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What Makes a Crisis?

Scenario 1:
It is nearly midnight when a manager sits down at his desk. He had asked an employee who called in sick to bring in a doctor's note when he returned to work. When he reads the doctor's note, it says that the employee should remain quarantined at home for two weeks due to infectious tuberculosis.

Scenario 2:
A reporter from the local TV affiliate knocks on the kitchen entrance, camera crew in tow. He is following up on a story that the owner of a local daycare center experiencing a Hepatitis A outbreak told him that your restaurant has several employees who also work part-time at the day care center.

Scenario 3:
It is a Sunday morning. You've just had your fourth customer complaint call of the morning. All report having eaten at your location last night. Several members of each party became violently ill on the way home. The next call is from the health department. Is it foodborne illness or is it the stubborn stomach virus that is running around the East Coast?

All three of these scenarios come directly from recent Corporate Wellness Crisis Response Team telephone logs. The good news is that not all three turned into medical crises. In fact, only about one in ten of our calls do become a full-blown "crisis."

Our programs are tailored specifically to each client's corporate structure, internal communication system and dynamic needs. No two specific situations are exactly alike (although the experiences from one usually apply almost directly to another); the exact situation, the interaction with the local health department, the decisions you make with our guidance on how it should be handled and the health of your employees drive the medical response we organize. And the lessons learned by other organizations are never wasted when you work with Corporate Wellness.

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One of the most important functions that we serve is to help you figure out what may be a real problem and what may be blown out of proportion, poorly communicated or just plain error-riddled rumor. Without proper handling, any of the situations described can be devastating to a restaurant or a brand.