Comment: Grill'd needs to tackle issues head on, not resort to PR 101 | adele_ferguson
Grill'd has been accused of having poor food hygiene and safety standards.Some of the striking observations at one restaurant included a dirty scourer stored on top of an open packet of gloves and a dirty mat stored on top of cleaning cloths and scourers. Another had chicken tubs on the floor next to a bait station. In another store, chicken containers had a “pungent odour” and all containers need to be cleaned again.
A common theme is a lack of proper training of staff in food safety standards, which is ironic given thousands of Grill’d staff have been put through a government-subsidised training program since the first restaurant opened in 2004. Instead of being voluntary, as the company states, many say they felt they had little choice but to do the course if they wanted the job in the first place. "I think the training and EBA [enterprise bargaining agreement] is a method Grill'd has used to keep wages down and exploit weaknesses in the Fair Work Act," Antonio Lumley, a former Grill'd worker said.
Kennedy said the union’s analysis of the enterprise agreement is that it should not have been approved. It was also interesting to watch how the company handled media queries by organising a statement to workers. The company had been sent a series of questions the previous week and by Monday it had a lawyer and external PR team on the offensive. Franchisees were contacted to join a phone hook-up to discuss the impending article, restaurant managers were warned and a plan was being hatched to release a video and statement to workers.
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