that
they understand how to keep food safe. To demonstrate compliance with food safety standards, a food business must
ensure that people supervising and handling food inside the operation have the appropriate skills and knowledge to
keep food safe for everyone. Certifications must be kept on-site.
PME’s Food Safety Specialists deliver cost-effective on-site and/or classroom food safety training focusing on the
requirements established in the FDA Model Food Code. Unlike other providers, PME trainers will present the
mandated compliance requirements in an easy-to-understand format that aligns with your food operation. That way
you get to fully apply the theories and concepts inside your actual facility.
A typical course will cover:
• Safe food handling
• Understanding of food contamination
• Cleaning and sanitizing of food premises and equipment
• Personal hygiene
• Basic HACCP
• Legislation
• Labelling
• Allergens and intolerances
• Pathogenic organisms
• Controlling microbial growth
• Potentially hazardous food products
• Reporting health issues
• more
PME will design the content to suit your specific business model, and our training includes a user-friendly handout to
reinforce learning, while serving as a reference guide once you become certified.
PME’s Consultant/Instructors are frequently called upon to train the local, state, and federal health departments
inspectors/sanitarians all over the United States of America.
Please contact us to organize training that suits your schedule.
FOOD HANDLER TRAINING
PME’s Food Handler training teaches the employees of a food operation (not the persons in charge) essential food
safety and sanitation practices (hygiene, cross-contamination, temperature control, cleaning, and basic procedural
methods), to meet the State’s legal requirement.
Texas law requires that food operations must have food handlers complete an accredited course of instruction within
60 days of hire, and that the training records be kept. There are few exceptions (ie: certain volunteers, and pre-
packaged food retailers).
Like the CFPM, Food Handler training must be from an accredited ANSI-ANAB course of study, and the certification
must be kept on-site.
PME will design the content to suit your specific business model, and our training includes a user-friendly handout to
reinforce learning, while serving as a reference guide once you become certified.
PME’s Consultant/Instructors are frequently called upon to train the local, state, and federal health departments
inspectors/sanitarians all over the United States of America.
Please contact us to organize training that suits your schedule.
HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PLAN
PME’s Professional Consultant/Instructors are some of the nation’s premier experts, not to be outpaced by others in
developing policy, strategies, and action plans aimed at improving food safety through sustainable planning.
Let the professionals from PME improve your current food operation’s success by masterfully creating and
facilitating your HACCP plan.
A Sample Plan would reflect the following:
• Good Hygienic practices – all practices regarding the conditions and measures necessary to ensure the safety
and suitability of food at all stages of the food chain (prevent hazards before they occur)
• Science-based HACCP system – applies scientific and technical principles to food processes
• Principle-based system – conforms to the 7- HACCP Principles layout and the steps of the FDA Model Food
Code
• Food Safety Management System – easily adaptable to new technologies, processes, and management
policies; factors traceability/recall systems
PME’s commitment to helping food operators through efficient HACCP planning has ultimately helped them to
develop brand loyalty. It has also enhanced our reputation and trust in the food industry.
Please contact us to organize a free consultation to discuss your HACCP plan.
SANITATION STANDARD OPERATING PROCEDURE (SSOP)
Generally, a HACCP Plan requires Sanitation Standard Operating Procedures (SSOP), a foundational prerequisite program that ensures the facility environment is clean, and that general sanitation hazards are controlled within the establishment.
HACCP Plans must focus on specific critical control points (CCPs) for biological, chemical, and physical hazards. To that end, the SSOP is a vital component of HACCP, and serves to establish facility cleanliness.
Regulatory mandates, from the Food and Drug Administration (FDA) and the Food Safety Inspection Services (FSIS) require SSOPs as a part of a comprehensive food safety system.
With respect to the meat, poultry, and seafood industry, 9 CFR 416, and 21 CFR Part 120 mandate operations under their specific inspections process must maintain both in place.
Please contact us to organize a free consultation to discuss your SSOP planning needs.
LISTERIA MONOCYTOGENES PLAN (Lm)
Required by 9 CFR Part 430 (the “Listeria Rule”), if a facility produces post-lethality exposed Ready-to-Eat (RTE) meat or poultry products, having a HACCP and SSOP does NOT eliminate the need for Listeria monocytogenes (Lm) control. It MUST be specifically addressed as a hazardous condition, either within the HACCP plan, the SSOP, or another prerequisite program, primarily due to Lm in those products makes them adulterated.
