Take the Risk Off of Your Restaurant's Menu

Tonight our specials are food safety, restroom cleanliness, food storage, liquor liability, cuts and burns, as well as fires. May I take your order?

Food Safety

With the extremely adverse health effects of viruses and infections, such as Salmonella or Norovirus, preparing food safely is critical. Don't risk the health and safety of your customers by not having proper processes in place. During training, emphasize the importance of cooking food thoroughly and cleaning it adequately.

Dirty Restrooms

What customer would want to come back to your restaurant if your restrooms are not up to par? Your customers may start wondering what the kitchen looks like if your restrooms aren't sanitary. Don't compromise the retention of your customers. Hire a cleaning service or put someone on the payroll to make sure your restaurant is sanitary.

Food Storage

Imagine serving your customers spoiled food. Now take that image out of your head because well, that's gross. This definitely plays into the safety because rotten food is undoubtedly gross, but is also potentially dangerous. Eliminate this risk by having a system, that all employees understand, to date and label food in pantries and refrigeration.

Liquor Liability

If your restaurant serves alcohol you'll need a liquor license. In addition, you should think about purchasing liquor liability insurance. This will mitigate the risks that may arise if your customers drive drunk and get into an accident, start a fight, or injure themselves. You can read more about this insurance here to decide if it is right for your small business.

Cuts and Burns

Working with knives and playing with fire isn't the safest occupation. These injuries could result in workers compensation claims. Make sure you have insurance! You can get a quote for your small business here. Also, make sure you have adequate medical supplies on hand. No one wants blood ending up on their plate.

Fires

The risk of a fire in a restaurant is severe. Make sure your employees are diligent about checking their surroundings when preparing food in ovens, stoves, or any other appliances that can start a fire. You should always have at least one employee per shift trained in extinguishing fires in order to minimize this risk. For other prevention tips, check out the National Restaurant Association's website.