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These issues have translated to the industry’s insurers as well – causing even more headaches for restaurant owners. The restaurant insurance market has seen rising costs to insure and as a result, carriers have come and gone from the market. So, how can restaurant owners and operators reduce these risks?
While maybe less cute than National Pet Day (4/11) and less tasty than National Cheeseburger Day (9/18), National Insurance Day on June 28 encourages businesses to shop around for the BEST insurance partner to ensure financial success and safety for all involved. Food service businesses, such as caterers, face additional risks.
Even with robust growth, the restaurant industry faces steep challenges right now, with labor shortages, higher inflation, challenges with home food and drink deliveries, and ongoing food and supply chain shortages. What are the big insurance issues impacting restaurants going forward? Food Delivery Issues.
While corporate travel is expected to pick up, helping offset a predicted slowdown in leisure spending, the broader hospitality sector must grapple with economic and operational risks. By mid-2024, 82 percent of food and beverage operators were still actively recruiting, with chefs and cooks comprising 30 percent of open roles.
A new year is creeping up on us again, bringing fresh opportunities—and challenges—for restaurant operators. Simplify Health Insurance Open Enrollment Health insurance is one of the most valuable benefits you offer, so make open enrollment a central, streamlined year-end activity.
Serving alcohol is a fundamental part of many restaurant operations, but it also presents significant liability risks. At All Solutions Insurance, we saw a recent claim in which a restaurant faced a multi-million-dollar lawsuit after over-serving a guest who later caused a fatal car accident.
Traditional sit-down restaurants and mobile food businesses have uniquely different needs when it comes to insurance. While there is some overlap in coverage needs, it’s important to understand the differences when it comes to insuring your business. Traditional Sit-Down Restaurant Insurance Needs. Dram shop law.
How do restaurant operators find efficiencies to minimize costs without degrading quality or service? At the same time, restaurants are grappling with staffing issues, with recent research showing that one in three food service workers doesn’t want to stay in the industry. Each year, insurers pay out $2.5
For restaurant owners and operators, success depends on more than just great food and excellent serviceit requires staying informed, connected, and supported. Whether its labor laws, foodsafety regulations, or tax policies, these associations work to ensure fair legislation.
A survey conducted by Envoy found that 66 percent of employees are concerned about their health and safety as it relates to returning to in-person work. Based on the above, owners and employers that choose to require a vaccine should understand how their approach could impact their workers’ comp insurance liability.
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. The artistry of chefs and the creativity of restaurateurs will continue to be at the forefront, while these tools become operational enhancers.
Data from the National Restaurant Association’s 2023 State of the Restaurant Industry report revealed that nearly three in four operators were focused on sustaining growth. That won’t cut it in an industry that faces major risks associated with employee injuries and foodsafety.
.” No truer words were spoken by Benjamin Franklin and is a mantra that resonates deeply for businesses in the food service industry—many of whom are in recovery mode in the midst of the COVID-19 pandemic. Lockdowns and restrictions cut into hours of operation and profits. It’s possible by looking at the true ROI.
The carryout-only brand of It’s Just Wings, operating out of Chili’s kitchens. The restaurant’s liabilities start with foodsafety – what if it’s no longer edible when it’s delivered? Cracker Barrel trialed a chicken and biscuit concept. Another risk centers on the hybrid delivery model.
Due to the Covid-19 outbreak effect on the restaurant industry, Modern Restaurant Management (MRM) magazine is compiling a list of resources available for restaurant owners, operators and managers. Global insurance brokerage Hub International , is responding tonumerous inquiries asking for more guidance through the Coronavirus crisis.
Amidst this good news, you should be aware of three hidden pitfalls that could affect your ability to operate safely and with a full complement of staff. Workers’ compensation data shows an uptick in the number of new employees injured on the job, especially in the hospitality and food service industries. Inadequate training.
Restaurant insurance is complicated. Just as owners have to play many roles in management, marketing, and menus, their insurance has to protect their finances, patrons, and employees. And who has the time to read a 100-page insurance policy? These are often excluded from standard policies and be potentially costly.
Indeed, many businesses that were caught flat-footed are on the brink of closure due to disruptions in their daily operations. By having a crisis management plan in place, you can detect risks early and mitigate them before they disrupt your core operations. A damaged reputation from low restaurant ratings or failed safety inspections.
Although delivery drivers are being asked to take additional precautions to protect themselves and others, restaurant operators may not be aware that they may be liable for bodily injury or property damage arising from motor vehicle accidents while delivery drivers are operating personal vehicles for business use.
. – Noah Glass, Founder & CEO of Olo The pandemic was a transformative period for the restaurant industry, leading to significant changes in how both restaurants and consumers operate. Technology continues to transform restaurant operations. The workforce also experienced a major reset.
We are offering restaurateurs the opportunity to operate a second brand within their existing brick and mortar location, increasing their bottom line by also becoming a virtual kitchen owner.” General Mills Foodservice' s Neighborhood to Nation Restaurant Recipe Contest will award $100,000 to restaurants and food trucks nationwide.
” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. Travel Safe features are available in all 49 markets where Tripadvisor operates. How Travel Safe helps travelers and business owners. ” Dine Brands Adds to Team.
Most restaurants now are dealing with a fraction of their normal staff due to the reduction in operations, either because of state by state social distancing requirements and/or a diminished number of patrons who are willing to dine out these days. Let the patrons know what you are doing to assist with safety measures.
This marks the first time the restaurant industry and third-party delivery companies have come together to create guidelines and culminates a year-long effort by the Association to develop national policies based on the experiences of restaurant operators of all sizes. & Canada. ”
Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Voters in several states passed propositions that will affect the food and beverage industry. Election Results.
Ahead of the holiday, Society Insurance, which provides coverage to the hospitality industry, has put together a list of best safety practices for restaurants with deep fryers: 1. Once the oil is added at proper levels, it’s important to avoid overfilling it with food. Clean your Commercial Fryer Regularly for Safety.
Restaurant operators once again find themselves refocusing priorities and altering their plans for 2022. While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge. Rely on Technology to Increase Operational Efficiency.
Food and Drug Administration guide for retail food stores, restaurants and food pickup and delivery service, and the National Restaurant Association’s guide to reopening. Identify and communicate operational priorities. As food-contact surfaces, they’ll have to be washed, rinsed and sanitized afterwards.
As a result of the pandemic, restaurants have had to make specific adjustments to all areas of their organization’s operations. In some cases, the employer will also educate employees on outside resources like life insurance, homeowners insurance, and even home warranty services.
The past year has been a challenge for small businesses and no industry has been impacted quite like small hospitality operations. The potential loss of food stored in those units is an additional hurdle to resuming normal operations. The good news is severe weather is one challenge you can do something about.
There has also been an increase in review content for Black-owned restaurants and food businesses (up 9X) and nightlife (up 13X). The findings, from research conducted by Reach3 Insights show a complex restaurant consumer marketplace that is ready to return, but still concerned about safety.
Kyle Gorlie opened his Vet Chef food truck in 2016. In four years of operation, he’s doubled his sales every year, and today pulls in more than $475,000 a year. But Gorlie’s plans don’t stop with the food truck. Why Is a Food Truck a Smart First Step? The Vet Chef’s Recipe for Food Truck Success.
But the lingering effects of the pandemic continue to make this a challenging time for our industry as ongoing staffing issues and supply chain disruptions, in many cases, lead to reduced menus and shorter hours of operation. So what can restaurant operators do to add to their bottom line, create cost savings and generate brand awareness?
Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Litigation. commerce that violated the Lanham Act. Legislation.
But reopening your restaurant isn’t as simple as flipping your ‘open’ sign around (we wish), and there’s a lot to consider from an operational standpoint before the big day. Hold a training session before re-opening with staff to walk them through the latest food handling safety procedures.
The public health crisis and swift economic downturn caused by COVID-19, of course, have compounded the complexity of operating a restaurant and complying with the myriad and evolving federal, state, and local guidelines and orders designed to mitigate the health risks of the COVID-19 pandemic. Why Compliance Matters.
These cases became unbelievably frequent and they’ve somehow become so increasingly routine that it has made it impossible to continue to operate a business under these conditions.”. Online orders for food and beverage grew an incredible 93 percent between 2019 and 2020. Food quality, temperature, or damage.
Rising costs are not the only financial hazard facing the food service business, as recent studies show that slip and fall cases cost the industry $2 billion a year. Stock and Utilize Proper Safety Equipment Make sure your business is supplied with signage and barriers to be deployed in the event of a spill.
The safety of Dunkin’ franchisees, their restaurant employees, and guests remains a top priority. Taffer's Tavern, the new full service tavern concept created by Jon Taffer, signed a multi-unit franchise deal with Cuisine Solutions, a manufacturer of sous vide foods, to bring the ‘Kitchen of the Future’ to the D.C.
This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.
These cases became unbelievably frequent and they’ve somehow become so increasingly routine that it has made it impossible to continue to operate a business under these conditions.”. Online orders for food and beverage grew an incredible 93 percent between 2019 and 2020. Food quality, temperature, or damage.
72% of Americans eat food from a restaurant at least twice a week, meaning hundreds of millions of Americans frequently trust foodservice establishments to prepare their meals in a safe and sanitary environment. Health inspections are periodic check-ins by local officials to be certain a restaurant is running a safe operation for its guests.
She kept her second restaurant, Nari, open, turning the six-month-old space in Japantown’s Kabuki Hotel into a takeout operation. That’s how much the closure of Kin Khao took out of the food economy. You can’t let people go without health insurance. That’s 35 employees who were on our insurance plan, for just Kin Khao.
Early on in 2020, we were scrambling to figure out ways to get food to customers and how to give staff enough hours and keep them on the payroll. The operator of Chengdu Taste and Mian, with 13 locations, told the New York Times that they may have to close multiple restaurants due to the lack of staff. Paid vacation and sick days.
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