Low-Cost Safety Upgrades for Restaurant, Kitchen and Bar
Every area in a restaurant, cafe, or bar has safety challenges and potential dangers, from the heat of the kitchen and stacked glasses in the bar to the bustle of the front of the house. Many simple and effective restaurant safety improvements can be made, especially when your team is involved. In the kitchen, it could be slip-resistant mats and better equipment maintenance; in the front of the house, better lighting and staff training to handle emergencies can make a big difference. And in the bar, more care is taken with handling spills and intoxicated customers.
A safe restaurant environment means fewer interruptions, smoother sales and service, and less employee time off for injuries. Use this as a facilities checklist and the basis for continuous training – short, sharp and effective.
Front of House Safety Improvements
Environmental Safety and Front of House Maintenance
Floor Maintenance: Check for wet spots, spills, or debris on the floor. If they’re an ongoing problem, fix the issue causing them, e.g., leaking taps.Ensure that mats and rugs are flat and not a tripping hazard—is it time for replacements? Training Suggestion: Train staff on immediate spill response, regular floor checks, and specific cleaning techniques for different flooring materials. Explain the reporting system for maintenance issues.
Adequate Lighting: Check that all areas are well-lit, especially stairs, walkways and rear access doors. Make sure that light bulbs are replaced promptly and fixtures are in good condition. Training Suggestion: Provide training on conducting regular lighting checks and maintenance issues, how to report breakages, and the importance of adequate lighting for safety.
Furniture Inspection: Regularly inspect tables, chairs, and other furniture for stability and repair or replace as needed. Ensure that furniture arrangements do not obstruct pathways or exits. Training Suggestion: Train staff on conducting regular furniture inspections and the importance of maintaining a safe dining environment. Prepare a furniture checklist and add it to the maintenance procedures.
Accessibility: Ensure the restaurant is accessible to people with disabilities, including clear paths, ramps, and accessible restrooms.
Check that staff are trained in assisting customers with disabilities and aware of accessibility features. Training Suggestion: Provide training on accessibility requirements and how to assist customers with disabilities. Invite people from a local disability organisation to visit and make suggestions – they will appreciate the community interaction.
Security Measures: Implement security measures such as surveillance cameras and trained security personnel. Link cameras back to a phone app and recording system. Ensure staff are trained to respond to security incidents and know how to contact emergency services. Training Suggestion: Conduct training on security protocols, emergency contact procedures, and how to maintain a safe environment for customers and staff. Prepare a detailed list of likely incidents for specific training on each one – this may need external trainers.
Emergency Preparations and Customer Interaction
Emergency Procedures: Check that staff know the location of emergency exits and assembly points. Appoint safety monitors for each shift who will be aware of evacuation procedures and call out. Ensure that emergency procedures are clearly displayed and understood. Training Suggestion: Conduct regular emergency drills and, if available, include training on the use of emergency equipment, such as defibrillators, and simple first aid intervention.
Crowd Management: Check that staff are trained in managing crowds and queues, with scripts for handling tense or emotional situations. Have specific ‘Plan B’ processes in place for predictably busy times. Ensure that there are clear pathways for customer flow. Training Suggestion: Offer training on crowd control techniques, clear communication with customers, and strategies for dealing with disruptive situations. Develop scripts for common customer interactions.
Sanitisation Stations: Check that hand sanitising stations are well-stocked and accessible. Ensure there are signs that encourage customers to use them. Training Suggestion: Train staff on the proper use of sanitisation stations, their role in promoting customer hygiene, and the importance of regular monitoring and refilling. Covid-19 is still a big issue in public health and constantly disrupts staff attendance at work.
Allergy Awareness: Check that staff are aware of common food allergens and cross-contamination risks. Ensure that allergy information is readily available to customers. Training Suggestion: Provide training on handling food allergies, including communication with the kitchen and customers. This is an excellent topic for kitchen staff to run training for frontline staff, with a quiz to check their knowledge.
Child Safety: Check that high chairs and booster seats are clean and in good condition.
Ensure that staff know how to secure children in these seats properly.
Training Suggestion: Conduct training on child safety in the restaurant, including proper use of high chairs and booster seats. Train staff to talk with parents about controlling children who may be acting in a dangerous way.
