February 1, 2013 Kitchen sustainabilty at restaurants and foodservice operations
In my line of work, I’m sometimes asked by municipal officials and other business sector managers to rate the general ‘greenness’ of restaurant operators. My stock answer goes like this: Most operators have a strong desire or, in many cases, a commitment to do the right and sustainable thing, ... Read more about this post
July 16, 2012
Understanding and implementing chemical-free cleaning
By Robert Kravitz
July 16, 2012
Sure, it’s a dirty job – but can it be done effectively without toxic chemicals?
A contract cleaner in the Toronto area decided early in his career that he would not clean restaurants. He had nothing against restaurants – far from it. He enjoyed going out with his ... Read more about this post
May 30, 2012 By Carola Hicks
Ensure that each employee has received an initial orientation before beginning work and that the orientation is documented.Here is a useful summary of the responsibilities that employers and employees share for a safe workplace. It may be referred to as the Internal Responsibility System (IRS) whereby, everyone is responsible for health and safety. ... Read more about this post
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 ... Read more about this post
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 ... Read more about this post
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 ... Read more about this post
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 ... Read more about this post
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.
Risks from this equipment include burns, flames and hot liquid spills as well as trips and falls when doors ... Read more about this post
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 ... Read more about this post
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 ... Read more about this post
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 ... Read more about this post
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: ... Read more about this post
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 ... Read more about this post