Restaurant food waste is a major problem in the United States. In fact, a study by the Food Waste Reduction Alliance found that 84.3% of unused food in U.S. restaurants gets thrown out, while 14.3% is recycled and 1.4% of food is donated. Aside from the negative environmental impact that food waste has on our planet, restaurant food waste also accounts for lost – but much needed – revenue for restaurant owners. It’s more important than ever to focus on reducing food waste and increasing efficiency. Here are the top areas to help prevent unnecessary loss.(more…)
The Consumer Product Safety Commission (CPSC) received 1,842 reports of high chair related incidents from January 1, 2011 to September 30, 2017. According to the National Electronic Injury Surveillance System (NEISS), 1,600 incidents related to high chairs occurred in restaurants from 2011 to 2016.(more…)
The restaurant industry has always been one of the most highly competitive fields. New restaurants open on a regular basis, driving others to explore creative options to keep their customers happy. This is often accomplished by expanding menus and exploring alternate cooking methods. In recent years, meat smoking has grown in popularity and the once regional staple can now be found offered in various restaurants across the country. Without question, a meat smoker may be responsible for some of your favorite tender, flavor-filled recipes. It’s an incredible asset and moneymaker, but it can also be hazardous if not properly maintained. A cooking equipment fire can cause insurmountable damage to your staff and operation. Properly cleaning a meat smoker is crucial for fire prevention, as well as maintaining proper health standards.(more…)
Restaurants and commercial kitchens are filled with equipment that have the potential to cause injuries such as crushed or maimed hands, severe burns, and more. Workplace accidents happen all the time – over 5,000 people died while on-the-job in 2018. This is why organizations such as the Occupational Safety and Health Administration (OSHA) were created: to prevent workplace injuries by improving conditions and safety regulations. One of the most vital workplace safety requirements is machine safeguarding.
Visit our Risk Control Library for additional safety resources for restaurants.(more…)
Proper floor safety precautions are crucial in preventing the bulk of workplace accidents. It may not seem like it, but having the right floor mats and having them placed strategically throughout the building can be an effective mitigation tool for employee and customer slips and falls.(more…)
When businesses are closed for a period of time, water and air conditioning may be shut off to conserve resources. In doing so, the warmth and lack of clean water flow is the right formula for the growth of potentially dangerous microbes, including the bacteria that contributes to Legionnaires’ disease. Any commercial facility vacated or underutilized for more than three weeks, according to health experts and government officials, is at risk for a Legionnaires’ outbreak.(more…)
Conflict in the workplace is inevitable, even with the most agreeable personalities. The average American spends well over 2,000 hours at work over the course of a year. When employees of various backgrounds and different work styles are brought together to work on the same project with the same goal, the conflict will be a natural byproduct. Not all conflict is bad, however, and all conflict can and should be managed and resolved. If handled correctly, confronting conflict head-on will result in a stronger culture and closer teams.
Interested in learning how to increase productivity amongst your employees? Read, “Increasing Employee Motivation.”(more…)
Don’t fall into this trap. If your passwords are common and easy for you to remember, they’re likely to be easy for hackers as well. Use these password tips to keep your data secure. (more…)