Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It is five point fifty two now here in Houston's
more News. So I'm looking at this laundry list of
recalled items here tarts, baby powder, the baby powder I
forgot to mention this one yesterday for potential metal or
chemical contaminants including asbestos. How did you get asbestos and
baby powder? Chicken caesar salad bowls, Kirkland smoked salmon that
(00:21):
had a recall on it, street taco meal mixed from
a Sprouts markets. I mean, we've had a ton of
them here in the last couple of weeks. Join us
to talk about is Sharif Mityes restaurantand food industry experts,
CEO of Bricks Holdings. Do we have a supply chain
problem right now, Sharife or is this something else at work.
Speaker 2 (00:41):
It's not really a supply chain problem. I'd say it's
just heightened inspections and audits. So the process is, you know,
everyone kind of looks upstream as a paper trail, right,
and so you need to understand where your food's coming from,
which farm, to which distributor, to which manufacture. So in
(01:03):
the big scheme of things, yes, there's definitely issues, but
it's percentage wise it's still very very small.
Speaker 3 (01:11):
Seems though. When a broad area like the slivered onions,
you know, McDonald's gets all the bad wrap for it.
But as the slivered onions were from a single processing
facility where in Colorado or somewhere, and then it was
going out to all these different states, now an abundance
of caution everybody else has to pull. Isn't it partially
(01:32):
part of the problem of these major, massive, big processing
facilities as opposed to you know, picking up your food
and slicing your onions yourself.
Speaker 2 (01:42):
Absolutely, I mean we've gone to a process world, right,
and so the more the more things get handled and
you don't have straight so to speak, farm the table,
these things will arise, right, something got mishandled, something didn't
get cleaned correctly. And unfortunately, to your point, it's one
farm right that hadn't had a breakdown in their process. McDonald's, unfortunately,
(02:07):
is the brand that people know and they blame McDonald's.
Speaker 3 (02:10):
Yeah, so what a restauranteurs to do about it?
Speaker 2 (02:14):
Well, that's a great question. So restaurant tours before anything happens,
just needs to understand who they're working with, right, Understand
the farms, Understand the process, understand what audits and checks
happen to really as much as possible make sure a
problem doesn't occur. But as you know, mistakes happen. So
now in McDonald's case, they've now got to be overcommunicative.
(02:35):
They've got to rebuild trust with their consumers. They got
to tell them why this happened, how do they find
out what are they doing to ensure it never happens again,
and to rebuild that connection with their consumers.
Speaker 1 (02:46):
And that's where very few companies like that are transparent
enough with the public, I think. But I kind of
have to wonder too, and maybe you can answer this
for me. Do we have issues? Do you think as
some of these processing facilities with just being able to
find enough competent people who are interested in working there,
how much of this is is because people are praving,
perhaps they're not trained properly, or they're turnover so great
(03:09):
that it's hard to train people properly.
Speaker 2 (03:12):
Well, that's I think you've hit the nail on the head.
That's the number one issue, right, It's this is this
gets down to human error. This gets down to someone
making a mistake, one not following a process, and unfortunately
these things then occur, and it can be a matter
of quality of labor, quantity of labor, and the ability
to have the right people in the right places. And
(03:33):
you know, unfortunately, it's these mistakes are going to continue
to happen. The key is to get in front of
it to ensure we're doing whatever we can to give
consumers confidence that these are few and far between.
Speaker 3 (03:44):
And arsenic in tarts. How does that come about?
Speaker 2 (03:50):
Right? Yeah, So again, unfortunately, you know, as you're processing things,
some of these plants, some of these these manufacturers have
these types of things that enter the system, that enter
their manufacturing sites, and that's when it leads to problems.
Speaker 1 (04:07):
Well, and I would guess too, some of the manufacturer
multiple things. There might be cross contamination from time to time.
Speaker 2 (04:14):
That's exactly right. I mean, there's very few places that
do only one thing to your point, right, and so
especially when you're talking about allergens. You guys mentioned that earlier, Right,
there's enough folks out there right now that have severe
peanut allergies or gluten and so it's really important from
a consumer perspective to really understand the brands you're buying,
to understand the storage you're going to and to have
(04:36):
that faith and that trust in those products.
Speaker 1 (04:38):
All right, Sareth, thanks for joinings. Appreciate it. Sure we
admit yess.