What we will do:
• Demonstrate how your operation controls Lm (oftentimes, through a combination of sanitation, antimicrobial
treatments, or post-lethality treatments)
• Demonstrate ‘why’ Lm is a hazard, and ‘how’ your food operation will control Lm (why: Lm is a zero-tolerant
hazard; and how: mandatory control, as with a documented program to control it- HACCP/SSOP)
• Discuss Options for Control (Alternative 1: post-lethality; 2: antimicrobial agent; or 3: robust sanitation
program)
In short, existing HACCP and SSOP are not sufficient on their own, and the food operation MUST specifically
address control, required environmental monitoring, and corrective actions.
Let the Food Safety Specialists at PME assist you from start to completion with this critical process.
Please contact us to organize a free consultation to discuss your Lm planning needs.
TEXAS ALCOHOLIC BEVERAGE COMMISSION (TABC): SELLER-
SERVER TRAINING
A Texas-approved course for those selling or serving alcohol, emphasis on laws pertaining to responsible sales, recognizing minors/intoxicated patrons, and understanding state laws to protect employees and businesses, taking this course and passing the exam, participants receive a two-year certification.
Bartenders, servers, cashiers, clerks, and managers are the ones selling or delivering alcohol in Texas and usually seek this training, although anyone may attend.
Certifications offer legal protection, job readiness, and skill development. Businesses seek the benefits including protection of the Safe Harbor Defense, reduced liability, compliance with regulations, and safer environments.
Some objectives taught include Texas alcohol laws and regulations, identifying minors/intoxicated individuals,
techniques for refusing alcohol service, and effects of alcohol and responsible service practices.
PME maintains their own approved TABC Seller-Server Training School (Number 679-771), under the authority of the Texas Alcoholic Beverage Commission (TABC), and it is compliant with TABC Administrative Rules, Ch. 50. Our TABC Training School is the ONLY ONE in the entire State of Texas that is operated by a fully certified Law Enforcement Instructor/Trainer, so rest assured that you’ll get everything necessary to succeed, and all your questions will be appropriately addressed.
PME is pleased to have on their team, the food industry’s ONLY Texas Commission on Law Enforcement Standards and Education (TCOLE) Police Instructor/Trainer, a veteran law enforcement officer from the City of Houston Police Department and Harris County Constable Department, serving as Senior Consultant/Instructor.
He serves to validate the most comprehensive and up to date TABC certifications training in the State of Texas and shares best practices training of real-world perspectives unheard of by any other Seller-Server provider. A veteran having served honorably in the US military, he also proudly bears the title of US Marine.
Please contact us to set up a training session that suits your schedule.
FULL OPERATIONS MANAGEMENT SYSTEMS
PME Consultant/Instructors are extraordinarily among the best of the best of the food industry. Most consultative
agencies and firms primarily focus on services that everyday leadership teams and operations staff will never face at
work.
PME offers a full spectrum of real-world consulting services that affect America’s food industry. Simply stated, we
will help any food operations team with solutions to any challenge affecting any program or process that occurs in
any food establishment.
With our team of fourteen highly trained and licensed food safety specialists, we have served the food industry since
2009, delivering huge wins for almost every imaginable food business model in the United States.
If you have a unique set of challenges, or if your food operation just requires operations training, the pros at PME will
help you get back to being successful.
A small example of consulting services that we offer to our clients includes:
• Local Store Marketing
• Food & Labor Cost Control
• Budgets and P&L Statements Training
• Mystery Shop Programs
• Hiring and Performance Evaluations
• Safety Auditing and Risk Management
• Business Start-Ups
• Much more
Please contact us to set up a consultation that suits your business needs.
1. Local Store Marketing
PME’s food operations consulting team partners with food establishments to drive efficiency, by offering tailored support on the critical aspects of Local Store Marketing (LSM). Together, our services provide a set of strategies and activities designed to attract customers to a specific location or restaurant. Our LSM strategy focuses on engaging the local community through targeted promotions, events, partnerships, and personalized outreach, aiming to build brand awareness and loyalty within the immediate geographic area. This approach often includes tactics such as sponsoring neighborhood events, offering special deals to nearby businesses and schools, and leveraging social media to connect with local audiences.
