Welsh Back opened in 2009. Harbourside closed in 2024. In between, we made every mistake you can make running hospitality and figured most of them out the hard way. This is where we write that down.
The day-to-day. EHO inspections, allergens, HACCP, training. The bits every operator deals with whether they like it or not.
Enter SectionFree tools we built for hospitality operators. Allergen matrix, EHO readiness quiz, FHRS predictor, HACCP hazard identifier, SDS reader.
Enter SectionThe longer essays. State-of-the-industry pieces, original data, the breakdowns we wish someone had shown us before we opened.
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ProtectionWorking with contractors safely in hospitality comes down to three things every time: a current insurance certificate, a written risk assessment for the specific job, and a short site induction. Get those on file before anyone lifts a tool and most of the legal and insurance fallout goes away.
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OperationsA café opening checklist should take 30 to 45 minutes and cover fridge and freezer temperatures, hot water at the handwash, allergen checks on overnight deliveries, til float, and a sign-off on the previous night's close. Done properly, it becomes the daily evidence an EHO will ask for.
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OperationsA good café closing checklist covers stock, prep, fridge and oven shutdown, cleaning sign-offs, waste, lights, alarm and locks. Done properly it takes 45 to 75 minutes, and the test is simple: if tomorrow's opener walks in and swears, you got it wrong.
Read MoreThe compliance and ops tool that came out of all this is called Paddl. It does the boring bits, so operators can stop firefighting and run the business. There is a free trial.
