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The more accidents you have in your kitchen and the more claims you file, the higher your Restaurant Insurance costs. And we all know how dangerous restaurant kitchens can be. According to the U.S. Bureau of Labor Statistics, there were 93,800 nonfatal injuries and illnesses in full-service restaurants in 2019, and about one-third of those injuries required at least one day away from work.

These injuries are costing restaurants thousands of dollars every day – both directly and indirectly. Direct costs include wage replacement, litigation costs, property losses, etc. Indirect costs include loss of productivity, OSHA fines, damage to your business reputation, workplace disruptions, etc.

Create a safer kitchen to prevent injuries, and you not only lower the cost of your insurance premiums, but you also create a better work environment, save yourself a lot of headaches, and save on many other operating costs. Here are three of the most common restaurant injuries, according to QSR magazine, and tips to avoid them.

Lacerations and Punctures

With all the knives, slicers, and breakable dishes and glasses, it should come as no surprise that lacerations and punctures are among the most common injuries in restaurant kitchens. Here are fifteen tips to minimize the risk of lacerations and punctures.

1. Keep knives sharp
2. Use the right knife for the right job
3. Store knives in a rack or knife block – not loose in a drawer
4. Curl fingers of the hand holding the food under when chopping, mincing, etc.
5. Wear cut-resistant gloves
6. Use a cutting board
7. Clean knives immediately after use
8. Don’t try to catch a falling knife
9. Install machine guards
10. Maintain all equipment
11. Train employees on the proper use of knives and equipment
12. Don’t wear loose clothing or jewelry that can get stuck in equipment
13. When washing glasses, don’t quickly change the water temperature
14. Don’t stack glassware
15. Don’t allow glasses to rub against each other

Burns

Again, with all the hot grease, boiling water, hot stoves, and ovens, it should come as no surprise that burns are one of the most common injuries in restaurant kitchens. QSR reports that “As many as one-third of occupational burns occur in restaurants, totaling about 12,000 reported cases per year, although the actual number is projected to be much higher.” Here are fifteen tips to avoid burns in your restaurant kitchen

1. Turn pot handles away from burners
2. Never leave handles sticking out over the edge of the stove
3. Adjust burn flames, so they cover only the bottom of the pan
4. Avoid overcrowding range tops
5. Don’t leave hot oil or grease unattended for any length of time
6. Slowly lift lids to allow steam to escape
7. Keep hair, clothing, and flammable materials away from open flames
8. Ask for help to move very heavy pots that are hot or contain hot ingredients
9. Use fryer baskets
10. Don’t fill fryer baskets more than halfway
11. Install splash guards on fryers
12. Remove excess ice crystals on food before placing in fryer
13. Dispose of oil correctly
14. Wear protective clothing, such as gloves
15. Use hot pads, pot holders, etc.

Sprains and Strains

Improper lifting, overreaching, tripping, etc., can cause sprains and strains in restaurant kitchens. Here are fourteen tips to minimize the risk of this type of injury.

1. Wear slip-resistant shoes
2. Clean up spills immediately
3. Use signs to warn of potential hazards
4. Keep walkways clean and free from tripping hazards
5. Avoid carrying loads that block your view
6. Ensure there is adequate lighting
7. Store heavier items on the middle shelves
8. Use a ladder or step stool instead of reaching above your shoulder height
9. Use hand trucks to move items when possible
10. Use anti-fatigue mats
11. Use mechanical equipment to limit repetitive tasks when possible
12. Provide training on safe lifting techniques
13. Take breaks from repetitive tasks
14. Avoid awkward positions

Regular employee training and the enforcement of safety procedures are crucial to minimizing injuries. Every restaurant kitchen should also have a first aid kit handy and make sure that several workers in the kitchen know how to treat minor injuries properly.

How to Save on Restaurant Insurance Costs

Developing a safe work environment is a significant step to reduce Restaurant Insurance costs, but it isn’t the only step restaurant owners can take. The experienced agents at American Insuring Group can offer additional ways to lower your Restaurant Insurance costs. So give us a call at (800) 947-1270 or (610) 775-3848, or connect with us online and start saving today!

The right Restaurant Insurance coverage is an investment in your business or a safety net when (not if, but when) things go wrong – accidents, vandalism, fires, etc. But the wrong Restaurant Insurance can be an unnecessary expense.

Here's what we mean…

Let's say you serve alcohol to someone at your restaurant. They get into a car accident on the way home, and your business gets sued for bodily injury or property damage caused by that person. The Liquor Liability Insurance you purchased helps cover legal costs, settlements or judgments, costs to repair damages, and medical bills. That's an investment.

