Be proactive! Understand why law enforcement would come to your alcohol-based business.

Working in the food service industry over the past 20+ years, I’ve been the pot washer, busboy, bar back, host, server, bartender, prep cook, line cook, assistant kitchen manager, kitchen manager, chef manager, sous chef, and executive chef.

In the world of food retail there are so many different types of establishments, but each one needs to focus on proper receiving. Everyone should have a couple of well-trained receivers. They are to check in product not only by the quantity but ensure the product packaging integrity and the food temperature.

Documentation is the one item that most alcohol-based business are lacking. If you were taken to court for an incident in your establishment would you have the proper documentation?

As an expert witness in alcohol liability lawsuits I have found when sitting on the stand testifying that there is a way to prevent or eliminate alcohol related incidents from happening in establishments. The solution for the responsible service and sale of alcohol is based off of a widely used scientific method calls Hazard Analysis and Critical Control Point (HACCP).