Bar Area Safety Improvements
Glassware Handling and Storage: Check that glassware is stored safely to prevent breakage and reduce the risk of cuts. Ensure that broken glass is cleaned up immediately and safely – have the right equipment immediately available.
Training Suggestion: Provide training on proper glassware handling techniques, including safe storage and the correct procedure for cleaning up broken glass. Train staff in tray service for delivering and clearing drinks – able to carry a minimum of 4 drinks.
Alcohol Storage and Dispensing: Check that alcohol is stored securely to prevent unauthorised access or theft.
Ensure that dispensing equipment is functioning correctly and calibrated for accurate pours.
Training Suggestion: Offer a session on responsible alcohol storage, handling, and dispensing practices, including the importance of accurate pours to prevent over-serving. Regularly raise topics related to responsible alcohol service in staff meetings – all service staff will hold the required qualification, but it’s easy for them to forget the details.
Spill Management and Floor Safety: Check for wet spots or spills on the floor that could lead to slips and falls.
Ensure that mats or flooring near the bar area are slip-resistant and well-maintained.
Training Suggestion: Train staff on immediate spill response and the importance of regular floor checks, especially in high-traffic areas around the bar.
Emergency Preparedness in the Bar Area: Check that emergency exits are clearly marked and unobstructed in the bar area.
Ensure that staff are familiar with emergency procedures specific to the bar area, such as shutting off gas lines or securing alcohol in case of an evacuation.
Training Suggestion: Conduct regular emergency drills focused on the bar area, including training on specific actions to take in different emergencies and aggressive customer behaviour.
Safety in Confined Cellar Areas with Carbon Dioxide and Nitrogen
Gas Detection and Ventilation: Check that carbon dioxide and nitrogen gas detectors are installed and functioning correctly.
Ensure that the cellar area is well-ventilated to prevent the buildup of harmful gases.
Training Suggestion: Provide training on the risks associated with carbon dioxide and nitrogen in confined spaces, the importance of gas detectors, and how to respond if high levels of gas are detected. Conduct regular training sessions on gas safety, including the use of PPE, recognising symptoms of gas exposure, and emergency response procedures.
Safe Handling and Storage of Gas Cylinders: Check that gas cylinders containing carbon dioxide and nitrogen are stored securely and upright. Ensure that cylinder valves are closed when unused and that cylinders are regularly inspected for leaks or damage. Training Suggestion: Offer training on the proper handling and storage of gas cylinders, including leak detection, cylinder inspection, and emergency procedures for gas leaks.
Emergency Response Plan: Check that an emergency response plan is in place for incidents involving carbon dioxide and nitrogen in the cellar. Ensure all staff are familiar with the plan and know how to evacuate safely in case of a gas leak and call for medical assistance if needed. Training Suggestion: Develop and conduct drills based on the emergency response plan, focusing on quick and safe evacuation procedures and communication protocols in case of a gas leak.
Kitchen Safety Improvements
Kitchen Equipment and Workspace Safety
Slip-Resistant Flooring: Check for worn or damaged areas that may reduce slip resistance. Ensure mats are securely in place and edges are not curled – replace as needed, or add extra. Training Suggestion: Conduct a session on maintaining slip-resistant flooring, including specific cleaning techniques for cleaning and maintenance.
Proper Knife Handling and Storage: Check knives are securely stored in designated areas. Ensure magnetic strips or drawers are not overcrowded. Training Suggestion: Provide training on safe knife handling, storage practices, and regular inspections of knife storage areas. This can be an ongoing session for all new staff, with particular rules for the establishment.
Equipment Maintenance: Check that equipment is in good working order and free from defects. Ensure regular maintenance schedules are followed and instruction manuals are available in hard copy or PDF format. Run regular checks of power plugs, switches and cords. Training Suggestion: Conduct training on routine equipment checks, including identifying signs of wear and tear that could pose safety risks.
Personal Protective Equipment (PPE) for Chefs: Check that PPE is available in the correct sizes and in good condition. This includes fitted gloves that suit the task, aprons and uniforms with long sleeves, eye protection, non-slip shoes, and hairnets or hats. What needs to be added to the kit of chefs currently working? Training Suggestion: Provide a demonstration on the correct use of less common PPE eg types of gloves, stressing the importance of regular checks and replacement when necessary.
