Sweet Pepper Cutting Capsicum Bell Pepper Red Knife Cutting Tagrisk Restaurant Industry

Prevent Cuts and Lacerations in the Restaurant Industry

Prevent Cuts and Lacerations in the Restaurant Industry

Knives, plates, machines and glassware are essential tools found in restaurants. They are extremely useful, but if mishandled they can be detrimental to your business. Restaurant safety is important and your staff should be trained on how to properly handle sharp and fragile equipment to avoid injuries. Below are tips on how to prevent cuts/lacerations from sharp objects found throughout the restaurant industry.

Knife Safety

  • Keep knives sharpened and let other staff know when knives are newly sharpened.
  • Use the appropriate size knife for the job.
  • Always use a cutting board. They prevent objects from slipping while being cut which could lead to injury.
  • Keep knives out of dish tubs/sinks
  • Carry knives with the point down and the cutting edge away from your body.
  • Store knives properly in racks or knife sheaths close to areas where they are used.
  • Clean knives immediately after use.
  • At all times, be in control of your knife blade, your body, and the food you are cutting.
  • Never attempt to catch a falling knife, allow it to fall
  • Employees should wear cutting gloves if available[1]

Machine Safety

  • Make sure all machine guards are installed and in place
  • Maintain machinery to reduce chance of accidents
  • Never operate any machine unless you are trained in its use
  • Never wear jewelry or loose clothing that could potentially stuck in a machine
  • Unplug machines when not in use
  • ALWAYS tell management immediately if machine guards are missing, broken, or not working properly.[2]

Glassware Safety

  • Avoid thermal shock by making sure to not rapidly change the temperature of the glass (such as placing ice/cold water into a warm glass)
  • Avoid mechanical shock by avoiding glass contact with another hard object.
  • Never Stack Glassware
  • Never Carry Glasses close enough where they are rubbing against one another.
  • Only use glassware for serving desserts and drinks. Do not use glassware to store other items or to scoop ice as this could damage the glassware and cause it to break.
  • Never serve beverages in cracked or chipped glassware.
  • Always dump ice out of glassware before sorting into bus trays[3]

Tagrisk Insurance Services’ risk appetite includes but is not limited to restaurants, bars, nightclubs, and lounges. Our hospitality insurance programs fill coverage gaps that may exist in your current policies. Do not renew your insurance without a quote from us. Contact Tagrisk Insurance Services for a quote today!

[1] https://www.dir.ca.gov/dosh/dosh_publications/RsgDosDontsEn.pdf

[2] https://www.osha.gov/dte/grant_materials/fy11/sh-22303-11/Restaurant_Safety_English.pdf

[3] https://www.tigerchef.com/use-and-care-for-glass-drinkware.html

Tagrisk Insurance Services - Restaurant Safety Burns Fire Flames in Kitchen

Preventing Burns in the Restaurant Industry

Preventing Burns in the Restaurant Industry

From stoves and fryers to candlelit tables and heat lamps, there are many ways employees and customers alike can burn themselves in a restaurant. Restaurant employees work with all kinds of warm/hot equipment, so it is no surprise that they may pick up minor burns throughout their employment. Burn injuries can be prevented and as the owner, it is your job make sure that your restaurant is a safe place to conduct business.

There are 3 types of burns. These are:

  • First Degree Burns: Redness and Swelling on outermost layers of skin
  • Second Degree Burns: Redness, Swelling, and Blistering that may extend to deeper layers of skin
  • Third Degree Burns: Destroys entire depth of the skin and can also damage fat, muscle, organs, and even bone. This type of burn is so severe that significant scarring is common and death can occur in the worst cases.[1]

There are multiple ways to get burned in a restaurant, but there are also many preventative measures to take place. Below are different sources of heat and ways to prevent being burned by each:

