Restaurant Brokers, Robin and Eric Gagnon are joined by a panel of industry experts as they discuss Restaurant Regulation Nation on Atlanta’s AM Talk 920.

The panel of distinguished guests includes Paul Mangiamele, President and CEO of Bennigans Franchising Co, Dr. Melvin Kramer, President of the EHA Consulting Group, and Corey Douglas, the Founder of the PWC Training Center as they discuss the impact of excessive restaurant regulations, food safety compliance, and what operators must know to stay ahead of the curve.

Paul Mangiamele gives insight on how Bennigans, a 37 year old franchise is able to stay up to date on what seems like a never ending maze of restaurant regulations. “It starts with an excellent team in the corporate office…and then is extended by the correct profiling and selection of outstanding franchisees.” Paul Mangiamele also explains how food safety compliance is “sustained by communication and engagement.”

Learn why Dr. Kramer calls the interview process the first part in food safety. Operators must keep in mind that an employee’s hygiene, finger nails and acne play a huge role in ensuring food safety. Would you want a waiter with bad hygiene serving your food? What does that say about the establishment and how much they care about food safety? Operators must consider these factors to ensure proper food safety compliance.

Has the restaurant industry seen an increase in regulations in the last five years? Paul Mangiamele answered “Yes.”  But why are the legacy brands such as Bennigans, McDonalds or Burger King seldom affected by these excessive regulations? Paul Mangiamele calls this notion “separating the eagles from the turkeys.” Is your company comprised of eagles (everyone “soaring” together working cohesively) or turkeys (everyone just doing their own thing)?

What is brand drift? How can this concept hinder any operator in any business?  Listeners learn that regulations are not only reserved for the restaurant industry.  “Regulations are not only about the foodservice side, everything you do is being impacted by someone saying there’s a rule for that” said, Robin Gagnon.

Corey Douglas explains how the restaurant industry is way past the hairnets and gloves and why smaller independent farms are being impacted by regulations. Learn why it is important for operators to have a HACCP Program (Hazard Analysis Critical Control Point) and how it can prevent many issues in the event of a crisis or new regulation.

Listeners witness the first ever disagreement on the restaurant brokers radio show. Find out why Corey Douglas and Dr. Kramer disagree on HACCP programs in regards to smaller farms and how much it really cost an operator in the event of a salmonella outbreak.

In the last segment, “Restaurant Reality”, the restaurant brokers stress the importance of education and how it can prevent a multitude of issues. Eric Gagnon explains the importance of transparency within a restaurant “customers need to see their food from the handling to the food cooking to the sourcing.” Robin Gagnon discusses how YELP is in the works of publishing restaurant health scores and what that means for restaurant operators.   In this day in age, customers are looking to sites like YELP to help them pick out a suitable restaurant. YELP’s huge online presence will have operators thinking twice about not complying with food safety regulations.

Guests include:

Paul Mangiamele, President and CEO of Bennigans Franchising Co

Paul is a veteran restaurant and retailing executive who joined Bennigan’s Franchising Co. as President & CEO in 2011.  Under his high-energy leadership, Bennigan’s has embarked on several game-changing initiatives aimed at revolutionizing the casual dining category.   The brand’s Legendary comeback is chronicled in Mangiamele’s book, Bennigan’s Return to Relevance: (Bleeding Green 25/8)  published in April 2013.

His background includes operations, marketing, franchise development, broker and distributor networks, as well as building and leading teams in start-up, growth and Fortune 500 environments.  During his 30-year career, Mangiamele has served as President & CEO of Salsarita’s Fresh Cantina; President & CEO of Dalts Classic American Grill; Vice President of Business Development for Carlson Companies (franchisor of Radisson Hotels, Country Inns and Suites, and T.G.I. Friday's); and Executive Vice President and COO at Sport Clips.  His experience on the franchisee side includes building multiple units of Uno Chicago Grills in the Midwest.  Mangiamele is a frequent guest on local and national television programs, and is in high demand as a business speaker and turnaround expert.

Dr. Melvin Kramer, President of the EHA Consulting Group

Joining us today is. Melvin N. Kramer. Melvin N. Kramer Ph.D., M.P.H., is an environmental and infectious disease epidemiologist with over 30 years of professional experience as a consultant in all aspects of the food industry.  Prior to starting EHA Consulting Group, Inc., in 1980, he held positions in both state and local health departments.  He has consulted widely with cruise lines, educational institutions, food processors, manufacturers, importers and exporters, and served as an expert witness in matters relating to infectious disease epidemiology, environmental and public health matters concerning food safety, recreational facilities, and educational facilities and regulations enforced by—among other agencies—the U.S. Department of Agriculture, the Centers for Disease Control and Prevention, and the Food and Drug Administration.  In addition, he was a panelist in rewriting the Vessel Sanitation Inspection Program for the Cruise Ship Industry on behalf of the Centers for Disease Control and Prevention. 

He has participated in epidemiological investigations of numerous outbreaks of foodborne and environmentally-acquired diseases involving a wide variety of commodities and venues.  He has authored numerous journal publications on food safety and infectious disease topics and has lectured nationally and internationally at colleges, universities and conferences and on behalf of the United States in trade negotiations involving food safety.

He has lectured in the U.S. and internationally at colleges, universities and conferences and has been in Asia several times—discussing the food safety and human health aspects of the BSE (Bovine spongiform encephalopathy commonly known as mad cow disease) issue with U.S. trading partners, meeting with European and UK food-safety scientists and reviewing their testing protocols and procedures.  Dr. Kramer also speaks frequently before food industry groups and governmental panels.

 Dr. Kramer holds a Ph.D. in Environmental Health and a Master’s degree in Public Health with concentrations in Environmental Health and Epidemiology.

Corey Douglas, Founder, PWC Training Center

Corey Douglas has almost 15 years of experience in the Accounting, Food Service, and Hospitality industries. During this time period he saw where there were many gaps in proper and safe service for customers and wanted to make a personal change. Corey decided to open the PWC Training Center with a goal of proving safe food and better service within the hospitality industry.

Corey holds a degree in Hotel, Restaurant, and Tourism Management and is currently pursuing an MBA in Accounting. He is also certified multiple organizations, including ServSafe® as a Accounting, Food Safety, Alcohol, and Hospitality Professional.