When you step into your restaurant, you're not just entering a culinary haven but a space where safety and sanitation take center stage. Rainbow believes in fostering a culture of vigilance and responsibility to create a dining experience that is not only delicious but also safe for everyone involved.

The Foundation: Training and Compliance

Safety begins with comprehensive training for every team member who handles cleaning chemicals. Following the OSHA Hazard Communication Standard, you ensure that everyone is well-versed in the proper use of these products, with regular testing to guarantee compliance. Safety meetings serve as a platform for continuous learning and reviewing.

6 Kitchen Safety Commandments

To make sure every dish is as safe as it is tasty, we've got some ground rules:

1. No Food-Borne Drama:

• Hot foods stay hot, and cold foods stay cool - a kitchen's golden rule.
• Keep it clean! Sloppy hygiene is a no-go.

2. Storage and Equipment:

• Cover, label, and date foods in storage
• Temperature check: Fridges and freezers get a daily checkup to keep things chill.
• Equipment maintenance: Sanitize equipment after each use and store chemicals separately from food.

3. Personal Safety:

• Clean up spills immediately,, wear non-skid shoes, and keep it classy with the "wet floor" signs.
• Lift like a pro: Lift properly by planning, getting ready, lifting with care, moving slowly, and setting down gently.

4. Watch Out for Hazards:

• Shock-free zone: Wet hands and electrical equipment don't mix. Safety first, always!
• Cuts and burns prevention: Sharp equipment and hot stuff get the respect they deserve.

5. Fire Safety:

• No smoking zone: We keep the kitchen smoke-free. Smoke only where allowed.
• Grease patrol: No grease build-up allowed. Keep equipment free from grease build-up to prevent fires.

6. Handling Chemicals with Care:

• Know your MSDS: Read the Material Safety Data Sheets like bedtime stories.
• Label love: Look to the labels to understand physical and health hazards, storage instructions, and emergency procedures.

Safety is your secret ingredient, and we're here to make sure every moment in your kitchen is as delightful as the dishes you serve.

Stay safe and stay smiling!

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Congrats on jumping into the exhilarating world of running a restaurant! But the challenges and risks can sometimes feel like they're piling up faster than tickets on a Friday night dinner rush.

One unsung hero in your restaurant adventure is insurance. But let's be honest; insurance isn't always the most thrilling topic. That's why we're here to debunk some common myths and make the whole insurance thing a bit more digestible.

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Misconception #1: General Liability Insurance is the Be-All and End-All

General liability may be the bread and butter of insurance, but it won't save you from every curveball the restaurant game throws.

Let's say someone slips on a wet floor – yeah, general liability has got your back. But what if a customer blames your gourmet creation for a foodborne illness? Or worse, an overindulgent patron waltzes out, causes a ruckus, and blames it on your finely crafted cocktails? You'll need more than general liability for that.

Solution: Spice Things Up with Specialized Policies

Consider adding these extra layers of protection to your insurance menu:

• Liquor Liability Insurance: Protects against alcohol-related incidents like drunk driving accidents or the aftermath of a patron who's had a few too many.
• Product Liability Insurance: Ever had a dish go rogue and cause a customer some grief? This policy has your back for legal expenses and damages.
• Workers' Compensation Insurance: Because accidents happen, and your kitchen crew deserves a safety net.

Mixing these coverages into your insurance cocktail ensures you've got a well-balanced defense against whatever too-close-for-comfort risks restaurant ownership serves up.

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Misconception #2: Business Owners Policy (BOP) – Who Is That?

Enter the Business Owners Policy (BOP), the superfood of insurance bundled up in one neat package. Some restaurant owners think they're too cool for the BOP party. Well, spoiler alert: a BOP can be a game-changer.

Solution: Join the BOP party

A BOP often includes:

• Property Insurance: Shielding your restaurant from fire, theft, and other unexpected guests.
• General Liability Insurance: Covering bodily injury and property damage claims.
• Business Interruption Insurance: Your financial sidekick when unforeseen events force your restaurant to take a pause.
• Business Personal Property Insurance: Because your restaurant's got more than just great food – there's equipment, furniture, and inventory to protect.
• Cyber Liability Insurance: An increasingly necessary coverage guarding against cyberattacks in this digital age.