  • Heat Lamps/Heat Strips: Be Mindful of the location of these lamps/strips when moving about the restaurant
  • Hot Dishes: Use Trays, hot pads, dry cloths, or oven mitts to protect your hands when carrying or serving hot dishes
  • Candlelit Tables: Never reach over an open flame. Walk around tables if necessary
  • Coffee Pots, Hot Water Dispensers: Do not remove a coffee pot until all the liquid is dispensed and be careful while handling hot drinks
  • Fryers: These are the top cause of burns in restaurant kitchens according to OSHA
    • Never pour grease past the “fill line”
    • Cook at manufacturers recommended temperatures so that you don’t overheat the oil.
    • Raise and lower fryer baskets with care to avoid splashing
    • Water and oil do not mix so remember to dry fryers and fryer baskets after washing
    • Do not hover over or stand to close to hot oil
    • Place nonslip mats around fryers to lower the chance of slips and falls around and on frying equipment
    • Provide protective gloves/mitts
  • Stovetops, Grills:
    • Keep stoves and grills clean to prevent excess grease flares
    • Adjust burner flames to proper level and stovetops should cover only the bottom of the pan
    • Do not overfill pots
    • Lids should be tight fitting and handles should be securely attached to hot pots/pans/etc.
    • Use tools such as tongs to prevent contact with warm surfaces and foods
  • Steamers, Ovens:
    • Do not reach over a steamer or oven because the steam can burn you
    • Do not open steam ovens or cookers when they’re under pressure
    • Open ovens/steamers by standing at the side, keeping the door between you and the open steamer
  • Microwaves:
    • Place microwaves in easy to reach areas
    • Face of the person using the microwave should be higher than the door of the microwave
    • Use vented containers or punctured plastic wraps to allow steam to escape while cooking in the microwave
    • Always lift lids away from your face[2]


Tagrisk Insurance Services’ risk appetite includes but is not limited to restaurants, bars, nightclubs, and lounges. Our hospitality insurance programs fill coverage gaps that may exist in your current policies. Do not renew your insurance without a quote from us. Contact Tagrisk Insurance Services for a quote today!

[1] http://www.lni.wa.gov/Safety/Research/Files/RestaurantScaldBurns.pdf

[2] http://www.restaurant.org/Manage-My-Restaurant/Operations/Back-of-House/Burn-prevention-Putting-safety-first

Tagrisk Restaurant Ergonomics Employees Standing in Front of Oven in Kitchen

Posture, Exertion and Motion in Restaurants

Posture, Exertion and Motion in Restaurants

Restaurants are not just judged by how great their food is and how outstanding their customer service is. Ergonomics play a factor in determining if a restaurant is a good spot to eat and a nice place to work. If Starbucks did not have comfortable seating, would it still be the amazing coffee shop it is today? Could restaurant turnover decrease if ergonomic conditions were positive and sustainable? Tagrisk Insurance Servcies is a firm believer in safety in the restaurant industry and ergonomics matters. As a restaurant owner, it is your job to make comfort a priority in your establishment.

Main ergonomic concerns for restaurants are the following:

Static Postures

  • Problem: When the body is positioned without movement for over 9 seconds repeatedly this causes fatigue, discomfort, and pain over time
  • Solution: Anti fatigue matting provides softer surfaces to relieve stress from standing for long periods of time. Footstools allow employees to shift their body weight from solely their legs and lower back.

Repetitive Motion

  • Problem: Continuous movement of upper body parts such as elbows, wrists, forearms, and upper arms with more than 9 reps a minute. This movement overtime can cause joint pains, musculoskeletal injury, or carpal tunnel syndrome.
  • Solution: Use automated devices when possible. Perform tasks in different working positions to avoid continuous and repetitious movement of the same muscle/muscle groups (e.g. alternating hands). Employees should pace themselves, stretch, take breaks, rotate within the job, and combine/eliminate tasks where possible.

Forceful Exertions

  • Problem: Extreme stress caused by an excess use of force can lead to a variety of injuries.
  • Solution: Good form/posture while performing job duties that require some level of force will allow employees to use less force and reduce risk of injury. Lift all objects that require your employees to bend over, with a straight back and bent knees. Your staff can also see where the load is going and plan accordingly on how to handle. Always look for ways to reduce the weight of what needs to be carried by separating what can be separated. Rather spend 2 extra minutes making 2 trips then have back pains for the rest of your life. Use dollies, conveyors, and hoists when applicable. Pushing something on wheels as opposed to carrying, lifting, and carrying can reduce chances of strains and sprains. Place heavy items at mid-thigh height (not just placing heaviest items on the bottom shelf). Be mindful of floor conditions when carrying items that are wobbly, slippery, or warm.

