Lawyers are best known for having the right word at the right time. But their skill in assigning numbers to pain and suffering grabs the attention of those taking the inherent risk of preparing and serving food - the owners. These restaurantuers make a common mistake, driving insurance fees up and setting Risk Management, Quality Assurance, Training and Operations on a course destined to under-state the corporate exposure.
The flawed conventional wisdom is challenged here by one of the MarlerClark partners, Denis Stearns, in a brief interview conducted by Jim Mann, Executive Director of the Handwashing For Life Institute.
