Peter B Food Safety
So fresh and so clean
Providing several types of restaurant audits with over 30 years of real kitchen and management experience to Kapolei and all Hawaii. We help foodservice facilities attain a high standard of food and health safety.
According to the 2016 National Restaurant Association Forecast, the restaurant industry is projected to provide a record 14.4 million jobs this year, and the momentum continues into the next decade. Specifically, jobs that combine food preparation and service are projected to rise more than 15 percent between 2016 and 2026, a gain of 504,000 positions. Last year, two in five restaurant operators said they plan to devote more resources to employee training. After all, great employees are informed employees.
One senior leader can’t perform every
food safety-related task in each of his or her restaurants
While creating a
food safety culture begins at the senior level, managers and other on-the-ground team members realize food safety in your restaurants
The more training employees receive, the more they feel valued and the more likely they will act as
brand ambassadors for your restaurants
With 2016 sales expected to reach $783 billion, the
restaurant industry is big business
Did you know?
Kapolei sits primarily upon former sugarcane and pineapple fields.
Kapolei is quickly becoming the second urban center of Oahu. Much of Oahu's future population growth is projected for the
Kapolei area, and ʻEwa Plain.
to your guests has become an important part of any
restaurant or foodservice facility in Kapolei
With our customers growing awareness of what happens at your operation thru the internet and social media, ensuring
safe food in Kapolei
is more critical than ever
Getting and keeping the Green Placard on your front door, and preventing food borne illness is an achievable goal that needs to have all your staff aware of proper safe techniques and systems.
To set up an audit at reasonable prices in Kapolei or elsewhere in Hawaii, please contact us
During a 2-3 hour audit, I will observe and note facility issues, proper staff operations and systems. I will explain to your staff what the restaurant regulations are, generate a scored report, and then send a report detailing all the opportunities to improve your operation Food Safety Quotient. We will work together as partners.