Rob Chadwick believes that safety and related policies are essential fundamentals for any bar, restaurant, or hospitality business.
Chadwick is the founder of Holdfast Security Group, which specializes in helping bars, restaurants, and other organizations or individuals with safety and security matters.
“When we talk about success in the hospitality industry, we tend to focus on things like atmosphere, customer service, great food and drink, and a memorable brand experience,” said Chadwick, who spent 30 years in law enforcement and retired as the head of the FBI’s Tactical Training program at Quantico. “But none of that matters if people don’t feel safe—your guests, your staff, or yourself. Safety is what makes all those other things possible. Without it, you don’t have a business. You have a liability.”
Chadwick said that from a practical standpoint, clear, well-communicated safety policies help prevent everything from minor disruptions to life-threatening incidents at bars, restaurants, and other hospitality establishments. “We're talking about fights, intoxication management, active threat scenarios, harassment, medical emergencies—you name it,” he said. “A sound policy gives your team the confidence and clarity to respond consistently and effectively under pressure. But just having rules isn’t enough. True safety comes from building a culture around it.”
Building a culture around safety means that owners and operators train their managers and staff not only on procedures, but on awareness, according to Chadwick. This includes being alert and aware of possible “red flags” before something escalates, knowing how to de-escalate when necessary, and understanding when to call in help.
“Your policies need to be living, breathing parts of your daily operation, not something buried in an employee manual nobody reads,” said Chadwick, who noted that when owners and operators prioritize safety, they’re not just protecting their guests and staff, they’re protecting their brand, their livelihood, and the trust the community places in the business.
Commit to Restaurant and Bar Safety by Creating a Culture of Hazard Awareness
Howard Cannon is a well-regarded trial witness, author, and consultant with his business Restaurant Expert Witness. He’s worked in the industry for more than 40 years and he also wrote the book of restaurant industry standards and best practices in 2016 for the Occupational Safety and Health Administration (OSHA) of the U.S. Department of Labor. Cannon said safety issues and related house policies—topics he’s been testifying on since 1987—are critical areas for owners and operators, and they can determine the difference between a business’s success or failure.
“Trust me when we say that I understand just how daunting safety rules, industry standards, company guidelines, OSHA codes, and risk management recommendations can be, especially in environments where management personnel and ownership are not all that committed to safety and security,” said Canon. “But it really does start with a culture being created where hazard awareness is high, and a ‘culture of safety’ being created by management personnel that provides competent person oversight, where the employees care about the safety, health, and security of themselves and others.”
Cannon said that if current trends continue, more people than ever before will be injured, harmed, sickened, maimed, or killed on the premises of America’s restaurants and bars this year, next year, and in the years to follow than ever before.
“In an ever-growing litigious society, these kinds of incidents, accidents, and events will lead to even more lawsuits and insurance claims filed against restaurants and bar insurance carriers,” said Cannon. “Even more restaurant and bar owners, operators, managers, executives, and employees will have to spend more of their precious and valuable time defending themselves and their actions. More and more money—millions and millions of dollars will be paid out to injured, harmed, sickened, maimed, and killed parties and their families than at any other time in our nation’s and in our industry’s history.”
Safety Considerations for the Bar, Restaurant, and Hospitality Industry
Chadwick, of Holdfast Security Group, said safety in a bar or restaurant environment isn’t a single action or policy—it’s a system. It’s all about creating a secure environment where guests can relax, staff can work with confidence, and leadership can sleep at night knowing the right protections are in place.
When Chadwick speaks to owners and operators, he likes to break safety down into three major considerations: physical safety, procedural safety, and perceptual safety.
Physical Safety – Chadwick said physical safety is what most people think of first—security cameras, well-lit entrances and exits, controlled access to alcohol storage, fire exits that aren’t blocked, and trained security personnel, if necessary. However, he said it also includes the simple things—safe flooring to prevent slips, properly maintained kitchens, and well-managed crowd control on busy nights. “A safe space is an intentional space,” he said.
