A successful restaurant isn’t defined by recipes alone. Guests remember how comfortable they felt in the dining room, how quickly servers responded, and how effortless the flow of the entire visit seemed. Behind that smooth customer experience is one invisible but critical factor: your restaurant floor plan. For many restaurant 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…
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…
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 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…
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…