Now, let's say you run a small diner. To determine your Workers' Compensation and General Liability Insurance premiums, your restaurant is classified as 0899 (Bar, Nightclub) instead of 0975 (Restaurant) as it should be. You're going to end up paying for potential risks that don't apply to your business. That is an unnecessary expense.

Here are some questions you can ask to ensure you get the "Right" Restaurant Insurance.

Is My Restaurant Correctly Classified?

As stated above, if your diner is incorrectly classified as a bar, you could be paying more in insurance premiums than you need to. On the other hand, if your bar is misclassified as a restaurant, you could find a gap in your coverage.

Do I Need Workers' Compensation?

The PA Department of Labor & Industry states, "If you employ workers in Pennsylvania, you must have workers' compensation insurance -- it's the law." Failing to carry appropriate workers' compensation insurance carries a potential $2,500 fine and up to one year in jail. Additionally, if the court determines the failure to comply is intentional, you could face a $15,000 fine and up to seven years in prison.

Do I Need Commercial Auto Insurance?

If your restaurant has a vehicle that you or an employee uses for business, you need Commercial Auto Insurance. Most personal auto insurance policies will exclude business use, so if you're in an accident while conducting business for your restaurant and only have personal auto insurance, your claim will probably be denied. If an employee uses their own car for restaurant business, such as delivering food or going to the bank, you need Hired or Non-Owned Auto coverage.

Do I Need Cyber Liability Insurance?

If you gather any type of personal information – which most restaurants do – you should have Data Breach and Cyber Liability Insurance. Don't think that just because you are a small business that you aren't susceptible to data breaches. Verizon Business 2020 Data Breach Investigations Report found that "Almost a third or 28% of data breaches in 2020 involved small businesses." One data breach can cost your business thousands of dollars.

Are There Any Gaps in My Insurance?

Think about your assets – property, employees, equipment, vehicles, etc. – and your potential risks – fire, injury, etc. to determine if there are any gaps in your insurance. An insurance agent specializing in Restaurant Insurance understands the unique challenges and risks inherent in the restaurant industry and knows the right questions to ask to ensure that you don't have any coverage gaps.

How Can I Lower My Restaurant Insurance?

The right Restaurant Insurance coverage helps protect you, your restaurant, employees, and customers, but that doesn't mean you should pay more than you need to for that coverage. Here are a few tips to lower your Restaurant Insurance costs:

• • Focus on Safety
  • Improve Security
  • Hire Wisely
  • Pay Upfront
  • Increase Your Deductible
  • Carry the Right Coverage
  • Bundle
  • Review Your Policies Annually
  • Work With an Independent Agent

We Specialize in Restaurant Insurance!

The agents at American Insuring Group specialize in Restaurant Insurance. As independent agents, we will compare the cost of your coverage with several companies to get you the lowest price possible. So, give us a call today at (800) 947-1270 or (610) 775-3848, or connect with us online.

The COVID-19 pandemic reminded restaurant owners and managers of the importance of proper sanitation - whether they’re running a food truck or a fine dining restaurant. So perhaps it’s a good idea to continue some of those additional precautions even as the mandates are lifted.

The fact is - COVID or no COVID – every restaurant should be kept clean for the safety of the business and its customers and employees. Dirty restaurants can lead to food-borne illnesses, making customers sick, which can lead to lawsuits, damaged reputations, and higher Restaurant Insurance costs.

Here is information to help ensure that your restaurant is adequately cleaned, sanitized, and disinfected to help prevent cross-contamination of food and the spread of germs and viruses.

Cleaning vs. Sanitizing vs. Disinfecting

Cleaning is removing visible debris and deposits – such as dirt and spills - on the surface using a vacuum, duster, degreaser, soap, or detergent. Cleaning does not eliminate germs.

After a surface is cleaned, sanitizing helps eliminate many microorganisms and reduce the growth of bacteria. Any surface that comes in contact with food – such as cutting boards, countertops, serving utensils, pots, pans, etc. - should be regularly sanitized. They should be sanitized whenever you’re switching to a different type of food or ingredient, when you’re done with one food prep task, or every four hours. Sanitizing kills 99.9% of bacteria.

Surfaces that are frequently touched – such as light switches, door handles, phones, cash registers, bathrooms, etc.– should be regularly disinfected using bleach or other disinfectant. You should disinfect at least once a day, but more frequently during cold and flu season or a virus outbreak. A disinfectant kills 99.999% of bacteria, viruses, and fungi.

How to Sanitize Food Prep Surfaces

WebstaurantStore suggests the following process:

• Wipe the surface of any visible debris.
• Rinse the surface with soap and clean water.
• Sanitize the surface with a food-safe sanitizer, following the manufacturer’s directions.
• Allow the surface to air dry for at least 30 seconds.
  
