I have to say, the Foodservice show this year was a lot of fun! I went to scope out the best area for a booth in the years to come; to see which areas drove the most traffic and which areas were too congested to engage in meaningful discussion. It seems as though the hot ticket to get people to your booth this year was to offer free frozen yogurt - I was guilty of a sample, even from another insurance booth :) They knew who I was, so I didn't fee bad!
If you run your own restaurant or bar, you definitely owe yourself a trip to the show. Just don't wait too long and miss the free online registration! I missed it by ONE day and ended up paying the $25 - which isn't bad, but still...free would have been much better :)
Looking forward to having a booth when it comes back to Seattle in 2014. Can't decide whether or not we should do Portland; not sure it would bear much fruit for us down there.
Monday, April 30, 2012
Monday, September 26, 2011
Golfing Fever
Is it just me, or did more people start golfing on a regular basis this year?? I know I did! I went from going every now and then to at least twice a week this summer - I don't know what got into me! Golf has pretty much taken presidence over all other activities - including baseball and hiking! Something about being out on the course, relaxing and spending time with friends...I couldn't seem to get enough this year.
I bought a new driver (swapped my R9 SuperTri for the Burner Superfast 2.0) and I also bought some new irons...I first went with the Mizuno MP-57's but then realized that I wasn't good enough to hit those, haha. So I ended up purchasing the Mizuno MX-1000's and I seem to be doing fairly well with those. Although, the Mizuno JPX-800's are looking pretty tempting as well! If you can't tell, I like the Mizuno irons. I was hitting the Titleist dci981's for a long time and decided to do some research on irons...I found that the Mizuno's were the highest regarded club maker on the tour right now, so I gave them a try.
I'm wondering how long into the winter I'll continue playing this year. I'm not a huge fan of playing in the rain, and the cold isn't any more appealing - but who knows, perhaps I'll buy some winter golf gloves and keep playing till the warm weather comes back!
I bought a new driver (swapped my R9 SuperTri for the Burner Superfast 2.0) and I also bought some new irons...I first went with the Mizuno MP-57's but then realized that I wasn't good enough to hit those, haha. So I ended up purchasing the Mizuno MX-1000's and I seem to be doing fairly well with those. Although, the Mizuno JPX-800's are looking pretty tempting as well! If you can't tell, I like the Mizuno irons. I was hitting the Titleist dci981's for a long time and decided to do some research on irons...I found that the Mizuno's were the highest regarded club maker on the tour right now, so I gave them a try.
I'm wondering how long into the winter I'll continue playing this year. I'm not a huge fan of playing in the rain, and the cold isn't any more appealing - but who knows, perhaps I'll buy some winter golf gloves and keep playing till the warm weather comes back!
Monday, May 3, 2010
Travelers Insurance - NOT Writing Restaurants With Happy Hour
After reading this article, please view the comment below.
I'm a bit perplexed on how Travelers Insurance can say that they insure and protect restaurants...but then they say that they will NOT insure a restaurant that has any form of a Happy Hour. I'm being completely serious - I just got off the line with my underwriter and I have an account that has a HH which includes NO alcohol, it's purely food discounts. Even so, they "passed" on accepting to write it.
Tell me, is there honestly a single restaurant in the US that doesn't have a HH in this economy?? I would imagine that as a restauranteur, you would try anything that is tasteful to entice patrons to dine.
I understand that Travelers may not want the drinking exposure to increase due to low prices cocktails and other alcoholic beverages...but to exclude coverage to a restaurant that only discounts their food items seems a bit draconian to me. I was fully willing to place this restaurant with Travelers, which has been in business for 16 years, loss free.
It looks like I will have to give it to an insurance company that actually understands the hospitality world - a carrier that understands the restauranteur...someone like, perhaps, Liberty Northwest / Mutual...or even The Hartford, who has turned their restaurant division up a few notches (which I like to think I had something to do with that) haha...persistence always prevails!
I'm not saying that Travelers is going to deny any claims that arise from their currently insured restaurants just because they have a HH...I'm simply stating that for new business, it seems that they are strongly shying away from it. If you know anyone who owns a restaurant, they owe it to themselves to seek consultation from a broker that knows and understands the industry - pass along my information to them so that they can be fully educated on their covered exposures.
I'm a bit perplexed on how Travelers Insurance can say that they insure and protect restaurants...but then they say that they will NOT insure a restaurant that has any form of a Happy Hour. I'm being completely serious - I just got off the line with my underwriter and I have an account that has a HH which includes NO alcohol, it's purely food discounts. Even so, they "passed" on accepting to write it.
Tell me, is there honestly a single restaurant in the US that doesn't have a HH in this economy?? I would imagine that as a restauranteur, you would try anything that is tasteful to entice patrons to dine.
I understand that Travelers may not want the drinking exposure to increase due to low prices cocktails and other alcoholic beverages...but to exclude coverage to a restaurant that only discounts their food items seems a bit draconian to me. I was fully willing to place this restaurant with Travelers, which has been in business for 16 years, loss free.
It looks like I will have to give it to an insurance company that actually understands the hospitality world - a carrier that understands the restauranteur...someone like, perhaps, Liberty Northwest / Mutual...or even The Hartford, who has turned their restaurant division up a few notches (which I like to think I had something to do with that) haha...persistence always prevails!
I'm not saying that Travelers is going to deny any claims that arise from their currently insured restaurants just because they have a HH...I'm simply stating that for new business, it seems that they are strongly shying away from it. If you know anyone who owns a restaurant, they owe it to themselves to seek consultation from a broker that knows and understands the industry - pass along my information to them so that they can be fully educated on their covered exposures.
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