BL Harbert International LLC’s Post

Do you order the same thing to eat every time you go to your favorite restaurant? We get it, and we think the same can apply to #officesupplies. People have go-to pens, preferred ink and toner, coffee that brings the comforts of home, and favorite chairs that feel “just right.” When these favorites run out or need replacing, it can slow down productivity and even morale. That’s why we offer a supply program that can be tailored to the specific needs and preferences of your office, so you won’t have to worry about running out of what you and your employees use most. https://lnkd.in/geNfgctu

A lunch box should be durable, easy to carry and clean, and hold enough food to satisfy your lunch break. It should make a meal feel like a pleasure, not an obligation. Todayʼs lunch boxes have evolved into a diverse array of culinary companions, offering durability, insulation, organization and style. Here are four of our favourites: https://loom.ly/XGFPBz4

From Kitchen Chaos to Culinary Brilliance: The Simply Stainless Steel Solution Neo stood in the empty space that would soon become his dream restaurant in Castle Hill Towers. His excitement was palpable, but a nagging worry gnawed at him. How could he create a kitchen workflow to maximize productivity in this tight shopping centre space? The Stainless Steel Struggle: A Recipe for Disaster? As Neo envisioned his future kitchen, he couldn't shake the image of his staff bumping into each other, struggling to find prep space, and wasting precious minutes searching for tools. In the fast-paced world of restaurant kitchens, every second counts. He knew that poorly designed workstations could lead to: Decreased productivity and longer food prep times... Increased risk of accidents and spills... Frustrated staff and higher turnover rates... Inconsistent food quality due to cramped working conditions... The thought of these problems snowballing into negative reviews and lost customers made Neo's stomach churn. He was in a race against time, needing a solution to his kitchen woes, and he needed it fast. https://lnkd.in/g4_VCDax

From Kitchen Chaos to Culinary Brilliance: The Simply Stainless Steel Solution Neo stood in the empty space that would soon become his dream restaurant in Castle Hill Towers. His excitement was palpable, but a nagging worry gnawed at him. How could he create a kitchen workflow to maximize productivity in this tight shopping centre space? The Stainless Steel Struggle: A Recipe for Disaster? As Neo envisioned his future kitchen, he couldn't shake the image of his staff bumping into each other, struggling to find prep space, and wasting precious minutes searching for tools. In the fast-paced world of restaurant kitchens, every second counts. He knew that poorly designed workstations could lead to: Decreased productivity and longer food prep times... Increased risk of accidents and spills... Frustrated staff and higher turnover rates... Inconsistent food quality due to cramped working conditions... The thought of these problems snowballing into negative reviews and lost customers made Neo's stomach churn. He was in a race against time, needing a solution to his kitchen woes, and he needed it fast. https://lnkd.in/gh9W5CVE

Crafting Spaces that Inspire: The Dual Importance of Aesthetics for Guests and Staff. At Drifter Brew Co., we believe that the aesthetics of a restaurant are about more than just creating a beautiful space for our guests—it's also about how our staff experience and interact with that space. 🍺🍖🍕 When you step into our restaurant, we want you to feel the blend of tradition and innovation that defines our brand. But just as crucial is ensuring that our team feels a sense of pride and ownership in their work environment. An aesthetically pleasing, well-designed space can significantly boost operational efficiency and the overall morale of our crew. By considering the layout from both the guests' and the staff's perspectives, we create an environment where everyone feels connected to the brand. This connection fosters a community-centric atmosphere, which is at the heart of what we do at Drifter Brew Co. When our team is proud of their workplace, it translates into exceptional service and an unforgettable experience for our guests. It's not just about crafting delicious beer, BBQ, and pizza—it's about creating a space where every sip, bite, and slice is enjoyed to the fullest, by both our guests and our crew. Cheers to designing spaces that inspire pride and community! 🍻 #RestaurantDesign #BrandAesthetics #DrifterBrewCo #Community #OperationalEfficiency #PrideInWorkplace