  

How to Disinfect Frequently Touched Surfaces

WebstaurantStore suggests the following process:

• Wipe the surface of any visible debris.
• Rinse the surface with soap and clean water.
• Follow the directions on the disinfecting product you’re using, including how long to keep it on the surface and whether or not to rinse it off.

Restaurant Cleaning Checklist

A restaurant cleaning checklist can help ensure that all employees know what is expected and that cleaning tasks aren’t overlooked. The checklist should include both the kitchen and dining areas and have daily, weekly, and monthly tasks.

Prevent food poisoning

The Centers for Disease Control and Prevention (CDC) recommends these four steps to avoid cross-contamination and food poisoning:

• Clean (your hands, surfaces, fruits and vegetables, etc.)
• Separate (cutting boards, food, etc.)
• Cook to the right temperature
• Chill – refrigerate promptly

CDC COVID-19 Guidelines Worth Continuing:

• Urge employees to stay home if they don’t feel well.
• Require employees to wash their hands frequently - particularly before, during, and after preparing food or after touching garbage. Employees should wash their hands with soap and water for at least 20 seconds.
• Have enough supplies – soap, towels, no-touch trash cans, etc. – to support healthy hygiene.
• Regularly clean and disinfect frequently touched surfaces, such as door handles, phones, cash registers, bathrooms, tables, chairs, etc.
• Use touchless payment options.
• Post signs and posters to promote healthy hygiene habits among the staff.

Save Even More on Restaurant Insurance!

The independent agents at American Insuring Group will compare competing restaurant insurance carriers to get you the right insurance coverage at the lowest price. So, give us a call today at (800) 947-1270 or (610) 775-3848, or connect with us online.

Used properly, commercial deep fryers can result in delicious foods, but they can also cause injuries and damage, which increases Restaurant Insurance costs. Deep fryers are a staple in most restaurant kitchens. However, you can’t have a deep fryer without hot oil and grease, and both are powerful fuel sources and fire ignitors.

Hazards of Commercial Deep Fryers

Fire

Deep fryers are involved in about one in five restaurant fires. The FDNY reports that deep fryer fires cause an average of five deaths, sixty injuries, and more than $15 million in property damage every year.

Burns

The oil in commercial deep fryers is typically between 350- and 400-degrees Fahrenheit. Splashing oil can cause severe burns.

Carbon Monoxide Poisoning

If a vent hood or fryer exhaust isn’t adequately cleaned or functioning properly, carbon monoxide – an odorless, colorless gas – can quickly fill a kitchen, causing carbon monoxide poisoning.

5 Tips to Minimize the Hazards of Commercial Deep Fryers

1. Proper Training

To avoid an unsafe cooking environment, any employee that uses a deep fryer should be trained on the proper operation and cleaning of a fryer and fryer safety protocol. They should also be trained on appropriate PPP, such as goggles and thermal rubber gloves when operating a fryer. And all kitchen staff should be trained on what to do if there is a fire.

2. Proper Maintenance

A deep fryer and oil that are properly maintained are less likely to cause a problem and more likely to function correctly for longer. Plus, it can help your fried foods taste better. Always have fryers services according to the manufacturer’s recommendations. Here are four maintenance tips from Wasserstrom:

1. Maintain the oil by filtering oil at least once a day, using a skimmer, allowing oil to cool during slower times, shaking off ice crystals from food, and not salting food above the fryer
2. Regularly clean fryer oil well
3. Once a week or as needed, perform a full-tank cleanse
4. Calibrate the fryer every three months

3. Keep Area Around Fryer Clean

Employees should be trained to maintain a clean area around the fryer at all times. Spilled oil on the floor can quickly become slippery, causing an employee to slip and fall, and dirty vent hoods can cause fires, so make sure those are regularly cleaned. Another way to minimize slippery floors is to invest in non-slip mats with holes and require employees to wear non-slip shoes.

It’s also important to keep plastic away from fryers as hot oil can quickly melt plastic, creating a hazard. Utensils used in fryers – such as spatulas and mesh skimmers – should be stainless steel – not plastic. Also, avoid using plastic equipment – such as buckets - to clean fryers.

4. Use Fryer Baskets

Use commercial-grade fryer baskets designed for your fryer to hold and drop food into the hot oil. Although many restaurant kitchens use the word “drop” to describe adding food to hot oil, actually dropping the food or a fryer basket into hot oil can cause the oil to splash out. Gently lower the baskets into the oil to avoid burning someone or creating a slippery floor.

