What do you tell your customers when your restaurant is full?

What do you tell customers when your restaurant is full? If you simply tell them that you are at capacity and cannot accommodate them then you are missing an outstanding marketing opportunity.

As restaurant owners know all too well, one night you can be at full capacity and the next night you can be dead. Consistently filling your dining room with diners is a challenge. However there is a way to help smooth out the ups and downs. In a way it’s a type of insurance policy.

It is not unusual for one restaurant to be almost empty while another restaurant just down the street is having to turn customers away. Where are those people going to go? Well, if you have developed a good relationship with the other restaurant owner he or she could help you out by sending customers to you. When unable to get a table at their first choice, many people will ask if the host or hostess can suggest another nearby restaurant. By having a good working relationship with that restaurants’ owner the hostess will know that your restaurant is where she should refer customers they could not seat.

A good way to develop such relationships is by dining in the other restaurants. Invite the owners to dine in your restaurant so he or she has an appreciation for the dining experience you provide. By actively supporting the restaurants in your area you can help insure the success of your restaurant through active networking and developing strong relationships. Think of it as an insurance policy you don’t have to buy from an insurance agent.

Penny Insurance Agency has been helping North Carolina restaurant owners design cost effective insurance programs since 1931.

Stealing You Blind-Your employees and Theft

Theft is a concern for all of us and in the restaurant business it can literally bleed you dry. It is a reality that restaurant owners must address and have measures in place to help prevent it.

It’s not uncommon for a restaurant owner to experience employees skimming off supplies, shorting the register or even just over-pouring drinks in the hopes of getting bigger tips. However the threat also comes from people not working for you such as customers, delivery guys and quite frankly, anyone who is breathing.

When you experience theft it not only costs you directly but can also increase your insurance costs. While there is no way to totally prevent theft from occurring, there are steps you can take to reduce the risk….and reduced risk can help reduce insurance premiums.

- Install a security system with cameras

- Lock up your valuables – which in the restaurant business means more than just money. Liquor, prime meats and seafood, wine; all are easily stolen.

- Only make keys available to a very few very trusted employees.

- Keep your staff happy. Being a good boss can go a long way to preventing theft.

In addition to these common sense practices, it is important to make sure that your restaurant insurance program includes the proper coverages for employee dishonesty and for theft.

Penny Insurance Agency has been helping restaurant owners design cost effective insurance programs since 1931. www.pennyinsuranceagency.com.

North Carolina Restaurant Insurance-Pay For It

Most restaurant owners have had the experience of an employee sustaining a minor injury while on the job. The question the owners ask themselves is if they should file a workers’ compensation claim or just pay for the medical bill out of pocket?

The answer lies in how much risk the restaurant owner is willing to take. It is true that filing small claims on a frequent basis can have a negative impact on your North Carolina workers’ compensation insurance premium. However, having what looks like a minor injury turn into a major injury, or even a disability could prove to be much more costly than an increase in your insurance premium.

As an example let’s say that an employee cuts a finger and needs to have it stitched up. You decide to pay for it out of pocket rather than file a workers’ compensation claim. A week goes by and the “minor” cut has become infected causing severe sickness and permanent damage to the employee’s finger. You now decide that you should file this as a claim. Since you chose not to do so initially, your insurance company could deny the claim if they think your actions led to the injury getting worse. Now you as the restaurant owner are liable for the cost of the damage to your employee.

In our experience we have learned that it is best to always file every workers’ compensation claim within five days of an incident. Yes, you may see your rates increase, but that increase pales in comparison to the potential loss your restaurant could sustain if that minor injury becomes a major injury.

Since 1931 Penny Insurance Agency has been helping restaurant owners design cost effective insurance programs. www.pennyinsuranceagency.com.