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.
Want to continue reading?
Become a Free PropertyCasualty360 Digital Reader
Your access to unlimited PropertyCasualty360 content isn’t changing.
Once you are an ALM digital member, you’ll receive:
- 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.
