Don't trip up: Preventing slips and falls

It just takes one quick slip. A greasy floor, a buckling mat or uneven flooring could send an employee or guest to the hospital and land your business with an expensive lawsuit and rising insurance premiums. Here are some ways to keep your restaurant out of slippery situations:

Track your traction

Know your numbers. “The first step in preventing accidents is to test how safe your floors are,” says Russell Kendzior, founder of the nonprofit National Floor Safety Institute (NFSI), based in Southlake, Texas. Monitor the coefficient of friction (COF) the measure of slip resistance, at various spots throughout your restaurant.

As a general manager for Duffy’s Sports Grill, Benjamin Longanacre had never heard of the COF. But after the South Florida 24-unit chain experienced a series of costly slip-and-fall incidents, the restaurant appointed Longanacre as its first safety coordinator in 2011 and charged him with taking a preventive approach. He quickly learned the importance of the COF, which has two components: static and dynamic.

The static COF measures the “slip potential,” or how much traction it takes to induce a slip, while the dynamic COF quantifies a person’s stopping ability once he or she begins to slip. Walkways with a wet static COF of .60 or greater and a wet dynamic COF of .42 or greater are defined as “High Traction” under the American National Standards Institute (ANSI) B101.1 and B101.3 standards.

Get audited. Consider hiring a “certified walkway auditor” or other qualified professional to test your floor safety. Look for a professional versed in safety standards, experienced at identifying hazards and skilled at using a tribometer, or slip meter, to measure the COF. The Louisiana Restaurant Association Self Insurer’s Fund for Workers’ Compensation provides this service to its plan participants at no charge.

It’s not the heat, it’s the humidity. Wait, it’s both of those things

By Wendy Waren, LRA VP of Communications

Summer is here in Louisiana and the temperature is inching its way past the 90s, and still not nearly as hot as it’s going to be in a month or two from now (like you need a reminder). I believe it was the summer of 2012 when a road near the Louisiana Restaurant Association’s headquarters in Metairie buckled from the intense heat and my husband’s steering wheel in his Ford Explorer melted.

 

Speaking of humidity, I read this really interesting article in The New York Times, 3 Ways Humidity Exerts Its Terrible Control Over You, about how humidity impacts our behavior and mood. Apparently, humidity makes us forgetful. Participants in a study had a hard time remembering a series of numbers when it was hot outside. Well, my memory isn’t so good anyway, but with this oppressive heat, I could care less about a series of numbers.

Another way humidity takes its toll on the human body? It makes us lethargic. It zaps our energy. This is a really good explanation for why I struggled to keep my eyes open the other evening and fell asleep on the couch at 7:45 p.m. Lastly, the third point, which I can’t imagine is a bad thing for anyone, humidity make us less anxious. Who among us couldn’t stand to be less anxiety-ridden? In the safety realm though, humidity can weaken alertness. 

The LRA Self Insurer’s Fund (LRA SIF) for workers’ compensation receives a handful of calls annually from plan participants reporting employee heat stress. LRA SIF VP of Loss Prevention Victor Balbuena says it’s probably pretty common, given the type of businesses in the program, but likely, these employees are replenishing their fluids and resting or going home after a heat stress episode.

“Headache, dizziness, fainting, weakness, wet skin, irritability, confusion, thirst, nausea or vomiting are all symptoms of heat stress,” said Balbuena. “Drinking lots of water, at least one pint per hour, wearing light-colored, breathable clothing and taking frequent rest periods in the shade or air conditioning is highly advised.”

It is also a good idea to be sure that your kitchen exhaust fans and supply air systems are working properly as well. The same goes for your line and walk-in refrigeration systems. A little preventative maintenance can save a lot of dollars in lost inventory and frustration. 

LRA SIF rewards claims free track records

For 16 years, safety dividends and safety awards have been distributed to Louisiana Restaurant Association Self Insurer’s Fund for workers' compensation (LRA SIF) members. Those who had a loss ratio that didn’t exceed 50 percent, attended a safety seminar or webinar and implemented a written safety program receive a dividend. In addition, safety awards are distributed annually to members who have filed no claims during the entire previous year, which many of them display in their establishments as a point of pride.