Contact Stress

  • Problem: Sharp or rugged edges/corners appear in restaurants and can cause injuries if not properly addressed
  • Solution: Add padding to sharp or rugged edges to reduce strain and stress on hands. Make sure employees avoid leaning against metal surfaces of these rough edges. Try to round off sharp edges on shelves, tables, and ledges.

Awkward Postures

  • Problem: This is a problem that happens when employees must move quickly in a fast-paced setting or when fundamental safety procedures are not set in place. This can lead to a wide variety of injuries.
  • Solution: Employees should move as close as possible to objects in use to prevent over extension. Face objects that you are working on; you should not twist and reach to the sides of behind the body. Keep elbows as close to the body as possible and use tools to keep wrists straight. Have stepstools available for shorter employees. The more frequent an item is used, the easier it should be to access. [1]

These are just a few ergonomics concerns for restaurants and solutions to some of these problems. Tagrisk Insurance Services’ risk appetite includes but is not limited to restaurants, bars, nightclubs, and lounges. Our hospitality insurance programs fill coverage gaps that may exist in your current policies. Do not renew your insurance without a quote from us. Contact Tagrisk Insurance Services for a quote today!

[1] http://memicsafety.typepad.com/memic_safety_blog/2009/12/basic-kitchen-ergonomics.html

tagrisk insurance services - restaurant safety washing hands to prevent cross-contamination

Prevent Cross-Contamination in Your Restaurant

Prevent Cross-Contamination in Your Restaurant

Cross-Contamination from unsanitary practices or food mishandling can be detrimental to your restaurant. Cross-Contamination can lead to foodborne illnesses which can cause bigger issues for your business. “Foodborne illnesses affect as many as 76 million Americans each year. It is claimed that about 58% of the instances of foodborne illness arise out of commercial and institutional foodservice.” [1] From liability risks to a tarnished reputation, we here Tagrisk care about safety in the restaurant industry. Below are some tips to avoid cross-contamination and prevent foodborne illnesses.

Personal Hygiene

One of the first steps to preventing cross-contamination is maintaining clean personal hygiene. Employees should keep their hands clean by washing their hands frequently. Anytime disposable gloves are changed, hands should be washed with hot water and soap to fight germs and harmful bacteria. Hands also must be washed after using the restroom, coughing, sneezing, handling dirty dishes, handling money, eating, smoking, etc. Hands should be dried with a hand dryer or clean single-use paper towels. Employees should never wipe their hands on their apron or uniform. Policies and standards should be put in place to prevent employees from beginning their shifts if they are not meeting hygiene standards. Staff should come to work with a clean complete uniform, properly groomed, bathed, and any other standards that fit the safety needs of the restaurant. Employees should not come to work sick or with open wounds. Personal Hygiene is essential in preventing cross-contamination.

Separate Food – Separate Equipment

People are allergic to all kinds of foods. The way employees handle food and equipment is extremely important. Each type of food should be prepared and handled with clean equipment. For example, raw meat and fresh produce should not be cut with the same knife as this leads to cross-contamination. Gloves should also be changed for every different kind of food that is being prepared. If possible, color coding stations and equipment could help keep equipment separate. There are multiple points of contact from food preparation to end customer. Every point matters just as much as the last.

Clean and Sanitize Surfaces

Wash, Clean, Sanitize. Rinsing hands, tools, surfaces, and equipment is not enough to kill germs and harmful bacteria. Before and after food is prepared on a work surface, it must be cleaned with soap and water, and then sanitized. Remember, gloves need to be changed after using cleaning solvent. Work surfaces are not the only surfaces that need to be kept clean. Counters, utensils, cutting boards and tables need to be cleaned in between uses.

Maintain personal hygiene standards. Separate different foods and equipment used to handle food. Always keep surfaces clean and sanitized!

Tagrisk Insurance Services’ risk appetite includes but is not limited to restaurants, bars, nightclubs, and lounges. Our hospitality insurance programs fill coverage gaps that may exist in your current policies. Do not renew your insurance without a quote from us. Contact Tagrisk Insurance Services for a quote today!

