NOVEMBER 20248IN MY OPINIONBeing around the restaurant and hospitality business for 30 years, I've seen many restaurant owners focused solely on the transactions at the register and the margins on food and drink.This makes sense! In the restaurant and hospitality industry, the margins are tight, and every dollar matters. But as we know, it's not just about sales on the menu items. ­ it's also about the money you don't see changing hands. It's as much about the money you save as the money you're making from customers.One way to save money and lower business costs is to create a safer workplace for employees. This limits workplace injuries, worker compensation claims, and can lower insurance premiums. Being proactive about safety, instead of reactive, will almost always make a difference in your business costs.Creating a Safer Workplace - Lowering Insurance PremiumsOver the past 20 years, RT has been able to save restaurants up to 15% on their insurance through implementation of Restaurant Technologies' (RT) Total Oil Management (TOM) solution. TOM completely automates oil management from delivering, monitoring, filtering, and recycling which takes one of the dirtiest jobs in the kitchen out of the hands of employees. This eliminates burns, spills, slips and falls, and creates an overall safer workplace.As our Pete McDonnell, RT's insurance consultant says, "handling hot oil is one of the most dangerous back-of-house jobs. If you don't use a system like TOM, you might have six or seven of your own employees lugging 35-pound oil jugs around. Statistics show that 75 percent of workers' compensation claims in restaurants are because of human error. When hot oil management is automated, you don't need your employees doing these risky jobs--and statistically, that's going to reduce the chance for claims."In some cases, we've been able to save franchise owners with over a hundred locations millions of dollars on their insurance premiums. Realistically, most businesses can expect to save anywhere between 10-15% based on the type of business they run.BY CHRIS HELLMANN, CHIEF COMMERCIAL OFFICER, RESTAURANT TECHNOLOGIESEVERY DOLLAR MATTERS ­ THOSE YOU SEE, AND THOSE YOU DON'T!
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