When evaluating risks in your restaurant's front of house, walk through the area during various service times to observe how staff and customers interact. This helps you spot potential hazards that could lead to accidents or injuries. Consider factors like floor conditions, equipment layout, and customer flow. It's crucial to assess both the likelihood of an incident occurring and the potential severity of the outcome if it does happen.
Common misunderstanding: A risk assessment only needs to be done once.
Risk assessments should be updated regularly, especially if there are changes in layout, staff, or service style. Continuous monitoring helps you keep on top of any new or evolving risks.
Common misunderstanding: Only major risks need to be documented.
You should document and act on all significant risks, It's up to you decide which risk are significant enough to mitigate. You don't need to mitigate every tiny risk but you do need to mitigate all significant risks even if they are not major.
To determine if existing safety controls are effective, observe their implementation during peak service times. Ask staff about their experiences and any near-misses or difficulties they encounter. Reviewing past incident reports can also provide insights into whether current measures are preventing accidents. If issues are recurring, it may be time to consider stronger or additional controls.
Common misunderstanding: If there haven't been any accidents, controls must be working.
Lack of incidents doesn't necessarily mean controls are effective. It could also indicate that incidents are unreported or that luck has played a part. Continuous evaluation and staff feedback are essential.
Common misunderstanding: All controls will work the same in any environment.
Controls might need to be adjusted based on specific front of house layouts or the particular dynamics of your team and customer base. Customization can be key to effectiveness.
When considering new safety measures, ask whether the measure will reduce the likelihood of a hazard occurring or the severity of an incident if it does happen. Consider if the solution is practical for staff to implement under pressure and during busy periods. Questions like "Can the hazard be removed completely?" or "Can the layout be improved to enhance safety?" are crucial in guiding your decisions.
Common misunderstanding: More safety measures mean better safety.
Adding too many controls can sometimes lead to confusion or non-compliance. It’s important to find a balance that enhances safety without overwhelming the team.
Common misunderstanding: Once a new measure is implemented, no further action is needed.
New safety measures should be monitored to assess their effectiveness. Adjustments may be necessary as you see how they perform in real service conditions.
Have a different question and can't find the answer you're looking for? Reach out to our founder Liam Jones, click to email Liam directly, he reads every email.
A front of house risk assessment in hospitality is a thorough process to identify, evaluate, and address potential hazards in public-facing areas of venues like restaurants or bars.
Involving your team in the front of house risk assessment is important for understanding real-world risks and ensuring everyone knows their safety responsibilities.
To effectively manage risks in the front of house areas of hospitality settings, choose equipment designed for safety.
To accurately record a front of house risk assessment, choose between a table style layout or a listicle style document.
In a front of house risk assessment, consider all people who interact with the space, including staff, customers, and any other visitors.
To identify hazards in the front of house area effectively, walk through the space during actual service hours to observe interactions and movements of customers and staff in real-time.
Choosing the right control measures for front of house risks involves understanding the specific hazards and their potential effects on staff and customers.
A front of house risk assessment should be reviewed every 12 months.