Winning the Back of House

Winning the Back of House is an operator-first playbook for building a calmer, safer, more profitable kitchen—without adding complexity or “binder programs” nobody uses.

Written for restaurant owners, senior managers, and executive chefs, the book translates HACCP principles into real-world restaurant execution. It connects food safety to what operators care about every day: consistency, speed, training that sticks, lower waste, tighter inventory, and fewer surprise breakdowns. You’ll learn how to control risk across the flow of food—receiving, storage, prep, cooking, cooling, reheating, holding, service, and takeout—using clear terminology (PRPs / OPRPs / CCPs) and practical decision-making under pressure.

More than theory, Winning the Back of House includes operator-ready tools: line checks, logs, corrective action workflows, allergen execution checkpoints, verification routines, and printable templates designed to work on a Friday night—not just during an inspection.