Restaurant Expert Witness Howard Cannon: Why are plate profits and theoretical food costs critical
Channel: Restaurant Expert Witness
Date: 14/01/2017

Join Howard Cannon, well-known speaker, best-selling author, consultant, restaurant expert witness and media personality in this excerpt from one of his “How to Start a Restaurant” seminars, recorded live. Be sure to check out his new book “Restaurant OSHA, Safety and Security” and go to https://www.RestaurantExpertWitness.com
for your free download. 
Also, Visit our FaceBook page at:
https://www.facebook.com/RestaurantExpertWitness

AUTHOR BIO 
Howard Cannon—is the world’s most sought after forensic restaurant expert witness, with more than 150 cases and several hundred pre-litigation consulting matters to his credit. He is called on by judges, juries, plaintiffs and defense lawyers, members of the media, and industry executives to provide his unbiased opinions pertaining to an astonishing variety of incidents where employees, customers, and vendors become injured, harmed, sickened, maimed, or killed on the premises of restaurants across the United States. He is the author of several books, including The Complete Idiot’s Guide to Starting Your Own Restaurant© (2001) and The Complete Idiot’s Guide to Starting a Restaurant©—second edition (2005), published and distributed in bookstores in dozens of countries around the globe. He has appeared on national, regional, and local television and radio, and has been featured on The Dr. Oz Show, Live with Anderson Cooper, Hotel Impossible, Travel Channel, CBS, and Fox, to name just a few. Cannon has given hundreds of seminars, speeches, workshops, and interviews, and has been published in countless magazines and newspapers. For more information about Restaurant Expert Witness, Howard Cannon, please visit RestaurantExpertWitness.com.



DESCRIPTION
INSIDE THIS BOOK YOU WILL DISCOVER: 
• What makes restaurants unique to OSHA 
• Why OSHA is applicable to all restaurant incidents 
• Who must comply and why • The Scientific formula for risk 
• The steps to creating a culture of safety • How to recognize dangerous conditions 
No one heads to work at the restaurant down the street expecting to get maimed by a piece of kitchen equipment. No one takes family and friends out for dinner planning to spend the night in the emergency room waiting to hear whether the surgeon can reattach their child’s fingers. And, no one goes to any restaurant expecting to Eat Lunch and Die!
Unfortunately, these things happen every day–many times a day–in restaurants of all types and sizes across America. In fact, every year, thousands of employees and customers die in restaurants; millions more are being injured, harmed, sickened, or maimed. Before this calendar year is out, thousands will be dead, tens of thousands injured, and more than 90,000 people a day will become sickened from ingesting restaurant foods and beverages. The majority of these incidents could have been prevented with Restaurant OSHA Safety and Security and restaurant industry standards in place.
Compiled from more than 1,000 hours of research and statistical analysis, Restaurant OSHA Safety and Security was written to help provide restaurant owners, managers, executives, employers, employees, and vendors what they need to know about OSHA and industry standards and best practices in simple language, so they can concentrate on being successful and making money.
The authors of this book operate Restaurant Expert Witness–America’s most visible and prolific testifying and consulting forensic expert witness firm. They provide unbiased opinions pertaining to restaurant and bar industry lawsuits, insurance claims, litigation, and pre-litigation matters. They wrote this book to bring awareness to dangerous conditions that exist in America’s restaurants and to provide easy-to-implement solutions that will help protect us all.