How We Define Local Store Marketing
Local Store Marketing (LSM) in the food industry refers to strategies that restaurants implement to engage with their immediate community. The primary goal is to increase brand awareness and to drive sales by fostering strong connections with local customers.
Some Key Tactics in Local Store Marketing
Common Strategies
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In-Store Promotions: Special offers or discounts to encourage purchases.
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Local Advertising: Targeted ads in community newspapers, magazines, or online platforms.
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Community Outreach: Engaging with local organizations, schools, and events to build relationships.
Benefits of Local Store Marketing
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Customer Loyalty: By connecting with the community, restaurants can cultivate a loyal customer base.
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Attracting New Customers: Effective LSM can draw-in patrons who may not be aware of the restaurant.
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Increased Sales: Tailored marketing efforts can lead to higher foot traffic and sales.
Examples of Local Store Marketing the We’ve Offered
Strategy
Fundraiser Nights - Seasonal Promotions
Description
Partnering with local schools or organizations to host events that benefit both parties.
Seasonal Promotions Offer discounts or special menus during holidays or local events.
Community Sponsorships Supporting local sports teams or events to enhance visibility and goodwill.
By employing these tactics, restaurants can effectively engage their local market, ensuring they remain a relevant and valued part of their community.
2. Food & Labor Cost Control
PME’s food operations consulting team partners with food establishments to drive efficiency, by offering tailored support on the critical aspects of Food and Labor Cost Controls. We can offer strategies and systems used by many food operators all over America to manage and reduce their two largest expenses: food costs and labor costs. Effective management of these costs helps maintain profitability by ensuring that spending aligns with revenue while still providing quality service and food to customers.
Key Components of Food Cost Controls that PME Focuses On
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Food Costs: This includes all expenses related to purchasing ingredients, beverages, and disposables like packaging.
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Cost Tracking: Monitoring food costs helps identify how much of the revenue is spent on menu items. The ideal food cost percentage typically lies between 30% and 40%, but each operation is unique.
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Inventory Management: Regularly updating inventory and adjusting recipes and pricing based on market changes are vital for controlling food costs. Review all aspects of shrinkage and other variables.
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Ordering Practices: Some effective ordering involves having detailed recipes, purchasing specification, accurate recordings of “on-hand” inventory levels, and comparing quality and prices from different suppliers.
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Understanding and Utilization of Cost Calculators: This includes understanding how to manually calculate important data and utilize formulas- not relying completely on technology alone.
Key Components of Labor Cost Controls that PME Focuses On
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Labor Costs: Encompasses hourly wages, payroll taxes, employee benefits, and management salaries.
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Cost Monitoring: Labor costs should ideally remain between 20% and 30% of total revenue, depending on the food operation’s service style.
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Scheduling Efficiency: Proper scheduling aligns staffing levels with expected demand, reducing overstaffing during slow periods and understaffing during busy times.
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Productivity Tracking: Monitoring employee productivity helps identify inefficiencies and optimize labor usage.
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Sales Tracking: Encompasses exceptional knowledge of sales patterns to align labor needs with the business for operational successes in controlling costs.
Importance of Cost Controls
Implementing effective food and labor cost controls allows food operators to:
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Maintain profitability by managing expenses.
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Improve operational efficiency through better scheduling and inventory practices.
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Enhance customer satisfaction by ensuring quality service and food without unnecessary cost burdens.
By focusing on these controls, food service operators can achieve a balance between cost management and delivering an exceptional dining experience.
3. Budgets and P&L Statements
PME’s food operations consulting team partners with food establishments to drive efficiency, by offering tailored support on the critical aspects of Budgets.
In the food industry, this refers to the efficacy of financial plans that estimate expected income and expenses over a specific period, helping businesses manage resources effectively. Profit and Loss (P & L) Statements summarize actual revenues during that period, showing whether the business made a profit or incurred a loss, both of which are crucial for financial decision-making.
Budgets in the Food Industry
Serve several important functions:
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Resource Management: Budgets help businesses allocate resources effectively, ensuring that funds are available for necessary expenditures.
