At Rest Ops Solutions our name says it all.  Rest Ops is short for Restaurant Operations.  Solutions means that we help to solve the challenges and deal with difficult situations to bring positive, long-term value by exceeding the expectations of the operator in the food service industry.  

With Rest Ops Solutions you get someone who fully  understands your needs.  We integrate your goals and objectives very high on top of the bar with our company philosophies and mission to obtain an absolution that provides you with the best models to programs and process improvement that money can buy in today's market environment. 

We are also approved, and accredited providers of all Food Safety Training in America.  As such, we offer all of the Food Safety Programs: SERVSAFE, NEHA, and PROMETRIC.   

Since 1989, Rest Ops Solutions has been helping the foodservice industry with many issues ranging from Food Safety Training, to implementing HACCP Plans, to helping food operators get back opened-up after being closed-down by the health department.  In so many more instances, Rest Ops Solutions been the reason why some food establishments have become more profitable and remain open and successful today.
  • Required by all Health Departments
  • Food Protection Manager Certification
  • Food Handler Classes Offered
  • HACCP Plans & much more
Food Safety Training:

To set up your training, call or email us: 888-695-9926


In light of the ongoing scare regarding the Coronavirus (Covid-19), the food industry is taking the necessary precautions to eliminate the possibility of the continuous spread of the virus among the citizens of the United States.  To that regard, at Rest Ops Solutions we have designed further plans to implement   a program that we refer to as our Blue Plate Operator certification class.  This program is discussed in more detail in this website.  

A small summary of what the program involves is what you can do as a food operator to help prevent or eliminate the potential for someone becoming sick from  cross-contaminator that should have been prevented from within the food service establishment by the personnel working at the operation.  



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