For restaurants, at least some cuts in the workplace are inevitable. But restaurants can take preventive measures to protect staff and reduce the frequency and severity of cut injuries. (Photo: Shutterstock)
As the market for ethnic-inspired foods and farm-to-table meals continues to grow, many restaurant operators are experimenting with locally sourced products, plant-forward cuisine, and sustainable seafood. But in adapting to meet evolving consumer tastes, restaurants may find it difficult to stay on top of their evolving risks.
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