5. Keep a Class K Fire Extinguisher

Water doesn’t put out oil fires. Therefore, a Class K fire extinguisher - made specifically for fires involving cooking media, such as fats, grease, and oils – should be easily accessible. And all employees should be trained on how to use a fire extinguisher properly.

Commercial deep fryers are a staple in most restaurant kitchens – from food trucks selling French fries to upscale restaurants serving fried quail eggs. Following these tips will help keep your employees and your kitchen safe and help improve your bottom line.

Get a Free Restaurant Insurance Quote!

The independent agents at American Insuring Group specialize in Restaurant Insurance, so we can make sure you have the right insurance at the lowest price. Give us a call today at (800) 947-1270 or (610) 775-3848 or connect with us online to get a free insurance quote.

Workplace injuries do more than increase your Restaurant Insurance costs. They cost your business in many other ways, such as lost productivity, lower morale, and more. The National Safety Council (NSC) estimates the “total economic costs of work-related deaths and injuries” in 2019 at $171 billion, $1,100 per worker, and $1.2 million per death. Those figures include “income not received or expenses incurred because of fatal and nonfatal PREVENTABLE injuries.”

The good news – as the NSC points out – is that many of these injuries are preventable. Here are seven ways to minimize the risk of injuries – and the ensuing costs – in your kitchen. 

Suitable Attire

Ensuring your employees are appropriately dressed can go a long way to preventing accidents and protecting the quality of the food you serve. 

Providing or requiring closed-toed, non-slip shoes is essential to keeping workers safe in the kitchen. Closed-toed shoes help prevent cuts from falling knives and burns from hot oil. Non-slip shoes help prevent slips and falls. According to the Centers for Disease Control and Prevention (CDC), 27% of the nonfatal work injuries in 2018 that resulted in days away from work were related to slips, trips, and falls. 

Personal Protective Equipment – such as gloves, oven mitts, and aprons – help prevent injuries such as burns. Properly-fitting uniforms - such as chef coats, cook shirts, and aprons – can help protect employees and minimize injuries. 

Professionally laundered uniforms have been shown to provide superior cleanliness as opposed to home washing machines. Hats and hairnets keep hair out of the way and prevent food from falling into the food. 

Non-Slip Mats

Again, 27% of work injuries result from slips, trips, and falls, and restaurant kitchens tend to be high-paced, busy places with employees constantly on the move. Therefore, anything you can do to keep your employees from slipping, tripping, or falling is essential to kitchen safety, making non-slip mats crucial for any restaurant kitchen. 

Proper Ventilation

“Having proper ventilation for your restaurant is imperative for employee and customer health as well as food sanitation,” FSR magazine states. “Improper ventilation can result in safety violations, higher utility bills, decreased employee productivity, and even flaring tempers from customers as well as employees. It can also result in loss of traffic due to unpleasant odors or uncomfortable conditions.” 

Fire Suppression System

According to the U.S. Fire Administration, “Restaurant fires accounted for about 6 percent of all nonresidential building fires reported to fire departments each year. These fires resulted in an average of less than one fatality per 1,000 fires, 11 injuries per 1,000 fires, and $23,000 in loss per fire.” 

Deep fryers are involved in one out of ten kitchen fires. Pouring water on a grease fire is not a good idea as it can cause the oil to splash and spread the fire, and the vaporizing water may carry grease particles, which can spread the fire further. 

Proper maintenance and cleaning of deep fryers help minimize the risk of fires, and installing a fire suppression system helps ensure that if a fire does occur, it is put out quickly and safely. 

Equipment Guards

Kitchen Equipment, such as mixers, grinders, and slicers, are an essential part of most commercial kitchens, but they also present a safety risk. In a fast-paced environment or without proper training, accidents can happen. An easy way to avoid cuts or amputations is installing appropriate guards that keep fingers and hands out of harm’s way. 

Appropriate Signage

Signage can draw attention to potential hazards – such as a wet floor – and prevent injuries. 

Proper Cleaning

Good sanitation should be a top priority in any kitchen. One uncleaned filter can cause a fire. A spill that isn’t immediately cleaned can cause an employee to slip and fall. 

Employees need to be trained on how to clean surfaces, equipment, and floors properly. Daily, weekly, monthly, and yearly cleaning checklists and schedules should be strictly adhered to. 

When Injuries Can’t be Prevented

Sometimes, despite your best efforts, an employee is injured. Or a customer gets sick from a foodborne illness. Or a fire damages your kitchen. The right insurance helps protect you, your business, your customers, and your employees. 

Give one of the experienced agents at American Insuring Group a call at (800) 947-1270 or (610) 775-3848 or connect with us online. Not only will we ensure you have the right insurance, but we’ll also ensure you get it at the lowest cost.