Seventy-two percent of LRA SIF members met the challenge and received a safety award this year. It is evident that the majority of LRA SIF members promote and provide a safe working environment for their staff.

The Second Injury Board Knowledge Questionnaire continues to be a useful tool in recovering claims costs for pre-existing injuries. As part of your new hire orientation, having all employees complete this questionnaire will help identify, in writing, any pre-existing conditions that, if known, may result in the Second Injury Fund covering a significant portion of a claim that ultimately can impact your workers’ comp rates.

Another way to reduce your workers’ comp exposure is having a post-accident drug and alcohol policy. An employee that is under the influence of drugs and/or alcohol is a danger to themselves and their co-workers. If they are injured on the job, having a post-accident drug and alcohol policy in place could protect the employer from the entire claims cost if the employee tests positive in excess of the limits.

Protect your investment with this restaurant fire safety guide

As I watched the Season 3 finale recently of Jon Taffer’s Bar Rescue, his anger over the built up grease on the fryer and general filth was as bad as I've ever seen it. The cook admitted he had no formal cooking experience, but it was also evident he had no formal safety and sanitation training (ServSafe) either. During the first evening of Taffer’s consult, he invited guests into the establishment to see just what the challenges were in order to make his recommendations.

                                                                                         

Due to the built up grease on the fryer, it caught fire during service. To make matters worse, the fire extinguisher wasn't charged and resulted in the staff scrambling around the premises looking for one that did. As the fire was extinguished, smoke filled the kitchen and then rolled out into the bar filled with patrons. Taffer was incensed as the evacuation ensued.

That got me to thinking it might be time for an article on restaurant fire safety. The Louisiana Restaurant Association Self Insurer’s Fund for Workers’ Compensation offers complimentary fire extinguisher training to plan participants and other fire safety training materials.

The National Restaurant Association’s Manage My Restaurant online resource has countless articles to help you become more profitable and in this case protect your investment. The following article, Fire prevention 101: The basics of restaurant fire safety, is a solid guide to keeping your establishment operating smoothly.

Restaurants—with their open flames, hot equipment, electrical connections, cooking oils, cleaning chemicals and paper products—have all the ingredients for a fire to flame out of control. Nearly 8,000 eating and drinking establishments report a fire each year, according to 2006-2010 data tabulated by the National Fire Protection Association (NFPA) in Quincy, Mass. These fires caused an annual average of $246 million in direct property damage.

A fire can devastate your business, leading to lost revenues and even permanent closure. But there are steps you can take to prevent fires and minimize the damage.

Preventative maintenance

• Install an automatic fire-suppression system in the kitchen. This is crucial because 57% of restaurant fires involve cooking equipment. These systems automatically dispense chemicals to suppress the flames and also have a manual switch. Activating the system automatically shuts down the fuel or electric supply to nearby cooking equipment. Have your fire-suppression system professionally inspected semiannually. The manufacturer can refer you to an authorized distributor for inspection and maintenance.
• Keep portable fire extinguishers as a backup. You’ll need Class K extinguishers for kitchen fires involving grease, fats and oils that burn at high temperatures. Class K fire extinguishers are only intended to be used after the activation of a built-in hood suppression system. Keep Class ABC extinguishers elsewhere for all other fires (paper, wood, plastic, electrical, etc.).
• Schedule regular maintenance on electrical equipment, and watch for hazards like frayed cords or wiring, cracked or broken switch plates and combustible items near power sources.
• Have your exhaust system inspected for grease buildup. The NFPA Fire Code calls for quarterly inspections of systems in high-volume operations and semiannual inspections in moderate-volume operations. Monthly inspections are required for exhaust systems serving solid-fuel cooking equipment, like wood- or charcoal-burning ovens.