Think of a BOP as the charcuterie board of insurance – they've got a representative for every potential taste bud, all in one convenient package. Before you dismiss it, consider consulting an insurance expert who can guide you on whether a BOP suits your restaurant's vibe.

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Misconception #3: Insurance is a Money Guzzler

We get it; you've got a business to run, and every dollar counts. But here's the thing – not having insurance when you need it can be way more damaging than your premium.

Solution: Budget-Friendly Insurance Hacks

• Risk Assessment: Take a moment to assess your restaurant's risks. Partner with your local agent to tailor your coverage to fit your unique situation – no need to overpay for things you don't need.
• Comparison Shopping: You independent insurance agent knows how to find the best deals in town. Insurance rates can vary, so shop around like you're picking the ripest tomatoes.
• Risk Management: Implement some risk management practices. Lowering the chances of accidents means lower premiums over time. It's like investing in a smoke detector – it might not be flashy, but it can save the day.
• Deductibles Dance: Adjust those deductibles. Higher deductibles usually mean lower premiums. Just make sure you're comfortable doing the deductible dance when the time comes.

Remember, it's all about finding that sweet spot between protecting your restaurant and keeping those dollar bills happy.

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Misconception #4: Insurance Claims – the Horror Story

Here's a thought that might have crossed your mind – insurance claims are like winning over a picky eater. True, the process can be a bit tricky, but with the right insurance partner and a bit of know-how, you can turn it from a nightmare into a breeze.

Solution: Partnering up for Claim Success

• Picking the Right Insurance Sidekick: Your insurance provider is your sidekick in this claims adventure. Choose wisely – look for a company with a reputation for smooth sailing in the claims department.
• Know Your Policy: Read the fine print. Know what your insurance covers, what it doesn't, and what steps to take in case of a claim. It's like knowing the secret menu – it can make all the difference.
• Record Keeping: Be meticulous with records. Detailed incident reports, quick communication with your insurer, and working closely with your insurance agent – these are the secret ingredients for a successful claims experience.

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Restaurant insurance might not be the sexiest topic, but it's the secret ingredient to securing your restaurant’s stability. By debunking these common myths, Rainbow hopes you can make informed decisions about your restaurant's protection. Remember, insurance is like a well-crafted menu – it's not one-size-fits-all. Tailor it to your unique risks, consult the pros, and revel in the peace of mind that comes with knowing your restaurant is a fortress against the unexpected twists and turns of the food business. Cheers to you and your insurance know-how!

Welcome to Mise en place, an interview series where we explore the ingredients that make up Rainbow’s main dish–BOP for restaurants. 

Today Morgan, Rainbow’s Marketing Manager, chats with Kelsey, Principal Product Manager, about continuous user feedback in Part I of a two part series.

Morgan: You’ve mentioned how passionate you are about continuous user feedback. What is continuous user feedback?

Kelsey: Continuous user feedback is the weekly habit of customer interviews, as evangelized by Teresa Torres. It helps us connect what we’re learning from our research activities with day-to-day product decisions.

Morgan: Was there a moment where you realized how necessary continuous user feedback was?

Kelsey: I started my career at one of Canada’s “Big Five” in the banking industry. Working there gave me the opportunity to gain exposure to different financial services and importantly, learn to deliver them at scale.

In 2015, I decided to pivot into technology. I joined an early stage fintech start-up as their first Product Manager and was immediately faced with a new challenge – taking a product from pre-launch through to problem/solution fit.

By embedding weekly customer interviews into my product practice, I was able to ask open-ended questions and explore what I didn’t know, I didn’t know – helping me both learn about users’ goals, needs, and context at the time as well as learn a critical skill for being an effective product manager.

M: Can you share an example from your experience where continuous user feedback or lack thereof had a significant impact on the success or failure of a project you managed?

K: Continuous user feedback is especially important during the early stages of a product or company because it’s critical  to optimize for speed, learning and focus, as taught by Ash Maurya in his book, Running Lean.

If you’re going fast, staying focused, but not learning, you’re expending a lot of energy unproductively.

Continuous interviews are one of the simplest things we can do to test a hypothesis – and it doesn’t require any code.