Ergonomic Workstations: Check that workstations are adjustable and that the height and shape are suitable for the tasks performed and the height of the people working. Make sure staff are trained in proper posture and ergonomic practices. Training Suggestion: Run training sessions on ergonomics, including proper lifting techniques, workstation setup, and recognising signs of ergonomic strain.
Health, Safety, and Emergency Preparedness in the Kitchen
Fire Safety: Check that fire extinguishers are easily accessible and not expired and fire blankets are easy to reach. Ensure the fire suppression system is inspected and serviced regularly. Stovetop cooking methods do not encourage excessive use of flames. Training Suggestion: Hold regular fire safety drills and include training on electrical equipment checks to prevent electrical fires. Plus, use of the correct fire extinguisher types for different types of fires.
First Aid Training: Check that first aid kits are fully stocked and accessible – bulk supplies will be needed. Ensure all staff know the location of first aid kits. Training Suggestion: Offer a certified first aid course focusing on kitchen injuries and emphasise the importance of regular refresher courses. Run short training on how to handle burns, cuts and chemical injury.
Cleaning Chemicals and Methods: Check that cleaning schedules are being followed and documented. Ensure that cleaning products are used correctly and stored safely. See also > How to Reduce Restaurant Cleaning & Pest Control Costs Training Suggestion: Run regular training on effective cleaning techniques, proper use of chemicals, and the proper disposal of cleaning materials. Call on the assistance of cleaning product suppliers, who are usually keen to help and very knowledgeable.
Kitchen Ventilation: Check that ventilation systems are working efficiently, and filters are clean. Ensure that kitchen areas are not overheated or filled with smoke. Training Suggestion: Provide training on the importance of ventilation, maintaining the ventilation system, and recognising signs of inadequate ventilation.
Emergency Exits from the Restaurant: Check that emergency exits are clearly marked and unobstructed. Ensure that exit routes are well-lit and free from hazards. Exhaust canopies and ducts are kept clean and grease-free, with professional assistance for duct cleaning. Training Suggestion: Conduct regular emergency evacuation drills, stressing the importance of keeping exits clear and ensuring emergency lighting and signage are functioning.
Every area in a restaurant, cafe, or bar has safety challenges and potential dangers, from the heat of the kitchen and stacked glasses in the bar to the bustle of the front of the house. Many simple and effective restaurant safety improvements can be made, especially when your team is involved. In the kitchen, it could be slip-resistant mats and better equipment maintenance; in the front of the house, better lighting and staff training to handle emergencies can make a big difference. And in the bar, more care is taken with handling spills and intoxicated customers.
A safe restaurant environment means fewer interruptions, smoother sales and service, and less employee time off for injuries. Use this as a facilities checklist and the basis for continuous training – short, sharp and effective.
Front of House Safety Improvements
Environmental Safety and Front of House Maintenance
Floor Maintenance:
Check for wet spots, spills, or debris on the floor. If they’re an ongoing problem, fix the issue causing them, e.g., leaking taps.Ensure that mats and rugs are flat and not a tripping hazard—is it time for replacements?
Training Suggestion: Train staff on immediate spill response, regular floor checks, and specific cleaning techniques for different flooring materials. Explain the reporting system for maintenance issues.
Adequate Lighting:
Check that all areas are well-lit, especially stairs, walkways and rear access doors. Make sure that light bulbs are replaced promptly and fixtures are in good condition.
Training Suggestion: Provide training on conducting regular lighting checks and maintenance issues, how to report breakages, and the importance of adequate lighting for safety.
Furniture Inspection:
Regularly inspect tables, chairs, and other furniture for stability and repair or replace as needed. Ensure that furniture arrangements do not obstruct pathways or exits.
Training Suggestion: Train staff on conducting regular furniture inspections and the importance of maintaining a safe dining environment. Prepare a furniture checklist and add it to the maintenance procedures.
Accessibility:
Ensure the restaurant is accessible to people with disabilities, including clear paths, ramps, and accessible restrooms. Check that staff are trained in assisting customers with disabilities and aware of accessibility features.
Training Suggestion: Provide training on accessibility requirements and how to assist customers with disabilities. Invite people from a local disability organisation to visit and make suggestions – they will appreciate the community interaction.
