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…
Mastering Forbes Standards: The Road to Five-Star Service Luxury hospitality in the United States is defined not only by opulent décor and gourmet menus but by the rigor of its service within the hospitality industry. The Forbes Travel Guide, the global authority on luxury travel, developed a star rating system 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…