Certification Insurance Inventory 
Modern Restaurant Management
AUGUST 31, 2021
With the laundry list of everything bar and restaurant owners need to handle on a daily basis, proper insurance coverage should be top priority. Proper communication with the insurance agent about all the ins and outs of the restaurant can help set up the policy right from the get-go.
SpotOn
FEBRUARY 26, 2025
Your P&L line items should be consistent with the ones on different platforms—POS, inventory management, and accounting software. Health insurance, retirement plans (401(k)), paid time off (PTO) (vacation, sick leave, holiday pay), workers compensation, and meal discounts Training and onboarding. Occupancy costs.
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Modern Restaurant Management
AUGUST 5, 2020
In recent months, they have been advising clients on issues ranging from Paycheck Protection Program (PPP) loans to reducing and rehiring employees to recovering losses from insurance companies and renegotiating leases. Selvin (insurance and business interruption) and Elliot N. Other members of the new practice include: Randy S.
Restaurant365
JULY 24, 2020
Third-party apps can take 30% of your delivery earnings and in-house delivery has its own costs, such as salaries, vehicle maintenance, gasoline and insurance. You’ll also need to check with your insurance carrier to ensure that you’re covered for off-premise activity. Control Inventory for Your Virtual Kitchen.
Restaurant365
AUGUST 19, 2020
for employers with 50 or more full-time employees and self-insured employers of any size. ServSafe Certifications. Some municipalities or restaurants require this certification for their management or employee-level positions, because it verifies basic food safety knowledge. Reporting is required. Bartender Licensing.
7 Shifts
JULY 1, 2024
These start-up costs can range from the real estate payments you must make to the permits and licenses you need, the supplies you have to buy for your bar, the wages you need to pay your employees, and insurance. You should also take consistent liquor inventory to understand how your bar is performing and what brands your customers prefer.
The Food Corridor
SEPTEMBER 14, 2020
The way to mitigate the risk is to take out a robust insurance policy. However, anyone who’s dealt with an insurance broker probably knows how painful this experience can be. An insurance company’s job is to calculate risk and figure out how much to charge you based on the risk level of your business.
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