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…
Whether you’re operating a high-end dining room or a fast-casual spot, your compliance with food safety and hygiene regulations is regularly reviewed by local health departments. Many in the industry refer to inspectors as EHOs (Environmental Health Officers), though in the U.S., they’re more commonly known as Health Inspectors or Read more…
In commercial kitchens, food safety begins with proper storage. A single case of foodborne illness can not only harm customers but also invite legal issues and damage your brand’s credibility. Whether you’re dealing with cold storage, dry storage, or prepping ready-to-eat foods, following a strict food storage hierarchy ensures your Read more…
Your front-of-house team sets the tone for every interaction, from first greeting to final check. A single misstep in a successful restaurant, like poor table management, slow response during busy shifts, or mishandling a customer complaint, can undo weeks of good service and hurt your reviews or revenue. The interview Read more…
Restaurant kitchens run on speed, heat, and precision. That combination also makes them one of the most hazardous areas in a restaurant operation. From sharp knives to cross-contamination, every shift involves dozens of small decisions that either prevent risk or invite it. This article breaks down the most critical kitchen Read more…
Service is the part of your operation that customers interact with the most, and remember the longest. Even with high-quality food, a breakdown in service delivery can ruin the entire dining experience. That’s why restaurant standards, especially service standards, need to be defined, trained, implemented, and measured with the same Read more…
In a restaurant, every shift, every dish, and every guest interaction depends on how well your staff understands their role and executes consistently. A restaurant’s success isn’t just about great food — it’s about a team trained to deliver excellence at every touchpoint. A comprehensive restaurant staff training program reduces Read more…