Restaurant Reopening and COVID-19 Considerations

by GDI Insurance | Business Insurance, COVID, GDI Insurance, Insurance, Restaurants, Risk Management, Safety Tips

Restaurant Reopening and COVID-19 Considerations

The COVID-19 pandemic has forced many restaurants and food service businesses to shift to survival strategies like carryout or delivery service. Some even had to close their doors for an extended period. As the COVID-19 threat shifts, several states have officially begun implementing reopening measures. However, as restaurants prepare to open their dining rooms, there are numerous factors to consider in order to preserve the health and safety of both employees and guests. A restaurant reopening will need to update existing policies and procedures.

Review the following guidance to help keep your employees and guests safe as you resume normal operations and ensure a successful restaurant reopening. Keep in mind that this guidance is general in nature. Depending on the location of your business, you may need to account for additional state and local requirements or restrictions.

Your Restaurant Reopening and Employee Health and Safety

It’s important to check that employees are healthy as they report to work and come into contact with other employees, food or guests. It doesn’t matter if the employee works in the front or back of the house—per the Centers for Disease Control and Prevention (CDC) guidance, any employee who is sick should stay home. Similarly, if an employee becomes ill or shows symptoms during a prework screening, they should be sent home.

Make sure your policies clearly indicate when ill employees can return to work. At a minimum, you should follow CDC guidelines and have employees self-quarantine for seven days from the onset of their symptoms.

It should be noted that the CDC has not mandated taking employees’ temperatures. If your establishment chooses to do so, it’s best to adopt policies that align with proper procedures and consult local health officials if you have questions. To further protect your employees’ health and safety, consider the following measures:

Provide clear instruction and guidance so employees know what is expected during opening, prep, service and closing procedures.
Train all employees on the importance of frequent hand-washing, the use of hand sanitizers and avoiding touching their hands to face.
Require employees to wear a mask or face covering. Provide all personal protective equipment required for employees to do their jobs, including masks and gloves.
Limit the number of employees allowed simultaneously in break rooms or other communal areas.

It’s understandable that policies may need to evolve as local regulations change, so frequent and transparent communication to employees will be vital to the success of your restaurant’s reopening. Be upfront with employee expectations and consequences, and continue to document protocols and procedures.

Importance of Cleaning and Sanitizing For Your Restaurant Reopening

Familiarize yourself with requirements from your local health department, and make sure you are adhering to them. It’s important to train employees on cleaning and disinfecting procedures and protective measures per the CDC and Food and Drug Administration. Additionally, consider these measures:

Sanitize and deep clean your entire facility, especially if it’s been closed due to the COVID-19 pandemic. Don’t overlook seldom-touched surfaces either.
Utilize appropriate cleaning chemicals in food preparation and contact areas.
Sanitize high-contact areas in the front and back of the house (e.g., touch screens, doorknobs, buttons, cooler doors and checkout counters) every two hours or after each guest leaves the area, if possible.
Clean and sanitize table condiments, digital-ordering devices, check presenters, self-service areas and tabletops between guests. Additionally, consider providing condiments by request or offering single-use, disposable containers.
Sanitize restrooms frequently. Sinks in restrooms should have running water and be stocked with hand soap, disposable paper towels and a plastic-lined waste container.
Clean and sanitize reusable menus after each use. If using paper menus, discard them after each use.
Do not use disinfecting wipes to clean more than one surface. Use one wipe per item or area, and discard them after each use or when they are visibly soiled.
Provide hand sanitizers at entrances, exits, service counters and any other guest touch points. Consider touchless solutions as well.

Restaurant Reopening and Food Safety

Food safety has always been a priority for the restaurant industry. Follow and maintain food-safety practices carefully as you consider new COVID-19 safety protocols. Specifically, keep in mind the following measures:

Change, wash and sanitize utensils frequently. Use rolled silverware and napkins stored in sealed bags. Employees should roll silverware in designated sanitary areas and should not preset tables.
Use single-use gloves or deli tissue when handling food, if appropriate.
Discard all out-of-date food items.
Wrap food containers to prevent cross contamination.
Stock coolers at minimum levels if providing grab-and-go service.
Close all self-service food and drink stations (e.g., coffee carafes, fountain soda machines, salad bars and buffets).
Ensure the person in charge of food service operations is ServSafe certified, and that their certification is up to date.
Provide a food handling training refresher to all employees upon reopening. Ongoing education protects your business, employees and guests.

Social Distancing

Guests, as well as employees, should practice social distancing. Social distancing is an important strategy to reduce the spread of COVID-19. Consider the following guidance to protect everyone who walks through your doors:

Consider separate entrances and exits to limit customer contact with other patrons.
Post signage at the entrance stating that no one with a fever or symptoms of COVID-19 can enter the restaurant.
Base social distancing measures on square footage in both service and guest areas.
Update floor plans and seating arrangements as follows:
- Maintain 6 feet of separation between tables.
- Leave two bar stools empty between guests who are not in the same party.
- Apply similar rules to outdoor patio areas.
Limit party sizes based on recommendations provided by your local and state government.
Monitor the number of guests on your premises.
Limit contact between wait staff and guests.
Consider a reservations-only or call-ahead-seating process to better space guests and control party sizes.
Ensure guests stay separated while waiting for seating and don’t congregate in waiting or bar areas. For example, you could create floor markings or have guests wait outside—6 feet apart—or in their vehicles.
Ensure employees and guests adhere to social distancing guidelines when using the restroom.
Install physical barriers where practical, (e.g., booth seating or partitions).
Use technology to reduce person-to-person interactions (e.g., cashless payments, mobile ordering, menu tablets, contactless payment and mobile texting for waiting and seating updates).
Remind outside partners or suppliers about internal distancing requirements.

