Here Are 3 Ways Restaurants Can Take Slip & Fall Risk Off the Menu

Slips and falls drive severity, while cuts and burns comprise nearly one third of all restaurant injuries. Yet all of these risks can be better managed.

Working at break-neck speed, often for low wages, restaurant workers make their livings in a unique risk environment. While cuts and burns inflict injuries with great frequency, it’s slips and falls that drive severity.

According to an 2018 Restaurant Risk Report, slips and falls cost 4.5 times more than punctures and cuts. Just consider that the average lost time for a restaurant worker that suffers a knee injury in a slip or fall is 32.7 days!

But data shows us that a rigorous loss control program can produce results that depart from industry trends. Tools such as slip-resistant mats, sturdy shoes with strong grips and good housekeeping procedures can cut down on risk.

Incorporate key elements of a restaurant loss control program that will keep workers safer and restaurants in business.

- Doug Myrick