You Don’t Want People to Follow Safety Once

Posted by Kevin Burns on Aug 15, 2019 1:07:00 PM

Eat in your favorite restaurant and what you don’t see is all of the conditions and laws that the restaurant must comply with before they get a permit to handle food. Restaurants get regular visits from the Food Safety and Health Inspector.  

Most restaurants do a pretty good job of not only meeting the bare minimum of the Health Code but in actually surpassing it. Well, the good ones do. There are others that need much more encouragement.

In his book, Front of the House: Restaurant Manners, Misbehaviors & Secrets, author Jeff Benjamin presented a key strategy for helping his restaurants to become successful. That strategy is to get every staff member, from front-of-house, to servers, to kitchen staff, to dishwashers, to buy-in to the mission of creating an exceptional experience that makes customers want to come back often.

If any member of the staff does not buy-in, it jeopardizes the success of the restaurant. A restaurant isn’t just about food safety, or health guidelines. It’s about how they use those guidelines and protocols to deliver an exceptional experience for the customer. But you want to know how this relates to your safety program.

Read on and watch the video below...

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Buy-in Doesn't Happen on Safety Rules

Posted by Kevin Burns on Jun 26, 2019 11:07:00 AM

When rules become more important.

I read an article recently that offered this bit of wisdom: have you ever noticed that the less money you earn in your job, the more rules there are to follow? It seems that the higher up you go in an organization and the more money you earn, the fewer rules that seem to apply. A CEO appears to have to fewer rules to follow than a front-line employee.

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