By Carola Hicks The foodservice industry must meet higher air quality regulations than standard building exhausts due to the type of contaminated air produced by cooking food. Restaurants, cafes and other eating establishments are workplaces that are at high risk from fire. This is due to the environment having combustibles in close proximity to hot […]
By Jordan Knox Working and travelling is one of the big upsides of a career in the food and beverage industry, but there are challenges and certain hurdles to navigate when considering a move to a warmer local. Aside from checking out what the political situation is like in the area, the main focus of […]
By Carola Hicks Food preparation and service involves many health and safety hazards. In this month’s article we will be examining cooking equipment including ranges and ovens, microwave ovens, steamers, deep-fat fryers, coffee urns/makers and pots and pans. Ovens/Ranges Risks from this equipment include burns, flames and hot liquid spills as well as trips and […]
By Carola Hicks Ergonomics is matching the tools, physical settings and equipment to the worker. Ergonomics and human factors are often used interchangeably in workplaces. Both describe the interaction between the worker and the job demands. Ergonomics focuses on how tools and equipment affects workers, and a human factor emphasizes designs that reduce the potential […]
By Carola Hicks Though patrons associate them with comfort and enjoyment, restaurants are worksites, with real hazards and accidents that account for about 6.3 per cent of all time-loss claims. A time-loss claim is a claim for time lost due to an injury that results in a short-term disability, a long-term disability, or a fatality. […]
By Sean Conrad April 7, 2011 In a restaurant, every employee has a vital role to play in creating a great dining experience for patrons. If your team isn’t working together effectively, or individual members aren’t pulling their weight, the whole establishment suffers. Poor team performance is also likely to impact individual employees, resulting in […]
Carpet selection for restaurants By Doug Berjer February 2, 2011 With business picking up, some restaurant owners are starting to feel more confident about the future. That means updating the restaurant – at the very least, replacing its aging carpet – is now at the top of their list. Owners will need to know which decision […]
By Diane Chiasson Everyone in the restaurant industry knows that your menu is your most important marketing tool. What’s on your menu – whether it’s online, a brochure in the mail or regular foot traffice – will either convince potential customers to walk into your restaurant … or keep walking. But before you rip up […]
