Restaurant owners and managers are confronted with a variety of challenges that need to be addressed. As a result of many employees quitting and a loss of over 800,000 lives in the United States due to the recent pandemic, businesses in the service industry are scrambling to find replacement personnel.
A lot of restaurants are turning to people who have never worked in the hospitality sector as food service staff. These individuals are faced with a steep learning curve when it comes to adjusting to their new career.
Customers who have only had previous experience with restaurants as diners may be surprised by the complexity of food storage spaces and food processing sites hidden beneath the public area. It also may be a surprise how slippery and dangerous the floors in kitchens may be as a result of the grease used in cooking and frying, the soap used to wash dishes and cooking surfaces, and even what the floor is made of.
Slips and falls cause around 1 million customers and 3 million restaurant employees to be hurt each year. Slips and falls are not a laughing matter, despite the countless clips on those “funny video” television shows. Broken bones, hip fractures, lacerations, spine injuries, and serious burns from stoves or hot food are among scenarios that can occur. These injuries can result in life long chronic pain. The food service industry billions of dollars each year on these injuries and the number of cases rise each year.
Floor mats that are grease-resistant should be used in the kitchen. Spilled liquids and food drain away from the mat through drainage pores.
Mats should also be placed at the front door to clean dirt and other substances off of customers’ shoes. When the weather gets bad, add more highly absorbent mats in place of the others to try and keep your floors dry.
As a restaurant owner or manager it is part of your job to keep your patrons and employees safe. More information can be found in the accompanying material.