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Monthly Archive for: ‘May, 2014’

A quick video history of TMIB

TMIBlogo2013

Brooke Williamson, The House of Food

2013 sspBrooke Williamson, runner up on Top Chef Seattle and a TMIB client, is a co-host and judge on the new weekly TV show, “The House of Food” that airs Monday nights on MTV.

Brooke and her husband, Chef Nick Roberts are co-owners of Hudson House in Redondo Beach and The Tripel in Playa del Rey.

Brooke and Nick are also working on “Playa Provisions” a new multi-themed restaurant at the site of the former La Marina Inn on Culver Blvd. in Playa del Rey that is scheduled to open in the coming months.

Be sure to watch Brooke on “House of Food”.

 

Restaurant Safety Tip

female worker lifting chair 1Lifting Injury and Back Strain Prevention.  Click on the link below to read more:

4 Lifting Injury and Back Strain Prevention

Exterior Upkeep- How to Attract More Customers to Your Restaurant

Exterior UpkeepFrom dirty windows to leaf strewn patios, from bags of trash to burned out neon lights, nothing brings a restaurant down like an poorly maintained exterior. Even if you serve fantastic food, a new restaurant cannot survive based on word of mouth alone. With a dirty or poorly maintained exterior, you are less likely to bring in new customers.

Below is a list of Tegner-Miller Insurance Brokers’ tips for improving the aesthetics of your restaurant’s exterior: 

  • Replace broken/burned out lights and signs- Broken neon signs and burned out light bulbs are some of the most common restaurant eyesores. Even though replacing these broken lights is costly and requires manpower, think about how many more customers you will bring in if your restaurant looks well kept.
  • Garbage cans- Never leave trash bins in the front of your restaurant. You want your customers to experience your food freshly prepared on the plate, not festering in a trashcan on the sidewalk. Try to have your trash picked up from back alleyways.
  • Front patios- Be sure to sweep all leaves and garbage out of patios at least twice a day. With fall on the way, your patio will be filled with dead leaves over the next few months. Clean up those dead leaves to keep your outside patios respectable looking and inviting.

 If you have any questions, please contact us at 310-828-9662.  For more information on TMIB, you may also wish to visit www.tmib.com.

Three Ways to Improve Recycling in Your Restaurant

restaurant recycling webWhile almost unheard of forty years ago, recycling has quickly become the norm. According to the EPA, around 70% of Americans regularly recycle. The same goes for restaurants. Today, around 65% of restaurants regularly recycle, and recycling is quickly becoming a factor for consumers. In fact, 60% of customers say that they would prefer to eat at a restaurant that recycles, while 51% would even consent to a 10% mark-up in prices to ensure that the restaurant employs sustainable practices. 

Tegner-Miller Insurance Brokers has provided the following tips for restaurant recycling: 

  • Reduce food waste: Wasted food costs your restaurant money while also proving detrimental to the environment and the local community. There are several ways you can reduce food waste in your restaurant:
    • More efficient use of product: Don’t buy more than you can use, and find creative ways to use up products that are selling slowly.
    • Donate excess product: If a product is not selling at your restaurant, consider donating the excess to a shelter or soup kitchen in your local area.
    • Compost: Around 13% of all restaurants participate in composting programs. You can learn more about composting and reducing food waste by visiting The Food Waste Reduction Alliance: http://www.foodwastealliance.org
    • Provide recycling options to your customers: If you operate a restaurant in which customers dispose of their own garbage, provide labeled recycling receptacles instead of a single trash bin. According to a survey by the National Restaurant Association, 85% of customers are willing to self-sort recyclables if given the opportunity.
    • Use recyclable packaging: Instead of choosing a less recyclable product like Styrofoam or plastic, use paper or cardboard packaging. 

If you have any questions, please contact us at 310-828-9662.  For more information on TMIB, you may also wish to visit www.tmib.com.