The Restaurant Group is committed to maintaining high standards of food safety and quality for our customers,  to ensure that the food we serve is prepared to the very highest standards using quality products and ingredients, safe to eat and free from contamination. To ensure best practice we have developed a food safety management system based on the principles of Hazard Analysis Critical Control Point (HACCP) and standard operating procedures which are implemented at all our locations. These are based on regulatory requirements and industry best practice.