A well-written employee dress code policy does more than just help a restaurant look polished. In the U.S. food service environment, it intersects with: Food safety (avoiding contamination, cross‐contamination, hazards) Health and hygiene regulation (local health codes, food handler rules) Brand image and consistency (how customers perceive you) Staff safety Read more…
Frontline employees are the heart of every restaurant. From servers who greet guests to line cooks preparing orders and managers keeping operations running smoothly, staff performance directly impacts customer satisfaction, sales, and long-term brand reputation. Traditional training methods like binders, classroom sessions, or shadowing often fall short. They take staff Read more…
In restaurants, frontline employees are the brand. They’re the ones greeting guests, taking orders, preparing meals, and keeping service moving. When they perform well, the customer experience is seamless: guests leave satisfied, spend more, and return. When training falls short, small mistakes snowball into delays, unhappy customers, or compliance issues Read more…
Running a profitable bar today takes more than pouring great drinks. Success hinges on how well you manage costs, control inventory, and keep staff aligned across every shift, ultimately impacting your profitability . Traditional bar management relied on clipboards, spreadsheets, and late-night counts that were not only time-consuming but also Read more…
Employee engagement isn’t just an HR metric; it’s a frontline performance driver. In food service, where margins are thin and high turnover, engaged employees are the difference between a smooth shift and constant firefighting. They stay longer, deliver better customer experiences, and bring energy that lifts team performance. For restaurant Read more…
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 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…
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…