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A new study commissioned by Cintas Corporation found that nearly one in three American adults are unlikely to dine at a restaurant where someone they know had slipped and fallen.
The study, conducted by Harris Interactive, found that 30 percent of more than 1,000 adults surveyed were “very unlikely” or “somewhat unlikely” to dine at restaurants where such accidents occur.
“We’ve always known that slip-and-fall accidents result in increased costs due to litigation or injury, but this research shows that the cost of an accident might be even greater than initially thought,” said David Collette, Director of Marketing and Strategy, Cintas Foodservice. “Implementing a safe floor program not only mitigates hard costs and gives restaurant operators peace of mind, it can also offset potential long-term costs associated with lost business down the road.”
The survey surprisingly showed very little difference between gender or age, but interestingly, it showed adults residing in the Northeast are significantly more likely than those who live in the Midwest or South to say they would be very unlikely to dine out at a restaurant with a recent slip-and-fall accident (23 percent in the Northeast vs. 13 percent in the Midwest and 11 percent in the South).
Each year, more than 3 million food service employees and over 1 million guests are injured as a result of restaurant slips and falls, according to the National Floor Safety Institute (NFSI). A recent NSFI study indicates that the industry spends over $2 billion on such injuries each year and that these injuries are increasing at a rate of about 10 percent annually. A safe floor program helps reduce the opportunity for these accidents by providing restaurants with a program to protect, maintain and deep clean floor surfaces.
“As the economy begins to recover and restaurants compete for business, this research shows that a slip and fall accident can derail these efforts and send customers out the door,” added Collette. “A safe floor program not only protects employees and guests, but also a restaurant’s bottom line.”