Leaping into restaurant ownership is a quick way to get rich. Restaurateurs rake in about $1350 every day. That comes around $40,500 per month and $486,000 annually.
Crafting delicious dishes, seeing happy diners, and building a strong, hard-working team—running a restaurant comes with its share of thrills. But along with the fun parts of the job comes an important responsibility—the safety of your employees.
The kitchen can be chaotic; accidents can happen in the blink of an eye.
Just this month, three employees of a Portage ideasforeurope restaurant were injured in a kitchen fire. Such incidents make headlines almost every other day.
Beyond the threat of fire, there are numerous other risks to manage, such as slippery floors and sharp knives.
Read this guide to learn how you can ensure employees’ safety in your restaurant.
#1 Train, Train, Train!
Imagine hiring people who don’t know how to properly use a knife or handle hot oil—it’s a disaster waiting to happen.
Many accidents take place in the workplace because employers fail to provide initial training to their employees, says Business Cloud.
Offer your employees proper training. Make sure your team is familiar with all the equipment, understands safety protocols, and knows how to handle emergencies. You’d be surprised how many accidents could be avoided with just a little extra training.
Don’t just stop with an initial orientation. Things change, new equipment comes in, or maybe a new menu item requires different prep. Ongoing training and refresher courses will keep safety at the top of their minds. Your staff will make fewer mistakes, so there will be fewer accidents.
#2 Install Fire Extinguishers
The risk of a fire in a commercial kitchen is real.
Reportedly, Curtis Stone, a celebrity chef, accidentally set fire to Bluebird, a restaurant in London. Stone tried to revive the stately wood fire oven of the kitchen that had not been touched in a few years.
The fire was contained. But it’s a stark reminder of how quickly things can go wrong in a busy kitchen. A fire extinguisher is an absolute must in your restaurant’s kitchen.
Most kitchens need a Class K fire extinguisher, which is designed specifically for grease and oil fires. But you’ll also need Class A, B, and C fire extinguishers for other fires, such as wood, flammable liquids, or electrical fires.
In regard to Class B fires, avoid going for AFFF, or aqueous film-forming foam. Though effective in suppressing fires involving combustible liquids, AFFF contains PFAS—a known carcinogen.
PFAS-containing AFFF, is linked to numerous types of cancers, including pancreatic, kidney, testicular, and prostate, says TorHoerman Law.
In 2017, Tracy Leach, a firefighter for 25 years, was diagnosed with breast cancer despite no family history. The cancer ravaged her body, and she died in December 2022 on Christmas Eve. Her husband believes PFAS in the AFFF was the source.
Numerous firefighters have filed the firefighting foam lawsuit. Plaintiffs in the suit allege that the manufacturers were aware of the health risks yet failed to warn them. Defendants in the lawsuit include DuPont, 3M, Chemguard Inc., ChemDesign Inc., and Chemours.
Hence, steer clear of AFFF foam; go for fluorine-free foam instead.
#3 Provide the Right Gear
Your staff has access to the right tools to do their job. But that alone isn’t enough.
In a busy restaurant where open flames, hot surfaces, and boiling liquids pose significant risks, proper protective gear is important.
Equip your team with heat-resistant gloves. That will make it easier for them to handle hot pots and pans. Aprons are not just a part of the uniform. They protect clothes from spills as well as provide an extra barrier between the skin and hot liquids.
Slip-resistant shoes are also a must. They will keep your staff from skidding across the floor when things get hectic.
In 2022, Sammy J’s Morgan Crossing Ltd. of British Columbia was fined $9,660.57 for causing significant injuries to one of its workers.
The employee had transferred hot oil from a deep fryer into a pot to dispose of it. While carrying the pot to the waste oil receptacle, the worker slipped and spilled the hot oil.
Post-investigation, WorkSafeBC found that the employer lacked proper documented procedures for handling hot oil. They also failed to ensure that workers were wearing appropriate footwear in the kitchen.
Don’t let that happen to you; provide your staff with quality gear. The upfront cost will be high, but there will be fewer accidents.
Safety in the restaurant business is not just about avoiding accidents. But it’s about creating an environment where your employees can work without fear of injury.
Following these simple tips, you can ensure the safety of your staff. When your team knows you’re invested in their safety, they will become productive. They’ll feel more confident in their roles, which will lead to fewer accidents and a better overall experience for everyone.
So, keep these practices front and center, and watch your restaurant run like a well-oiled machine.