Most restaurant owners think about theft in terms of a break-in: a smashed back door, a missing safe, a police report. The far more common version is quieter. It happens during business hours, it is carried out by someone on the schedule, and it tends to show up as a slow leak in the numbers […]
When a restaurant owner files a property claim, the first surprise is often not whether the loss is covered but how much the insurer decides the damaged property was worth. Two restaurants with the same walk-in cooler, the same dining room chairs, and the same build-out can receive very different payments depending on a single
Franchising gives a new restaurant owner a proven concept, a recognizable brand, and a thick operations manual. It also comes with a set of insurance requirements that are usually more demanding than what an independent restaurant would choose on its own. Those requirements are spelled out in the franchise agreement and often expanded in the
Buying a Restaurant Franchise? What the Franchisor’s Insurance Requirements Really Mean Read More »
Somewhere in the stack of paper you signed when you leased your restaurant space is a section titled Insurance. Most owners skim it, sign, and never think about it again until a landlord’s property manager asks for a certificate or a claim exposes a mismatch between what the lease demands and what the policy actually
Your Restaurant Lease and Your Insurance: What Landlords Require and Why It Matters Read More »
Every restaurant owner dreads the phone call. A customer says they ate at your place two nights ago and have been sick ever since. Maybe they have already posted about it online. Maybe a lawyer has already sent a letter. Whether the claim is legitimate or not, it has to be handled, and how your
Opening a second restaurant is a milestone, and it is also the moment when an insurance program that worked fine for one location can quietly stop fitting. Owners are usually focused on the lease, the build-out, the hiring, and the opening date. Insurance tends to get handled at the last minute with a phone call
Opening a Second Location: How Expansion Changes Your Restaurant Insurance Read More »
Ask most restaurant owners what keeps them up at night and they will mention a kitchen fire, a slip-and-fall, or a bad health inspection. Fewer will mention an employment claim. Yet hospitality is consistently one of the industries where employment-related complaints are most common, for reasons built into the business itself: high turnover, young workforces,
Ghost kitchens, cloud kitchens, virtual brands, delivery-only concepts: whatever you call them, they have become a permanent part of the restaurant landscape. Some operators run them out of a shared commissary. Others carve out space in an existing restaurant and launch a second brand that exists only on delivery apps. A few lease a dedicated
Ghost Kitchens and Virtual Brands: Insuring a Restaurant Without a Dining Room Read More »
Adding a patio, sidewalk tables, or a rooftop bar is one of the most reliable ways for a restaurant to add seats without adding rent. But outdoor service changes your risk profile in ways many owners never mention to their insurance agent — and in ways some policies quietly don’t contemplate. Before the umbrellas go
Restaurants don’t think of themselves as technology companies, but look at what actually runs a modern dining room: a cloud point-of-sale system, online ordering, third-party delivery integrations, a reservation platform, a loyalty program full of customer emails, and a payment terminal on every counter. Each of those systems handles data that criminals want — and
