Back of House

  • Keeping young workers safe in Canada’s restaurant and foodservice industry

    April 10, 2012
    By Carola Hicks The restaurant industry and other retail businesses rank high among industries for risk of adolescent worker injuries. Many teens’ first work experience is in the restaurant industry. Young workers suffer a disproportionate share of injuries and fatalities, especially in the first year on the job. More than four million teens leave their classrooms each ...
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  • Six tips for managing and resolving conflict at your restaurant or foodservice operation

    February 2, 2012
    By Carola Hicks Conflict is a normal and necessary part of healthy relationships. People can’t be expected to agree on everything at all times. Learning how to deal with conflict, rather than avoiding it, is crucial. When conflict is mismanaged, it can harm relationships, but when handled in a respectful and positive way, conflict provides an opportunity ...
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  • Safety practices for restaurant kitchen exhaust hoods

    November 29, 2011
    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 surfaces and ...
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  • A guide to working abroad for the Canadian resaurant and foodservice industry

    November 23, 2011
    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 research should ...
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  • The do’s and don’ts of cooking equipment safety

    October 19, 2011
    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 falls when doors ...
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  • Preventing ergonomic hazards in restaurants and foodservice operations

    August 18, 2011
    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 for ...
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  • Common accidents in the restaurant industry

    May 6, 2011
    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. (We ...
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  • Five techniques for turning your restaurant staff into a high performing team

    April 7, 2011
    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 dissatisfaction, lower ...
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  • Carpet selection and maintenance tips for your restaurant

    February 2, 2011
    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 to make first: ...
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  • Eight rules to creating a menu for recession-stricken customers

    September 13, 2010
    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 your existing ...
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