It is five point fifty two now here in Houston's
more News. So I'm looking at this laundry list of
recalled items here tarts, baby powder, the baby powder I
forgot to mention this one yesterday for potential metal or
chemical contaminants including asbestos. How did you get asbestos and
baby powder? Chicken caesar salad bowls, Kirkland smoked salmon that
(00:21):
had a recall on it, street taco meal mixed from
a Sprouts markets. I mean, we've had a ton of
them here in the last couple of weeks. Join us
to talk about is Sharif Mityes restaurantand food industry experts,
CEO of Bricks Holdings. Do we have a supply chain
problem right now, Sharife or is this something else at work.
Speaker 2 (00:41):
It's not really a supply chain problem. I'd say it's
just heightened inspections and audits. So the process is, you know,
everyone kind of looks upstream as a paper trail, right,
and so you need to understand where your food's coming from,
which farm, to which distributor, to which manufacture. So in
(01:03):
the big scheme of things, yes, there's definitely issues, but
it's percentage wise it's still very very small.
Speaker 3 (01:11):
Seems though. When a broad area like the slivered onions,
you know, McDonald's gets all the bad wrap for it.
But as the slivered onions were from a single processing
facility where in Colorado or somewhere, and then it was
going out to all these different states, now an abundance
of caution everybody else has to pull. Isn't it partially
(01:32):
part of the problem of these major, massive, big processing
facilities as opposed to you know, picking up your food
and slicing your onions yourself.
Speaker 2 (01:42):
Absolutely, I mean we've gone to a process world, right,
and so the more the more things get handled and
you don't have straight so to speak, farm the table,
these things will arise, right, something got mishandled, something didn't
get cleaned correctly. And unfortunately, to your point, it's one
farm right that hadn't had a breakdown in their process. McDonald's, unfortunately,
(02:07):
is the brand that people know and they blame McDonald's.
Speaker 3 (02:10):
Yeah, so what a restauranteurs to do about it?
Speaker 2 (02:14):
Well, that's a great question. So restaurant tours before anything happens,
just needs to understand who they're working with, right, Understand
the farms, Understand the process, understand what audits and checks
happen to really as much as possible make sure a
problem doesn't occur. But as you know, mistakes happen. So
now in McDonald's case, they've now got to be overcommunicative.
(02:35):
They've got to rebuild trust with their consumers. They got
to tell them why this happened, how do they find
out what are they doing to ensure it never happens again,
and to rebuild that connection with their consumers.
Speaker 1 (02:46):
And that's where very few companies like that are transparent
enough with the public, I think. But I kind of
have to wonder too, and maybe you can answer this
for me. Do we have issues? Do you think as
some of these processing facilities with just being able to
find enough competent people who are interested in working there,
how much of this is is because people are praving,
perhaps they're not trained properly, or they're turnover so great
(03:09):
that it's hard to train people properly.
Speaker 2 (03:12):
Well, that's I think you've hit the nail on the head.
That's the number one issue, right, It's this is this
gets down to human error. This gets down to someone
making a mistake, one not following a process, and unfortunately
these things then occur, and it can be a matter
of quality of labor, quantity of labor, and the ability
to have the right people in the right places. And
(03:33):
you know, unfortunately, it's these mistakes are going to continue
to happen. The key is to get in front of
it to ensure we're doing whatever we can to give
consumers confidence that these are few and far between.
Speaker 3 (03:44):
And arsenic in tarts. How does that come about?
Speaker 2 (03:50):
Right? Yeah, So again, unfortunately, you know, as you're processing things,
some of these plants, some of these these manufacturers have
these types of things that enter the system, that enter
their manufacturing sites, and that's when it leads to problems.
Speaker 1 (04:07):
Well, and I would guess too, some of the manufacturer
multiple things. There might be cross contamination from time to time.
Speaker 2 (04:14):
That's exactly right. I mean, there's very few places that
do only one thing to your point, right, and so
especially when you're talking about allergens. You guys mentioned that earlier, Right,
there's enough folks out there right now that have severe
peanut allergies or gluten and so it's really important from
a consumer perspective to really understand the brands you're buying,
to understand the storage you're going to and to have
(04:36):
that faith and that trust in those products.
Speaker 1 (04:38):
All right, Sareth, thanks for joinings. Appreciate it. Sure we
admit yess.
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