Map health-code, certified-manager, food-handler, allergen, illness-reporting, sanitation, pest, water, waste, and inspection requirements.
Training & Certification
U.S.-based · Global reach
Food Safety & Alcohol Service Training
Training must do more than help employees pass a test—it must change what happens during receiving, preparation, service, closing, alcohol sales, and incident response. Cole supports food-handler and food-protection-manager preparation, responsible alcohol-service training, ServSafe program coordination, renewal planning, exam and proctor coordination through authorized providers where required, and site-specific reinforcement for managers and frontline teams. Content can be aligned with the operation’s menu, service model, local requirements, allergen risks, age-verification procedures, refusal-of-service standards, documentation, and escalation expectations.
What this work is designed to deliverBetter-prepared employees, stronger certification coverage, safer food and alcohol service, improved inspection readiness, and documented training accountability.
Discuss this capability How we help
Senior expertise.
Practical execution.
Certification content is converted into role-specific decisions employees face during an actual shift. Practice, observation, coaching, and documented follow-up reinforce the standard after the class, while a coverage tracker protects the business from expired credentials and gaps across locations or dayparts.
Our operating approachNo seagull management. We can enter at the diagnostic, planning, implementation, stabilization, or ongoing-advisory stage—and remain accountable through execution, adoption, and a sustainable handoff.
Identify required food-handler, protection-manager, allergen, alcohol-server, supervisor, proctor, and renewal coverage by role and jurisdiction.
Coordinate approved courses, study plans, language needs, accommodations, instruction, examinations, proctoring, certificates, and retesting.
Train receiving, storage, time and temperature, contamination, allergens, sanitation, illness, incident, and corrective-action decisions on the floor.
Train ID verification, age restrictions, intoxication signs, service limits, refusal, third-party delivery, incidents, escalation, and documentation.
Maintain rosters, certificates, expiration alerts, shift coverage, training acknowledgments, observation checks, retraining, and manager accountability.
Connect certification to site-specific SOPs, local rules, insurance expectations, inspection readiness, and daily coaching.
Details that protect the work
What clients cannot afford to discover too late.
Requirements vary by jurisdiction and operating model. We identify the dependencies early, assign ownership, maintain the evidence, and coordinate licensed specialists wherever professional authority is required.
Identify HACCP plans, variances, specialized-process approvals, critical limits, corrective actions, verification, and record retention.
Protect traceability, approved suppliers, recalls, temperature control, cross-contamination, chemical control, labels, claims, and consumer advisories.
Connect food safety with equipment, facilities, training, staffing, maintenance, emergency plans, licensing, insurance, and customer communication.
When to bring us in
Before a decision.
During a transition.
When performance slips.
Build or launch
Get the structure, economics, people, systems, and controls right before opening or expansion.
Fix or stabilize
Step into an urgent gap, stop leakage, restore accountability, and protect the business.
Improve or grow
Strengthen the operating platform before scaling, transacting, refinancing, or adding leadership.
Flexible engagement
Focused project
A defined issue, deliverable, timeline, and implementation plan.
Fractional leadership
Hands-on senior ownership without adding a permanent full-time executive.
Ongoing advisory
Regular operating review, decision support, accountability, and governance.
Step in where it matters