Safety in the kitchen: What you don't know can hurt
Hot foods, boiling liquids, slick spots, flammable materials, manual labor. The hustle and bustle of restaurants, as lively and entertaining as it can be, face an inevitable enemy: danger. There’s a risk around every corner – and accidents are bound to happen. Yet, while restaurants tend to experience a relatively high frequency of low-severity accidents, such as slips and falls, back-of-house (BOH) and front-of-house (FOH) incidents can burn both your employees’ well-being and your bottom line.
Eliminate the human factor: Investing in the right equipment can help avoid injuries altogether. And we’re not talking about robots – yet. (You can read a bit about that here.) However, Restaurant Technologies can take labor out of the equation when it comes to managing cooking oil. An automated, closed-loop oil management system limits an employee’s exposure to hot fryer oil and automates the entire process, from delivery to disposal. Learn more about Total Oil Management.
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