Staff training

Train your staff to:

• Find and use a fire extinguisher appropriately.  An acronym you may find helpful is PAST – pull out the pin, aim at the base, make a sweeping motion, (be) ten feet away.
• Clean up the grease. Cleaning exhaust hoods is especially important, since grease buildup can restrict air flow. Be sure to also clean walls and work surfaces; ranges, fryers, broilers, grills and convection ovens; vents and filters.
• Never throw water on a grease fire. Water tossed into grease will cause grease to splatter, spread and likely erupt into a larger fire.
• Remove ashes from wood- and charcoal-burning ovens at least once a day. Store outside in metal containers at least 10 feet from any buildings or combustible materials.
• Make sure cigarettes are out before dumping them in a trash receptacle. Never smoke in or near storage areas.
• Store flammable liquids properly. Keep them in their original containers or puncture-resistant, tightly sealed containers. Store containers in well-ventilated areas away from supplies, food, food-preparation areas or any source of flames.
• Tidy up to avoid fire hazards. Store paper products, linens, boxes and food away from heat and cooking sources. Properly dispose of soiled rags, trash, cardboard boxes and wooden pallets at least once a day.
• Use chemical solutions properly. Use chemicals in well-ventilated areas, and never mix chemicals unless directions call for mixing. Immediately clean up chemical spills.

Be prepared: Have an emergency plan

If a fire breaks out in your restaurant, your staff must take control of the situation and lead customers to safety.

• Be prepared to power down. Train at least one worker per shift how to shut off gas and electrical power in case of emergency.
• Have an evacuation plan. Designate one staff member per shift to be evacuation manager. That person should be in charge of calling 911, determining when an evacuation is necessary and ensuring that everyone exits the restaurant safely.  Ensure your staff knows where the closest exits are, depending on their location in the restaurant.  Remember that the front door is an emergency exit.
• Offer emergency training. Teach new employees about evacuation procedures and the usage of fire-safety equipment. Give veteran staff members a refresher course at least annually.

A workers' comp program that goes far beyond the competition

The Louisiana Restaurant Association Self Insurer’s Fund (LRA SIF) for Workers’ Compensation offers the best option for hospitality and retail focused businesses for providing this statutorily required coverage. When you consider the LRA SIF for your workers’ comp needs, you receive more for your premium dollars than with any other provider. In addition to local, in-house claims processing, our complimentary loss prevention and safety analysis services can help you identify opportunities to improve your safety environment and practices. The LRA SIF has provided a more than 30-year track record of financial stability and professionalism in serving your industry’s workers’ comp needs.

While all employers like to provide a safe workplace, you must be prepared when workplace accidents occur. Let the LRA SIF serve as your trusted resource, providing rapid claims response with the focus on getting an injured employee treated and available to return to work. We offer competitive rates with upfront premium discounts for hospitality related class codes and other potential discounts based on loss experience.

An added benefit of participating in the LRA SIF is the efforts of the LRA Advocacy Team who works year round with the Louisiana Department of Insurance and the Office of Workers’ Compensation to monitor and develop best practices to keep your costs competitive. The majority of the state legislation the LRA follows each session relates to workers’ compensation and the oversight of the system.  In the 2014 Legislative Session, which is now underway, there are numerous workers’ comp measures proposed, one of which would enhance the penalties for employers who have failed to secure workers’ compensation coverage. 

Workers’ comp coverage is required by Louisiana law and applies to all employers in the state regardless of your revenue or the number of employees. This law is in place not because the employment is dangerous or involves any foreseeable risk of injury, but rather the act establishes the presumption that anyone rendering service for another in any trade business or occupation is an employee.

When an injury or illness is found to be job-related, the affected employee may be entitled to medical care for the injury or illness, payments for their lost wages, and rehabilitation services to speed their return to work.

An important distinction of a group self insurer’s fund is the consolidation of risk over related businesses or industries, which provides for the pooling of this risk to provide competitive rates. Another benefit with a group self-insured fund is that surplus premium remaining (after claims costs and operating expenses) is returned to plan participants whose loss ratio does not exceed plan limits.

