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…
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…
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…
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…