Over the past few years, the tech boom in Northern California has slowly been making its way down south to what is now known as “Silicon Beach”. However, it isn’t just the tech companies that have begun to populate Marina del Rey and Playa Vista, but a whole array of great new restaurants are also opening in the area.
To see the whole rundown of new restaurants in Silicon Beach, visit Los Angeles Magazine (http://www.lamag.com/digestblog/silicon-beach-restaurants-catch-the-wave/) , and for any questions with your bar and restaurant insurance, be sure to contact TMIB at 310-828-9662.
Happy International Sushi Day from Tegner-Miller Insurance Brokers! A traditional Japanese dish, sushi has become an increasingly popular and trendy dish for Angelenos. In archaic Japanese, sushi literally means “sour-tasting”, a nod to the earlier fermented form of the dish. Today, sushi can be found in a variety of forms, ranging from more traditional dishes like the fermented “narezushi” to Western varieties like the ever-popular “California roll”.
1. Sushi and sashimi are not the same thing. Because raw fish make up the backbone of both of these Japanese dishes, people often confuse them, or believe that sashimi is a type of sushi. In fact, sushi and sashimi are considered different dishes in Japanese cuisine. While sashimi is simply raw fish, sushi incorporates vinegared rice.
2. Sashimi made from the second most poisonous vertebrate. Pufferfish, or fugu in Japanese, is perhaps the most notorious traditional Japanese dish. While extremely toxic and deadly even in small quantities, fugu is famously served as sashimi in Japan and at a handful of American restaurants. Fugu chefs must complete a 2-3 year apprenticeship and receive a license to prepare the dish. Only 35% of chefs pass the test, and the Emperor of Japan is forbidden by law, for his own safety, from eating the dish.
For many fast-food restaurants (and restaurants that take reservations) the proper handling of calls is incredibly important. However, it is common in the restaurant industry to find employees who don’t treat customers on the phone with the same courtesy they would treat them face-to-face. Discourteous phone etiquette can hurt your business’s image and drive away customers.
In order to help you and your employees improve phone etiquette, Tegner-Miller Insurance Brokers has compiled the following list of “Dos and Don’ts” for taking phone orders.
• DO- Make sure that employees state the name of the restaurant clearly when they answer the phone followed by “how may I help you?”
• DO-Make sure your employees know your menu thoroughly. Customers will frequently ask about preparation and ingredients.
• DO- Make sure your employees know how to handle special requests, such as order changes, substitutions, etc.
• DO- Make sure they read the order back to the customer and confirm the customer’s name and telephone number (and delivery address if appropriate)
• DO- Always say “thank you” at the end of the phone call.
• DON’T- Leave customers on the line too long! Make sure the employee tasked with answering the phone is not overly distracted by other duties.
• DON’T – Ever put someone on hold until you have received their response to “would you please hold?”
• DON’T- Let employees who have not yet completed their training take phone calls/orders. Make sure that all employees understand your policies, menu specifics and basic phone etiquette before putting them on the line with customers.
Please call TMIB with any questions you may have regarding your restaurant insurance. For more information on TMIB, you may also wish to visit www.tmib.com. We can be reached at 310-828-9662.
When it comes to potato chips, most of us have had our favorites picked out since we were kids. However, the potato chip market is ever expanding with new flavors that go from fascinating to very confusing (at least until you try it)!
Some of the most unusual:
– Mushroom Lay’s
– Pringles Seaweed
– Walkers Chili and Chocolate
For a full rundown of “The World’s 30 Wildest Potato Chip Flavors” visit MSN (http://a.msn.com/06/en-us/BBia4Yr?ocid=se)