If you want to manage the cost of Restaurant Insurance, you must manage risk. Food delivery, which has skyrocketed since the pandemic began, poses new risks that need to be addressed. 

According to SevenRooms, two in five restaurants began offering food delivery services due to pandemic-related closures in 2020. Many turned to third-party delivery services as restaurants that did not formerly offer food delivery scrambled to adjust. 

In 2020, more than 45 million Americans used a food delivery app - a 25% increase over 2019. Between 2019 and 2020, Grubhub grew its customer base by 35%. On average, consumers have two delivery apps on their phones that they use three times per month. However, most off-premise orders - 78% -were still placed directly with the restaurant, and only 22% were placed through third-party platforms. 

Experts and three in ten restauranteurs do not expect the demand for food delivery to decrease significantly in 2021 once indoor dining is back to full capacity. So, whether you hire your delivery people or use a third-party, it looks like food delivery is here to stay. 

Two of the most significant risks with food delivery are food safety and food quality, which should always be a top priority with any restaurant. Ensuring the safety and quality of the food you serve in-house is challenging enough. Start shipping that food off with employees and third-party drivers in extreme weather conditions, and you have a whole new set of challenges. Fortunately, there are several steps you can take to help minimize those risks. 

Temperature

When it comes to both safety and quality, temperature is a key component. To begin, you'll want to keep food safe before it's picked up. Timing drivers and food delivery isn't an exact science. Keep cold foods in the fridge or cooler and hot foods in a warmer, only transferring the food to the driver at the last possible moment. 

Then consider how you keep hot foods hot during frigid temperatures and cold foods cold during hot temperatures. You may need to invest in insulated food delivery bags, coolers, ice packs, food warmers, or heat packs. 

The packaging you use can also make a difference. For example, Styrofoam containers are good insulators and help keep food hot; however, they aren't considered as environmentally friendly as some of the other options. Aluminum foil also holds in heat, keeps steam from escaping, and is relatively inexpensive but not appropriate for all food types. On the other hand, a vented container helps reduce moisture buildup, which helps keep french-fries from becoming soggy. 

Hot food should never be packaged in the same container as cold food. At the most basic level, that means not putting ice cream and hot soup in the same bag. But also consider keeping foods within the same meal separate. For example, a cold salad with hot chicken might not fare too well in a 15-30-minute car ride, so you may want to consider keeping the chicken in a separate container and allowing the diner to mix the two. This will help minimize cross-contamination and result in a more tasty and appealing salad. 

Prevent Food Tampering

You know what it's like driving home with hot fresh French fries in your car. They smell so good, and your mouth begins to water. You can't wait to get home and dig in, and you may even "steal" a few fries to hold you over until you get home. Many food delivery drivers face the same temptation. 

Your customers would probably be shocked to discover that a survey conducted by US Foods found that nearly 30% of delivery drivers are snacking on the food they're delivering. Gulp! 30%! One way to avoid food tampering is with tamper-evident labels. If a driver tries to open a package with a tamper-evident label, the seal is broken, and it's clear the food has been tampered with. 

Choose Your Drivers or Third-Party Delivery Company Carefully

Hiring your own drivers gives you more control over your customers' experience, but finding good drivers can be challenging. Finding good drivers starts with the hiring process, developing specific protocols, and focusing on training. TouchBistro offers more tips. 

If you're working with a third-party delivery company, make sure drivers are provided appropriate equipment for maintaining temperatures and that they aren't making too many stops before delivering your food. Restaurant Clicks offers more tips. 

Get the Right Restaurant Insurance

Despite every precaution you take, things happen. A customer gets food contamination, one of your drivers is in an accident, someone hacks into your system and accesses customer data. 

The right Restaurant Insurance – such as Liability, Commercial Auto, and Cyber Insurance - will protect your business if/when something does happen. Give one of the American Insuring Group's independent agents a call at (800) 947-1270 or (610) 775-3848 or connect with us online.

Restaurant Insurance helps protect your business if something bad happens. If a fire destroys your kitchen, Property Insurance will help you rebuild your kitchen. If an employee is injured on the job, Workers' Compensation Insurance will help pay for medical bills and lost wages and help protect you against accident-related lawsuits. 

Insurance is vital to any business's health and success, but wouldn't it be better never to have had a fire in your kitchen or an employee injured on the job? Benjamin Franklin had it right when he said, "An ounce of prevention is worth a pound of cure."  

One way to prevent many workplace injuries and even help protect your customers is by providing appropriate Personal Protective Equipment (PPE) to your employees. The Occupational Safety and Health Administration (OSHA) has PPE standards that require employers to provide specific PPE, but we recommend going beyond those basic requirements.  

