Page 3 - Ohio RA 2011 Winter FlipBook

www.ohiorestaurant.org 1 Winter 2012 Issue

Inside This Issue

Menu Features

1 Protecting Your Bottom Line

2 Food For Thought

3 Under the Dome

4 Education is Our Foundation

5 The Ohio Restaurant Association Announces Strategic Partnership with CMSText

5 ORA Members Receive Tickets to NAPICS

6 - 18 Workers’ Comp, Safety & You 6 Workers’ Compensation, Safety & You

7 When Operating Your Business, Keep Informed of Health and Safety Resources

7 What Do Your Peers Say About the ORA’s Workers’ Comp and Health & Safety Programs?

7 ORA’s Workers’ Comp Group Rating Plan Provides Your Business with Discounts

8 Understanding the Ohio BWC’s Rating System

9 Recognizing the Differences Between MCO & TPA

10 Are You Launching a New Concept in Ohio?

11 RiskControl360° Provides Guidance to ORA

11 By Implementing a Structured Safety Process

12 CareWorks’ MCO Value is a Beneft to ORA 13 Understand the Ohio BWC’s Group Rating

14 The ORA Has Outlined Safety Philosophies

14 Proper Incident Response

15 Using the Balanced Scorecard

16 Proper Food Safety

17 Questionable Claim?

18 What Employers Can Do to Protect Employees

18 What Employees Can Do to Protect Themselves

18 Don’t Ignore the Value Safety Coordinators Play

19 News Bites

20 ORA Statement of Ownership

20 Index of Advertisers

20 Welcome NEW Members!

ORA Members Receive Complimentary Tickets to NAPICS

This is just one benefit of your investment in Ohio’s only statewide foodservice trade association.

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6 - 18 Workers’ Compensation,

Safety & You

Through the use of this safety-related information, the ORA hopes to help you strengthen your business and increase your revenue.

Welcome to another themed edition of à la Carte. Inside you will fnd a wealth of information on areas of the business that are all too often overlooked – workers’ compensation and workplace safety. In addition to the regular features you have come to appreciate, the Ohio Restaurant Association is providing insight from a variety of contributors who are experts in helping establishments like yours lower their cost of doing business through effective risk management. While I know most operators instinctively focus on commodity and labor costs, it remains a mystery to me why some fail to spend time on workers’ compensation costs – an area of the business that, if not properly managed, can become a substantial cost driver.

Left unchecked, workers’ compensation costs can quickly spiral out of control. For example, a restaurateur with $1.5 million in annual payroll who effectively manages workers’ compensation costs may invest as little as $16,800 annually in premiums. Conversely, an employer with a similar payroll who pays little attention to risk management may be charged nearly $40,000 annually for the same coverage. This is nearly $93,000 in additional premium over four years - the length of time lost time claims remain on a company’s experience.

We’ve all heard the phrase, “Penny wise and pound foolish.” This maxim clearly applies to safety in the workplace. Busy operators may focus on sharing basic information with employees regarding how to safely use kitchen utensils and equipment, but is this truly enough to ensure a safe workplace? Sadly, there is no guarantee that any workplace can

be 100% injury-free, but the odds will surely be stacked in your favor if you choose to create a culture of safety and responsibility.

We have pulled together some great information regarding best practices from some of our most trusted partners – CareWorks Consultants, Inc. and RiskControl360° – leaders in risk management and workers’ compensation services. Beyond savings operators can achieve through group rating plans such as the ORA’s, there is much more that can be done to ensure you are effectively managing safety and risks in your operation.

Most operators have a number of younger employees in their teens and twenties. We all know from experience that they are not always as mature and committed to following sound business practices as our more seasoned employees. This alone is reason enough to invest the time to more aggressively manage your expectations around safety and risk management.

All of us at the ORA are pleased to offer you this valuable content and hope that you will fnd it benefcial. Don’t hesitate to let us know if there are other areas of operations or marketing that you would like for us to explore as we continue to bring great content to à la Carte. Enjoy!

By Geoff Hetrick, President & CEO, Ohio Restaurant Association

Responsible Safety & Risk

Management Can Help You Avoid Long-Term Revenue Losses

Protecting Your Bottom Line