Why 90% of Food Safety Programs Fail — And What Elite Restaurants Do Differently

Episode Summary:

Let’s be honest: managing food safety can feel like a high-wire act. Between navigating tricky allergen requests, keeping up with new regulations, and wondering if you should really trust AI, it’s easy to feel overwhelmed. But what if you could turn those compliance headaches into a powerful competitive advantage?

In this episode of Food Tech Talk: Supply Chain Insights From Farm to Fork, host Lydia Adams chats with Kate Piche, Senior Director of Food Safety at the National Restaurant Association, for a masterclass on future-proofing your restaurant. Drawing on three decades of industry experience, Kate cuts through the noise to reveal how emerging tech is completely reshaping what it means to run a safe and successful kitchen.

Tune in to discover:

• FSMA 204 Demystified: Get a straightforward guide to the FDA’s new traceability rule and learn what you need to do now to prepare for the 2028 deadline.
• Allergens as an Opportunity: Learn why a top-notch allergen program isn’t just about safety—it’s a massive driver for building guest trust and growing your business.
• The “Digital-Human” Sweet Spot: Find out how to blend AI and smart automation into your workflow without losing the personal touch that makes restaurants magical.

This isn’t just a theoretical discussion. Kate shares practical, real-world strategies for ditching outdated paper systems, leveraging tools like QR codes, and building a food safety culture that truly sticks with your team. You’ll walk away with a clear roadmap for creating a safer, more transparent, and more efficient restaurant for years to come.