Did you know that insurance claims are generally resolved quicker and with lower out-of-pocket costs when they are reported promptly? Watch this video to learn more: (more…)
It’s 2:00 a.m. The alarm company just called with a power failure at your restaurant. What you do next depends on your emergency plan. Business emergencies can take many forms such as fires, tornadoes, robberies, etc. Having an emergency plan in place will allow your business to react quickly to minimize the impact of the emergency. This in turn will save you time, money, and possibly even save lives.
Building an Emergency Plan
To build an emergency plan, you should focus on the four phases of emergency management which are mitigation, preparedness, response, and recovery. An Emergency Plan should have laid out instructions that can be developed and implemented for emergency situations. One of the biggest risks for businesses is the potential loss of day-to-day operations and loss of income. (more…)
Winter is upon us – or very close depending on your tolerance for our current weather. Although most of us like to think we’re pros at traveling in winter weather, it’s never too late for a brief reminder with some tips on how to make sure we arrive at our destination safely. (more…)
Data breach coverage offers protection for costs associated with the accidental exposure of sensitive customer data due to occurrences such as hacking, theft, and the accidental release of data. This coverage will help to cover costs involved with the notification of customers and government authorities of a potential data breach, as well as legal liability costs to protect against claims from victims.
The consequences of not using trained kitchen exhaust cleaning (KEC) technicians can be devastating. According the U.S. Fire Administration, nearly 6,000 restaurant fires are reported each year in the United States. And, of those, a percentage, around 21 percent, depending on the year, are caused by a failure to clean. But the concern is for one restaurant: yours.
Restaurant fires are often kitchen exhaust system fires. It’s easy to look at that big hood and hear that fan and think that everything dangerous is being blown straight up and away, but that simply is not the case. The kitchen exhaust system comprises the hood, filters, plenum, fans and what may be a labyrinth of horizontal and vertical ductwork – and the parts that you can see are likely only a small portion of the whole. (more…)
What is an MVR, what is it used for, and who should be checked? A motor vehicle record (MVR) is a historical driving record that can be used to determine business risk associated with current and potential drivers. MVRs may include: (more…)
When it comes to fires, the best offense is a good defense. Here are some precautionary practices to help businesses safeguard their restaurants and bars against fires: (more…)
The hospitality business is all about patrons having a good time. Most business owners are vigilant about preventing verbal and physical altercations. But sometimes a situation may escalate leaving your business vulnerable to an Assault and Battery liability claim.
Assault is usually defined as “an act that threatens physical harm to a person.” Battery is generally defined as “the crime of unconsented physical contact with another person.”
For many in the hospitality industry, Assault and Battery is a concern – particularly if your establishment serves alcoholic beverages.
Did you know that many insurance carriers exclude this coverage for bars? (more…)
As a former robbery detective in the Chicago Police Department I can easily see why a business would be a target for a robbery or hold up. Now that my career is in insurance, I know how important it is for a business to keep a “low profile.” Here are a few things you can do to make the bad guys pick another business as their victim:
Onion rings, french fries, cheese curds, fried chicken, Friday fish fry. Is your mouth watering yet? What do all of these have in common – aside from being delicious, of course? These are just a few of the culprits when it comes to the production of large amounts of grease involved with commercial cooking. While exhaust hoods are designed to collect a lot of these grease-laden vapors and residues during the cooking process, the commercial cooking equipment being used to heat up the food is often overlooked and can become a collection point for grease.
For each year from 2011 to 2013, an estimated 5,600 restaurant fires were reported to fire departments in the United States, resulting in no fewer than five deaths, 100 injuries, and $116 million in property damage. Of those 5,600 fires, 64% involved cooking and grease played a factor in nearly half of those incidents (Source: U.S. Fire Administration). (more…)