Next month, LRA SIF staff members will be distributing this year’s surplus dividends at the LRA’s nine chapter meetings. Our LRA SIF eligible members will receive their portion of the declared $2 million in dividends. Since its inception, the LRA SIF has returned more than $101 million in dividends to eligible members. Our members’ commitment to safety and getting their employees back to work has helped to create this outcome.

LRA Cenla Chapter

Monday, April 7

Diamond Grill, 924 3rd St., Alexandria

Cocktails: 6 p.m. Dinner & Presentation: 6:30 p.m.

Cost: $20

RSVP: Angela Chisholm, achisholm@lra.org; (318) 366-1326

LRA Bayou Chapter

Tuesday, April 8

Big Al’s, 1377 W Tunnel Blvd., Houma

Cocktails: 6:30 p.m. Crawfish Boil & Presentation: 7 p.m.

Cost: $30

RSVP: Courtney Waguespack, cwaguespack@lra.org; (225) 328-2163

LRA Northshore Chapter

Wednesday, April 9

Columbia Street Tap Room, 434 N. Columbia St., Covington

Crawfish Boil & Presentation: 6:30 p.m.
Cost: $30

RSVP: Jodi Williams, jwilliams@lra.org; (504) 454-2277

LRA Acadiana Chapter

Monday, April 14

Fezzo’s, 720 S. Frontage Road, Scott, LA

Cocktails: 6:30 p.m. Crawfish Boil & Presentation: 7 p.m.

Cost: $40 per person

RSVP: Courtney Waguespack, cwaguespack@lra.org; (225) 328-2163

LRA Northeast Chapter

Monday, April 14

Catfish Cabin, 1400 Louisville Ave., Monroe

Cocktails: 6 p.m. Crawfish Boil & Presentation: 6:30 p.m.                 

Cost: $20

RSVP: Angela Chisholm, achisholm@lra.org; (318) 366-1326

LRA Baton Rouge Chapter

Tuesday, April 15

Ruffino’s, 320 Third St., Downtown Baton Rouge

Cocktails: 6:30 p.m. Dinner & Presentation: 7 p.m.

Cost: $45 Farm to Table Dinner

RSVP: Courtney Waguespack, cwaguespack@lra.org; (225) 328-2163

LRA Northwest Chapter

Tuesday, April 15

Chianti Restaurant, 6535 Line Ave., Shreveport

Cocktails: 6 p.m. Dinner & Presentation: 6:30 p.m.

Cost: $30

RSVP: Angela Chisholm, achisholm@lra.org; (318) 366-1326

LRA Greater New Orleans Chapter

Wednesday, April 16

Brisbi’s Lakefront, 7400 Lakeshore Dr., New Orleans

Crawfish Boil & Presentation: 6:30 p.m

Cost: $35

RSVP: Jodi Williams, jwilliams@lra.org; (504) 454-2277 

LRA Southwest Chapter

Monday, April 28

Steamboat Bill's, 1004 North Lake Shore Dr., Lake Charles

Cocktails: 6:30 p.m. Crawfish Boil & Presentation: 7 p.m.

Cost: $25, option of boiled crawfish or seafood platter

RSVP: Courtney Waguespack, cwaguespack@lra.org; (225) 328-2163

*Due to the price of crawfish, chapter meeting prices marked TBD will be determined closer to the meeting date. Meeting reminders will be mailed and e-mailed prior to the events above and will contain pricing information. 

A message from LRA President/CEO Stan Harris

As the New Year gets underway, we have much to be grateful for in Louisiana. Our industry employs nearly 200,000 people and that number is projected to grow by nearly 25,000 by 2022. With the increase of visitors to our state and the support of our residents, the Louisiana restaurant industry is projected to achieve 2014 sales in excess of $7 billion for the first time. This is astonishing given that in 2004, our industry’s annual economic impact was just $4.2 billion. That’s a 40 percent increase in just nine years.   

