A closer look at restaurant industry claims trends

AmTrust Financial Services recently reviewed years’ worth of workers’ compensation restaurant claims to identify trends within the industry. What we found is that average claim costs vary widely across the different types of restaurants, the injuries incurred and the time lost out of the workplace as an employee recovers. Claims also vary based on seasonality and geography. The AmTrust Restaurant Risk Report 2018 takes a deeper dive into all of these trends, and provides some loss control best practices to help reduce the risks for restaurant owners and employees.

See also: 6 reasons insurance is a must in the food service industry

Key findings

There are over one million restaurant locations in the United States with a total of 14.7 million employees, a number that represents 10% of the entire workforce in the nation. Other industry statistics suggest there will be 1.6 million new restaurant jobs created by the year 2027, and that restaurant sales are projected to total 4% of the U.S. gross domestic product.

The most common restaurant worker injuries

Cuts, punctures and scrapes

In an industry where slicing and dicing plays a major role in food preparation, it’s no surprise that cuts, punctures and scrapes make up a third of restaurant claims reported. However, there are certain strategies that can help reduce the severity of these injuries. All restaurant employees who use knives on a regular basis should be properly trained on knife safety. Additionally, these types of injuries can be avoided by implementing some additional safety measures, including:

• Use designated buckets to dispose of broken glass, bottles and plates. Do not use regular trash. Debris in buckets should be placed in a cardboard box and taped shut before being taken to the dumpster.
• Make cut gloves available for staff that use knives or slicing equipment to prepare food. The use of cut-resistant gloves should be mandatory and enforced.
• Store plastic wrap below eye level in all kitchens.
• Beware of cuts while hand washing slicer blades and knives in a sink topped with suds. Reaching in with hands unprotected can result in running a hand right into the sharp edges. Hand wash knives separately.

Slips and falls

While punctures and cuts make up a third of reported claims, slips and falls account for 4.5 times more in paid losses overall. Both employees and customers are at risk of slips and falls due to issues with wet, slippery floors due to spills or lack of housekeeping, especially in high traffic areas like entrances. To help prevent slips and falls, a few tips include:

• Keep floors clean and dry.
• Utilize non-skid rubber mats.
• Remove clutter from high-traffic areas.
• Designate separate, color-coded floor mops for the front and heart of the restaurant.
• Train employees on proper soap-to-water ratios.
• Set a mandatory slip-resistant shoe policy for employees, and enforce it without exception.

Muscle strain

Individuals who experience a strain in their wrists or hands miss the most time in the workplace, averaging 265 lost days of work. Injuries to the trunk, lower back, abdomen and elbow from holding or carrying heavy items incorrectly are also common among restaurant employees.

To help avoid strains, implement the following safety procedures:

• Provide lifting aides such as dollies, carts or another employee when possible.
• Train employees to understand that objects over 50 pounds require a two-person lift.
• In coolers, freezers and storage racks, ensure that heavier products (over 35 pounds) are stored at mid-body heights.
• Assign repetitive tasks throughout the day to multiple workers.

Burns and chemical exposure

The restaurant and food service industry reports around 12,000 burns every year, the highest number of burns of any employment sector, according to the Burn Foundation. Workers can easily come into contact with hot surfaces like grills or stoves and hot oil, liquid and steam as they go about their daily duties. And, after an employee suffers a burn, he or she will miss an average of 17.5 days of work recovering.

The following tips can help keep employees protected from burns:

• Use the right protective gear, like gloves or oven mitts instead of hand towels when lifting hot pots and pans.
• Wear the proper attire, including spatter shields, gauntlets and non-skid shoes.
• Avoid lifting and carrying heavy, hot stockpots or oil containers.
• Follow procedures for deep fryers.

Time away from the job

Based on claims with lost time, an injured employee would take an average of 30 days to return to work.

The restaurant type with the most risk

Cafés and coffee shops yield the highest amount of lost time in the workplace, with 45% more time lost than all other restaurant types. One might think that burns or scalds are the most common injuries these workers face, however, wrist injuries are actually a much bigger risk than all others. The repetitive motions involved with preparing that fresh cappuccino often cause muscle strain, fatigue and conditions like lateral epicondylitis and medial epicondylitis, better known as tennis elbow and golfer’s elbow.

Seasonality and restaurant claims

From Memorial Day to Labor Day, the restaurant workforce nearly doubles. More than four million teens across the country set out to find employment during the summertime, with many of them joining the restaurant industry. These inexperienced, newly hired employees are often more likely to be injured than those who have been on the job for a while. Inconsistent training, physical and mental attributes, and employer lack of knowledge regarding federal and state laws are usually to blame for the spike in restaurant worker injuries over the summer months.

For more information, please download AmTrust’s full report.

Matt Zender is senior vice president of WC Strategy for AmTrust Financial Services. He can be reached at matthew.zender@amtrustgroup.com.

See also: 6 keys to adjusting food-related restaurant claims