In the past, I’ve found this tool incredibly helpful for paring back an idea to the smallest thing possible to learn – whether that be narrowing the initial target customer, reducing variations from many to few, or something else.

Next week, on Part II, Kelsey shares how she applies continuous feedback at Rainbow, balancing feedback, advice for Project Managers, and more. Stay tuned!

Rainbow CEO Bobby Touran is attending InsureTechConnect 2023.

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Bobby will be at ITC Las Vegas October 31 - November 1. If you will be in attendance and would like to schedule time to connect, please reach out to him individually via LinkedIn.

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See you in Vegas!

Rainbow CEO Bobby Touran and Head of Underwriting Bill Deemer are attending Target Markets 23rd Annual Summit next week from October 16-18.

If you will be in attendance and would like to schedule time to connect, please reach out to them individually via LinkedIn.

Thanks to Target Markets for being such a valuable partner and putting together these incredible events.

See you all in Scottsdale!

Rainbow's Business Owner’s Policy (BOP) for restaurants is live in Utah! 

Here at Rainbow, we take our mission to build a superior restaurant BOP just as seriously as Utahns take their kitchen dish ware. The dutch oven is an official Utah state symbol, home to more Dutch ovens per capita than any other state, and headquarters to the International Dutch Oven Society.

Rainbow helps restaurant owners effectively navigate the rises and falls of the industry and make informed decisions about insurance coverage, and is 100% built for restaurants. 

Rainbow agents offer restaurant owners: 

• Diverse payment plan options that fit every restaurant’s needs, including monthly, annual, and the industry’s first Pay-As-You-Go BOP
• Discounted premiums for demonstrating safe business practices
• Credits for affinity memberships that promote improved loss control
• Free access to training and safety resources

Rainbow agents empower restaurant owners to evolve their operations to address the new set of risks present in the space and navigate the shift to digital technology. Rainbow can work with a restaurant owners’ existing agent or refer them to one of our preferred restaurant experts. 

If you’re an agent looking to partner with Rainbow, get appointed here. You’ll be connected with Brandi, Rainbow’s manager of business development.

It's official: Rainbow's Business Owner’s Policy (BOP) for restaurants is live in Indiana! 

Speaking of fish, did you know, Indiana is home to the world's first goldfish hatchery? Founded in 1899, Grassyfork Fisheries made Martinsville, IN "The Goldfish Capital of the World."

Rainbow helps restaurant owners effectively navigate the tides and rapids of the industry and make informed decisions about insurance coverage, and is 100% built for restaurants. 

Rainbow agents offer restaurant owners: 

• Diverse payment plan options that fit every restaurant’s needs, including monthly, annual, and the industry’s first Pay-As-You-Go BOP
• Discounted premiums for demonstrating safe business practices
• Credits for affinity memberships that promote improved loss control
• Free access to training and safety resources

Rainbow agents empower restaurant owners to evolve their operations to address the new set of risks present in the space and navigate the shift to digital technology. Rainbow can work with a restaurant owners’ existing agent or refer them to one of our preferred restaurant experts. 

If you’re an agent looking to partner with Rainbow, get appointed here. You’ll be connected with Brandi, Rainbow’s manager of business development.

If you love cherries, lake effect snow, and can pronounce "Mackinac" properly without thinking, you're in good company. We’re thrilled to announce the launch of Rainbow's Business Owner’s Policy (BOP) for restaurants in Michigan! 

Rainbow helps restaurant owners effectively navigate the evolving landscape of the industry and make informed decisions about insurance coverage, and is 100% built for restaurants. 

Rainbow agents offer restaurant owners: 

• Diverse payment plan options that fit every restaurant’s needs, including monthly, annual, and the industry’s first Pay-As-You-Go BOP
• Discounted premiums for demonstrating safe business practices
• Credits for affinity memberships that promote improved loss control
• Free access to training and safety resources

Rainbow agents empower restaurant owners to evolve their operations to address the new set of risks present in the space and navigate the shift to digital technology. Rainbow can work with a restaurant owners’ existing agent or refer them to one of our preferred restaurant experts. 

If you’re an agent looking to partner with Rainbow, get appointed here. You’ll be connected with Brandi, Rainbow’s manager of business development.