Welcome to the latest update from CRMBC, the only workers’ compensation self-insured group for California restaurants.
Preparing for Renewals and Summer Operations
Dear Reader,
As we move toward summer, some members are preparing for July 1 renewals. This is a good time to review the habits that keep the program strong.
For restaurant operators, that means reviewing floor conditions, preparing for hotter kitchens, reporting claims on time, documenting incidents clearly, and making sure managers follow through. It also means planning for busier shifts, seasonal hiring, and the operational risks that tend to increase during summer.
The resources in this update are meant to help your team review those basics before the season gets busier. You’ll also find new materials added to the CRMBC Resource Hub, plus a reminder about the referral program and how members can help strengthen the group.
If you take one action from this newsletter, use the safety and claims resources below with your managers before summer operations pick up.
Thank you for your continued commitment to CRMBC.
Kaya Stanley
CEO and Chairman
CRMBC
What’s New: Latest News & Updates
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Before Summer Gets Busy: Five Restaurant Safety Checks to Make Now
Summer can put more pressure on restaurant operations. Busier shifts, seasonal staff, hotter work areas, and faster handoffs can all increase the chance of avoidable injuries.
This guide gives operators a practical checklist for reviewing floors, hot work areas, fryer and fire controls, refresher training, and manager follow-through before the summer season is fully underway.
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Before Summer Gets Hotter: What Cal/OSHA’s Indoor Heat Rule Means for Restaurant Kitchens
California’s indoor heat rule can apply to restaurant kitchens and other hot indoor work areas.
This article explains the basics in restaurant language, including water, cool-down areas, training, acclimatization, emergency response, and written-plan expectations. It is easier to review now than in the middle of a busy service week.
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The First 24 Hours After an Injury: Manager Steps That Prevent Claim Problems
What managers do on the first day after an injury can shape the rest of the claim. This post outlines the basic steps restaurant teams should review now: get the employee care they need, report the claim promptly, document what happened, preserve key details, and follow through with CRMBC and claims partners.
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WCIRB’s 10.4% Recommendation: What Restaurant Operators and Brokers Should Know
The WCIRB’s 10.4% recommendation is not a final rate change, but it is still a market signal operators and brokers should understand.
The post explains what is driving the recommendation, why it matters, and why safety habits, early reporting, documentation, and claim follow-through remain important as the workers’ compensation market evolves.
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Tools to Support Summer Safety and Claim Follow-Through
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New Safety Inspection Resources
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Walk managers through floor conditions, equipment areas, and common service risks before summer staffing and volume increase.
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Chemical and Gas Safety Resources
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Review chemical storage, gas safety, and basic manager checks before summer volume adds more pressure to the kitchen.
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Indoor Heat Prevention
Resources
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Before the first serious heat stretch, review water access, cool-down areas, training, and written indoor heat procedures with managers.
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Member Directory
A secure, members-only directory to help CRMBC restaurant owners connect and share what’s working.
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Refer and Earn:
Grow with CRMBC
Referring qualified restaurant operators helps strengthen the group. If your referral joins CRMBC, you’ll receive the referral reward.
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Please join us in welcoming two new members to CRMBC:
Haidilao Hot Pot and Lardas Management, Inc.
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Join the Conversation
Follow CRMBC on LinkedIn and YouTube for new safety resources, podcast episodes, and workers’ compensation updates for California restaurants.
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