The tragedy of the Italian restaurant burned down in Madrid on Friday night has the whole world still in shock. It is devastating to think that what started as a pleasant evening turned, in a matter of a few seconds, into a misfortune that claimed the lives of two people and left twelve others injured. According to several witnesses, the fire started when a waiter ignited a dessert with a blowtorch — and not a pizza, as was initially thought. The flames reached the roof of the premises, ostentatiously decorated with artificial plants, and the fire spread at full speed through the walls, also ornate. And it is that the shows on the table and excessive decorations are two of the current trends that, given the tragedy, raise some doubts about safety in restaurants.
It is increasingly common to go out for lunch or dinner and find restaurants that finish preparing the dishes at the table, with colorful and impressive demonstrations. The flaming technique, which has been widely used since the 19th century, has become popular again in part due to the desire to create an unforgettable experience for the customer. It is common to use it in classic desserts such as soufflé or crepes suzette. But now, in addition, pizzas, meats and all kinds of dishes are also flamed.
The fire in the Italian restaurant Burro Canaglia Bar
Dinner shows or shows at the table are a trend that has spread enormously, from small establishments to haute cuisine. All kinds of practices and objects are used to make the meal spectacular, and the fact is that many diners like to see how they have just prepared the dish in front of their eyes. In addition to the flambés, it is not uncommon to find places that place small stoves, irons and other electrical appliances on the table, to cook in front of the client or who is the one who finishes preparing the food.
If you want to do demonstrations in the room, some chefs suggest using an auxiliary cart with a metallic or fireproof surface. It is an auxiliary work table in which there are no decorative elements, obviously, or other types of objects that could pose a fire risk.
Filling the ceilings with flowers and plants to simulate that the diner is in the middle of nature is another trend that can be dangerous. Especially if some dishes have just been cooked in the middle of the room, or desserts are flaming on the table. It was precisely these decorative elements that made it easier for the fire in the Madrid restaurant to spread with such speed.
For Bracons, it is not advisable to cover the ceilings with floral decoration made of plastic material, especially if there is a possibility that they come into contact with flames. “It is a material that burns easily, its fire load is high. But if the plants are natural, there doesn't have to be any problem. In fact, they provide moisture, ”he points out.
The design companies of establishments of this type work with decorative elements made of approved and fireproof materials. That is, they do not ignite or spread fire. The same should happen with the rest of the fabrics, objects and furniture elements.
Thus, plants and flowers can have a place in the premises as long as they are appropriate for this context. However, it is not advisable to abuse these ornaments and they must always be placed leaving signs and emergency exits visible.
In addition to the ornaments on ceilings and walls, the decorative elements on the tables can also carry a certain risk. It is practically impossible to find places that do not place candles on the tables during dinner, and many others go a step further and have torches or candle holders. If the fire is already a dangerous element in itself, since it could cause napkins or other objects to burn, it is even less safe when other decorations are added.
"Small candles shouldn't be a hazard, but it also depends on whether the tablecloth is paper or there are napkins and dried flowers around it," Bracons explains. Likewise, it is advisable to deposit them in containers that protect the flame and are not flammable.
However, the occupational risk prevention expert recommends removing all those decorative elements that require fire from the living room, or at least replacing them. "Now many places use plastic candles that work with batteries or electricity as decoration," he gives an example. It is also not a good idea to place a large number of dried flowers, plants or petals around fire elements.
Another of the most recent fashions are tubular-shaped restaurants, as is the case of the local burned down in Madrid. In some establishments, due to the size and number of diners, it is not mandatory to have emergency exits. But the elongated distribution of this type of space makes evacuation more complicated in the event of an accident.
The Madrid restaurant had the misfortune that the fire originated at the entrance to the premises, where the only way out was. The situation caused the waiters and diners who were there at the time, around 30 people, to be trapped inside. Fortunately, there was a fire station just 100 meters away, which prevented a worse outcome.
A few minutes after the fire started, a citizen ran up to alert them and some officers went on foot to the fire. When the first emergency call came in, at 11:01 p.m., there were already firefighters rescuing victims. Nine minutes later, the fire was already extinguished. If the emergency services had not been on hand and had taken a little longer, the fire would have meant "the death of all the people who were inside," the manager on duty at Samur Social, Ervigio Corral, said forcefully on Saturday.
The regulations regarding spaces and emergency exits are strict and are reviewed to the millimeter. The number of exits in a restaurant depends on the size and layout of the premises. Establishments with a capacity that does not exceed 100 people should not have an emergency exit, as long as the evacuation route is less than 25 meters. It was like that in the restaurant in Madrid. But, given what could have happened had it not been for the prompt arrival of the firefighters, doubts have arisen as to whether the current regulations should be reviewed.
Likewise, the legislation also determines the width of doors, the safest evacuation routes in each case and the correct signaling of said routes and emergency exits. The signs must be used in all planned exits in the event of an accident and must not be misleading. The unknown that appears here, and that connects with the question of the decoration of the establishments, is how visible are the signs with so much ornamentation.
In all this game of experiences at the table, the staff plays a notable role. And, in addition to passion, technique and experience are essential in the kitchen. Some preparations such as flaming require tricks to be able to do it well, without putting yourself and your diners at risk.
However, the chaotic and stressful world of the hospitality industry, aggravated in recent months by the lack of staff, often causes training to be put aside. Due to employee turnover or seasonality, many waiters end up performing tasks for which they have not been prepared. In addition, little attention is often paid to occupational risk prevention or something as basic as knowing where the fire extinguishers are located.
Another issue related to the staff, both in the dining room and in the kitchen, has to do with work uniforms. It is essential that the materials are fireproof and that they have the appropriate safety protections.