Procedural Safety – Chadwick said this is where owners’ and operators’ house policies and staff training come into play, such as responsible alcohol training and certification. “Do your bartenders know how to recognize signs of intoxication or when to cut someone off? Does your team know the proper protocol for dealing with an aggressive patron or a medical emergency? These aren't just ‘nice to haves,’ they're non-negotiables in today’s climate,” explained Chadwick. “Your procedures must be clear, consistently enforced, and regularly updated based on real-world experiences.”
Perceptual Safety – Chadwick said this is the area that’s often overlooked. “Even if you have all the tools and protocols in place, do your guests feel safe? Does your staff feel empowered and supported to act in unsafe situations? If the answer is no, then you’ve got work to do,” he said, noting that perception drives behavior. “A visible, respectful presence of authority, such as a trained doorman or manager on duty, can deter problems before they start. And trust me—your customers notice.”
Ultimately, Chadwick believes that safety is a leadership issue. “You can delegate tasks, but you can’t delegate accountability,” he said. “As an operator, your vigilance, your example, and your commitment to making safety a core value—not an afterthought—will define the kind of establishment you run.”
Advice: Ways for Restaurants and Bars to Keep Customers, Staff, and the Community Safe
Cannon, of Restaurant Expert Witness, said that after four decades of work in the industry, he’s come to realize that the culture of an establishment is critical to safety. For him, “the culture of safety essentials” include:
- Well-written policies, procedures, systems, standards, and protocols that are easy to understand
- Shared management and employee attitudes, values, missions, objectives, and beliefs towards placing safety, health, and security for all as priorities over sales and profits.
- Continual and ongoing training for every employee during the entire length of their employment, from their first day of employment through their last day of employment.
- Complete, thorough, and timely incident reports after an incident occurs.
- And an open-door policy so that employees at every level can voice their concerns and point out what they see as hazards and dangerous conditions.
Chadwick, of Holdfast Security Group, pointed out some of specific ways in which owners and operators can foster a culture of safety, including six specific guidelines:
1. Establish and Reinforce Clear House Policies – Chadwick said the foundation of safety is clarity. “Set expectations for behavior—both for your team and your guests—and communicate them proactively,” he noted. “That includes ID checks, intoxication cutoffs, anti-harassment rules, emergency protocols, and escalation procedures. These policies should be posted, trained, and modeled daily.”
2. Train Your Staff to Be Situationally Aware – According to Chadwick, training isn’t just about food handling or service steps; it’s about people-reading, de-escalation, and decision-making under pressure. “Your bartenders, servers, hosts, and managers need to know how to recognize warning signs, respond with calm authority, and support each other in stressful situations,” he explained. “Role-play scenarios and empower your team to speak up early.”
3. Maintain a Strong, Visible Leadership Presence – Chadwick suggested that a present and engaged manager or owner sets the tone at an establishment. “When staff knows leadership has their back—and when customers see that someone is in charge—it reduces the likelihood of incidents and builds a safer atmosphere. You don’t need to be intimidating—you need to be attentive, confident, and consistent.”
4. Partner with Local Law Enforcement and First Responders – Chadwick advised owners and operators to build a working relationship with local police, EMTs, and fire officials. “They can help you assess risks, offer training opportunities, and support your operation in case of an incident,” he said. “When your team knows who to call and how to engage responsibly, you shorten response time and improve outcomes.”
5. Prioritize Lighting, Layout, and Physical Design – The physical environment communicates safety, or a lack of it, said Chadwick. “Well-lit parking areas, secure entrances and exits, visibility across the floor, and unobstructed pathways all contribute to smoother crowd movement and safer spaces,” he shared. “Safety starts with intentional design.”
6. Encourage a “See Something, Say Something" Culture – Your staff are your eyes and ears, stressed Chadwick. Thus, owners and operators should foster a workplace culture where team members feel safe reporting concerns—whether it’s a suspicious bag, an intoxicated guest, or a colleague acting out of character. “Reinforce that early intervention is a sign of strength, not weakness,” he said.
Owners and Operators: Focus on Risk Assessments, House Policies, and Staff Training
Chris Strome is CEO of Serving Alcohol, a leading provider of responsible alcohol training and certification courses for owners, operators, and staff of bars, restaurants, hospitality groups, chains, hotels, and other businesses that sell and/or serve alcohol. His company’s educational courses cover alcohol training, alcohol awareness, carding, interventions, server duties, state laws, house policies, documentation, best practices, off-premise, on-premise, and delivery, among other topics.
