Team Training Improves Your ROI
Team Training Improves Your ROI
Michael's Gourmet Food Services Serving Food Service Knowledge Your Consulting Template for Business Operations
Michael's Gourmet Food ServicesServing Food Service KnowledgeYour Consulting Template for Business Operations


In modern day food service there are so many regulations, innovative ideas, products and procedures that keeping up with what’s going on in the outside world becomes complicated while you’re working inside your business. New government regulations, newly created products, innovation in equipment and building materials, advancement in marketing techniques and communication are just some of the ongoing progressions in food service. Needless to say one could spend a large amount of time just trying to understand some of this data, let alone incorporate it into the business model. Even with all of the advancements made however, entrepreneurs can still rely on the basic formulas for opening a well run, fast growing food service business.

Real time new information will be displayed in the Current News section, with ongoing operational information in the This Month’s Served Knowledge section. RSS feeds are supplied by pertinent government agencies and food trade publications. Also check out the Tips and Tricks section for creating new menu items and of course the high profit Recipe of the Month. We will continue to accumulate facts and distribute this information as we grow including new laws, new technologies, insights and procedures as they pertain to food service in general and restaurants and the business model in particular. We are dedicated to the research of all things food service!

 For Up-To-Date Employment Data in the State of New Hampshire Click on This Link:




            Restaurant managers have a legal responsibility to protect the people and property under their care. In general terms, this is known by the courts as “Duties of Care” with the meaning of “a legal obligation that requires a particular standard of conduct.” The importance of a protected environment involves management taking “Reasonable Care” (the degree of care that a reasonable prudent person would use in a similar situation) of their guests, employees, and the visitors who may accompany them. The activities to protect people, and both real and personal property, is usually designated as safety programs and/or security programs, and are designed according to the legal ramifications of making sure a company is proactive and procedural in implementation of any plan created.

            Every restaurant and food service/hospitality business must have a detailed Safety and Security Plan and Crisis Management Plan put in place that focuses on federal, state, and local government and municipalities laws and statutes. This is imperative in order to keep the company out of court or minimize litigation rewards if found responsible for an incident or accident. The courts know that managers cannot protect everyone and their personal property that comes under their care. They do expect however, that you use good judgment in carrying out the procedures necessary to show you care about the well being of your guests, employees, and visitors, as well as the security of their property.  Safety and security programs are procedures and activities created to ensure the physical protection and good health of guests and employees. These programs, in order to be effective, must cover every aspect of the guest’s visit, and every component of the facility’s operations.   A well laid out plan should be written within the parameters of the laws and regulations governing their industry sector. When the plan is developed it becomes the company’s policy and standard operating procedures, and all aspects should be documented for, if necessary, a day in court. The program can revolve around four main principles:


  1. Recognition of Threat - Preplanning

  • Main Focus Area

  • Potential Crisis Situation

  • Who, What, When, Where, And How?

     2. Program Development(Response To Threat)

  • Elements Questionnaire With 3 Policy Point Answers

  • Facility Safety and SecurityChecklist

  • Execute Enhanced Program Responses

  • Create an Emergency Crisis Incident Response Plan and Report

     3. Program Implementation


     4. Monitoring of the Program Results


            Once these principles have been identified and written into policy, a program format is developed and implemented, with revisions and modifications in an ongoing basis. This can be easily done by a single trained safety team leader, who has the authority to monitor and effect situations as they arise. 


1. Recognition of a Threat - Preplanning

            Preplanning for a potentially hazardous situation centers around the Recognition of a Threat. Recognition of a Threat revolves around the acknowledgment that a need exists to protect people and property (both real and personal). When assessing the subject of threats and safety, managers can generally focus on five main areas;

  1. Guests - bathrooms, guestrooms, public areas, dining rooms, bars and lounges and parking lots.
  2. Employees - work site safety, workplace violence, worker accidents, and employee locker rooms.
  3. Crisis Situations – medical emergencies, criminal activity, natural disaster and utility outages.
  4. Guests Property – coatrooms, guestrooms, in-room safes, parking lots, safety deposit boxes.

  5. Facility Assets – cash and cash equivalents, operating supplies, food inventories, bar, beverage/mini-bar inventories, retail novlety items, vending income equipment, telephone access.


                Some crisis situations that could be viewed as a threat (and thus the potential for litigation and the need for insurance) are:


  • Foodborne Outbreak

  • Beverage Alcohol Related

  • Medical Emergency

  • Necessity for breathing rescue or CPR

  • Accident/Injury

  • Robbery

  • Power Outage

  • Snow and Ice

  • Earthquake

  • Drug Overdose

  • Bomb Threat

  • Civil Disturbance

  • Intense Media (Social) Scrutiny

  • Government Agency Investigation

            Above is just a small sample of our Safety and Security Program. When you purchase any one of our templates you receive our comprehensive Safety and Security Program and Crisis Management Plan FREE OF CHARGE. One of our goals is to keep you out of court due to lack of information. You can then use the template to incorporate policy and train team members so you add a protected layer against potential damaging litigation.




RECIPE of the Month

Basic Red Wine Sauce

(Variations include: Barolo, Bordelaise, Bordeaux, Burgundy etc.)


            Espangnole sauce Or Demi Glace                                       1 qt.

            Red wine                                                                                          1 ¼ cup

            Shallots     (Chopped fine)                                                      2 Tbspn

            Bay leaf                                                                                         2



          1) In a small sauce pot reduce 1 cup of the red wine, bay   leaves and shallots until almost dry.

            2) Add the Espangnole sauce and reduce by half. Add the remaining wine and strain through a fine chinois. Let cool and refrigerate or place in a baine marie.

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« Facts of Interest »

Chorizo, Spain’s ubiquitous sausage is usually made of chopped pork, sweet or hot paprika, crushed red peppers and garlic. It is available in two forms: a soft variety made for cooking and a cured, hard variety that is sliced and served as a tapas. Spanish Chorizo differs significantly from the plumper, juicier, Mexican Chorizo, which is made of freshly ground pork, and a chili spice blend, and the Portuguese Chourico, which contains less paprika and more garlic and includes wine. In America, Spanish Chorizo is popular in areas with a large Hispanic population. It has caught the attention of top chefs and often is used as a bold flavor counterpoint, especially in fusion cuisine.


Kitchen cooking TIPS AND TRICKS

  1. Use a chef’s knife (with a triangular blade) in a rocking motion, pivoting the handle end up and down without lifting the point of the knife from the board.

  2. Use a slight sawing motion when you slice. Your knife will feel sharper.

  3. Serrated knives should be long, so you can get a good sawing motion without crushing.

  4. Whenever possible, cut away from you not toward you.

  5. Always curl in the fingertips of the hand holding the food, like claws. This not only protects your fingertips, but allows you to use your knuckles as a cutting guide.

  6. For precision, use the index finger sitting on the food to align the knife. Keep the side of the blade lightly in contact with the front edge of your index finger as you make each cut.

  7. If you are cutting on a diagonal, move your fingers on a diagonal also.

  8. When chopping with a cleaver move your arm not your wrist, you’ll have more force.


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