Serving Up Safety How restaurants can reduce risks, protect staff through workers’ comp By Bryan Smith
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estaurants are powered by people, from line cooks and servers to dishwashers and delivery staff. Foodies are routinely
served by a person performing a physical role in a fast-paced environment, which comes with certain risks.
Kitchens are rife with hot surfaces, sharp tools and wet floors. Dining rooms are bustling with customers, which challenges workers to navigate crowded areas while carrying heavy trays. Long shifts, repetitive motions and frequent lifting are further increasing the potential for worker injuries and business interruption.
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COMMERCIAL CONSTRUCTION & RENOVATION — ISSUE 8, 2026