[1] https://legacy.daydots.com/article.asp?HKEY=004&strPRODH=001&ArticleCID=62&ArticleID=14

Tagrisk Restaurant Safety - Restaurant, Food, Salmon on a Dinner Dish with Glasses

Restaurant Safety

Restaurant Safety

Restaurant safety is essential in the restaurant industry. It is equally important to the employers, employees, and customers alike. There are many potential hazards in the restaurant industry which is why Tagrisk Insurance Services offers a complete suite of hospitality insurance programs to protect restaurant owners and their businesses.

Cross Contamination

Proper food prep, handling, and storage are essential for restaurants as the smallest mistakes can have enormous ramifications. Cross Contamination can leave your customers sick or worse! Some restaurants must operate faster than others (maybe speed is one of their core values). The employees at these restaurants may forget to put gloves on when using solvent to clean up messes. Clear labels and a storage section/closet dedicated to cleaning materials may deter this from happening.

Health Care Inspection

Sanitation, good hygiene, and food temperature control are mandatory for restaurants and are major points during a health care inspection. Thermometers should always be calibrated and heavier items should be stored on the bottom rack/shelf. Employees should also be frequently washing their hands (especially when leaving the bathroom). Employees should also come to work clean and with a clean uniform. Depending on the restaurant, your staff may require an apron, gloves, hairnet, and slip resistant shoes.

Ergonomics/Slip and Falls

Ergonomics from comfortable seating for guests to employees standing for long periods of time requires attention. Consider the cause of one of the most common hazards in restaurants, slippery floors. Slip and falls do happen but there are preventative measures your establishment can take before a slip and fall turns into a lawsuit. Don’t forget that your employees can hurt themselves the same way customers can in your restaurant! With sharp objects, fryers, and hot stoves the chances of your staff getting seriously hurt increases exponentially. To help mitigate these situations, consider slip-resistant shoes, slip-resistant floor mats, and lighting for maximum visibility in your establishment.


It is no surprise that employees get burned working with equipment that heats to over 300 degrees from time to time. But how prepared are you for when this happens? A plan needs to be in place on how to handle burns efficiently and effectively as possible. If you notice your employees are receiving burns frequently as opposed to from time to time then you may need to revisit and reevaluate your safety handbook. Extra safety equipment such as heat resistant gloves and pot holders may need to be added to your inventory. There are also fire hazards while working with equipment that hot. Employees should be trained on what to do if a fire breaks out in the restaurant

Lacerations, Strains and Sprains

Lacerations, strains and sprains are almost as common as burns in the restaurant industry. Lacerations (cuts) occur from using knives or other sharp cutting equipment. Safety procedures should be put in place on how to operate sharp cutting equipment and knives should never be improperly stored. Customers can also get cut if they touch broken plates, bowls, or glasses. It is important that defective or broken utensils/dinnerware are never served to customers. Strains and sprains come from lifting incorrectly and repetitive motions (such as cutting and folding). Proper technique and communication can curb these injuries.

Tagrisk Insurance Services’ risk appetite includes but is not limited to restaurants, bars, nightclubs, and lounges. Our hospitality insurance programs fill coverage gaps that may exist in your current policies. Do not renew your insurance without a quote from us. Contact Tagrisk Insurance Services for a quote today!

Some Hopeful Restaurant Resolutions for the New Year

Information for this post was pulled from “RESOLUTIONS WE WISH RESTAURANTS WOULD MAKE” written by Restaurant Business Staff , which can be accessed directly by clicking here.

Happy New Year! The Restaurant Business Online content team worked year round in 2016 and has come up with some interesting requests for restaurants in 2017. Restaurant owners/employees please take notes as these requests can eventually lead to an increase in your business’s revenue.