The National Restaurant Association recently released its 2014 What’s Hot Culinary Forecast with locally sourced meats and seafood topping the list. The Louisiana Restaurant Association's work with fisheries issues and the Share the Gulf Coalition align closely with these initiatives. Other trends include locally grown produce, environmental sustainability, healthful kids’ meals and gluten-free cuisine.

To assist you in these areas, the NRA has three programs that you might consider—ServSafe Allergens, Kids LiveWell and Conserve. ServSafe Allergens is a 90-minute online training course to provide your management or chefs in how to serve the 15 million guests with food allergies safely. Kids LiveWell is a program focused on offering healthy options for kids when dining in your restaurant. It meets specific caloric, portion and fat contents. If you agree to participate in Kids LiveWell, your restaurant can be listed on the Kids LiveWell website that provides a resource to consumers seeking healthier options. Conserve is a free online resource to initiate and inspire actions that improve a company’s bottom line, but also are good for people and the planet. Be sure to visit the NRA’s Manage My Restaurant portal for more insightful tips to effective and efficient restaurant operations.

In addition, the LRA offers ServSafe Manager (the DHH mandated eight-hour training course in food safety and sanitation) and ServSafe Alcohol Online (the ATC mandatory two hour training course is available online for the first time in Louisiana). Visit the LRA website here to learn more about ServSafe.

The LRA Self Insurer’s Fund for Workers’ Compensation is pleased to return more than $2 million in surplus dividends in April 2014. They will be distributed to eligible members during the April LRA Chapter events. If you aren’t participating in the LRA SIF for your workers’ compensation needs, please allow us to quote your business. We can quote your workers’ comp directly through one of our LRA regional sales representatives or through your agent.

Finally, we know that as you operate your restaurant that employee issues create unique challenges. The LRA retains the firm of Fisher & Phillips to provide guidance and assist with any questions, concerns or problems you may be facing. Please call the LRA office and we will connect you with an attorney who can guide you through any employee questions. Utilizing this resource in advance usually produces good dividends in the form of a happy, engaged workforce.

We are here to help you become more successful and profitable in 2014 and beyond.

Happy New Year,

Stan Harris

LRA SIF Members to receive more than $2 million in dividends next year

Amount brings total returned since 1988 to more than $100M

The Board of Trustees for the Louisiana Restaurant Association’s Self Insurer’s Fund (LRA SIF) for Workers’ Compensation has approved declaring a dividend to eligible plan participants in the amount of $2.02 million.

The LRA SIF, since 1988, will have cumulatively returned approximately $101.7 million in surplus and safety dividends to eligible members.

For the 26^th consecutive year, the Fund has declared a surplus in unused premium and interest income that will be returned to members. This surplus will include eligible participants from the fund years 2008, 2009 and 2010 and be paid in April 2014.

“The LRA SIF was pleased to lower its rates once again this fall, for the third time in four years,” said LRA SIF President & CEO Stan Harris. “Our members have shown a commitment to workplace safety practices and as a result, we see lower accident rates. Our Fund is focused on best-in-class member services, combined with our complimentary loss prevention and safety training.”

For 32 years, the LRA SIF has served as one of the most respected providers of workers’ compensation insurance in Louisiana. The Fund’s management continues to focus on efficiency and timely claims handling to keep its member costs very competitive. 

To be eligible for a dividend, the member must be in good standing with the LRA and the LRA SIF and have a loss ratio that is equal to or less than 70 percent for the years declared as of March 3, 2014.

In October 2013, the LRA SIF announced a rate reduction on premiums for its Fund, which specializes in the hospitality industry.

“Our members’ positive outcomes allow us to lower their rates,” said Harris.

To learn more about how the LRA SIF can help you reduce your workers’ compensation costs and to get a quote, call Babs Schultz at (504) 454-2277 today. 

