Early claims reporting of employee injuries allows insurers to begin investigating and managing a claim while the facts are fresh—and can help reduce delays, disputes and potentially higher costs.
Simply put, the sooner a claim is received, the sooner it can be processed, managed and brought to a resolution.
Three catering company members of ECEP share their Google Ads marketing strategies—and explain why they’re treating it as one piece of a much larger playbook.
Whether you run a bar, restaurant or catering operation, the challenge is fundamentally the same: deliver a great guest experience repeatedly, even when the staff, venue, volume and pressure change.
As St. Louis-based Butler’s Pantry celebrates its 60th anniversary, three company leaders share practical lessons for other catering companies hoping to build a lasting legacy.
Every caterer has stories. The real question isn’t whether you’re telling them, but whether you’re telling the ones that connect. Here are four simple shifts that can transform the way you tell your story.
Severe weather is becoming a fact of life in nearly every corner of the country. For restaurants and other foodservice operators, the earliest decisions you make after a storm are often the most financially important ones.
When you invite staff members to help drive the outcome, you create a culture where people want to do better. When they know their opinions matter, they will proactively initiate ideas.
The 2026 FIFA World Cup kicks off June 11 and doesn’t end until July 19. For six weeks, 16 host cities across North America will host 6.5 million fans in stadiums. And tens of millions more will be cheering on their teams from offices, breweries, event spaces and living rooms across the country. Every single one of those watch parties, corporate gatherings and fan meetups needs food.
In 2021, more than 398,000 people in the U.S. needed medical care for burns, according to the CDC, and a claims-based analysis from 2020 reported 698,555 burn-related insurance claims. Meanwhile, the latest data shows that 8,000 fires break out at restaurants every year.
When times are tough, it’s natural to default to what feels safe, seems productive or has worked before. Sometimes, those instincts can keep us stuck.
Here’s a fresh look at the most common mistakes made by operators—and what stand-out hospitality businesses do instead.
