Near-miss incidents are often dismissed as harmless because no one is injured and nothing is damaged. In reality, each near miss is a warning that something in the workplace safety system is not working as intended. For owners and managers in hospitality and food service, paying attention to these close Read more…
Running a retail store requires dozens of moving parts to work together seamlessly, from keeping the shelves stocked and appealing to balancing the cash register at closing time. Standard operating procedures (SOPs) serve as a playbook that ensures every task is performed consistently, helping deliver a seamless customer experience across Read more…
Fire safety in restaurants starts with preparation. Commercial kitchens combine heat, open flames, and flammable materials, conditions where small fires can erupt without warning. Portable fire extinguishers are an essential first line of defence, but they only work if they are maintained in operable condition. Regular inspections ensure that extinguishers Read more…
The International Featured Standards (IFS) Food Standard is a globally recognized food safety certification scheme used by manufacturers and processors to demonstrate that their products and processes meet rigorous safety and quality expectations. Although IFS standards originated in Europe, they have become increasingly important for U.S. businesses, as major retailers Read more…
Food safety is a non‑negotiable foundation for any successful restaurant. Diners expect meals to be free of hazards, regulators demand compliance with strict standards, and any lapse in hygiene can harm customers and damage your restaurant’s reputation. Hazard Analysis and Critical Control Points (HACCP) is a systematic approach that helps Read more…
Food companies in the United States face increasing expectations from buyers and regulators to demonstrate they can produce food that is both safe and of high quality. One approach for meeting these expectations is the Safe Quality Food (SQF) program, a certification program overseen by the Safe Quality Food Institute Read more…
Foodborne illness is a major public health concern. The U.S. Centers for Disease Control and Prevention (CDC) estimates that 48 million people get sick from foodborne germs each year, resulting in more than 128,000 hospitalizations and 3,000 deaths. Local health departments respond to this threat by regularly inspecting restaurants and Read more…
Introduction In the restaurant business, maintaining tools and buildings is crucial for ensuring things run smoothly and giving customers a good experience. Preventive maintenance plays a vital role in preventing unexpected equipment breakdowns, which can disrupt processes and lead to customer dissatisfaction. It ensures that all equipment is safe, compliant Read more…
When a guest steps into your restaurant, the server is their first personal connection. From guiding guests through the menu to anticipating needs, the server helps weave together the entire dining experience. That level of excellence doesn’t happen by accident. It requires a well-structured server training manual and a consistent Read more…
A thoughtfully designed restaurant loyalty program is not just a nice-to-have concept in a restaurant, it’s a powerful tool to build brand loyalty, boost repeat purchases, and bring customers back again and again. But not every rewards program makes the grade. The best restaurant loyalty programs blend customer experience with Read more…