Handling electronic data is an unavoidable part of operating any business today, but what would happen to your restaurant if that sensitive information was the target of a cyberattack? We tend to remember big, scandalous data breaches like Equifax or Sony, but that’s only because they are highly publicized. In reality, an estimated 90% of cyberattacks affect small businesses and the average cost of one is $116,967. Couple that with loss of customer trust and suddenly it’s no surprise that 60% of small businesses go out of business within 6 months of a data breach.(more…)
It’s about that time — as baby boomers begin to decrease their involvement in day-to-day operations and step away from their businesses, the big question arises: who will take over the reins? Considering nearly 10,000 baby boomers retire per day in the US, this decision is becoming more and more commonplace. Having a comprehensive succession plan in place for your small business will ease these major transitions so that the business doesn’t suffer.(more…)
Solid fuel cooking has been an up-and-coming trend for many new restaurants because it’s a tasty way to prepare food – especially pizza and BBQ. These cooking appliances are fueled by a solid fuel such as mesquite, charcoal and hardwood; and while this cooking method yields different, interesting flavors, it also carries with it increased safety risks. With the right amount of understanding and preparation, restaurant owners can safely use most solid fuel appliances.
What Is Solid Fuel Cooking?(more…)
Before you serve your first customer, your business is at great risk and liability. Thankfully, there are many insurance options to help businesses protect their livelihood. Below are critical types of insurance that restaurants and bars should consider to protect their financial investment.
5 Types of Business Insurance You Shouldn’t Go Without(more…)
I recently worked with fellow team members developing and presenting a stretching webinar. We needed to get the word out on the benefits of stretching at work and in our personal lives. Stretching is good for all walks of life including restaurant, hotel, factory, and construction workers. I decided to “practice what I preach” and made a conscious effort to stretch throughout the day. It helped make snow shoveling more tolerable this winter. And it even improved my sleep. I stretch before going to sleep every night and find myself more relaxed and sleeping better. Try it for yourself; you’ll be surprised at the results!(more…)
Cultivating the next crop of business professionals is one of the most rewarding things you can do. Not only can you work side-by-side with interns to equip them with the skills they need be successful in your industry, but your business can reap many rewards as well. From identifying new employees to increased productivity with the additional manpower, a college internship program is a solid investment for almost any business.
Most interns arrive at a company with little work-related experience under their belt, but this gives a company a great opportunity to raise the business world’s future talent. Companies can educate, grow, and mold interns to ultimately retain them as their own employees someday.(more…)
Federal Pacific Electric (FPE) Stab-Lok panels shouldn’t be inspected, but replaced. According to the United States Consumer Product Safety Commission, FPE Stab-Lok residential circuit breakers may fail to trip properly with overload and short-circuiting. Underwriters Laboratories, Inc. (UL) standards require that breakers trip, or shut off the current, when overloaded to prevent electrical hazards. The FPE breakers did not comply fully with UL testing requirements, and are not UL listed. The National Electric Code (NEC) requires all electrical components and products be listed by UL or other registered testing agency to be acceptable for installation and use.(more…)
Restaurants and bars face unique risks and complexities. As an alcohol-serving establishment, your business can be especially vulnerable to legal challenges. Do your bartenders know when to stop serving patrons? Do they know what signs to look for in an intoxicated person?
When Does a Bartender Have the Right to Refuse Service to a Patron?
At some point or another a bartender will likely have to address a belligerent or very intoxicated person. Below are several legitimate reasons to refuse service to a patron:
Working in freezing environments adds an extra layer of danger to any task. Feeling begins to dull, objects are prone to breakage, and ice causes slippery conditions and an unforgiving surface if one should fall. On top of these potential traumas, workers are susceptible to frostbite and hypothermia, each with serious or long-lasting consequences.(more…)
Workplace accidents happen. But knowing what to do in the immediate aftermath and planning out the appropriate procedures, including incident reporting and investigation, will minimize risks in the long-term and help reduce costs for your business in the short-term. Workplace incidents are almost always preventable – it’s just a matter of knowing how.