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Risk Management is the process of reducing, mitigating, and preventing loss - which will help your business save money. The Restaurant Resources Group (TRRG) places an emphasis on safety, which impacts the incident frequency and incurred losses (IBNR) of both Worker's Compensation (WC) claims and General Liability (GL) claims - including Guest incidents. We incorporate safety strategies to reduce and prevent loss through safety programs, physical safety inspections and safety training. Effective WC and GL claim reporting procedures, and claims management - monitoring each claim - begins when the incident occurs. Each incident is thoroughly investigated and tracked. It is our goal to provide recommendations that, if implemented, will help minimize your business risk and loss.
Although Risk Management services may be provided through your General Liability carrier, The Restaurant Resources Group compliments the services that they offer. We work in conjunction with your insurance provider(s) when needed. However, TRRG is not an insurance agent or broker, so we have no allegiance to brokerage firms or insurance companies.
TRRG's Safety Inspection / Audit includes six general areas: kitchen storage areas; ice machines, bar and service bar, liquor room and lounge area; lobby, restrooms and dining areas; exterior and general areas; life safety, electrical & safety practices; and bulletin boards and safety tools. Each area includes specific inspection items. For example, kitchen storage areas include inspection of storage areas, walk-in refrigerators and freezers, grill and preparation areas, fixed dry and/or C02 hood systems, chef's office, pass through area (foodserver line), dish area, employees' dressing / restrooms and chemical equipment / tools. The subgroups are further scrutinized. As an example, inspection of the grill and preparation areas includes checking to see if the area floors are in good repair and grease free, and safety mats are clean and in good repair; the ceiling and walls of the area are clean and in good repair; ceiling vents are clean; the hood system is cleaned nightly; hood screens are in good condition and the light(s) is in working condition; the cleaning vendor is labeled; gas lines and valves are identified as to their function; the light fixtures are properly shielded; the mixer is clean and the bowl is in good condition; the can opener blade maintained daily, etc. The Walk-In Refrigerators and Freezers area begins with an evaluation of door gaskets, inside release devices, walk-in temperatures, and enforcement of proper food storage policies. Inspection areas or items can be added or deleted to your restaurant's audit. TRRG recommends the facility be inspected / audited monthly. Unannounced inspections / audits are available.
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Abbreviations: General Liability (GL); Workers’ Compensation (WC); Third Party Administrator (TPA); Human Resources (HR)
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Guest Incidents (Injuries, Complaints, etc.) (GL)
Point-of-Contact
Monitoring / Tracking of Incidents
In-House Incident Investigations
Collaboration with General Liability (GL) Carrier / Adjuster
Statistical Guest Incident Tracking Reports
Resolution Recommendations
- In addition:
See HR Support “Training” – Guest Incidents (GL) Policies
and Procedures (Including Food Borne Illness [FBI])
Employee Accidents (WC)
Point-of-Contact
Monitoring / Tracking of Accidents
In-House Accident Investigations
Collaboration with TPA and/or WC Adjuster(s)
Statistical Employee Accident Tracking Reports
Resolution Recommendations
- In addition:
Risk and Safety Inspections and Recommendations
Announced and Unannounced Inspections (Frequency determined by
Restaurant Owner)
Impending Legislation Alerts and Compliance Recommendation(s)
Food Borne Illness Crisis Management
Revised 9/2010 | 
