As the market for ethnic-inspired foods and farm-to-table mealscontinues to grow, many restaurant operators are experimentingwith locally sourced products, plant-forward cuisine, andsustainable seafood. But in adapting to meet evolving consumertastes, restaurants may find it difficult to stay on top of theirevolving risks.
According to Marsh's 2017 Restaurant Loss Cost TrendsReport, nearly one-quarter (24%) of all restaurant workers' compensation claims in 2016 were fromcuts, punctures and scrapes. That made them the most frequentsource of injury, and represented a substantial increase from 2012,when cuts, punctures and scrapes represented 15% of all workers'compensation claims.
Continue Reading for Free
Register and gain access to:
- Breaking insurance news and analysis, on-site and via our newsletters and custom alerts
- Weekly Insurance Speak podcast featuring exclusive interviews with industry leaders
- Educational webcasts, white papers, and ebooks from industry thought leaders
- Critical converage of the employee benefits and financial advisory markets on our other ALM sites, BenefitsPRO and ThinkAdvisor
Already have an account? Sign In Now
© 2024 ALM Global, LLC, All Rights Reserved. Request academic re-use from www.copyright.com. All other uses, submit a request to [email protected]. For more information visit Asset & Logo Licensing.