Strome suggested that the first order of business, when it comes to safety, is to do a risk assessment at the business—or each location—including the storefront and surrounding parking areas, front of the business, back of the business, restrooms, stock areas, and kitchens.
“Here at Serving Alcohol Inc., we send out a risk assessment to each new business,” said Strome. “Once you have conducted an audit, create your safety checklist and delegate who is responsible for owning these areas and monitoring them on a regular basis. Each person plays a role. This is not something that simply falls on the shoulders of a shift manager. Everyone who works at your business has ownership of safety considerations; if they see something, then they should say or do something. Don’t wait for the next guy to make the safety issue go away, and stress that is part of your business culture.”
Strome said that in addition to conducting a risk assessment, having safety-related house policies is key, especially with responsible alcohol service. “House policies define the rules of your establishment and are extremely important to convey to your patrons as they enter your business,” he said. “They can be more strict than state, local, or municipal laws and regulations and set the tone of acceptable behavior.”
According to Strome, when customers know the rules as they enter, they are more likely to conform and stay within the guidelines. “Patrons want to feel safe; they want to know your business cares from the outset of the experience. House rules give you greater control from the outset and allow your staff to identify and stop unwanted behavior,” he said, adding that establishments should educate customers on their house policies as they enter and have them posted in plain view.
“A great house policy to enforce is that you have the right to card anyone at any time,” advised Strome. His company’s alcohol training and certification courses go in-depth into checking IDs. “With that in place, you will want to card the unruly patron and bring them towards the front of the entrance with ID in hand. That gives your staff time to get reinforcements to the problem and also time to call the police if necessary. If you have an altercation taking place or are about to happen, separate the parties involved and get them to different entrances/exits. Talk about these types of scenarios with your staff. We cannot stress enough the need to maintain a calm but firm approach.”
In addition to conducting a risk assessment and having house policies, Strome said owners, operators, and staff need to be trained in safety, which includes training in responsible alcohol sales and/or service. “Your staff and your managers are your front lines,” he said. “They are the ones who should be educated on all aspects of safety in your business.”
Grant Kneble, owner of Freddy J's Bar & Kitchen in Mays Landing, N.J., said that when it comes to safety training, owners and operators need to invest in their team, which includes paying for education and certification from providers like Serving Alcohol, as well as any other expenses that help staff feel prepared and confident.
Kneble said safety training starts with onboarding and it doesn’t stop there. “You need someone you trust to handle training and ensure that every topic is covered,” he explained. “That means regular check-ins, addressing questions about procedures, and ensuring certifications are up to date. If a relevant seminar or class becomes available, I send people to it. You also have to enforce the rules. Policies are meaningless if you are not willing to hold the line and remind people when something is off.”
Joe Vasil, director of fraud training services with Vasil ID Training, which offers expert document fraud training out of Bordentown, N.J., said owners and operators must implement comprehensive safety training programs for all staff.
“All staff should be trained in techniques of alcohol management, and some states require this while other do not,” said Vasil. “Nevertheless, get this training for your staff,” said Vasil, who noted it’s extremely important to have staff be able to detect fake IDs when it comes to responsible alcohol service. “Seek out help from experts in this field to provide detailed training.”
At Mr. Hospitality Miami, a hospitality group in Florida that has a portfolio of award-winning restaurants and other concepts, staff training is a critical focus to maintain safe environments.
“At Mr. Hospitality, our team is extensively trained not only in identifying fake IDs but also in responsible alcohol service and recognizing concerning guest behavior,” said Thomas Guillaume, director of sales and VIP services at Mr. Hospitality Miami. “Keeping your staff sharp, confident, and prepared to handle a variety of situations is the best way to protect your guests, your team, and your venue.”
Guillaume believes one of the biggest mistakes owners and operators can make is prioritizing revenue over safety. “Allowing the wrong crowd into a venue simply to boost numbers not only compromises the atmosphere but alienates the core clientele and damages the venue’s reputation and customer loyalty,” he said. “Also, continuing to serve alcohol to an intoxicated guest creates unnecessary risk both for that individual and for others. These decisions can quickly lead to safety incidents, reputational harm, and potential financial consequences.”
