The ageing printers the stores used previously, combined with laborious and poorly-integrated stock-rotation software, was a significant drain on staff time and often meant employees resorted to handwritten labels. This was compromising the restaurant’s ability to comply with both government food safety regulations and Subway®’s own hygiene rules and Hazard Analysis and Critical Control Point (HACCP) policies. A business-critical process The restaurants need to label all products at three different stages in the process. Each store serves around 300 customers a day, so hundreds of labels need to be created daily. Labels need to be printed every time a product is removed from the freezer to defrost, then again when it has been prepped for consumption. Any cooked products r

Join for free to read