In an industry that offers a variety of different jobs to those of all ages and skillsets, restaurant workers face a variety of potential risks for common injuries that lead to lost time in the workplace. Due to the nature of the business, work-related injuries in commercial kitchens include:
Our Restaurant Risk Report takes a deeper dive into:
*Statistics cited in this document are based on 84,006 claims by AmTrust clients with loss payments from 2013 to 2017.
Note: Graph shapes are not representative of the actual paid loss amount. *Other constitutes motor vehicles $20.1M, strike against/step on $12.7M and caught in or between 5.7M.
In an industry where slicing & dicing plays a major role in food preparation, it’s not a surprise that cuts, punctures and scrapes make up a third of restaurant claims reported. However, there are certain measures that can be employed to help reduce the severity of these injuries.
From Memorial Day to Labor Day, the restaurant work force nearly doubles. And, these inexperienced and/or newly hired seasonal workers are more likely to be injured than those who have been on the job for a while. Always assume new employees have no safety training at all, and then provide it.
A few loss control best practices to implement over the summer to help reduce the risk of workers’ injuries include:
On policies underwritten by AmTrust, our 10-year loss ratio has greatly outperformed the industry.
Average time lost due to restaurant industries varies from less than 4 days to nearly 2 months.