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Here we have two sets of Faqs. -Some curious anecdotes and some about us.

Practical, Honest Answers to Help You Understand What Dinewise Offers

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Under HACCP (Hazard Analysis and Critical Control Points) principles, the requirement to sanitize fresh fruits and vegetables depends on the specific risk assessment conducted by the food business and how these items are to be used or served. Guidelines emphasize identifying and controlling potential hazards, and if the assessment indicates that fresh produce could be a source of contamination, then sanitizing may be required as a preventive measure.

Best practices are crucial as they go beyond minimum legal standards to further enhance food safety, improve quality, and reduce risks. Ideally, best practices should complement legal obligations, ensuring optimal safety and quality for consumers.

In Ireland, the use of raw eggs in food preparation is governed by regulations that focus on food safety and hygiene to prevent the risk of foodborne illnesses, particularly salmonella. The regulations are in line with European Union standards and are implemented to ensure that both consumers and food business operators manage and minimize health risks associated with raw eggs.

Who hasn’t heard of salmonella?  There is no smoke without fire

In summary, while specific may not explicitly ban the use of cardboard in cold storage, the principles of HACCP and general food safety regulations guide businesses towards using materials that uphold the highest standards of hygiene and safety. Transitioning from cardboard to more suitable storage solutions is highly recommended to maintain these standards and ensure compliance.

Cardboard is porous and can harbour bacteria and Mold YUK !!!!

Although there is no specific legal requirement that mandates the use of coloured chopping boards, the use of such systems is strongly recommended under HACCP guidelines to help prevent cross-contamination.

Lots of coloured boards might clutter up a small kitchen, but they are generally available in different sizes and one less risk is one less risk,

In professional kitchens, the use of cloths or tea towels is allowed, but their usage is regulated under strict hygiene practices to prevent cross-contamination and maintain food safety standards.

I’ve seen a chef wiping his sweaty forehead with the same cloth he used to wipe a plate…Disgusting

European Union (Hygiene of Foodstuffs) Regulations 2020: These regulations mandate that all food business operators in Ireland must ensure that all aspects of their operation prevent contamination. This includes the cleaning and sanitation of eating and drinking utensils.  SO YES

It is a legal requirement to ensure that kitchen extractor hoods are regularly cleaned and maintained to prevent fire risks and ensure hygiene. This requirement is governed under several regulations and standards, which include:

Fire Safety – Health and Safety – Hygiene and Food Safety Regulations

In Ireland, while there is no specific legal requirement for restaurants to have complaint forms readily available on the premises, it is considered good practice for any business, including restaurants, to have a clear and accessible method for customers to provide feedback or lodge complaints.

Businesses must comply by using designated sanitary bins and ensuring these are serviced by companies that can provide documentation of proper waste handling and disposal. Failure to adhere to these regulations can result in fines and other legal consequences, emphasizing the importance of compliance in managing sanitary waste responsibly.

YES – Although HACCP is often a lesser part of FOH operations because this area primarily deals with service rather than food handling. However, many aspects of food safety, like the correct storage of non-packaged foods or drinks (e.g., bread baskets, condiments, fruit juices), and maintaining cleanliness of the dining area or bar to prevent cross-contamination, are very relevant.

In the European Union, date labelling is a legal requirement for most food products, but the regulations for drinks can vary depending on the type of beverage. Not for higher levels of ABH for example. Here you can see more on this topic:

Under the Waste Management Acts 1996-2013, businesses must ensure that their waste, including used cooking oil, is handled and disposed of properly. This includes obligations to prevent environmental contamination and to promote recycling where possible. SO NO definitely not 🙂

If the water is supplied by the public mains, it is generally considered safe as it is already tested and treated by the local water authority. However, if the establishment uses a private water supply, such as a well, different rules apply. Dinewise recommend frequent testing in either case, especially for older venues.

Guinness has a famously precise two-part pour designed to create its signature creamy head. The 119.5 seconds refers to the time it takes for the nitrogen bubbles to settle perfectly before topping off the pint. In contrast, pouring a Pilsner traditionally involves several stages, often using a slower, layered method to build the perfect foam and preserve carbonation. While the Guinness pour is about precision and tradition, the extended time for a Pilsner emphasizes artistry and flavour balance, especially in regions like Germany or the Czech Republic, where beer culture demands perfection.

While HACCP itself does not explicitly mandate contracting with a de-ratization company, it does require that all potential hazards, including those posed by pests such as rodents, must be effectively controlled.

Yes, in Ireland, the legal standard serving sizes for wine by the glass are 100ml, 125ml, and 175ml. However, many customers confuse the size of the glass with the actual measure being served. A larger glass might look like it’s holding less wine, but it’s all about presentation.

This is why clear communication on menus and consistent serving practices are key to managing expectations—and keeping everyone happy!

Anchovies are often a secret ingredient in classic Caesar salad dressings and steak tartare recipes, adding depth and umami without being obvious. However, for those with fish allergies, this can pose a hidden risk. It’s a reminder of how important allergen awareness is—not just for dishes where allergens are obvious, but also for those with “hidden” ingredients. Clear communication between the kitchen and front-of-house staff is key to keeping guests safe and informed.