Our refrigerator’s water dispenser started yelling at us …𝐭𝐡𝐞𝐧 𝐬𝐭𝐨𝐩𝐩𝐞𝐝 𝐰𝐨𝐫𝐤𝐢𝐧𝐠 𝐜𝐨𝐦𝐩𝐥𝐞𝐭𝐞𝐥𝐲. 𝘠𝘦𝘴, 𝘪𝘵 𝘺𝘦𝘭𝘭𝘦𝘥 𝘢𝘵 𝘶𝘴! …𝘵𝘩𝘦 𝘮𝘰𝘴𝘵 𝘩𝘰𝘳𝘳𝘪𝘣𝘭𝘦 𝘴𝘰𝘶𝘯𝘥 𝘦𝘷𝘦𝘳𝘺 𝘵𝘪𝘮𝘦 𝘸𝘦 𝘵𝘳𝘪𝘦𝘥 𝘵𝘰 𝘶𝘴𝘦 𝘪𝘵. Then the food inside the fridge started freezing - 𝘺𝘪𝘬𝘦𝘴! We ordered a new refrigerator, 𝐰𝐡𝐢𝐜𝐡 𝐦𝐞𝐚𝐧𝐭: - scheduling an installation date with a 3-hour window - moving all of our food to coolers - cleaning up the water trail on the floor as the old fridge made its way out of the house - finding random styrofoam pieces from the packaging all over the house & getting to them before the cats did - purging 2+ gallons of water after the new fridge was installed - removing all the plastic from every shelf, drawer, handle, groove - moving all the food back into the new fridge - purging the first 2 buckets of ice The install team mentioned that the water line was frozen at the valve… 𝘮𝘶𝘴𝘵 𝘣𝘦 𝘢𝘯 𝘪𝘴𝘴𝘶𝘦 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘰𝘭𝘥 𝘧𝘳𝘪𝘥𝘨𝘦. (𝘙𝘪𝘨𝘩𝘵?) We loved the new fridge, especially that 𝘰𝘯𝘭𝘺 𝘵𝘩𝘦 𝘧𝘳𝘦𝘦𝘻𝘦𝘳 kept our food frozen, & that the water dispenser worked again. 𝟐 𝐰𝐞𝐞𝐤𝐬 𝐥𝐚𝐭𝐞𝐫, the water dispenser stopped working. (𝘢𝘵 𝘭𝘦𝘢𝘴𝘵 𝘪𝘵 𝘥𝘪𝘥𝘯’𝘵 𝘺𝘦𝘭𝘭 𝘢𝘵 𝘶𝘴 𝘵𝘩𝘪𝘴 𝘵𝘪𝘮𝘦!) We tried all the online “help” suggestions - 𝘯𝘰 𝘭𝘶𝘤𝘬. We had the company come out and look at it - 𝘯𝘰 𝘭𝘶𝘤𝘬. They said they’d send us another new fridge - 𝘶𝘨𝘩! That meant disrupting the kitchen and meal prep again …𝘢𝘭𝘭 𝘵𝘩𝘦 𝘮𝘰𝘷𝘪𝘯𝘨 & 𝘤𝘭𝘦𝘢𝘯𝘪𝘯𝘨 𝘢𝘨𝘢𝘪𝘯. The (different) install team mentioned that the water line was frozen at the valve in the wall… 𝙖𝙜𝙖𝙞𝙣. 𝙂𝙪𝙚𝙨𝙨 𝙬𝙝𝙖𝙩? It wasn’t the fridge that was the problem. 𝘚𝘰𝘭𝘷𝘪𝘯𝘨 𝘵𝘩𝘦 𝘳𝘪𝘨𝘩𝘵 𝘱𝘳𝘰𝘣𝘭𝘦𝘮, 𝘛𝘏𝘌 𝘍𝘐𝘙𝘚𝘛 𝘛𝘐𝘔𝘌, 𝘸𝘰𝘶𝘭𝘥 𝘩𝘢𝘷𝘦 𝘴𝘢𝘷𝘦𝘥 𝘶𝘴 𝘴𝘰 𝘮𝘶𝘤𝘩 𝘵𝘪𝘮𝘦 𝘢𝘯𝘥 𝘩𝘦𝘢𝘥𝘢𝘤𝘩𝘦! 𝙃𝙖𝙫𝙚 𝙮𝙤𝙪 𝙗𝙚𝙚𝙣 𝙩𝙧𝙮𝙞𝙣𝙜 𝙩𝙤 𝙨𝙤𝙡𝙫𝙚 𝙩𝙝𝙚 𝙬𝙧𝙤𝙣𝙜 𝙥𝙧𝙤𝙗𝙡𝙚𝙢? - Think your staff is the issue? - Think your leaders just need the right motivation? - Think you just need more time? - Feeling overwhelmed, stressed out, unproductive? Maybe an innovative, fresh approach will make the difference …𝘴𝘰𝘮𝘦𝘵𝘩𝘪𝘯𝘨 𝘵𝘩𝘢𝘵 𝘸𝘪𝘭𝘭: - meet you 𝘸𝘩𝘦𝘳𝘦 𝘺𝘰𝘶 𝘢𝘳𝘦 - give you the right help, 𝘪𝘯 𝘵𝘩𝘦 𝘳𝘪𝘨𝘩𝘵 𝘢𝘳𝘦𝘢 - support and coach you 𝘪𝘯 𝘵𝘩𝘦 𝘸𝘢𝘺 𝘺𝘰𝘶 𝘯𝘦𝘦𝘥 𝙒𝙝𝙚𝙣 𝙮𝙤𝙪 𝙖𝙧𝙚 𝙧𝙚𝙖𝙙𝙮, 𝙄’𝙢 𝙝𝙚𝙧𝙚 𝙛𝙤𝙧 𝙮𝙤𝙪. Your empowered leadership coach - 𝘧𝘰𝘳 𝘺𝘰𝘶 - 𝘧𝘰𝘳 𝘺𝘰𝘶𝘳 𝘰𝘳𝘨𝘢𝘯𝘪𝘻𝘢𝘵𝘪𝘰𝘯 #empoweredleaders #leadershipcoaching #leadershipdevelopment

