It is not possible for you to know what is happening in your restaurant if you remain stationary in one place. Become and remain informed by walking around and communicating with your team. Do not become predictable and never follow the same route while you are moving through the restaurant. Use this opportunity to follow
Are your employees and guests safe against pests? Restaurants, commercial kitchens, and other businesses in the foodservice industry have a responsibility for protecting public health by preventing contamination of food and transmission of pest-borne diseases inside their premises. Food safety legislation mandates that food handling businesses terminate pests, and prevent food contamination by taking effective
My uniform is a very personal item and it makes me feel successful. If I do not feel good in my uniform I do not feel comfortable and I doubt if I will be able to create the best meals for my guests! To take my comment one step further, my feet and my shoes
Arriving for a shift on time and being dressed neatly for success is imperative. You as the example for the team have to lead by the required standards and be the perfect example of what is required. Plan your daily schedule in advance and allow for traffic and other possible unforeseen incidents. Plan by adding
Due to the volatility of working with gas and open flames it is imperative to keep a streamlined Health and Safety System. Secondly, we want to ensure the availability of the various gas products we require for optimal operations and availability. The Health and Safety Check sheet is completed monthly. The Gas Safety and Control
Touching people and or surfaces, you accumulate germs on your hands. You can infect yourself with these germs by touching your eyes, nose, or mouth, or spread them to others. Washing your hands frequently can help limit the transfer of bacteria, viruses, and other microbes. Always read labels to get instructions BEFORE using chemicals. Always
The Director and or owner of the business is the responsible person. If you’re on the paperwork you are on the dartboard. This means that all systems and procedures in your business have to be of such a high standard and have to be dealt with in such a responsible manner that you as the
I believe in the saying that it is not what went wrong, it is more important how we deal with what went wrong! In many cases, there are red flags that come up before something goes wrong. Train yourself to be alert to the red flags of your operation and take the responsibility by the
Do you feel out of pocket at the end of the month, and you just cannot place your finger on that unexplained cash flow leak! Money is lost in little bits daily and eventually, at the end of the month, there is a big gap. My granny used to say,” my child all the many
The implementation of robotics has become a reality and seems that it has come to stay with us in the restaurant industry. Has the fourth industrial revolution dawned upon the fast-casual restaurant industry? In the digital age, physical and biological spheres are coming together with blurry lines. At which point will this influence us enough
TOMORROW’S SUCCESS STARTS TODAY. Switch off all electrical appliances and plug them out. Attempt to run only one fridge or freezer if you have to. Freeze and vacuum seal as many products as possible in airtight containers. Visit your closed store regularly to check on all running fridges or freezers, if they have to be working.
Good and safe working habits include the following: Pick up knives by the handle only. Take a firm grip on a knife handle and always make sure the handle is free of grease or any other slippery substance. When slicing round objects such as onions or carrots, cut a flat base so the object will
The cost of collecting and safely dumping refuse, licensing and maintenance of vehicles, and the health and safety of the employees have become so costly that it is imperative to work smartly with your waste and refuse. Increased profitability is the goal. Training your employees to work safely with the waste and refuse is number
Observe all the rules for operating kitchen equipment. Never operate kitchen equipment until you were properly instructed in the correct procedure and read the operating manual. Never use any machine you have not been trained to use. Pull the plug or throw the switch to the off position before cleaning or adjusting any machine. Ensure
While walking around in a restaurant there are many occasions that you find a couple of serviettes lying somewhere, sugar sachets on the floor two slices of burnt toast. Half a squashed cucumber and a few damaged tomatoes. Later you would walk through the kitchen and find unopened wet-wipes in the bin and possibly a
COLD CHAIN IS THE CONTROLLING OF THE TEMPERATURE OF A PRODUCT FROM RAW TO FINAL PRODUCT TO ENSURE THAT THE TEMPERATURE WAS CONSTANT THROUGHOUT THE PROCESS WHEN A REFRIGERATED PRODUCT IS DELIVERED TO YOUR STORE, DO NOT ALLOW THE STAFF TO UNLOAD UNTIL YOU HAVE CHECKED THEIR VEHICLE TEMPERATURE SECONDLY, CHECK THE ITEM THAT YOU
This process starts by thinking ahead a day or two in advance. You cannot do a stock count in a disorganized kitchen. Systematically you have to pack your stock neatly and in an ordered manner. Unpack shelves, wipe the shelves down, and re-pack. Check for expiry dates or spoiled items. If boxes are opened portion
Amongst the causes for most complaints from consumers in an online test resulted in the most complaints about bad and unfriendly service, secondly dirty bathrooms and in the THIRD PLACE ON THE PODIUM dirty crockery and glassware. So where do the system and procedures start? The dishwasher or sculler as called arrival on shift: Arrive
Cross-contamination occurs when pathogens – microorganisms like bacteria that can cause disease – are transferred from one food product or surface to another, potentially resulting in foodborne illness. There are several ways this could happen: Contaminated ingredients are added to food that receives no additional cooking. Ready-to-eat food comes into contact with a contaminated surface.
Please have a qualified electrical specialist check and advise you on any of the suggestions below before you just implement any of the items or systems suggested. There might be costs and business interruption involved. Qualified specialists should be able to advise you in advance on the potential value of the savings and how long