A Letter from 2013 LRA Chair David Hearn

Dear Louisiana Restaurant Association (LRA) members,

This year has truly been outstanding for me as chairman of the LRA. I’ve visited all nine chapters, participated in all the board meetings for the LRA, the LRA Self Insurer’s Fund and the LRA Education Foundation, spent the weekend in New Orleans for the EXPO and went to Washington, DC for the National Restaurant Association’s Public Affairs Conference.

Your membership in the LRA has so many benefits. The LRA SIF for workers’ compensation was created more than 30 years ago just for our industry. For the third consecutive year, the LRA SIF is lowering its rates, while other insurers are raising theirs. That’s a testament to the management of the fund and the members who participate in it and share the risk. Do yourself a favor and get a comparison quote. You could save yourself some money.

Of the LRA benefits are the ServSafe food safety courses, the new online ServSafe online alcohol training (the first of its kind in Louisiana) and ServSafe Allergens, are the keys to serving your guests safely on all fronts. The LRA has trained more than 50,000 people collectively in these programs and is the largest provider of these types of training in the state.

The LRA Education Foundation is your charitable organization. This year alone, the LRAEF awarded 24 students $50,000 in scholarships to continue their restaurant management and culinary arts education. Since 2009, the LRAEF has awarded $140,000. Just in time for the holidays, the LRAEF in partnership with the George Rodrigue Foundation for the Arts will release a cookbook, The Pot and The Palette. With 100 recipes from members across the state and illustrations by budding high school artists, the proceeds from the book will benefit both organizations.

Above all and one that isn’t tangible is advocacy. The LRA is your advocate at the local, state and even federal level. This is accomplished by a dedicated staff that constantly monitors regulatory and legislative activity that may impact the industry. You play a significant role in funding these activities when you contribute a portion of your dues to the LRA Hospitality Political Action Committee. Also, our chapters play a significant role in advocacy as a portion of its fundraising proceeds benefit the LRA Hospitality PAC.

My year of service as chairman of the LRA has been a privilege. I’m truly grateful to have given my time for the betterment of Louisiana’s restaurant industry. Thank you to all our members and suppliers for your dedication and commitment to improving this great industry.

Sincerely,

David Hearn, Owner, Catfish Cabin, Monroe

The real story about workers' comp costs

This article ran in the Louisiana Restaurant Association Fall 2013 of The Source, within the A La Carte magazine. The Source is a publication designed to further educate LRA SIF participants and prospective participants about workers' compensation.

While assisting members of the Louisiana Restaurant Association Self Insurer’s Fund for Workers’ Compensation (LRA SIF) to improve their safety and health programs, one of the most common problems seen is employers who attempt to solve their safety and health problems by strictly focusing on Occupational Safety and Health Administration (OSHA) codes and standards and ignoring sound loss prevention and control measures.

One example of this was a 65-employee facility that was recently visited by OSHA and given a $7,000 fine. They were in the process of rewriting their company’s Safety Policy and Procedures at a cost of more than $10,000.  When questioned about how their claims had also affected their workers’ compensation premiums, they had no idea. A brief investigation revealed that their workers’ compensation premiums had risen to more than $20,000 over the last several years! And because of the excessive losses over the last two years, their premium could rise an additional $10,000. 

The likelihood of OSHA visiting your facility is slim unless you have a fatality or an employee complaint. However, your workers’ compensation costs accrue every year like clockwork. These costs affect your business’ ability to make a profit.  The owner of the company mentioned above probably drives by competitors on his way to work every day that are paying well over 50 percent less for their workers’ compensation coverage. Most businesses cannot afford to pay 50 percent more in workers’ compensation premiums.  That is why your injury and illness prevention efforts should legitimately be an integral part of your company’s management plan and not just an ancillary OSHA compliance program.

Direct and Indirect Costs

All employers are familiar with the direct costs of workers’ compensation. Direct costs include medical bills, pharmaceutical bills, lost wages, mileage reimbursement, etc. However, more important than the direct costs of workers’ compensation claims are the indirect costs.  The reason that the indirect costs are more important is that statistically they are 5 to 10 times more costly than the direct costs! The reason they are more costly is because you are not insured against those losses. All indirect costs of claims are paid directly by you—the employer. 

