there, in late march, early april, to get a hepatitis shot. a pastry chef may have contracted the disease while traveling and accidentally thread it through dessert. customers who got the vaccination are now mulling a lawsuit. others who haven t, well, i m sure they are as well. do they have a case? leaguele eagle rebecca and stacy here to try this. do they have a case? they have other big case. state and federal health codes require that food preparers wear protective covering, sometimes gloves, engage in sanitary practices in the kitchen, wash hands, all those things we take for granted. those are legal requirements and if a restaurant didn t enforce those requirements and allowed someone to prepare food against without doing what they re supposed to do that is pure negligence, neil. neil: what if the chef nor the restaurant knew at the time
let s customers create their wildest combos of salads and sandwiches and send their choices directly to food preparers at dozens of specialties locations. in 15 minutes lunch is ready to grab and go. it s smoothed out our operations. it s increased order accuracy. it s made the growth potential much greater for this business. customers can add or delete according to calories. save favorites and pay without actually having to talk to anyone. in turn, specialties can target specific patrons. emailing vegetarians, for instance, about new vegan dishes. while hundreds of restaurants have closed in recent years, specialties has seen a virtual boom. 50% of revenue online. stores do as much as 80% of revenue online. next generation online ordering can help eat tries anticipate and profit from trends in customer preferences. this is a way they can easily build revenue and cut down on waste because everything is ordered in advance.