Food & Beverage Businesses
Meet your customers’ expectations
Customers choose F&B businesses which offer good service and “menus” which are tasty, attractive, safe to eat and of consistent quality.
You will certainly be rewarded if what you offer is of better quality, innovative and of good value.
Meet your customers’ expectations
Customers choose F&B businesses which offer good service and “menus” which are tasty, attractive, safe to eat and of consistent quality.
You will certainly be rewarded if what you offer is of better quality, innovative and of good value.
Trust us with…
- HACCP & Food Safety Management Systems (FSSC 22000, ISO 22000, HACCP Codex Alimentarius)
- Scheduled microbiological sampling and testing.
- Internal audits (food safety, hygiene and good production practices).
- BOH and FOH personnel training on food safety, hygiene, food quality and food law.
- Investigation and handling of customer complaints.
Here are some “tips” for success…
- Study and standartise the quality of your dishes by documenting:
- The exact ingredients,
- The precise preparation and post – preparation handling and serving instructions,
- Minimum specifications, such as the sensory properties and the microbiological criteria at least. You may also find useful to calculate and to copy the nutritional value of each dish.
- Select ingredients of the right for the purpose quality and make an inventory so you can actually keep an accurate track of food purchased and the food produced.
- At all stages of food preparation, storage and handling:
- Check and keep the required temperatures vs. time logs.
- Take the necessary steps to ensure that food is well - protected from cross-contamination.
- Check and verify that the cleaning and sanitisation programmes work effectively not only in the kitchen and storage areas (Back of House, BOH), but also in the dinning environment where cloths, glasses and tableware are also included (Front of House, FOH).
- Members of staff should not only be of good health; they should practice good personal hygiene and share the food safety culture. To this end, proper food safety training and training on the job is a “must”.
Here are some “tips” for success…
- Study and standartise the quality of your dishes by documenting:
- The exact ingredients,
- The precise preparation and post – preparation handling and serving instructions,
- Minimum specifications, such as the sensory properties and the microbiological criteria at least. You may also find useful to calculate and to copy the nutritional value of each dish.
- Select ingredients of the right for the purpose quality and make an inventory so you can actually keep an accurate track of food purchased and the food produced.
- At all stages of food preparation, storage and handling:
- Check and keep the required temperatures vs. time logs.
- Take the necessary steps to ensure that food is well - protected from cross-contamination.
- Check and verify that the cleaning and sanitisation programmes work effectively not only in the kitchen and storage areas (Back of House, BOH), but also in the dinning environment where cloths, glasses and tableware are also included (Front of House, FOH).
- Members of staff should not only be of good health; they should practice good personal hygiene and share the food safety culture. To this end, proper food safety training and training on the job is a “must”.
Trust us with…
- HACCP & Food Safety Management Systems (FSSC 22000, ISO 22000, HACCP Codex Alimentarius)
- Scheduled microbiological sampling and testing.
- Internal audits (food safety, hygiene and good production practices).
- BOH and FOH personnel training on food safety, hygiene, food quality and food law.
- Investigation and handling of customer complaints.
Do not disappoint your customers…
If pleased with your service, customers will revisit!
Any complaint and incident of food poisoning, may harm the reputation of any business even permanently, since it can travel around the globe and stay on line forever through the social media.
Apart from defamation and lost profit, it may also result in fines and, even, penalties.
Do not disappoint your customers…
If pleased with your service, customers will revisit!
Any complaint and incident of food poisoning, may harm the reputation of any business even permanently, since it can travel around the globe and stay on line forever through the social media.
Apart from defamation and lost profit, it may also result in fines and, even, penalties.
