Just a reminder that as a small business owner/entrepreneur, you are identifying, assessing, and managing risk 24/7. You can never eliminate it, but you can reduce it and minimize the impact of a risk if it materializes. There are always risks out there that you couldn’t be expected to predict or prevent.
For restaurant and bar owners (and perhaps party planners too), did you know that nearly two dozen people are killed each year by champagne corks? How does that factor into your risk management plan?