How to mitigate risk in your Restaurant?
06 Sep 2017, 19:04
Building and sustaining a profitable restaurant is a juggling act. From employees or customers slipping and falling, kitchen fires, food contamination, cyber-attacks, electrical malfunctioning, thefts or credit card ‘skimming’, there are so many factors that affect the restaurant’s image. Running a strong business also includes preparing for the worst.
In this article, we bring you the significant risk management strategies that will diminish the possibilities of a serious accident and protect your business image -
Employees Training: The employees or workforce is the heartbeat of your business. They must be trained in every important aspect to mitigate any disastrous situation. The employees should be well-versed in handling equipment even though they are self-explanatory, food business’s safety procedures and customer service. This also includes problem resolution and alcohol service.
Property Protection: Timely inspection of equipment and maintenance programs are useful in preventing breakdowns, malfunctions, and outages. Fire suppression systems and smoke detection alarms either automatic or manual can help in preventing fires by extinguishing before it can spread to the other parts of the building. There should also be a provision of an adequate number of emergency exists with appropriate lighting and signage.
Getting Digitally Smart: Restaurants have a database that records the customer information, transactions details, and other important information. You must safeguard these from cyber thefts or leaks. This can be easily managed with high-quality anti-virus software, password protection of WIFI network and security cameras. All these can prevent the chances of criminal activity and theft.
Adherence to Health and Safety Rules: There is a great importance of hygiene standards by employees. Your staff should also be made to take all precautionary steps such as wearing gloves, reporting any symptoms of skin inflammation or rash etc., to prevent any injuries. Additionally, the employees’ experience sprains and strains which are usually caused by overexertion from lifting and prolonged standing, this needs special attention. It can be prevented by placing counters at adequate height in the kitchen, using mechanical tools for chopping, dicing and mixing, and providing lift-aid equipment or teaching proper lifting techniques to all employees.
Licensing requirements: Any kind of business should possess a proper license in order to run. The restaurant should have liquor, food service and business license, and a valid driver’s license for their employees involved in driving.
Management: Apt management that works for the benefit of the customers or employees is essential in every business, and not just restaurant. You need to address the customer issues without hurting the sentiments or affecting your loyal employees.
Food safety: It does not matter how good or quality service or ambiance you are providing as it cannot compensate for poor or dangerous food. To prevent this, all the food handlers should be trained in food safety that will to avert any food-borne illness. The food storage also plays a vital role; it should be refrigerated in low degrees Celsius. There should also be stock rotation system which ensures the freshness and compliance with the date of expiration.
Insurance: It is the last line of defense. If the risk management measures fail to prevent a disaster, then the insurance policy is the final instrument which can protect you.