While this will mean a higher up-front cost, you will make up much (if not more) of that cost by lower insurance costs, higher employee morale, productivity, fewer lost workdays, etc.  

What is Personal Protective Equipment (PPE)?

OSHA defines PPE as "equipment worn to minimize exposure to hazards that cause serious workplace injuries and illnesses. These injuries and illnesses may result from contact with chemical, radiological, physical, electrical, mechanical, or other workplace hazards."  

Standard PPE used by restaurant workers include the following:

• Gloves – dishwashing, cut-resistant, and freezer
• Oven Mitts
• Aprons
• Anti-Slip Shoes 

COVID-19 has introduced a new PPE requirement – masks. 

What is Appropriate PPE?

The best way to determine appropriate PPE for your employees is to look at any potential safety (knives, ovens, and slippery floors), ergonomic (repetitive tasks or heavy lifting), or other health hazards (noise, chemicals, heat, and stress).  

Once those hazards are identified, consider controls your restaurant can put in place to keep workers safe. OSHA recommends asking three questions. Here's an example. 

Many restaurant workers get burned cleaning fryers or lowering frozen food into deep fryers.  

1. Is there a way to remove the hazard? Install grease pans that dump automatically for cleaning. 
2. What improvement in work practices would help? Train workers on the importance of shaking ice crystals off frozen foods before putting them into the deep fryer to avoid splattering. 
3. What protective clothing or equipment would help? Gloves, sleevelets, and long aprons. These need to resist heat and grease to at least 400º F for anyone working with fryers. 

Other PPE Considerations

PPE should be appropriately cleaned and maintained and should properly fit the employee using it. A PPE program should be implemented that addresses hazards and the selection, maintenance, and use of PPE. It should also include employee training and monitoring to ensure it is effective. 

Training should teach employees on the proper use of PPE, such as…

• When PPE is needed
• What PPE is necessary
• How to put PPE on, adjust it, wear it, and take it off
• The limitations of PPE
• Proper care, maintenance, useful life, and disposal of PPE 

The proper use of PPE will protect your greatest assets – your employees, minimize injuries, and lower insurance costs.  

Another Way to Save on Restaurant Insurance

Another way to lower your Restaurant Insurance costs is to work with an agency – like American Insuring Group - specializing in Restaurant insurance. Our independent agents will compare your insurance cost with several companies to ensure that you pay the lowest price for your coverage.

Give us a call today at (800) 947-1270 or (610) 775-3848 or connect with us online for a free Restaurant Insurance quote! 

You know what they say, “Hope for the best but prepare for the worst and make sure you have the right Restaurant Insurance!” Okay, we made that last part up, but it is true. 

One accident has been known to put restaurants out of business. So, before all of your hopes are dashed, think about how you can prepare for the worst. Thinking ahead will help you minimize the “worst” scenarios – such as fires, food spoilage, and accidents - and help ensure that you have the right insurance coverage if the “worst” does happen. 

Here are five things to consider to help you prepare for the worst. 

1. Employee Training

Yes, employee turnover rates in the restaurant industry are high. According to the National Restaurant Association, the restaurants-and-accommodations sectors' turnover rate was 74.9 percent in 2018. 

But it is also true that employees are your greatest asset and some of your highest risk. While we’re talking cliches… Your business is only as strong as your weakest link. Employees should be regularly trained on safety procedures, customer service, and - if your restaurant serves alcohol - alcohol service. 

Safety Procedures:

1. Help avoid employee injuries by teaching proper lifting techniques, using equipment properly, appropriate personal protective equipment, etc.
2. Keep your customers safe by training employees how to handle, prepare, and store food properly and what to do in the case of a fire, robbery, etc. 

Customer Service 

Help minimize litigation issues by providing customer service training to employees who interact with customers.

Alcohol Service

In Pennsylvania, it is against the law to serve alcohol to a "visibly intoxicated person," and your restaurant could be held legally responsible for injuries and damages caused by an intoxicated person you served. Any employee serving alcohol should know how to recognize and prevent intoxication and how and when to refuse service. 

One of the best ways to prepare for the worst is to have a comprehensive and on-going training program appropriate for each of your employees. 

2. Maintain Equipment

You rely on kitchen equipment to run your restaurant. If a refrigerator malfunctions, food could spoil, causing food loss or worse - foodborne illnesses. If your stove malfunctions, you won’t be able to cook food for your customers, or worse – it could cause a fire. The best way to avoid equipment breakdown is with proper maintenance. 

