Martyn’s Law for Restaurants
Last reviewed: June 2026
Most restaurants sit under 200 covers and staff — but large venues, food halls and places with function floors can cross the line on predictable peaks.
New to the Act? Start with the plain-English guide to Martyn’s Law, then run the free readiness check for your restaurants.
Likely scope route
What to think about
- Covers plus kitchen, floor and bar staff at your busiest service.
- Christmas and event bookings are the peaks that count.
- Shared buildings (food halls, hotels) bring co-ordination questions.
- Queues and waiting areas concentrate people at the door.
- If you are under 200 at any realistic peak, record that reasoning too.
Procedure focus
What evacuation, invacuation, lockdown and communication tend to hinge on in restaurants.
- Separate dining-room and kitchen routes, with a quick kitchen shutdown step
- Moving diners away from the glass frontage
- Securing entrances without trapping anyone in the kitchen or toilets
- A no-PA relay route walked and timed during service
Common evidence gaps
The process gaps venues in this sector most often need to close — each one fixable, and worth a dated record once it is.
- GapCapacity based on a quiet Tuesday, not the December party peak
- GapRear kitchen door propped for deliveries with nobody assigned to it
- GapLockdown would trap staff in the kitchen or customers in toilets
- GapNo agreed way to reach the kitchen over extraction noise
- GapSplit shifts staffed by people who missed the briefing
Also serving
Festivals & outdoor events
Usually assessed as an event, not premises — a qualifying event needs 800 or more at some point, workers included, with entry checked by ticket, wristband or pass.
View checklist
Sports clubs
Sports grounds, with the clubhouse and bar alongside — 200–799 at a predictable match or event peak points to the standard tier.
View checklist
Not legal advice or a guarantee of compliance. Review and approve all documents before use.