In an era where whistleblower and retaliation claims outpace every other type of employment claim, one can never tell when a disgruntled employee may file a frivolous complaint. Accordingly, restaurants should take certain basic steps to review and eliminate common, often overlooked OSHA violations. As a bonus, improved OSHA compliance will also reduce hazards and provide a non-union employer an opportunity to demonstrate interest to its employees, as well as better engage them in the company's success. Such efforts will improve morale, productivity and customer service, and likely reduce employee grievances and legal claims.
Here are some areas of concern, and some practical steps, applicable to any restaurant setting:
Chef Yann Chupin
New Executive Chef
The Current Industry Business Model
Beyond dilution control equipment, not much has changed for the large sanitation chemical providers. Their business model remains based on selling more chemical volume (price competitiveness). Their sales representatives are still rewarded on sales volume (which equates to chemical volume) and in our capitalistic system - rewards drive behavior.
Consider the following: if a sales representative is financially rewarded on volume sales, what is he/she incentivized to do? Read on yo learn more