For those who are thinking twice about safety and training staff, Cannon—of Restaurant Expert Witness—advised: “Restaurant and bar owners and operators would do well to remember a story about a very successful client of mine who once complained to me, ‘Training is so very expensive. I hate spending so much time, money, and energy training new employees, only to have them quit working for me and go to work for one of my competitors down the street using the training that I invested in them.’ I retorted back, ‘What’s even worse than that is you not spending the necessary time, money, and energy training your employees, and they stay employed by you untrained!’ Without training your employees, they will remain ignorant and, therefore, never be all that great of an employee. In the restaurant and bar world, ignorance equals danger. Untrained and uneducated equals unsafe. No restaurant or bar owner or manager should convince themselves that that is ok.”
Safety Is an Ongoing Process That Also Benefits the Local Community
Jeffrey Jannarone, a dram shop and public safety practices expert with Jannarone Consulting in Belmar, N.J., as well as an expert witness and consultant with MC Consultants, said implementing safety practices and policies at a bar or restaurant benefits patrons and staff, but it also significantly aids the well-being and safety of the local community, by reducing alcohol-related harm and fostering positive relationships among community stakeholders.
“The core business is not merely about serving alcohol or providing entertainment; it fundamentally revolves around providing for the safety and security of patrons,” said Jannarone, who’s also the author of Best Bar None: The Ultimate Evidence-Based, Actionable Program Handbook.
In the end, Jannarone said implementing safety practices and policies at bars and restaurants can positively impact the community by:
- Reducing alcohol-related harm and incidents.
- Enhancing public safety and order.
- Protecting vulnerable populations, such as minors, individuals with disabilities, and those at risk of harm or exploitation.
- Fostering relationships and safety collaborations between alcohol-licensed establishments, local authorities, and the community.
- Promoting public health by encouraging responsible drinking, offering non-alcoholic beverage options, providing safe transportation options for patrons, and supporting local public health campaigns.
- Encouraging economic viability and quality of life by participating in a unified strategy with other local businesses, stakeholders, jurisdiction agencies, and residents to manage alcohol-related harm in nightlife areas.
“When bars and restaurants operate responsibly, they avoid being labeled as ‘nuisance bars, which can disrupt peace and safety, and instead become positive community assets that thrive,” said Jannarone.
Strome, of Serving Alcohol, concluded that what brings customers back to bars and restaurants is, in part, feeling safe and looked after. A white paper from Serving Alcohol refers to this as “safe money,” noting: “By staff knowing the potential alcohol-related risks a business could face, training and educating staff, enforcing policies, promoting patron and staff safety, and encouraging a welcoming and caring environment, owners and operators align themselves with the idea of making safe money. This can potentially lead to long-term business success and profitability.”
In the end, Strome said owners and operators need to remember that they’re entrusting the safety of their business and the larger community to the decisions that their staff makes on a daily basis. “Ensure they are trained up on how to handle situations that arise and know how to respond to them,” he stressed. “Training and proficiency in working with challenges that you face are not a one-and-done; it is an ongoing process.”
Aaron Kiel is an award-winning journalist and public relations professional in Raleigh, N.C. He’s worked in the beverage, tea, and coffee industries for two decades, as well as hospitality and technology. He’s a journalist at heart, but he also wears a PR and communications hat through his consultancy, ak PR Group. Aaron is a contributing writer/reporter for Questex’s Bar & Restaurant News and he’s a past editor of Questex’s World Tea News. In 2023, he was a finalist and honorable mention in the “Folio: Eddie & Ozzie Awards” for “Range of Work by a Single Author – B2B” for World Tea News, and in 2024, he won two awards for his work with Bar & Restaurant News, including a Gold Northeast Region Award in the American Society of Business Publication Editors’ (ASBPE) Azbee Awards under the “Diversity, Equity & Inclusion” category, and a “Folio: Eddie & Ozzie Award” in the B2B article category for “Culture & Community.” He also received a 2024/2025 ASBPE Diversity Fellowship Award, which supports and recognizes diversity in the field of B2B journalism. Connect with him on Instagram: @adventurer_explorer or visit akprgroup.com.
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