Tomahawk repays employee loans with bonus

In my experience the service has never been bad and neither has the quality.

I'll often do my own steaks at home and have done them in a variety of ways, BBQ, grill, cast iron skillet, sous vide etc, but if I am eating out for a steak it is probably where I would go around here.
 
Randy said:
It is you are right. Well under the same umbrella. The food at Rio is supposed to be miles better than Tomahawk's.
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It isn't comparable imo, Rio isn't a standard steak house it's a Rodizio and I wouldn't say better at all as totally different. I've had far better Rodizio meals and would much rather just go to Tomahawk as a meal for two is comparable price & you can get the cuts of meat that you want.

At a Rodizio it's basically playing squid game with cuts of meat with a red / green panel if you want them to keep coming, but you're at the mercy of how often they come with the premium cuts vs the rump etc, and everything else is largely a buffet.
 
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You can be forgiven for it happening once but would anyone in their right mind eat one of their establishments after it happened a second time.

You would need your bumps looking at if you did.
 
I'm head chef/chief purchaser at a Middlesbrough restaurant and it's really not hard to achieve & maintain a 5 star level. It's all about training your staff and constantly keeping on at them at how important it is to keep the kitchen etc clean and tidy throughout every day and especially at closing down time.
Essential paperwork filled in throughout the day and a close down sheet to ensure everything has been done to the correct level.
Unfortunately new kids on the block are only interested in cooking these days and not the cleaning etc involved.
 
wyliefan said:
I'm head chef/chief purchaser at a Middlesbrough restaurant and it's really not hard to achieve & maintain a 5 star level. It's all about training your staff and constantly keeping on at them at how important it is to keep the kitchen etc clean and tidy throughout every day and especially at closing down time.
Essential paperwork filled in throughout the day and a close down sheet to ensure everything has been done to the correct level.
Unfortunately new kids on the block are only interested in cooking these days and not the cleaning etc involved.
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Yeah, that applies in a lot of industries.

The rules are actually quite simple (and written down all over the place), to make everything safe in my instance (clean/ safe in yours), but even with the best procedures laid down, staff can still mess it up. Then all it takes is someone to be in the wrong place at the wrong time and you get flagged for something bad or someone gets sick/ injured etc, and it makes it look like the procedures are the problem. Not saying that's the case here, but witha bit of digging it probably is.

If you look on the food hygiene ratings of the group they're largely excellent, which suggests the overall procedures are good (as I would be my hat they're the same across the board), but the localised implementation is poor in one or two locations, which is likely a lower management/ supervisory problem.

The wage/ loan and bonus is probably the main owners decision but the safety rating of one is probably a localised management/ supervisory problem.

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I still have them firmly on the red list over the way they treated their staff. Also on there are Wetherspoons, Dyson and a couple of local places to me who had parties against lockdown rules.

They won't miss my trade but at least I'm not a hypocrite by slagging them off and then returning (not saying anyone is here btw).
 
I have friend who works in the food standards agency in London and she says places get every opportunity to fix problems before they are marked down, they have to have ignored several warnings and revisits. Tomahawk’s claim in the article that it was a one off paperwork failure sound a Stretch to me.
 
"I'm head chef/chief purchaser at a Middlesbrough restaurant and it's really not hard to achieve & maintain a 5 star level. It's all about training your staff and constantly keeping on at them at how important it is to keep the kitchen etc clean and tidy throughout every day and especially at closing down time."

Easy to say that when you've actually got staff. The company has been decimated with staff turnover since re-opening all premises last Summer, especially Head Chefs. You could say everyone is in the same boat, but when it comes to restaurant managements and local EHO's, there are definitely several boats. The culture within the company cannot be that terrible if the majority of sites all hold 5* hygiene status.
 
To get two 1* ratings is very poor.
They simply don't do enough in-house QC.
I'd never go back anyway after the lockdown furlough scam they pulled but without that I'd go nowhere near anywhere that has poor ratings, chain or otherwise.
 
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