  1. Rainbow-Colored Food has got to go.
    1. One rainbow colored bagel on Instagram began a trend that has now become played out. With it being a new, consumers may be looking for more focus on all natural colors.
  2. It’s obvious that a small percentage of the population is Gluten-Free.
    1. Still their needs need to be catered to, but this should not be apart of a 2017 marketing strategy. The industry is over-saturated with messages that simply appeal to a few, that consumers now pick up on as purely meaningless. Now, if a new menu item is coming out with a special healthy ingredient, then that would be a good time to market the matching terminology.
    1. This one is huge. First off splitting the check is a challenge still to this day. Servers view this as challenging and customers view this as a hassle at times. Another issue with credit cards is when the consumer is ready to go, they must wait for their server to come back, then leave to get their check, come back to drop off the check, leave to the customers time to review the check, and then come back twice more to pick up the check and return their copy of the receipt. The process is very tedious, inconvenient, and sometimes frustrating. Restaurants should look into making both processes for everyone.
  4. Appetizers for everyone.
    1. When you have a party of people eating together and order appetizers to share, it would be nice to get enough so that everyone has at least 1. Maybe adding a table appetizers size along with the regular appetizers size, will alleviate this problem. If this isn’t possible then maybe charging a little extra for an extra appetizer can be an option. If your restaurant only offers 3 taco appetizers, but the consumer has a party of 4 then charging an extra $1 or so for an extra taco could be an option.
  5. Restaurant Design
    1. Consumers come in all different sizes. Restaurants in 2017 should be able to accommodate all consumers regardless of size. High top seating is not always the most convenient for shorter consumers or consumers with strollers. The seating alone can affect the restaurant experience. Hard seats or skinny seats are uncomfortable for most people and especially for people who are on that heavier side.
  6. Overall the Little Things
    1. In 2017, restaurants should also keep mind of the little things because that’s what the consumers pay attention to and sometimes it’s the reason they come back. From cleanliness to great-smelling soaps.

4 Unique Uses of Technology in the Eastern Hemisphere


Information for this post was pulled from “4 TECH HACKS SPOTTED IN ASIA-PACIFIC” written by Aaron Jourden, which can be accessed directly by clicking here.

We’ve posted about quite a bit of technology and restaurants over the last two week and have found some more uses of technology on the other side the world. If you’re brainstorming on how to incorporate technology in with your restaurants then you’re in the right place. Some uses are more unique than others, but nonetheless below are 4 uses of technology in the eastern hemisphere.

  1. Hungry Jack’s
    1. Want to have your breakfast made for you without saying a word? Well check out Hungry Jack’s RFID-based device that sticks to car visors, memorizing orders to be relayed at HJ drive-thru’s. Once the order is processed through the system, the driver of the vehicle is alerted form the very same device. This sounds absolutely amazing, but for right now it is only being tested. We’ll have to see if this is going to be implemented on a global scale.
  2. Domino’s
    1. Flirtey and Domino’s have teamed up to transfer food via drones. Last month they made the first ever pizza deliver via drone. Just like Hungry Jack’s, Domino’s is testing this idea and is hoping to expand into multiple countries at some point in the future. Imagine getting Pizza flown to you!
  3. Chilli Padi Nonya Cafe
    1. Chilli is searching for ways to cut labor costs by hiring…..robots? They are currently trying out robots that buss tables, collecting and cleaning dishes. These robots are helpful and are bringing in more traffic as people are interested to see what these robots can do.
  4. Nissan
    1. Select restaurants have been given chairs for guests to sit down in while waiting to be seated. Interesting part about these chairs, is that they are self-driving. We don’t know how useful this will be as most restaurants provide some form of seating area for waiting guests. This product is in its preliminary stages, so we’ll have to see how successful it can become.

Is Starbucks a Technology Pioneer?

Information for this post was pulled from “STARBUCKS TO ADOPT VOICE RECOGNITION ORDERING” written by Peter Romeo, which can be accessed directly by clicking here.

Starbucks may be one of the first restaurant chains to incorporate voice recognition into their mobile app orders. It seems they are set to begin rolling this out in 2017, revolutionizing the way we order food/drinks.

McDonald’s is looking to hop on board as well. The voice recognition software will greatly eliminate mishearing on the employee and customer’s behalf. The customer’s words will be spoken into and text that the kitchen staff will be able to view and interpret, thus saving time. The order will automatically be charged through the app to the customer’s account.

As technology evolves it is taking over the restaurant industry. What are you doing to utilize technology and separate your restaurant from its competitors?

5 Unique Restaurant Ideas

Information for this post was pulled from “5 IDEAS WE STUMBLED UPON IN AN UNDERGROUND FOOD HALL” written by Patricia Cobe, which can be accessed directly by clicking here.

