People don’t go out to eat just to eat. Read that sentence again. And again. Of course they come to your restaurant for great food, but they are also looking for a great dining experience. Your customers come to celebrate, connect with friends, do business, escape. Whatever the reason, their overall experience can depend on their server. Your server. (more…)
No one has ever said that running a restaurant is easy. It seems even more difficult if you are an independent operator. Consumer’s tastes are changing, with more dining concepts available than ever before. New technology keeps popping up, but staffing challenges never go away. And then there’s the chains, which seem to get harder to fight against. Indeed, The NPD Group’s Fall 2015 Recount showed independent unit counts declined -2%, while the chains grew +1% from the year before.
With the chains gaining ground in overall units, how can the independent compete? Fortunately, there are weapons at your disposal. Check out these five tips: (more…)
Businesses in the hospitality industry (bars, restaurants, hotels) provide a fun and relaxed atmosphere for clientele to briefly escape their everyday routines. While these establishments look for ways to distinguish themselves from the competition, they often share one common feature: a bar. Alcohol service, the commercial sale of alcohol, creates unique risks and exposures which business owners must not only address by having specific guidelines in place; they must also strictly enforce.
The Problem (more…)
Restaurants, bars and taverns can be targets for robbery, burglary and theft. These businesses may accumulate a large amount of cash during daily operations, which makes them attractive targets for criminal activity.
- Armed Robbery. Do you know when your business is most vulnerable?
- Employee Theft. Do you know that this is the most frequent criminal event in a restaurant?
- Violent Incidents. Do you know how staff should respond?
- Burglary. Do you know how to deter burglars?
Most spills that occur in restaurants are not large and do not require a massive response, however, a spill of any kind can lead to a slip and fall injury if it is not handled appropriately. Spill clean-up is something to discuss with your staff before a spill ever occurs and a standard spill clean-up plan should be a part of routine staff training. A spill clean-up plan helps ensure that your staff knows exactly how to handle a spill, which will result in consistent responses to any spill. A quick and orderly response to a spill in your restaurant will not only control the situation, but will show your guests just how professional your staff is. (more…)
Play with fire and you’ll get burned. Work with fire and the risk remains. No industry accounts for more burn injuries than the restaurant business, which suffers over one-third of all reported workplace burns — more than 12,000 a year.
A serious burn can put a valued employee out of commission and cause related financial issues to flare up, seriously hurting your business.
With the right recipe for safety, however, you can put out this risk and keep your employees safe. (more…)
A high level of knowledge and understanding regarding industry-specific safety issues and loss trends makes a big difference in reducing workers compensation losses.
In this video, Rhonda McCreedy of DeRosa Corporation, Wauwatosa, Wis., and Chris Halverson of M3 Insurance Solutions, Waukesha, Wis., discuss Society Insurance’s proactive approach to risk control and loss prevention in the restaurant and bar business. (more…)
The use of commercial cooking equipment generates grease laden vapors. Commercial grade metal baffle filters should be installed in the kitchen hood above the cooking line to capture this grease before it enters the exhaust system. Grease is highly combustible and poses a fire hazard if allowed to accumulate, so it is important that these filters be cleaned on a regular basis.
During the holidays many people want to celebrate with family and friends, and alcohol is often a part of that celebration. However, people can often get caught up in the excitement and consume too much. So it is important to be even more vigilant when serving alcohol during this time of year.
Here are some things you can do to make sure you are serving alcohol responsibly: (more…)
Recently, Society Insurance participated in a restaurant forum panel discussion for culinary students at Moraine Park Technical College in Fond du Lac, Wis.
The experienced panel included:
- Kevin Wondra, Society Insurance Corporate Marketing Manager
- Paul Cunningham, Schreiner’s Restaurant, Fond du Lac
- Ron Jordan, Wisconsin Restaurant Association
- Kyle Cherek, Wisconsin Foodie