Effective 9/1/2024, six new WCIRB food & beverage classifications replace 9079 (1) Restaurants

It is no secret that operating outdoors is the “new normal”. New outdoor dining areas have been built at restaurants all over the State, and with them come new potential hazards — especially in winter.

Building a restaurant workplace environment that encourages staff input and collaboration is, in fact, possible during these uncertain times.

As we have mentioned before, an effective way to cultivate a strong safety culture is to promote the notion that “everyone is a leader”. This can help spark an entrepreneurial spirit and a sense of ownership for all team members. Such efforts can be made virtually just as successfully, and safely, as in-person.