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Kris Hawk
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The United States Fire Administration reports that between 2007 and 2009, an estimated 5,900 restaurant building fires occurred in the U.S. causing 75 injuries and $172 million in property loss. The good news is that there were no fire-related deaths, although the potential exists. The National Fire Incident Reporting System... Continue reading
Posted Dec 7, 2011 at At Your Service
The Ohio Turfgrass Foundation (OTF) announced the winners of the 2011 Profesional of the Year and Professional Excellence Awards. Congratulations goes to Westfield's own Mark Jordan, CGCS, the natural resource leader at Westfield Group Country Club. Jordan was named the 2011 Professional of the Year. He is a past president... Continue reading
Posted Dec 2, 2011 at At Your Service
Learn how to protect yourself and your growing business against the increasing number of of workplace-liability claims - claims for sexual harrassment, age and racial discrimination, wrongful termination, negligent evaluation, and failure to employ or promote, to name a few. Brad Toft, Restaurant Insurance Specialist at Kinker-Eveleigh Insurance Agency, discusses... Continue reading
Posted Oct 19, 2011 at At Your Service
I have a hard time wrapping my head around all the ways we can use social media to interact with hospitality customers. Wiley Cerilli, CEO of SinglePlatform, published an article, "Social Media Marketing: 5 Restaurants That Get It", which actually provided concrete examples of the social media methods that the... Continue reading
Posted Sep 1, 2011 at At Your Service
From the recent Westfield Insurance Risk Factors blog post, Landscapers & Country Clubs Beware: It was recently brought to my attention that a common weed prevention chemical, Imprelis, used by landscapers is causing damage and death to conifers/evergreen trees. The product is being promoted by DuPont as "an environmentally friendly... Continue reading
Posted Aug 30, 2011 at At Your Service
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Westfield Insurance is walking the talk when it comes to employee wellness! We have been recognized as a Gold Level Fit-Friendly Company by the American Heart Association's Start! initiative. The program recognizes companies that make a commitment to healthy lifestyles in the workplace. From the Fitness Center to the cafeteria,... Continue reading
Posted Jul 13, 2011 at At Your Service
Dave White from our Risk Services team shared this article on preventing one of the most common accidents in a kitchen or restaurant: "Non-slip goes Non-traditional", from the blog Speaking of Safety at www.speakingofsafety.ca. In the article, Susan Main talks about the new Crocs Bistro: Kitchen Chef Work Shoe. Many... Continue reading
Posted Jul 6, 2011 at At Your Service
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Alcohol serving establishments or supplying operations may be subject to liquor liability exposures when a patron or third party is injured as of result of over serving alcohol or not preventing an intoxicated customer from injuring himself or someone else. Legal liability is not just limited to alcohol service, but... Continue reading
Posted Jun 17, 2011 at At Your Service
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The hospitality and insurance teams from Westfield are excited to head to Chicago once again for the National Restaurant Association - Restaurant, Hotel-Motel Show. We just love the opportunity to "talk turkey" with fellow members of the hospitality industry (since we manage our own hotel, championship golf courses and restaurants).... Continue reading
Posted May 16, 2011 at At Your Service
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When running a corporate cafeteria, how do you satisfy thousands of different preferences each day and encourage employees to make healthy choices? Through a fresh menu, a variety of offerings and some culinary trades to save calories without sacrificing flavor. Today’s cafeteria is challenged with a more sophisticated buyer. Whether... Continue reading
Posted Mar 15, 2011 at At Your Service
What’s a locavore? Locavores are people who eat food that comes primarily from their local area. As explained in 10 Steps to Becoming a Locavore, the first step to becoming a locavore is to determine what local means to you. Many locavores set boundaries of where their food is coming... Continue reading
Posted Nov 30, 2010 at At Your Service
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Oct 29, 2010