Live Music Leaves Lasting Memories…for Customers and Businesses

July 11, 2018

 

Whenever songwriters play gigs, they invariably interact with the audience. That’s because live music encourages the whole crowd to participate. People ask to hear cover songs, as well as originals, and when that happens, it’s a beautiful sight for bar and restaurant owners because studies show that customers stay longer, spend more and have lasting impressions of establishments when live music is played. And what business wouldn’t want to be remembered for being a place where customers had a good time? Especially when date night, happy hour with coworkers, or a night out with friends comes around.

Erin Leon, Managing Director of Sales at Waterfront Brewery in Key West, FL agrees with these findings saying, “Music is everything. Live music brings people in the doors and keeps people there.”

Leger, The Research Intelligence Group, also proved the point in a study1 they did on live music in conjunction with BMI. The data shows that for respondents between 18-49 years-old², 85% enjoy their bar or restaurant experience more when live music is performed, 83% are more likely to return to an establishment with live music as opposed to one without, and 82% would recommend a bar or restaurant with live music to their friends.  Other findings show that 80% of customers will stay longer in a bar or restaurant if there is live music, while 70% spend more money on food and drinks.

So, what do songwriters contribute to live music? The songs!

Country artist RaeLynn, who is also a BMI singer-songwriter, had this to say about songwriters behind the scenes writing hits that people come out to hear: “All of us artists are always in the spotlight, but the songwriters are the reason why we are what we are so I think it is super important to highlight them.”

As for festivals, songwriters whose names you might not know but whose music you do, have been rocking them annually for years. And each year, bar and restaurant owners look forward to these events and the revenue they bring to the whole area. From Maui to Chicago and every place in between, live music rocks towns, beaches, street fairs and stadiums – there’s no place too big or too small when it comes to entertaining a crowd and leaving a lasting impression – both on the audience and the business owner whose establishment plays a part of that lasting memory.

So now the question is, how do songwriters live on what they make playing gigs? They belong to performing rights organizations like BMI that license their music and pay them royalties when their songs are played publicly. These performance fees generally make-up the majority of a songwriter’s income, especially for those who are not well-known artists, of which there are thousands. BMI’s mission is to ensure that these songwriters are paid for their efforts so that the creation of music in all genres continues for all of us to enjoy and benefit from. As a non-profit-making performing rights organization recognized in the U.S. Copyright Law as a licensor of music, BMI distributes 88% of all licensing fees to the songwriters we represent so they can keep on creating the music that they, and we, love. Take a look at some of the highlights from the Key West Songwriters Festival to hear from them, as well as listen to what some in the F&B industry had to say about live music and why they have a BMI license.

For more information about how to license your music use, visit bmi.com or call a BMI representative at 888-689-5264.

The Germs that Kill Your Business

February 15, 2018

By Jim Malcolm, Enviro-Master Services of Denver  | Vendor Bylines —

This headline regarding the flu is alarming:

The Flu is Killing up to 4,000 Americans a Week (Bloomberg, 2/10/18)

Additionally, hepatitis A outbreaks in Colorado are also on the rise. This begs the question: is your restaurant protected from diseases that drive away customers and reduce productivity of your workforce?

Public restrooms harbor contaminants such as e-coli, salmonella, streptococcus, influenza, and staphylococcus, and these same restrooms are the distribution centers for the flu, norovirus, and hepatitis A, if not properly sanitized. The toilet plume, which sprays from a toilet when flushed, launches airborne bacteria across the restroom up to 20 feet. Obviously, the restroom requires attention to keep businesses out of the negative headlines.

Prevent the Spread of Disease

  1. Wash hands frequently – a must for employees!
  2. Add additional hand sanitizers to your restaurant
  3. Keep surfaces and door handles disinfected – applying a germicidal sealant is best practice!
  4. Schedule seasonal deep cleanings – especially during and after flu season
  5. Spray all restroom surfaces with a hospital-grade germicide. Remember the toilet plume? Bacteria and viruses are covering every surface.
  6. Be proactive and have a plan. Don’t hesitate to enlist outside help!

Stay out of the headlines by preventing the spread of disease at your restaurant!

Enviro-Master is the #1 trusted partner for restroom health and safety, as they provide comprehensive solutions to prevent the spread of disease and control odors. (303) 895-6422

E-submissions of injury data to OSHA — Who needs to do it, how and by when in 2018 (Hint: Caterers do but Restaurants do not)

January 24, 2018

Many employers are required to use OSHA’s Injury Tracking Application (ITA), which debuted in August last year, to submit their annual summary injury data. New Year’s Eve marked the revised deadline to submit 2016 injury data, and we want to remind you of 2018 deadlines to submit 2017 data.

By July 1 this year, employers with at least 250 employees must submit information to the ITA website from 2017 Forms 300, 300A and 301. By July 1, establishments with 20 to 249 workers in specified industries  (including Caterers) — ones with historically high rates of occupational injuries and illnesses — must enter data from form 300A. In 2019 and beyond, OSHA’s deadline for electronic submissions moves up to March 2.

How to submit data electronically
Electronic data submissions involve a five-step process:
1.  Launch the ITA application from the OSHA webpage.
2.  Create an establishment.
3.  Add 300A summary data.
4.  Submit data to OSHA.
5.  Review OSHA’s confirmation email.

