But what if you could future-proof your restaurant’s food safety practices while also taking advantage of emerging technologies? In this episode of Food Tech Talk: Supply Chain Insights from Farm to Fork, host Lydia Adams sits down with Kate Piche, Senior Director of Food Safety and Regulatory Services at the National Restaurant Association, for an in-depth discussion on the evolution of restaurant food safety, digital traceability solutions, and the transformative role of artificial intelligence in operations. Together, they explore how restaurants of all sizes can navigate allergen management, prepare for FSMA 204 compliance, and strengthen food safety culture in a rapidly changing industry.

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Throughout their conversation, Kate shares insights from more than three decades of advancements in food safety practices, highlighting how the shift from paper-based systems to digital traceability is reshaping compliance. She explains why a comprehensive allergen management program is no longer just a safety requirement but also a driver of business growth, and she outlines how smart labeling and QR code systems are paving the way for the future of farm-to-fork traceability.

Lydia and Kate also discuss the “digital-human balance” framework—an approach that integrates AI and automation into food safety monitoring while preserving the critical personal connections that define the restaurant experience. Listeners will hear practical strategies for developing food safety training programs that emphasize both the “what” and the “why,” as well as guidance on leveraging initiatives like National Food Safety Education Month to engage teams and ensure compliance.

By the end of the episode, you’ll understand the key principles for future-proofing your restaurant’s food safety culture, from adopting proactive technologies to preparing strategically for the FDA’s Food Traceability Rule coming in 2028. This conversation makes clear that the combination of human expertise and innovative technology can create safer, more efficient, and more transparent dining experiences for both operators and guests.