In food service and hospitality, safety is just as critical as service quality. A single injury in the kitchen can disrupt operations, raise costs, and affect morale. The Total Recordable Incident Rate (TRIR) is a metric that cuts through anecdotes and delivers a clear picture of safety performance, helping operators Read more…
Food waste in restaurants is an expensive, environmental, and ethical problem. In a typical commercial kitchen, ingredients arrive fresh and ready to be transformed, but often more is purchased than prepared, more is cooked than sold, and more is served than eaten. These inefficiencies add up to billions of pounds Read more…
The global food and beverage services market is booming, projected to grow from $3.98 trillion in 2024 to $4.22 trillion in 2025, with a CAGR of 5.9%. This growth is driven by changing consumer expectations, urban lifestyles, and the expanding influence of global cuisine. But success in this dynamic food Read more…
The British Retail Consortium Global Standards (BRCGS) were developed to help food producers, processors, and suppliers meet rigorous safety and quality management benchmarks. While the standards initially served as a means for U.K. retailers to vet their suppliers, they have evolved into an internationally recognized framework endorsed by the Global Read more…
Running a restaurant means balancing speed, consistency, and safety on every shift. A missed temperature log or overlooked cleaning task can quickly escalate into regulatory compliance issues, a failed inspection, a foodborne illness risk, or even a shutdown. Yet many operators still rely on paper checklists or spreadsheets that are Read more…
A slip in the kitchen where no one gets hurt. A delivery driver almost hits a pothole but manages to steer away. A chemical bottle nearly fell off a shelf, but was caught in time. None of these situations caused injury or damage, but each is a warning sign. That Read more…
Delivery is no longer a side hustle for restaurants – it’s a core revenue stream. With more orders being packaged to-go and delivered than ever before, your employees may spend as much time behind a steering wheel as they do behind a counter. That shift comes with serious risk. A Read more…
The food industry offers several entry points for entrepreneurs. Among the most debated choices is whether to open a brick-and-mortar restaurant or launch a food truck business. Both models can serve excellent food and build loyal customers, but the way they operate, their costs, and long-term potential are very different. Read more…
Running a restaurant is a team sport. Diners see servers, hosts, and chefs, but there’s another key player behind the scenes: the expeditor (or ‘expo’). This role bridges the kitchen and front-of-house (FOH), ensuring every dish leaving the pass meets the restaurant’s standards and every ticket moves smoothly from the Read more…
A restaurant is full of potential hazards, from hot surfaces and sharp knives to cleaning chemicals and waste storage. While most managers focus on food safety, environmental, health, and safety (EHS) practices are equally important. An EHS audit checklist provides a structured, repeatable way to evaluate operations, identify gaps, and Read more…