The ITA website will offer three options for submitting data securely: enter data manually, upload a CSV file to submit single or multiple establishments at the same time or use an application programming interface to submit data from the employer’s automated recordkeeping system. The ITA website also will include reporting requirements, an FAQ section and a link for assistance.

Pinnacol resources
Pinnacol’s here to help. As a Pinnacol customer, you can use our OSHA Report Manager. This online tool helps your organization comply with OSHA’s electronic submission requirements and save time in the process. Use the OSHA Report Manager to generate your business’s OSHA 300, 300A and 301 logs. And now, to make submissions even easier, the OSHA Report Manager generates data in the OSHA-approved CSV file format. You can access this tool through Pinnacol’s policyholder portal or by visiting our OSHA recordkeeping webpage. There you’ll find a toolkit to aid compliance, OSHA 300 and 300A logs, and more. We invite you to contact your Pinnacol safety consultant or contact us on our Safety On Call line at 303.361.4700 or 888.501.4752. Pinnacol stands ready to assist your organization in meeting OSHA’s electronic submission requirements.

Here’s further information about the new federal rule from OSHA, as well as the federal register entry.

Trump administration may rescind rule
The Trump administration has taken steps to amend or even rescind OSHA’s electronic recordkeeping rule. And on Oct. 10, 2017, OSHA filed an update that it “continues to develop a Notice of Proposed Rulemaking to ‘reconsider, revise or remove provisions of the [rule],’” as announced in Pres. Trump’s First Regulatory (and Deregulatory) Agenda issued last July. Pinnacol will monitor these developments and apprise you of any changes. Currently, though, all elements of OSHA’s recordkeeping rule remain in effect, and employers should submit injury and illness recordkeeping data to OSHA as required.

Mistakes Restaurant Owners Make Related to Cyber Liability

October 25, 2017

By Jason VanGotten, Colorado Restaurant Insurance

Even with all the recent news headlines related to data breaches and cyber attacks, the likes of which have never been seen before, cyber liability is a relatively new area of risk that restaurant owners now face. As customer data continues to be obtained and stored by restaurants, the risk of a data breach inside or outside the restaurant continues to increase year over year. Malicious hackers typically steal credit card data from restaurants that accept cards by hacking into point-of-sale systems remotely and seeding those systems with malicious software that can copy account data stored on a card’s magnetic strip. Thieves then use that data to clone the cards and use the counterfeits to purchase high-priced merchandise, or put them up for sale in a so-called theft bazaar such as Joker’s Stash prior to the card-issuing banks cancelling them.

 

In the midst of this are some very dangerous misconceptions held by restaurant owners. These misconceptions keep them from taking necessary steps to better understand their cyber risk and coverage related to such vulnerabilities.

 

Consider these 4 Common Mistakes a Restaurant Owner Can Make in this area of risk management.

 

My general liability insurance protects me in the event of a data breach or cyberattack. Most restaurant owners purchase a general liability or businessowners policy believing their insurance agent has placed this as an optional coverage on the policy. But for now that is very rare. Even if it that were the case, the policy will only provide defense coverage for the insured, typically up to $25,000 to $50,000. Your general liability coverage lacks the breadth needed to properly protect the restaurant owner from the cyber liability losses. A stand-alone cyber policy provides the broadest coverage a restaurant owner needs for third party costs, data breach response, PCI fines levied from card services, notification resources, legal fee’s and forensic costs. Not investigating this closely is akin to leaving your restaurant door open when you leave at night, not a great strategy for ensuring the safety of your restaurant.

 

A stand-alone cyber policy will be unaffordable. Depending on your restaurant size and gross revenues, a typical restaurant owner can expect to pay between $900 to $3,000 annually for a stand-alone cyber policy. However, the risks of loss may be too great to ignore this protection, in particular your brand image after a data breach or cyberattack.

 

My IT company and firewalls installed will protect me. These entities have a service level agreement (SLA) with your restaurant. When was the last time you reveiwed your SLA? Many times these agreements do not protect you, the restaurant owner, instead it protects them from any involvment related to a data breach or cyberattack. Make sure you check your SLA and have a conversation with your IT company to see what they will do for you in the event of a data breach or cyberattack. Many times your employees pose huge risks to the safety of your cyber data, from opening suspicous emails, downloading malware or even losing smartphones with connections or memorized passwords. Remember that a data breach can also occur with employee records that are not well protected or disposed of properly.

 

My merchant services are protection enough. Again, there is a service level agreement between you and your merchant servicing company. While this may give a restaurant owner hope, chances are that you will ultimately be responsible for protecting your customer’s data as it passes through your IT systems. Therefore, you should consider the costs to your restaurant if your merchant services vendor does not agree, or points the finger in your direction for who is responsible.

 

A cyber criminal can strike with little to no warning, leaving the restaurant owner with tremendous clean up cost; from data recovery to rebuilding your restaurant’s brand reputation. An owner or manager can only do so much. The people that deal in the day-to-day operations of the restaurant also need to be aware of what to do and why to do it. As a restaurant owner you owe it to yourself and your employees to investigate this protection and risk before you decide not to worry about it. A restaurant owner must be deliberate and careful in purchasing cyber coverage. Specific risks must be understood and the appropriate coverage identified.

For more information pertaining to cyber liability coverage, please contact Jason VanGotten at jvangotten@corestaurant.org