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Financial Planning: PME provides a framework for setting financial goals and measuring performance against those goals.
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Cost Control: By estimating expenses, food operators can identify areas for cost reduction and improve profitability for their company.
Profit and Loss (P&L) Statements
Profit and Loss (P&L) Statements are financial reports that summarize actual revenues and expenses during a specific period. They are essential for understanding a business’s financial health. PME operations consultants will help you to focus on key aspects, including:
Purpose of P&L Statements
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Profitability Assessment: To show whether the business made a profit or incurred a loss during the reporting period.
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Financial Decision-Making: To provide critical data for making informed business decisions, such as pricing strategies and cost management.
Key Components of the P&L Statement
A typical P&L statement includes the following sections:
Component
Revenue
Cost of Goods Sold (COGS)
Gross Profit
Operating Expenses
Net Profit or Loss
Description
Total income generated from sales of food and beverages
Direct costs associated with producing food and beverages
Revenue minus COGS, indicating the profit from sales
Costs such as rent, salaries, and utilities
Final profit figure after deducting all expenses and taxes
Understanding both budgets and P&L statements is crucial for food industry businesses to maintain financial stability and make strategic decisions.
4. Mystery Shop Program
The PME consulting team partners with various food establishments to drive efficiency, by offering tailored support including the implementation of Mystery Shop Programs.
Hired individuals pose as customers to evaluate the various aspects of the food establishment’s system-wide operations capacity. The goal of the process is to provide unbiased feedback on pre-determined variables including the customer experience, food quality, and adherence to brand standards. With information like this, the business can identify areas for improvement, and areas where company goals and expectations are being met.
Overview of Mystery Shop Programs in the Food Industry
A mystery shop program is a method used by different business models to view a snapshot of their operation’s quality, service, cleanliness, and overall customer’s dining experience for specific day parts during normal operating hours.
Some Key Components of a Mystery Shop Program
Objectives
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Evaluate Customer Experience: Gather insights into how customers perceive their dining experience
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Assess Food Quality: Review certain aspects such as taste, quality, temperature, accuracy, presentation of food, and even food safety
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Ensure Brand Compliance: Check that the food operation adheres to the brand standards and operational procedural processes
Evaluation Areas
Mystery Shoppers typically focus on several critical areas during their on-site evaluations
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First Impressions: Assess the initial environment- cleanliness, and friendliness
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Food Quality: Evaluate by tasting, checking temperatures, portion size, and presentation
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Service Quality: Observe employee friendliness, efficiency, adherence to service protocols, and attention to detail
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Food safety/defense: Where applicable, view potential risks in contamination sources present, or intentional neglect of product integrity
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Cleanliness: Inspect overall cleanliness of staff attire and hygiene, the food operation upkeep, including parking lot, dining areas, restrooms, and visible parts of the kitchen facility
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Adherence to Brand Standards: Ensure consistency in service and product offerings across locations, use of company packaging and service ware, and uniformity
Benefits of Implementing a Mystery Shop Program
Benefit
Unbiased Feedback
Identifies Improvement Areas
Enhances Customer Satisfaction
Supports Employee Training
Description
Provides an objective view of customer experience without staff influence. Highlights specific areas needing enhancement, leading to better service. Helps improve overall customer satisfaction and loyalty through actionable insight. Offers data that can inform training programs for staff development.
By utilizing PME’s Mystery Shop Programs, food operators will gain valuable insights that will help them improve the company’s operational goals, enhance customer satisfaction, and maintain a competitive edge in their market.
5. Hiring and Performance Evaluations
The PME food operations consulting team partners with food establishments to drive efficiency, by offering tailored support on the critical aspects of Hiring and in implementing system-wide use of well-documented Performance Evaluations.
Both practices play significant roles in a food operation’s administrative impact on personnel and responsibility. Bringing in the right employees and job performance evaluations lead to optimal human resources management, and to the overall success of the business model.
Hiring in the Food Industry
It involves recruiting and selecting individuals for various roles within food operation. This process is crucial for ensuring that the right talent is brought on board to meet the operational needs of the business.