Check out this video of DRYFT in action within a cafe environment DRYFT was able to clean 100% of the floor surface even underneath all of the kitchen equipment and shelves, leaving the floor instantly dry and perfectly clean. #operationsmanagement #facilitiesmanagement #cleaning

If you are stepping into an opening this year (I hope you do!) - a restaurant, a hotel/club or any f&b concept, Here are six things that one should examine week 1. Receiving ~ What is the designated area - what are the limitations (if any) - How will the flow work? Storage ~ How many walk-ins are needed? If already in place, are they conveniently located? What is the dry good and equipment storage option.. can I go vertical! Preparation (kitchen shell) ~ Is the lay out enough for different aspects of culinary operation? What power, plumbing, hood system, and specialty equipment will I need for the concept. Is a kitchen consultant hired? Service ~ What is the flow in the kitchen and dining room? I.e movement of staff. (Service/kitchen storage and # of side stations are often underestimated) One has to visualize it before the space is built and equipment is purchased. Dishwashing ~ is there enough space allocated to ware washing? What type of dishwasher would I need for the anticipated volume and space. This is the most importance piece! Waste ~ is waste compactor area clearly identified and has ease of access for staff and city pickup? What will be the direction on food waste program for the establishment. Failure to provide due diligence in these areas break the cycle of flow of F&B causing frustration for teams and ultimately lead to impact on guest experience. #restaurantsuccess #hotelsandresorts #hotelopening #foodandbeverageindustry #leadershipstrategies

Ever wondered how to store coffee in the office kitchen for ultimate flavour and freshness? ☕️ Storing your coffee beans correctly can make all the difference. Discover the secrets to maintaining that perfect brew in our latest blog post! From the best storage containers to the optimal locations in your kitchen, we've got all the tips you need. Keep your coffee fresh and delicious – click the link to read more! 👇 https://lnkd.in/gCMKqc7j #CoffeeLovers #FreshBrew #OfficeCoffee #CoffeeTips #MyOfficeCoffee #WhiteHorseCoffee

Canteen Legal Requirements & Rules....1/4 Following is the summary or crux of all legal requirements mentioned in different Labour Laws on Canteens*. You will find it very convenient to understand and carry out self audit of Canteen premises before getting annoyance of Factories Inspector or Auditors. This is part 1 of 4 All legal provisions in Factories Act 1934 / 2015, Factories Rules 1975/ 2021 , Occupational Health and Safety Act2017, Sindh Food Authority Act 2019, Canteen Rules 1959etc 1. Applicability: Factories employing over 250 workers must have a canteen. 2. Canteen Sections: 2.1 Dining Area 2.2 Cooking Area 2.3 Canteen Store ( Raw Materials) 2.4 Pantry 2.5 Food Distribution Area 2.6 Hand Wash Station 2.1.1 Dining Hall Capacity: Must comfortably accommodate 30% of our active workforce at any given time. 2.1.2 Dining Area Size: Ensuring 10 sq ft per worker. 2.1.3 Seating Arrangements: Chairs and Table. Table top must be made of waterproof / Damp Proof Material. 2.1.4 Distance between 2 seats : 2 ft. 2.1.5 Walkway Width: 41-inch wide walkways for ease of movement. 2.1.6 Door Direction: Dining area doors open outward for safety. 2.1.7 Insect Protection: Nets on windows and doors keep flies and insects at bay. Placement of Insecticutors. Rodent Traps 2.1.8 Essential Banners Rate List (Local Language) Menu List ( Local Language) Manners & Etiquettes (Local Language) Complaint Resolution Contact. Duas Canteen Timings ( Lunch /Break Fast/ Dinner and Tea Times) Emergency Passage / Route Map Regular Cleaning Schedule Cleaning Schedule of Dustbins Cleaning Schedule of Insect Traps. 2.1.9 Legal Requirements of Dining halls Adequate Lighting & Emergency Lights Availability of Sound Alarm System. Emergency Door. Exit & Emergency Exit Labels Roof height above 12 feet from floor Tiled walls up to 4 feet high. Regular maintenance through annual whitewashing or painting once in 3 years Unobstructed emergency exit passages Provision of Dustbins Efficient Cooling Systems (Fans, Ventilation, Windows) Table Boys / Service Persons working in Dining halls must wear Gloves, Beard Mask, Head Mask/ Hair Net, Apron , Safety Shoes. Height of Table from Floor: 28 to 30 Inch This post also extends an invitation to all administrative, HR, and factory managers: Share your insights and experiences and what information is missed which needs to be added. #FactoryManagement #WorkerWellBeing #CanteenRules #IndustrialHygiene #industrialrelations