Bar Cash Management Insurance Kitchen Safety 
7 Shifts
JULY 1, 2024
Running a bar is a lucrative business, proven by the fact that this industry is estimated to be valued at a whopping $36 billion in 2024. While this could be a rewarding venture, opening a bar is not exactly the same as opening a food business. How profitable is a bar?
Modern Restaurant Management
DECEMBER 21, 2023
Let us pass on the knowledge and expertise that we have gained in our 100+ years in the insurance business, so you can take a few things off your plate – and gain peace of mind. Restaurant and bar owners can mitigate these risks by hiring qualified professionals for installation, maintenance and cleaning service.
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Society Insurance
NOVEMBER 15, 2022
As a bar or restaurant owner, you know that your night isn’t over when the last customer leaves. When the door closes and the lights come back up in the dining area and bar, there are still tasks to complete before the night is truly done. Taking inventory and reporting low-stock items to the chef or manager.
7 Shifts
SEPTEMBER 16, 2024
The goal is to determine the total amount of cash flow that will be available to the new owner after accounting for these types of expenses. Profitability Showing consistent profits and positive cash flow can increase the perceived value of your restaurant. Another way is to apply a fresh coat of paint and repair any damages.
Ken Burgin
AUGUST 6, 2022
Effective crisis planning and management is a must. Can we all be expert crisis managers or are some people better at it than others? Key staff resignations, equipment breakdowns, people issues, a kitchen fire or industry disputes – one way or another your turn will come.
Lavu
SEPTEMBER 29, 2023
Despite the vaccination efforts and safety measures implemented by restaurants, some potential employees may still be hesitant to return to work in this industry. Make sure that you are paying your employees a fair wage and offering competitive benefits, such as health insurance, paid time off, and retirement savings plans.
EATER
MAY 3, 2021
Last summer, she quit her job at a New American restaurant in Chicago where she had worked as a manager and sommelier since 2017. He said I abandoned him and that he couldn’t trust me [or] see me as a manager anymore.”. We do a ton of business out of a 400-square-foot kitchen,” Glassman said.
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