Restaurant owners should always look to innovate to capture to biggest chunk of their designated target market. Below are 5 different ideas to help separate your restaurant from the competition. These ideas are based on innovative approaches taken by New York’s TurnStyle Restaurant.

  1. Make your restaurant social media friendly.
    1. Social media is filled with pictures, recipes, and videos of food. When customers receive a visually appealing entree or are just excited to be eating out, they want to be able to share their excitement with their friends/followers.  This is great from a marketing stand point for your restaurant, but it would be even better if you encouraged your customers to use certain hashtags or take a picture at a certain angle. Adding social media friendly elements to your restaurant may generate more traffic in the long haul.
  2. Seating Options
    1. Provide different seating options for establishment. Most restaurants offer tables and booths, but don’t be afraid to think out of the box. Places like Starbucks and Panera Bread offer seating (and free WiFi) in a way that encourages customers to sit for long periods. This helps build customer loyalty and provides them with a go-to spot to sit comfortably and get work done.
  3. Packaging Matters
    1. How do you box food for your customers when they don’t finish their meal? How do you package your carry out menu items? If you’re still packaging your food in all black or non branded cardboard containers then you may still be living in the past. Placing your company name and/or restaurant locations on these boxes/containers can benefit you in the long run. The box may be recognizable to previous customers (which can encourage them to come back) and the consumers who have never eaten at your establishment will see this packaging and possibly stir interest.
  4. Games 
    1. Photo Booths, Touch Screen games, and more. If your sit down restaurant has some downtime before the food reaches the table, investing in entertainment while your customers wait will take their mind off the wait time. Get creative and have your customer’s fully engaged with the restaurant even while they’re waiting for their delicious food.
  5. How-to Guide
    1. This may not apply to all restaurants but it will definitely apply to some. If your restaurant provides uncommon food, then you may want to include a brief how-to guide for proper food etiquette. If the food is particular to a specific culture then customers of that culture may not need it, but if you want to expand past that target market then you should help alleviate any learning curves. People fear what they don’t know or don’t understand, but if you are able to show them how easy something is, they’re normally willing to give it a try.





Drinks That Will Bring in Revenue for the Holidays

It’s that time of year again. With the passing of Thanksgiving, and Christmas around the corner, restaurants and bars will see an increase in activity. It’s a great time to switch up the menu and add a seasonal beverage or food item to bring in some extra revenue. “According to Technomic’s Beverage Consumer Trend Report, one-third of consumers and 40% of those ages 18 to 34 say their beverage preferences change depending on the time of year” (Cobe 1). Here are 7 drinks that are fitting for the holidays and for your sales:

  1. Shake Shack
    1. They have come out with 2016 holiday shakes which will be available through New Years. The shakes include a chocolate peppermint shake, pumpkin pie shake, and Christmas cookie shake. All of these beverages are topped with whipped cream and mixed with frozen custard. They’re also offering a brownie flavored hot chocolate.
  2. GreenRiver
    1. This top floor bar is a prime-time destination for craft cocktails. This season they are offering a nonalcoholic beverage known as Left Hand Wonder. This drink has a seasonal spirit with a focus on overall health.
  3. Hickory Tavern
    1. Sparkling Red Tavern Holiday Punch, Winter Margarita, and Kentucky Bourbon & Cider are a few of the special holiday beverages that this casual dining restaurant is offering for the holidays.
  4. Salero
    1. Seasonal persimmons, amaro, orange, and bourbon combine to make the Road Trip Through Nevada cocktail. This beverage has both a bitter and sweet tastes to it.
  5. Caribou Coffee
    1. Caribou has stated that customers will be able to create over 500 beverages for the holidays with the addition of new whips and toppings (exclusive for the holidays). Caribou is also integrating some word of mouth marketing into their seasonal campaign by asking customers to create their own beverages and tag them on social media with #TopBou.
  6. Met Restaurant Group
    1. These restaurants are offering seasonal hot chocolate drinks. Those 21 and older can ask to have their drinks spiked with an alcoholic beverage of their choice.
  7. The Florentine
    1. Have you ever tried a Milky Way? If you haven’t, now you can at The Florentine in Chicago. This cocktail is mixed with warm Nutella milk, pistachios, rum, and more. This combination is perfect for this season.

Information for this post was pulled from an article found here.