Some examples of indirect costs include:

• Training replacement workers
• Reduced productivity because of the breakup of a crew
• Manager’s time spent dealing with the claim
• Lost production/productivity due to work stoppage
• Repair or replacement of damaged equipment
• Overtime of additional workers

Although this list includes some of the major indirect costs associated with claims, these are by no means all of the indirect costs that may affect an organization. The list of the indirect costs can be quite lengthy.

How Does Your Business Compare?

Is good enough really good enough? What steps are you taking to ensure that your workers’ compensation premiums are as low as possible? If you compare your business to other businesses and feel that your business is just about average, you should ask yourself if average is really good enough? If your competition is able to reduce their workers’ compensation direct and indirect cost then they ultimately will be able to produce a product for less. Workers’ compensation claims should be thought of as losses to a business like any other losses and controlling them can be managed very much like many other parts of your business. Simply, safety and loss control needs to become an integral part of your business. 

However, many business owners say that controlling their losses or putting safety first is not their main business. Their number one priority is producing a good quality product at a fair price. In order to do that however, a business must operate efficiently with as few interruptions as possible. Injuries and illnesses are interruptions that affect a business in similar ways to breakage of equipment. They disrupt the operations and cause a loss of productivity and efficiency.

What Can You Do?   

• Determine your workers’ compensation costs—both the direct and indirect costs (multiply your direct costs by 5-10 percent).
• Evaluate your operation and determine what types of safety and loss control programs should be in place and determine the costs of implementation.
• Designate a Safety Coordinator. This person should have enough time to devote to safety and loss control and not simply wear several hats within the operation.
• Implement a safety and workers’ compensation loss control program that includes employee participation.
• Regularly monitor and evaluate your program and make changes as necessary.
• Contact the loss control department of your workers’ compensation carrier for assistance in developing your safety and loss control programs.

If you are a member of the LRA SIF and you would like additional information on developing your workers’ compensation loss control programs please contact LRA SIF VP of Loss Prevention Victor Balbuena, vbalbuena@lra.org or (504) 454-2277.

The LRA SIF recently reduced its rates for the third time in three years. If you are interested in receiving a quote for  your workers' compensation needs, please email lrasifquotes@lra.org.

Restaurants donate food & beverage to event benefiting military services group

The Louisiana Restaurant Association (LRA) would like to extend its deepest gratitude to the Greater Baton Rouge businesses who donated food and beverages to “Truce for the Troops,” a friendly flag football game that pitted Republican and Democratic Louisiana legislators against each other for a great cause.  

The event, spearheaded by Representative Nick Lorusso and sponsored by the LRA Self Insurer’s Fund, was April 21, 2013 at LSU’s Tiger Stadium and benefited Operation Homefront Louisiana, an organization that provides emergency financial and other assistance to the families of service members and wounded warriors. Lorusso currently serves in the Army Reserves with the rank of Lieutenant Colonel.  

“I would like to thank the Louisiana Restaurant Association and its members for their generous contribution to the ‘Truce for the Troops’ flag football game,” said Rep. Lorusso. “This is a cause that is near and dear to me. The reception after the game featured great food and drinks that added to the celebratory (and bipartisan) event.”

Those restaurants and beverage companies that donated product were:

• Sammy’s Grill
• Raising Cane’s Chicken Fingers
• Mestizo Restaurant
• Walk-On’s Bistreaux & Bar
• Ruffino’s Restaurant
• Baton Rouge Coca-Cola
• Crescent Crown Distributing

The flag football game, which saw the Democrats win 28-21, was open to the public and raised $16,150 for Operation Homefront Louisiana.

Safety leadership pivotal to managing your workers’ comp costs

By Stan Harris, LRA President & CEO, Former Restaurateur

The restaurant business is all about the people—your customers and your team. In my previous 25 year career as a multi-unit restaurant owner, my philosophy on workplace safety was holistic. Honing your observation skills is imperative. As the owner or manager of a business, if you want to make a difference in your workers’ compensation cost, make it part of your daily DNA. How does this become part of your daily routine? It’s easier than you think.

