Key findings include:
- One key pain point for chefs is that food safety takes a large portion of their time on the job. Ninety-six percent of chefs say they spend a fair amount of their day making sure food is being handled and stored correctly in their kitchen, while nearly half of chefs find food safety practices to be very time consuming.
- Food safety remains a top concern for chefs today. More Americans are now aware and educated about food allergies, therefore more Americans are able to diagnose themselves. Ninety-eight percent of chefs believe that the prevalence of allergens and food sensitivity has grown in America in recent years.
- This awareness makes it increasingly important for food professionals to pay close attention to recent developments regarding food allergens and sensitivity and their implications. Customer demands have increased and almost three-in-five chefs find staying on top of food safety issues and regulations to be a top concern.
- Chefs want a solution that provides time savings and is up to par with food safety regulations so they can focus on the more appealing parts of their job. Four-in-five chefs said they felt more confident about food safety regulation compliance after using the RCP Color-Coded Foodservice System in their kitchen, and 95 percent agree they would recommend this product to other chefs.