Title: What shut the restaurants? Roaches in a wok, flies near the wine, sewage on the floor
https://infoweb-newsbank-com.lp.hscl.ufl.edu/apps/news/document-view?p=WORLDNEWS&t=pubname%3AMIHB%21Miami%2BHerald%252C%2BThe%2B%2528FL%2529/year%3A2019%212019/mody%3A0122%21January%2B22&f=advanced&action=browse&format=text&docref=news/1711DF184FE565A0
This article describes a local problem among a few restaurants that have sanitation issues due to the excessive amount of roaches and lack of cooling and refrigeration of their inventory. Among the restaurants was a Bar Louie’s in Boynton beach, a Dunkin Donuts in Pembroke Pines, a Gyroville Really Fresh Really Greek in Ft. Lauderdale, a Nico’s Pizza in West Palm Beach, a Porterhouse Bar and Grill in Sunny Isles Beach, and a Sarku Japan in West Miami-Dade. There were numerous of violations with one business accumulating 33 violations itself. The violations included mold, non-working bathrooms, flies, roaches, no washed hands, excessive food grease, perishables being kept at high temps, and much more.
Problem: These businesses have an unmet need of sanitation and should develop a better strategy to keep them from violating sanitation procedures. The consumers have an unmet need as well for quality food that is free from sanitation violations.
Who: Both the restaurants and the consumer now have unmet needs.
Title: Workplace safety violations at UM dining hall add up to a proposed $134,000 in fines
https://infoweb-newsbank-com.lp.hscl.ufl.edu/apps/news/document-view?p=WORLDNEWS&t=pubname%3AMIHB%21Miami%2BHerald%252C%2BThe%2B%2528FL%2529/year%3A2019%212019/mody%3A0124%21January%2B24&f=advanced&action=browse&format=text&docref=news/1712A48D94B9AA00
The article illustrates the local news that the University of Miami is being fines $134,000 for safety violations among the dining hall. The violations were for hazardous working conditions as employees were exposed to hazardous smoke and chemicals without being given access to a quick eye draining station nor were they given proper information and training for working with hazardous chemicals.
Problem: The University employees have the need for safety while working with hazardous smoke and chemicals.
Who: The University and its employees.
Title: The next possible victims of the shutdown: Your food, flowers and toys
https://infoweb-newsbank-com.lp.hscl.ufl.edu/apps/news/document-view?p=WORLDNEWS&t=pubname%3AMIHB%21Miami%2BHerald%252C%2BThe%2B%2528FL%2529/year%3A2019%212019/mody%3A0120%21January%2B20&f=advanced&action=browse&format=text&docref=news/171121A936B566D0
The article highlights how with the government being shut down, inspectors are working without a paycheck causing the inspection for toys, food, and flowers are now delaying. Inspections for non-perishables have actually been sitting in warehouse waiting for inspection for 2 weeks now. The article communicates that consumers should now be aware that because of the shutdown the next to fall could be their food, flowers, and food that are still waiting inspection.
Problem: Consumers have the need for inspected food, flowers, and food.
Who: Local Consumers.
Title: More than 68,000 pounds of chicken recalled after wood was found by some customers
https://infoweb-newsbank-com.lp.hscl.ufl.edu/apps/news/document-view?p=WORLDNEWS&t=pubname%3AMIHB%21Miami%2BHerald%252C%2BThe%2B%2528FL%2529/year%3A2019%212019/mody%3A0119%21January%2B19&f=advanced&action=browse&format=text&docref=news/1710FDC49C6E2AF0
This article details the recent recall of Perdue chicken. After wood was found in some of the chicken nuggets by a few consumers, Perdue had to recall over 68,000 pounds of chicken. The article mentions that the recall occurred for the 22-ounce bag of chicken nuggets made by Perdue with the best by date set at “10/25/19.”
Problem: Consumers have a unmet need of clean chicken, and the company has an unmet need to sell clean chicken to its consumers.
Who: Both the company and the consumer have an unmet need.
Title: Most CEOs say their companies are trying hard to attract ‘Gen Z'
https://infoweb-newsbank-com.lp.hscl.ufl.edu/apps/news/document-view?p=WORLDNEWS&t=pubname%3AMIHB%21Miami%2BHerald%252C%2BThe%2B%2528FL%2529/year%3A2019%212019/mody%3A0118%21January%2B18&f=advanced&action=browse&format=text&docref=news/171078E9625CE3E8
This article highlights a growing trend for most big businesses and that is to attract the sales from “Gen Z” consumers. Because of this push for more of a younger target market companies are adapting by becoming more digital. The article explains that there has been a greater push for services to become faster and rely around convenience and responsiveness. Another push the article mentions is for more companies to do more work that is “purposeful” as this is another attraction for the “Gen-Z” consumer.
Problem: Companies are trying to bring in a younger consumer base.
Who: Businesses that have typically relied on less technology are in danger of pushed out.
Hi Christopher,
ReplyDeleteYour post was really insightful into opportunities that exist, especially within the restaurant business. It’s really interesting to see how many opportunities exist in hazards from unclean restaurants or restaurants with other violations. I also found the post about the government shut down to be surprising. I didn’t even think that the shutdown could affect nonperishable goods, but it just goes to show how many unmet needs there are right now. Awesome post.
Christopher,
ReplyDeleteNice post. The first article is a little disgusting and makes me skeptical about the sanitary conditions of the restaurants I frequent, but nonethless it highlights a problem and an opportunity for cleaner restaurants, better audits, etc. For the fourth article, I was shocked to find out perdue recalled 68,000 pounds of chicken, I never heard anything about that! I wonder how wood even got into the chicken nuggets in the first place.
The first post really stood out to me because I have been to a few of those restaurants, and after reading that I should have suspected some of those conditions, but to have it actually confirmed disgusts me. I think there should at least be visible sanitation grades in the front of these places w=like they do up north like New York.
ReplyDeleteHello Christopher,
ReplyDeleteThe first article caught me by shock, because I am from South Florida and to think that such disgusting things could be happening at restaurants not to far from me is disturbing. Thankfully I'm from further down south and have not visited these restaurants. Similarly with the 4th article it is absolutely crazy to think such a popular food brand could have such a disgusting and dangerous problem with their food. Great work, and good articles!
Hey Christopher,
ReplyDeleteWow I actually eat Purdue chicken nuggets. I couldn't imagine finding wood in them. I wonder how that happened. Anyway I think you did a great job of picking out these problems. Mine weren't nearly as simple or relevant for opportunities. The first article is what I really worry about though. I have bad allergies and with that lack of sanitation, I wouldn't be surprised if there was a lot of cross-contamination as well.