Map flows
Identify the spaces and uses shaping the site.
Risks shaped by the premises and how it is used.
- Kitchen, storage and public dining areas.
- Food, waste and staff flows.
- Water points, storage and delivery areas.
Inspect, act and clarify what follows.
Assess signs
Qualify observations without disrupting activity.
Clarify follow-up
Collect the points to review after the action.
Answers before sending a request.
What information helps for a restaurant request?
Describe the kitchen, storage, dining room, flows and areas where signs appear.
Healthier spaces start today.
A local team is ready to advise you and plan an intervention.
