Despite moderately increased sales and rising consumer confidence in the safety of dining out, restaurants in the U.S. and Canada still face a major hurdle with staffing.


“Anytime you put inexperienced workers in any role, there is always a greater risk for injury to the employee or for service to suffer. You can transfer some of that risk by buying insurance. At the end of the day, you are trying to protect the financial interest of your company.” –Bonnie Steen, Vice President, Managing Director, Burns & Wilcox, New Orleans, Louisiana


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