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Keep Restaurant Operating Costs Down by Reducing Accidents

Restaurant workplace injuries are not only unfortunate for employees, they are costly for their employers. Here are five suggestions for reducing the number of injuries at your restaurant. 

The foodservice industry is not only a demanding field, but its workers are also at a high risk for injury due to the numerous ways workers are exposed to workplace hazards.

The most common causes of injury—slips, trips, and falls—make up 22 percent of all incidents in quick service, according to a the Restaurant 2015 Loss Benchmark Report by Marsh Risk Consulting. Lifting, strains, and sprains; cuts and scrapes; struck by object incidents; and burns or exposure each measure between 11 and 14 percent of all quick-service injuries. — Peggy Carouthers, QSR

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