As the seasons shift, so do the risks in your kitchen. Warmer weather can mean higher chances of spoilage, cross-contamination, and pest activity. Cold snaps can affect storage temps and delivery conditions. And when your team is juggling seasonal menu updates, patio service, or holiday rushes, it’s easy for food
When the high season hits, your back-of-house needs to be fast AND spotless… Increased volume brings increased risk: more orders, more hands in the kitchen, more chances for something to slip through the cracks. And with health department scores becoming more visible and more important to guests, food safety isn’t
Success comes down to a few basic things: service, food quality and cleanliness. As a manager or owner, your top priority is making sure your restaurant scores well when the Health Department visits.
Bi-Weekly Hospitality Business News & Strategy Advice