You should have daily, weekly, monthly, quarterly, and yearly maintenance checklists that employees understand and follow, such as temperature checks on refrigerators and ice machines, cleaning schedules, inspection schedules, etc. Not only will this help your equipment last longer, but it will also help minimize unexpected breakdowns and potential disasters. 

3. Maintain Your Restaurant

Minimize the risk of property damage and injuries to customers and employees by maintaining your restaurant. Keep your kitchen – countertops, floors, equipment, etc. - clean to avoid grease fires, food contamination, and employee injuries. Keep aisles and exits clear of clutter. Address any tripping hazards, such as loose tile or worn carpets. Make sure outside walkways and parking lots are safe and promptly remove snow and ice following a storm. 

4. Follow Health and Safety Regulations

Every restaurant has a set of health and safety regulations issued by local, state, and federal entities they must follow. As a restaurant owner, you should be familiar with and understand those regulations or risk fines, a loss of reputation, or even possible closure. 

Standard regulations include employee hygiene, food storage, and equipment safety. Remember, those regulations are designed to keep everyone safe, so following them will also help ensure your employees' and customers' safety and the success of your business. 

5. Technology

Use technology to your advantage but also protect yourself from potential risks associated with technology. 

For example, security cameras can help protect your property from thieves and vandals and fraudulent Workers’ Compensation Insurance claims. A computer or point-of-sale device can save you time, allow you to accept credit cards, and store customer information that can be used for marketing purposes. But, in the wrong hands, that information can create problems for your restaurant, your employees, and your customers, so take steps to keep that information safe and secure. 

Be Prepared With the Right Restaurant Insurance!

Sometimes, despite your best-efforts, accidents do happen, so you need to be prepared. Insurance can help protect your business if you’re sued, experiences property damage, etc., so you can get back to business. 

American Insuring Group can help you prepare and, as experienced independent agents, help you obtain the lowest price for the right restaurant insurance coverage. We're independent, so we're free to shop among many competing insurance carriers, resulting in a lower price than you're likely to receive from single-brand agencies. Contact us today at (800) 947-1270 or (610) 775-3848 or connect with us online.

Every restaurant owner or manager knows that accidentally omitting even one key ingredient from a recipe can have a devastating effect. The same is true with Restaurant Insurance. Leaving one gap in your insurance coverage could have a disastrous effect on your restaurant.

Restaurants often face unique risks that other businesses do not, which may require additional layers of insurance coverage. Therefore, you must look at possible risks to determine if there are any gaps in your insurance. In this case, ignorance is definitely NOT bliss.

How to Discover Gaps

The best way to determine if there are any gaps in your insurance is to work with an insurance agent who specializes in Restaurant Insurance. They understand the unique challenges and risks inherent in the restaurant business. They know the right questions to ask to ensure that you don’t have any coverage gaps.

Here are a few key questions to consider:

1. What property – building, signs, equipment, etc. – do you need to cover?
   
   
2. What types of liability might you be open to during the course of doing business?
   
   
3. Do you transport anything off the property?
   
   
4. Does Workers Compensation cover you, the owner?
   
   
5. What types of events – fire, theft, spoilage, etc. – does your Commercial Property Insurance cover?
   
   
6. What are the limits and deductibles that apply to each type of situation?
   
   
7. What would happen if you had to close your restaurant for a period of time because of a fire, flood, etc.?
   
   
8. What would happen if one of the suppliers or wholesalers that you depend on could not deliver?

And as your business changes, so should your insurance coverage. For example:

• Have you invested in a food truck to expand your reach, which could open your restaurant up to additional liability risks?
  
  
• Have you become a farm-to-table restaurant, which means a shorter supply chain that could place more responsibility for your restaurant's quality control measures?
  
  
• Did you start using an outside delivery service, which takes some of the control out of your hands?

Also, having the right insurance policies isn’t always enough. Make sure you understand and are comfortable with the limits and deductibles on each of your policies.

Common Gaps

Most restaurants understand the need for General Liability, Workers’ Compensation, Commercial Property Insurance, and - if they sell liquor – Liquor Liability Insurance, but here are five often-overlooked Restaurant Insurance gaps:

1. Cyber Insurance – If you accept checks or credit cards as payment, you have personal information that can put your business at risk for a data breach. Your website and social media sites can also make you a target for cyberattacks. Cyber Insurance helps you recover losses associated with a cyberattack.
   
   
2. Equipment Breakdown – Every restaurant has equipment – fryers, stoves, refrigerators, etc. Equipment Breakdown coverage helps cover the cost of repairing or replacing equipment after a covered incident.
   