It might seem ironic, but Mercamadrid, located in Madrid—a city far from any coastline—handles over 220,000 tons of fish and seafood annually. Its central location makes it a strategic hub, distributing fresh seafood efficiently across Spain and neighbouring countries. 

Yes, absolutely! At Dinewise, we understand that every business is unique. Whether you’re a small independent café, a high-end fine dining restaurant, or a bustling pub, our services are designed to address your specific goals, challenges, and priorities. We take the time to understand your operation and provide practical, actionable solutions.

We believe in delivering comprehensive results, but we also take a practical approach. For example, in stock-taking, our normal method involves sample checks by value or percentage to identify trends or discrepancies. We focus on what matters most, rather than wasting your time or money counting every toothpick. However, if you require an extremely thorough check for specific reasons, we’re happy to customize our service to meet your needs.

We only offer advice that is realistic and actionable, tailored to your team, resources, and goals. Our recommendations are based on industry best practices and years of hands-on experience in hospitality, ensuring they are effective and implementable.

Yes, our services are designed to support businesses of all sizes. Whether you’re managing a single café or a multi-venue chain, we scale our services to fit your needs while respecting your budget and operational constraints.

Our self-assessments are introspective tools to help you identify areas for improvement, while a full audit involves a detailed on-site evaluation by our team. Both services focus on practical, actionable recommendations and are based on industry knowledge. Please note, however, that our assessments do not constitute legal counsel or regulatory certification.

The onsite visit usually takes a working day to complete, depending on the size and complexity of your business. After the visit, we follow a hybrid approach to reporting. Our findings are compiled, reviewed, and sent to you via email, and we schedule a follow-up discussion to walk you through the results, answer any questions, and offer tailored recommendations.

Yes, you can! A single mystery shopper visit is often enough to provide valuable insights. However, for a more comprehensive picture, multiple visits at different times or days might be recommended.

Yes, we do! After completing an audit, we’re here to assist with implementing changes and answering any follow-up questions. Our goal is to help you succeed long-term, so we offer ongoing consultations and support if needed.

We take confidentiality extremely seriously. All information gathered during our audits or assessments is treated with the utmost care and is never, under any circumstances, shared with third parties without your explicit consent. This includes data about your operations, staff, finances, or any other sensitive details. Our sole focus is on helping you improve and succeed, and we ensure that your trust in us is safeguarded at every step. You can be confident that everything we discuss remains strictly between you and our team.

We bring deep industry expertise to the table, but what really sets us apart is our practical, no-nonsense approach. We’re not here to overwhelm you with jargon or find faults for the sake of it—we’re here to give you honest, straightforward advice that helps your business thrive. We take the time to understand your goals and challenges, so every solution we provide is tailored to what matters most to you. It’s all about collaboration, common sense, and making real improvements that work.

 

Absolutely. While we stay up-to-date with Irish regulations, including HACCP and food safety standards, we are not legal professionals. Any advice we provide is based on industry knowledge and experience, and we recommend consulting legal experts for formal legal counsel when necessary. Our goal is to guide you toward best practices and compliance in a practical, approachable way.

Yes, we can assist with everything from venue setup and staff training to marketing strategies and menu planning. Our goal is to help you start strong and make a memorable first impression.

Yes, we provide package deals for clients who book multiple services. Contact us to discuss your needs, and we’ll create a plan that works for you and offers excellent value.

Preparation is simple: provide access to key areas and any relevant documentation (e.g., menus, training records, HACCP logs). We handle the rest! We’ll guide you through the process and ensure it’s as seamless as possible.

Yes! Through our mystery shopper service and customer experience audits, we identify areas that influence reviews, such as service quality, cleanliness, and value for money. We then provide actionable steps to improve them. Additionally, we can advise you on how to handle negative reviews, including crafting thoughtful responses that turn challenges into opportunities. For unjustified or damaging reviews, we can guide you on the best ways to request their removal from platforms like TripAdvisor, ensuring your online reputation reflects your true standards.

Our stock-taking service is designed to be both effective and efficient. While we can perform extremely detailed checks if necessary, our usual approach is to focus on sample checks based on value or percentage. This ensures we provide meaningful insights without unnecessary expense or disruption. Our goal is to help you maintain control over your inventory while saving you time and money.

Payment terms are straightforward and designed to suit your needs. Typically, we require a deposit to secure your booking, with the remaining balance due upon delivery of the final report or service completion. For ongoing or customized services, we can arrange flexible payment schedules. We accept various payment methods, including online transfers, to make the process as convenient as possible.

No-Nonsense Guidance: Straightforward answers to help you make informed decisions..

Confidentiality Guaranteed.
We protect your sensitive business information and never share your details with anyone.

Flexible Services:
We adapt to your requirements, whether it’s stock-taking, staff training, or full health checks.

What to Expect: .
Discover how our audits, assessments, and services work in practice.

Remember
We are the health check experts

From mystery shopping that evaluates customer experience to detailed stock takes and profit and loss analysis, we provide valuable insights to optimize your business performance.

 

Our total health check covers all aspects of your operations, ensuring every area—from marketing strategies to food quality and kitchen equipment meets the highest standards. We take a holistic approach to improving efficiency, profitability, and customer satisfaction, helping you identify strengths and areas for improvement. Whether you’re looking to boost your food service offerings, enhance operational processes, or ensure compliance with industry standards.

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