One standard across every outlet
Breakfast buffets, room service, banqueting and the pub kitchen , multi-outlet operations multiply food safety risk. We bring every kitchen up to the same standard with one coherent plan, one action list and training that covers every department.
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How we can help
Multi-outlet audits
Mock EHO inspections across restaurants, bars, room service and banqueting kitchens, with one consolidated action plan that your team can work through systematically rather than chasing five separate reports.
HACCP across the whole operation
One coherent HACCP plan covering every outlet and service style, from cook-chill banqueting production through all-day dining to bar snacks. Cross-contamination controls that hold when the same team moves between outlets.
Allergens at buffets and events
Allergen control where guests serve themselves and menus change daily, allergen matrices, buffet signage systems and pre-event briefing routines so front-of-house staff can answer guest queries accurately every time.
Training for every department
Levels 1 through 4 for kitchen brigades, food and beverage service teams and duty managers. In-house delivery keeps the whole team aligned on your specific systems rather than a generic course.
One food safety system across every outlet
A hotel or pub group multiplies food safety risk: breakfast buffets, room service, banqueting and the bar kitchen each carry different hazards, and the same team often moves between them. Five separate sets of records drift apart. One coherent system does not.
We build a single HACCP plan and audit every outlet against the same standard, with one consolidated action plan for the whole property or group. Our HACCP consulting and multi-outlet audits keep banqueting, events and everyday service on the same line.
What your multi-outlet system covers
- One HACCP plan across every outlet and service style
- Bulk cooking, cooling, hot holding and transport controls
- Buffet and event allergen matrices and signage
- One consolidated mock-EHO audit and action plan
- Standard monitoring records across all kitchens
- Levels 1 to 4 training for every department
- An evidence trail for inspection across the group
Guide prices
- Site-specific HACCP plan
- from £500
- Mock EHO inspection
- from £350
- Accredited food safety training
- from £200
Reviewed by a food safety expert
Carren Amoli
Founder & Lead Food Safety Consultant
BSc (Hons) · Former NHS dietitian · International food safety auditor · 16+ years
Carren founded Kitchen Tonic in 2015 and has 16+ years in food safety. She personally oversees client work, from HACCP plans to EHO inspection support, and has helped 500+ UK kitchens reach a Food Hygiene Rating of 5.
More about Carren and the teamOne place to manage training across your sites and team
The KitchenTonic Business Portal lets you set mandatory courses by site and role, track every certificate across your whole business, and access bulk-rate accredited training, free to join, no contract.
Free to join
Create an account in under two minutes, no card required, no contract on the Free tier.
Employee training tracker
Invite your team, assign accredited courses, and track progress and certificates across every site.
Site-specific mandatory courses
Set the training each site and job role requires, from zero-hours staff to supervisors, so nothing slips.
Business pricing
Bulk seat discounts up to 20%, plus 10–25% off consulting when you purchase 2+ courses.
Hotel, pub and events food safety: your questions answered
How do you keep food safety consistent across multiple outlets or a group?
We build one coherent food safety management system that every outlet works to, rather than a separate set of records for each kitchen. That means a shared HACCP plan, standard monitoring records and the same corrective actions across the restaurant, bar, room service and banqueting kitchens. Each outlet is audited against the same standard, and you get one consolidated action plan so the whole property, or the whole group, is brought up to the same level instead of each site drifting on its own.
What food safety do we need for events, banqueting and function catering?
Event and banqueting catering carries extra risk because you are cooking in volume, often holding or transporting food, and serving at a set time. Your HACCP plan should cover bulk cooking, cooling, hot holding and any transport between kitchen and function space, with temperature checks recorded at each stage. We help you put proportionate controls and records in place for these service styles so that high-volume and off-site events are managed as carefully as your everyday service.
How should a hotel manage allergens across changing menus and buffets?
Under Natasha's Law and the wider allergen rules, you must be able to give accurate information on the 14 named allergens, and any food pre-packed for direct sale (PPDS) must carry a full ingredients list with allergens emphasised. For buffets and daily-changing menus we help you build an allergen matrix that is kept up to date, clear labelling and signage at the point of service, and a briefing routine so front-of-house can answer guest queries accurately every time the menu changes.
How do you handle staff training across different departments?
Hotels and pubs have very different roles, from kitchen brigades to food and beverage service and duty managers, so training is matched to the job. We deliver Level 1 through Level 4 food safety qualifications and can run in-house sessions built around your own systems rather than a generic course, which keeps the whole team aligned. Training and competency are also recorded, which is exactly the kind of evidence an Environmental Health Officer looks for at inspection.
Connect with our hospitality team
Tell us about your property, whether it is a hotel, pub group, event venue or contract caterer, and we will outline a programme that covers every outlet, every service style and every level of your team. We will come back within one business day.
Enquiring about: Hotels, Pubs & Events
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