   
3. Business Interruption – What if you had to close your restaurant for a period of time while repairs are made after a fire? Could you handle the loss of income that would result? Business Interruption Insurance, which helps cover that loss, is often included under your Business Owner’s Policy but make sure you are comfortable with the amount of coverage and duration of that coverage.
   
   
4. Personal and Advertising Injury –Personal and Advertising Injury Insurance protects you from third-party lawsuits claiming non-physical personal injury, such as libel, slander, copyright infringements, etc. It is typically included in Commercial Liability Insurance; however, every restaurant has different needs. Make sure the coverage in your Liability Insurance is adequate.
   
   
5. Reputation Damage Insurance – There are so many ways your restaurant’s reputation can be damaged – a cyber-attack, a food-borne illness, an alcohol-related accident, etc. Reputation Damage Insurance can help cover losses associated with this type of event.
   
   

The Right Insurance Agent Can Make a Big Difference!

American Insuring Group specializes in Restaurant Insurance. Our agents are experts in eliminating the gaps in your Restaurant Insurance. Plus, as independent agents, we will compare prices among many insurance companies to make sure you get the best price on quality insurance protection.

So, call us today at (800) 947-1270 or (610) 775-3848 or connect with us online!

The best way to lower Restaurant Insurance Costs – particularly Workers’ Comp and Commercial Liability – is to create a safer restaurant for everyone –employees, customers, vendors, etc.

According to the U.S. Department of Labor, there were 2.8 million nonfatal workplace injuries and illnesses reported in the U.S. in 2018. The total cost of those injuries was $170.8 billion, which included wage and productivity losses, medical expenses, administrative expenses, etc. However, it did not include the lower employee morale and productivity workplace injuries cause.

Here are eight restaurant safety tips to help lower costs.

1. Have your kitchen exhaust hood system degreased by a professional every six months.

According to the National Fire Protection Association, there were 7,410 structure fires in eating and drinking establishments reported to U.S. fire departments every year between 2010 and 2014. Cooking equipment was the cause of 61% of those fires. Grease build-up can cause fires that often spread into duct-work, exhaust systems, vents, and fans.

2. Have your fire suppression system checked by a professional every six months.

A properly working fire suppression system can extinguish flames in just a few seconds; thereby, preventing extensive and costly damage.

3. Ensure employees wear proper PPE.

This includes appropriate gloves (dishwashing, cut-resistant, and freezer), oven mitts, aprons, and anti-slip shoes.

4. Invest in anti-fatigue mats.

Anti-fatigue mats provide a cushion between feet and floors and relieve the strain caused by standing for long periods and help prevent slip-related injuries. In addition to minimizing strain and injuries, anti-fatigue mats can help boost employee morale and improve productivity.

5. Provide ongoing safety training for all employees.

OSHA states, “Regular training helps employees learn how to avoid hazards, keeps lines of communication open between you and your employees about hazards you may not be aware of, and lets employees know that you are serious about promoting sound safety policies and work practices in your restaurant.”

Training should include identifying hazards; preventing burns, cuts, slips and falls, ergonomic hazards, and injuries from robberies and assaults: and dealing with emergencies and injuries.

6. Have your employees take alcohol awareness training classes.

If your restaurant serves alcohol, you should have all servers take alcohol awareness training classes. In Pennsylvania, your restaurant can be held liable for damage caused by a customer served or sold alcohol while visibly intoxicated. The right training can teach servers about responsible alcohol consumption and how to protect customers, employers, and themselves.

7. Train your employees on safe food handling.

Every year, foodborne disease causes 76 million illnesses and 5,000 deaths in the U.S., and the restaurant industry is responsible for a significant number of those illnesses and deaths.

An NCBI (National Center for Biotechnology Information) report found the cost of a single foodborne illness outbreak ranged from

• $3,968 to $1.9 million for a fast-food restaurant,
• $6,330 to $2.1 million for a fast-casual restaurant,
• $8,030 to $2.2 million for a casual-dining restaurant, and
• $8,273 to $2.6 million for a fine-dining restaurant

Those outbreaks ranged from a 5-person outbreak with no lost revenue, lawsuits, legal fees, or fines, to a 250-person outbreak, with significant lost revenue, lawsuits, legal fees, and fines.

The NCBI’s conclusion is, “The cost of a single foodborne illness outbreak to a restaurant can be substantial and outweigh the typical costs of prevention and control measures.”

8. Give American Insuring Group a Call Today!

As independent agents and specialists in restaurant insurance, the agents at the American Insuring Group will compare prices and coverage among multiple reputable insurance companies to ensure that you get the right insurance at the best price!

Give us a call today at (800) 947-1270 or (610) 775-3848 or connect with us online.