Protecting the Food Service Industry's "Achilles Heel" from Foot Pain
We would like to take this moment to thank for contributing this article: Protecting the Food Service Industry's "Achilles Heel" from Foot Pain. Anyone that contributes is a welcome addition to StartingAMedicalPractice.com!Whether standing, walking, twisting, or turning, the feet of food service workers - from servers and bartenders to hosts, cooks, busboys, and managers - take a beating. This is especially true of those lifting heavy items. A recent independent survey, in fact, showed 83% of servers complaining of foot pain during their shift. If managers don't preserve their staff's ability to deliver stellar service by encouraging proper foot care, high staff turnover, chronic understaffing, poor morale, and fleeing customers can result."When your feet are killing you, you focus on getting through the day, not wowing the customer," explains Corey Miller, a server and bartender at Texas Loosey's in Torrance, California.Fortunately, a new category of moldable insoles called "balancers" is helping prevent a variety of debilitating foot problems that could otherwise slow staff and turn away customers. These not only contour to feet to balance and ease walking, but also minimize shock with a cushioning gel, while providing anti-fungal, anti-odor control.Like a growing number of food service professionals, Miller took notice when a friend told her about "balancer" insoles, with a moldable foam middle layer that, over time, contours to the wearer's foot, easing pressure points for more comfort and less fatigue, while a slight medial-arch build-up aids balance and stability.
This allows food service staff to walk or stand longer and encourages better faster, service despite uncomfortable work shoes.Miller tried Eazy Walker Gel "Balancer" insoles by Riecken's Orthotic Laboratories, a leader in custom shoe insert design. An example of the new "balancer" category of footcare products, these are the first to provide three levels of foot protection for food service professionals, allowing a focus on excellent service, rather than foot pain.The bottom layer consists of a professional quality, cushioning gel that reduces shock and shear by slowing the foot's impact while absorbing twisting and turning forces. Because the gel bottom molds to the inside of the shoe, this further balances the foot and leg for better weight distribution and foot support."With the balancers, my foot pain is gone," says Miller. "I can forget about my feet and do my job. Since the inserts mold to the shape of my feet, they feel like a natural part of my shoe and give me better balance and stability.
No other insert has done that."While few in food service care to talk about it, sweat, odor, and athlete's foot can often bother feet almost as much as the daily pounding and compression they receive. Some balancers include a top layer that fights fungus and bacteria. For instance, the Riecken's balancers Miller uses securely bond patented X-static silver fibers into the fabric. The silver fibers are proven to eliminate 99.9% of bacteria in less than one hour of exposure, and are a registered anti-microbial with the EPA."I'm taking better care of my customers and protecting myself from foot pain with the balancers," concludes Miller. "Happy customers spend more, tip more, and come back for more.
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