Security Measures:
Implement security measures such as surveillance cameras and trained security personnel. Link cameras back to a phone app and recording system. Ensure staff are trained to respond to security incidents and know how to contact emergency services.
Training Suggestion: Conduct training on security protocols, emergency contact procedures, and how to maintain a safe environment for customers and staff. Prepare a detailed list of likely incidents for specific training on each one – this may need external trainers.
Emergency Preparations and Customer Interaction
Emergency Procedures:
Check that staff know the location of emergency exits and assembly points. Appoint safety monitors for each shift who will be aware of evacuation procedures and call out. Ensure that emergency procedures are clearly displayed and understood.
Training Suggestion: Conduct regular emergency drills and, if available, include training on the use of emergency equipment, such as defibrillators, and simple first aid intervention.
Crowd Management:
Check that staff are trained in managing crowds and queues, with scripts for handling tense or emotional situations. Have specific ‘Plan B’ processes in place for predictably busy times. Ensure that there are clear pathways for customer flow.
Training Suggestion: Offer training on crowd control techniques, clear communication with customers, and strategies for dealing with disruptive situations. Develop scripts for common customer interactions.
Sanitisation Stations:
Check that hand sanitising stations are well-stocked and accessible. Ensure there are signs that encourage customers to use them.
Training Suggestion: Train staff on the proper use of sanitisation stations, their role in promoting customer hygiene, and the importance of regular monitoring and refilling. Covid-19 is still a big issue in public health and constantly disrupts staff attendance at work.
Allergy Awareness:
Check that staff are aware of common food allergens and cross-contamination risks. Ensure that allergy information is readily available to customers.
Training Suggestion: Provide training on handling food allergies, including communication with the kitchen and customers. This is an excellent topic for kitchen staff to run training for frontline staff, with a quiz to check their knowledge.
Child Safety:
Check that high chairs and booster seats are clean and in good condition. Ensure that staff know how to secure children in these seats properly.
Training Suggestion: Conduct training on child safety in the restaurant, including proper use of high chairs and booster seats. Train staff to talk with parents about controlling children who may be acting in a dangerous way.
Bar Area Safety Improvements
Glassware Handling and Storage:
Check that glassware is stored safely to prevent breakage and reduce the risk of cuts. Ensure that broken glass is cleaned up immediately and safely – have the right equipment immediately available.
Training Suggestion: Provide training on proper glassware handling techniques, including safe storage and the correct procedure for cleaning up broken glass. Train staff in tray service for delivering and clearing drinks – able to carry a minimum of 4 drinks.
Alcohol Storage and Dispensing:
Check that alcohol is stored securely to prevent unauthorised access or theft. Ensure that dispensing equipment is functioning correctly and calibrated for accurate pours.
Training Suggestion: Offer a session on responsible alcohol storage, handling, and dispensing practices, including the importance of accurate pours to prevent over-serving. Regularly raise topics related to responsible alcohol service in staff meetings – all service staff will hold the required qualification, but it’s easy for them to forget the details.
Spill Management and Floor Safety:
Check for wet spots or spills on the floor that could lead to slips and falls. Ensure that mats or flooring near the bar area are slip-resistant and well-maintained.
Training Suggestion: Train staff on immediate spill response and the importance of regular floor checks, especially in high-traffic areas around the bar.
Emergency Preparedness in the Bar Area:
Check that emergency exits are clearly marked and unobstructed in the bar area. Ensure that staff are familiar with emergency procedures specific to the bar area, such as shutting off gas lines or securing alcohol in case of an evacuation.
Training Suggestion: Conduct regular emergency drills focused on the bar area, including training on specific actions to take in different emergencies and aggressive customer behaviour.
Safety in Confined Cellar Areas with Carbon Dioxide and Nitrogen
Gas Detection and Ventilation:
Check that carbon dioxide and nitrogen gas detectors are installed and functioning correctly. Ensure that the cellar area is well-ventilated to prevent the buildup of harmful gases.
Training Suggestion: Provide training on the risks associated with carbon dioxide and nitrogen in confined spaces, the importance of gas detectors, and how to respond if high levels of gas are detected. Conduct regular training sessions on gas safety, including the use of PPE, recognising symptoms of gas exposure, and emergency response procedures.
