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.  

We understand the need for successful operators to continuously develop their people, systems and processes. 

Our consultative services deliver the best experience available by providing highly effective programs and processes for professionals passionate to succeed.

We are approved, and accredited to offer all of the Food Safety Programs using the FDA Model Food Code.  Each complies with accreditation by American National Standards Institute (ANSI) - Conference for Food Protection (CFP).   

Foodservice Consultants to Assist You to improve operational productivity through the:
  • Development of winning teams
  • Meet company goals by strengthening internal plans and objectives
  • Develop systems that quantify the programs and processes in place
  • Train your team in: NEHA, National Registry, or ServSafe Food Safety!
Food Safety Training:
  • Required by all Health Departments
  • Food Protection Manager Certification
  • Food Handler Classes Offered
  • HACCP Plans & much more

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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