How to Deliver Restaurants from Risks of Take-Out Boom

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With a growing number of apps and on-demand services, millennials in particular are increasingly ordering take-out food from their favorite restaurants.

As more restaurants expand services into delivery, risk managers must be mindful about vehicle exposures and aggressively manage not only driver risks but also food safety risks when taking meals outside the restaurant.
Richard Bleser, senior vice president of Marsh Risk Consulting, warns the audience in the restaurant industry at this year’s RIMS 2018 Annual Conference, while employees and customer injuries continue to be a concern for restaurant owners, while industry is also increasingly exposed to the explosion of food. and catering.

Restaurants continue to be labor intensive, which means that workers’ compensation losses are not uncommon. According to Marsh’s 2017 Restaurant Loss Cost Trends Report, nearly a quarter (24 percent) of all restaurant workers’ claims for compensation in 2016 were due to cuts, perforations, and abrasions. Such a loss has become the most frequent source of injury and represents a significant increase from 2012 when cuts, perforations and abrasions represent 15 percent of all workers’ compensation claims.

However, Bleser said that while employee and customer injuries are the most common losses, they may not be the most expensive. Food delivery and the growth in the catering sector are at the greatest risk, and the restaurant owners believe it should be a concern today – risk of delivery.

. The extreme risk out there, er said Bleser. Gel When it comes to a big case, he won’t come from someone who cuts himself in the kitchen. Unqualified, from a driver running a pedestrian and causing serious injuries. “

The restaurant industry is changing and the thousand-year change continues to change. ”15 years ago, baby boom wasn’t the same model when it was the primary customer in the restaurants.“

Delivery & Services
In the last five years, according to NPD Group, a global information company, revenue from restaurant deliveries increased by 20 percent and total delivery increased by 10 percent.

Uz We see a lot more organization on the catering side,, says Bleser. ”When the delivery meets a few years ago, people are going to the jackpot.“

Food safety and automobile liability risks are among the challenges of delivery and catering.

According to the National Security Council, vehicle crashes continue to be the number one cause of workplace deaths. “We have this exposure when restaurants start to deliver restaurants and delivery,” says Bleser. A vehicle owned or owned by the vehicle, the risk of loss of auto responsibility, he said.

New technologies, such as mobile order and delivery applications, have increased revenue for restaurants in recent years. The restaurant industry has been fast to use such providers, as a gain of 1 percent of US food service traffic and stuck between apartments for several years.

According to the NPD Group, while in-house experiences remained flat, restaurant visits paid by mobile applications increased by 50 percent compared to last year.

However, such third-party drivers as UberEats, Grubhub and DoorDash pose risks to restaurant owners. Bleser voices various concerns.

One concern is the quality of the food only. . There is no control over the dishes after leaving the restaurant. This delivery man could collect all these food from the restaurant to the restaurant, and perhaps the food was collected, but it was delivered three hours later. Bu

Another concern is in third party contracts. Restaurant owners take great responsibility when using third-party vendors. Contracts “not very suitable for restaurants,” he said. Bleser said that many contracts are a software provider that will only connect with a delivery partner of the third party and therefore will not take responsibility when something happens to be food. This was sent through the delivery partner. Olur Well, what happens if this dish is stained in the delivery process? Who’s in charge? Restaurant. “

Bleser’s worries don’t end with food. The biggest concern is driving.

A What if this dealer had an accident and hit a seriously injured pedestrian to deliver your food? Come to find out that this driver / supplier has a $ 50,000 loan coverage in its automatic policy, and the insurer rejects it when it actually fulfills the claim because they use the tool for business purposes. “

If that happens, where’s the victim of the accident? “We know that someone will pay,“ he said. “Who will come back? Restaurant. “

Tıbbi Nuclear decisions inin are said by the owners and risk managers to be awake at night, although the cost of the collision has almost doubled over the past five years due to vehicle repair and medical costs.

“Five years ago we could see a jury decision of $ 5 million, and that was too big,” said Bleser. ”Today, we see decisions worth more than $ 165 million, and this is a situation that needs to be managed by increasingly important restaurants. Uz
Restaurant Fleet Security Protocols

Bleser said restaurants are important to implement a comprehensive fleet security program.

It is important to know how the restaurants are describing drivers. Ti Are they constantly monitoring driver OGRs? Ed He also said a security program should identify acceptable means of transport for drivers using their own cars. ”Do they use automobiles, motorcycles, mopeds or bicycles?“

The safety of each vehicle should be monitored and restaurants should provide driver training. Defensive driving, situational awareness training and driver behavior monitoring are critical.

Moreover, the owners should consider the mel safe journey süre management process, he said. This may include managing delivery times, monitoring drive distances for various delivery routes, monitoring traffic patterns, and providing best practices for safety.

”Conduct risk assessments, develop security policies and procedures, and train delivery personnel on what to do and where not to go.“

Restrict unsafe neighborhoods or crime-filled areas and require cashless payments. ”In today’s credit cards community, try to get rid of cash payments.“

Restaurants should also protect food safety.

Ile Official food safety training with delivery drivers. Provide ways to secure food safety training, clean environments, climate control tools, delivery timelines, and food. Gıda

Finally, it is important that restaurants stay up to date on the changing risks in the sector.

Iyor They are constantly monitoring and evaluating changing risks because they are changing, “he said. Ve Protect your employees, customers, vehicles and food, and your work tools such as your facilities and vehicles, and recognize and manage aggressively the most sensitive risks of running a vehicle. “

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