Safe Handling and Storage of Gas Cylinders:
Check that gas cylinders containing carbon dioxide and nitrogen are stored securely and upright. Ensure that cylinder valves are closed when unused and that cylinders are regularly inspected for leaks or damage.
Training Suggestion: Offer training on the proper handling and storage of gas cylinders, including leak detection, cylinder inspection, and emergency procedures for gas leaks.
Emergency Response Plan:
Check that an emergency response plan is in place for incidents involving carbon dioxide and nitrogen in the cellar. Ensure all staff are familiar with the plan and know how to evacuate safely in case of a gas leak and call for medical assistance if needed.
Training Suggestion: Develop and conduct drills based on the emergency response plan, focusing on quick and safe evacuation procedures and communication protocols in case of a gas leak.
Kitchen Safety Improvements
Kitchen Equipment and Workspace Safety
Slip-Resistant Flooring:
Check for worn or damaged areas that may reduce slip resistance. Ensure mats are securely in place and edges are not curled – replace as needed, or add extra.
Training Suggestion: Conduct a session on maintaining slip-resistant flooring, including specific cleaning techniques for cleaning and maintenance.
Proper Knife Handling and Storage:
Check knives are securely stored in designated areas. Ensure magnetic strips or drawers are not overcrowded.
Training Suggestion: Provide training on safe knife handling, storage practices, and regular inspections of knife storage areas. This can be an ongoing session for all new staff, with particular rules for the establishment.
Equipment Maintenance:
Check that equipment is in good working order and free from defects. Ensure regular maintenance schedules are followed and instruction manuals are available in hard copy or PDF format. Run regular checks of power plugs, switches and cords.
Training Suggestion: Conduct training on routine equipment checks, including identifying signs of wear and tear that could pose safety risks.
Personal Protective Equipment (PPE) for Chefs:
Check that PPE is available in the correct sizes and in good condition. This includes fitted gloves that suit the task, aprons and uniforms with long sleeves, eye protection, non-slip shoes, and hairnets or hats. What needs to be added to the kit of chefs currently working?
Training Suggestion: Provide a demonstration on the correct use of less common PPE eg types of gloves, stressing the importance of regular checks and replacement when necessary.
Ergonomic Workstations:
Check that workstations are adjustable and that the height and shape are suitable for the tasks performed and the height of the people working. Make sure staff are trained in proper posture and ergonomic practices.
Training Suggestion: Run training sessions on ergonomics, including proper lifting techniques, workstation setup, and recognising signs of ergonomic strain.
Health, Safety, and Emergency Preparedness in the Kitchen
Fire Safety:
Check that fire extinguishers are easily accessible and not expired and fire blankets are easy to reach. Ensure the fire suppression system is inspected and serviced regularly. Stovetop cooking methods do not encourage excessive use of flames.
Training Suggestion: Hold regular fire safety drills and include training on electrical equipment checks to prevent electrical fires. Plus, use of the correct fire extinguisher types for different types of fires.
First Aid Training:
Check that first aid kits are fully stocked and accessible – bulk supplies will be needed. Ensure all staff know the location of first aid kits.
Training Suggestion: Offer a certified first aid course focusing on kitchen injuries and emphasise the importance of regular refresher courses. Run short training on how to handle burns, cuts and chemical injury.
Cleaning Chemicals and Methods:
Check that cleaning schedules are being followed and documented. Ensure that cleaning products are used correctly and stored safely.
See also > How to Reduce Restaurant Cleaning & Pest Control Costs
Training Suggestion: Run regular training on effective cleaning techniques, proper use of chemicals, and the proper disposal of cleaning materials. Call on the assistance of cleaning product suppliers, who are usually keen to help and very knowledgeable.
Kitchen Ventilation:
Check that ventilation systems are working efficiently, and filters are clean. Ensure that kitchen areas are not overheated or filled with smoke.
Training Suggestion: Provide training on the importance of ventilation, maintaining the ventilation system, and recognising signs of inadequate ventilation.
Emergency Exits from the Restaurant:
Check that emergency exits are clearly marked and unobstructed. Ensure that exit routes are well-lit and free from hazards. Exhaust canopies and ducts are kept clean and grease-free, with professional assistance for duct cleaning.
Training Suggestion: Conduct regular emergency evacuation drills, stressing the importance of keeping exits clear and ensuring emergency lighting and signage are functioning.
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