When you arrive at your place of business, walk around the parking and delivery areas. Is there broken concrete, curbs or bumper blocks that could be a trip or fall hazard? Is the exterior lighting in good working order? As you enter the door, if it is an exit door, is the EXIT sign properly illuminated? As you go to the cook line, look at the interior of the hood surfaces. Are they clean and free from dripping grease? Are the links in the fire suppression system covered with grease? Is the tag on the ANSUL system up to date? Are the handheld fire extinguishers in an accessible location that wouldn’t require you to be at the source of a fire to reach them?

Is your ceiling clean? Do the light fixtures or lamps have the proper covers or shields? Are the cords of the electrical appliances in good condition? Are the knobs and thermostats of the gas appliances installed and in working order? I know it sounds like a lot, but your powers of observation are important in monitoring the safety process.

Take a look at your dish station. Try to avoid a pre-soak tub that could have broken or chipped glass in it. Be sure to size your dish and glass racks to fit the appropriate glassware or serving items. This helps avoid chips and breakage while also helping to avoid cuts. Is the floor drain working properly to avoid a staff member having to work in standing water?

In the prep areas, do the employees wear cut resistant gloves when prepping lemons or chopping vegetables? Is the can opener cutting edge clean? Do you ensure that each time you access the ice machine bin, you use an air dried scoop?

As you enter the dining room are the floor surfaces clean? If you use dust control mats, are they laid out properly? Are the floor transitions as smooth as possible to minimize slip and falls? Does your staff pre-bus tables to avoid having to carry overloaded trays to the dish station? This will help avoid strains and sprains.

If you want to lower your mod factor and avail yourself of the most competitive rates for workers’ compensation, raising your observations during your walk through each day will help develop a culture of safety. As the owner or manager, if you embrace safety each and every day, so will your staff members. We have a number of tools that can help you better train your staff on the proper use of fire extinguishers, measure the grip of a floor surface, or help you create checklists to review each shift.

Volunteerism is a core value for this leader

Meet David Hearn, 2013 LRA Chair

David Hearn, 2013 LRA Chair and
wife Janet.

As the sun rises on the tenure of 2013 Louisiana Restaurant Association (LRA) Chair David Hearn, he has tallied up his commitment this year to the industry, which will be nearly 100 days. When it comes to service to Louisiana’s restaurant industry, Hearn has the market cornered. In addition to his position on the LRA State Board, he’s also a director for the LRA Education Foundation (LRAEF) and a trustee for the LRA Self Insurer’s Fund for Workers’ Compensation (LRA SIF).

“David is an individual who is absolutely committed to community service,” said Stan Harris, LRA President/CEO. “This kind of dedication to the LRA is truly legendary. Being around someone who has this kind of philosophy on giving back is inspiring and contagious.” 

As LRA Chair, Hearn will lead four State Board meetings; represent Louisiana at the Public Affairs Conference in Washington, D.C. and install all nine LRA Chapter Boards during each annual Awards Banquet and Officer Installation. There are four meetings each he’ll participate in with the LRA SIF and the LRAEF. This year, the first LRA Board Meeting is in conjunction with the Louisiana ProStart® Competition.

“ProStart is the coolest thing we do as an association for the future of our industry,” said Hearn. “To see high school students compete in the Culinary and Management Competitions is impressive and I wanted all of our board members to see the students in action. If ProStart would have been around when I was in high school, I would have definitely taken it to complement working in my family’s restaurant.”

At the young age of 11, Hearn found himself working as a busboy at his family’s restaurant, Catfish Cabin, in Monroe. As he matured, he learned the ropes of the front of the house during high school and as he entered college, he moved on to experience the back of the house operations. When David married Janet Clark in 1982, the timing was perfect for him to take a job outside the family restaurant in institutional grocery sales where he stayed for the following 12 years.