Key Aspects of Hiring that PME Focuses On
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Job Roles: Positions range from front-of-house staff, like servers, and hosts, to back-of-house roles, such as chefs, and kitchen staff- depending on the business model
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Recruitment Process: This typically includes job postings, interviews, and assessments to evaluate candidates’ skills to fit-in with the team
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Training: Once hired, employees undergo orientation and training to align with the food operation’s standards and culture.
Significance of Performance Evaluations
Performance evaluations are systematic assessments of an employee’s job performance. They play a vital role in the food industry for several reasons.
Benefits of Performance Evaluations
Benefit
Identifying Strengths & Weaknesses
Employee Retention
Improving Business Efficiency
Goal Setting
Documentation
Description
Evaluations help managers understand employee capabilities, allowing for better task assignments.
Regular feedback can motivate staff and foster a sense of belonging, reducing turnover rates.
By identifying areas for improvement, evaluations can enhance overall operational performance.
Provides a framework for setting measurable goals, helping employees focus on their development.
Keeping records of evaluations aids in tracking employee progress and justifying promotions, demotions, raises, and terminations.
PME’s consulting team can help food operators establish Best Practices for hiring, including writing compelling job ads
that highlight team culture and benefits using industry-specific recruitment platforms and leveraging employee referrals.
Focusing on candidates’ adaptability and attention to detail helps to ensure that strong teams are developed.
Performance Evaluations significantly improve employee retention in food service establishments. They identify skills
gaps and provide targeted training opportunities.
In summary, effective hiring and performance evaluations are essential for building a skilled workforce and maintaining
a productive environment in the food industry.
The consulting team from PME will partner with you to help build Best Practices for hiring and performance evaluations
systems.
6. Safety Auditing and Risk Management
PME’s food operations consulting team partners with food establishments to drive efficiency, by offering tailored support
on the critical aspects of Safety Auditing and Risk Management.
In the food industry, this refers to the systematic process of identifying, assessing, and mitigating various risks that can
impact a food operation’s performance, including employee safety, property damage, and compliance with regulations.
PME’s approach helps protect the business from potential losses and enhances overall operational efficiency.
Key Components of Risk Management that PME Focuses On
1. Identifying Risks
Recognizing potential hazards that could impact operations, such as employee injuries, property damage, and compliance issues.
2. Assessing Risks
Evaluating the likelihood and potential impact of identified risks to prioritize which require immediate action.
3. Mitigating Risks
Implementing strategies and control measures to reduce the likelihood of risks occurring or to minimize their impact if they do.
Area of Focus
Employee Safety
Property Damage
Regulatory Compliance
Operational Efficiency
Description
Addressing risks related to workplace injuries and accidents such as slips, falls, and burns.
Protecting physical assets from damage due to accidents or natural disasters.
Ensuring adherence to health and safety regulations to avoid legal issues.
Streamlining processes to reduce waste and improve productivity.
Benefits of Effective Risk Management
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Protects the business: Minimizes potential losses from accidents or legal issues
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Enhances Customer Satisfaction: Maintains high standards of service and product quality
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Improves Employee Safety: Creates a safer working environment, reducing injury rates
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Reduces Insurance Premiums: Demonstrates proactive risk management to insurers, potentially lowering costs
By focusing on these aspects, food operations can enhance their resilience and ensure a safer working environment, ultimately leading to improved performance and customer trust
7. Business Startups
Business Startups in the Food Industry
Let the professionals at PME help you with your Business Startup plans. A newly established company is one that aims to introduce innovative products or services in a certain area with a designated Business Plan. The startup often focuses on new, or existing markets, and it may offer a different or a new concept that can change how food is perceived, produced, distributed, or consumed.
Key Characteristics
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Innovation: Startups typically develop new food products, delivery services, or technology-driven solutions
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Market Disruption: They aim to challenge traditional business models within the food sector.
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External Funding: Many startups seek external investment to support rapid growth and development
Examples of Startup Concepts
Type of Startup
New Food Products
Delivery Services
Technology Solutions
Description
Companies create unique food items or recipes
Startups focused on innovative food delivery methods
Businesses using tech to enhance food production or distribution
These Startups play a crucial role in food industry by introducing fresh ideas and responding to changing consumer demands, ultimately contributing to the evolution of the market.