Delivery and Carryout

During the COVID-19 pandemic, many restaurants focused on being able to provide carryout and delivery service. As dining rooms open up, you can continue offering online sales, pickup and delivery to reduce the number of guests coming inside to limit face-to-face interaction. You may also consider allowing guests to preorder dine-in meals to reduce guests’ time on site. If you’re offering carryout options:

Establish a designated pickup zone.
Provide guides (e.g., tape on floor) or signage to inform customers of food pickup protocols.
Offer curbside pickup.
Practice social distancing by offering to place orders in vehicle trunks.

Remind third-party delivery drivers about internal distancing requirements when they are picking up orders. If you’re offering delivery options:

Encourage no-touch deliveries.
Provide order updates via text messages or phone calls.
Ensure coolers and other transport containers are cleaned and sanitized.
Maintain time and temperature controls.
Avoid cross contamination (e.g., wrap food during transport).
Carry hand sanitizer or wipes to clean hands often.

Continued Safety

By following these precautions, your restaurant can benefit from providing quality food and service to your community once again. As stay-at-home mandates are loosened, it’s important for restaurants and other food service businesses to keep their employees and customers as healthy and safe as possible.

For additional reopening resources and guidance as businesses move into COVID-19 recovery mode, contact GDI Insurance Agency, Inc. today.

California’s Leader in Insurance and Risk Management

As one of the fastest growing agencies in California, GDI Insurance Agency, Inc. is able to provide its clients with the latest and greatest of what the insurance industry has to offer and much, much more.

We are headquartered in Turlock, CA, with locations across the heart of California’s Central Valley, Northern California and beyond to provide a local feel to the solutions and services we provide our clients. We pride ourselves on exceeding our client’s expectations in every interaction to make sure that our client’s know how much we value and appreciate their business. Contact us today 1-209-634-2929 for your comprehensive restaurant insurance quote!

Why Restaurants Need Class K Fire Extinguishers

by GDI Insurance | Business Insurance, Reduce Costs, Restaurants, Risk Management, Safety Tips, Small Business

Why Restaurants Need Class K Fire Extinguishers

According to the United States Fire Administration’s (USFA’s) National Fire Incident Reporting System (NFIRS), approximately 7,410 restaurant building fires occur each year, causing nearly $200 million in property losses. Of these fires, approximately 61% are caused by cooking equipment. Class K Fire Extinguishers can help, find out more below!

Commercial cooking equipment, like deep fryers, griddles, ranges and woks, can be particularly dangerous. Not only are they designed to heat food quickly and at extreme temperatures, but they are also often used with or around flammable oils, fats and grease.

Should these combustible materials ignite at your restaurant, they can be difficult to extinguish. In fact, using the wrong extinguisher on these blazes can cause fires to spread. Even a Class B fire extinguisher, which is designed to extinguish flammable liquids, may not be adequate to protect your restaurant, employees and patrons.

To help businesses address risks related to oil, fat and grease fires, the National Fire Protection Association (NFPA) requires the use of Class K fire extinguishers. Read on to see what these are and considerations related to their use.

Workplace Considerations

Generally, all fires are classified by the type of fuel that feeds them. These classifications are used to help individuals determine what extinguishing agents are effective in combating a particular blaze.

For restaurants, Class K fires are particularly common and are fueled by flammable liquids unique to cooking practices, such as vegetable- and animal-based oils, fats and greases. In order to control and put out such fires, a specialized extinguishing agent is required—a Class K fire extinguisher.

Class K fire extinguishers are designed to put out oil and fat fires. A Class K fire extinguisher uses an alkaline mixture that, when sprayed on a blaze, combines with the fatty acids in oils and fats to create a foam that holds in vapors and puts out the fire.

The NFPA requires businesses to keep Class K fire extinguishers no more than 30 feet away from any cooking appliances that use combustible cooking media (e.g., vegetable oil).

As with other portable fire extinguishers, Class K fire extinguishers must be maintained in accordance with NFPA 10—Standard for Portable Fire Extinguishers.

Inspections on Class K Fire Extinguishers

Furthermore, Class K fire extinguishers must be inspected monthly. During these inspections, you will need to confirm the following:

The extinguisher is located in a designated area.
The extinguisher is easy to access and readily visible.
The pressure gauge on the extinguisher reads in the green range.
The hose and nozzle of the extinguisher are in good condition. The safety pin must also be in place.
Annual maintenance has been performed by a qualified professional fire extinguisher service provider and documented with a tag showing the date the maintenance occurred.

In addition to the above, businesses must also complete a more in-depth inspection at least annually and perform a hydrostatic test every five years.

Protecting Your Business, Employees and Customers

Utilizing the appropriate fire extinguisher at your restaurant not only protects your business, but can also safeguard your employees and customers. For more risk management advice, contact GDI Insurance Agency, Inc. today.

California’s Leader in Insurance and Risk Management

We are headquartered in Turlock, CA, with locations across the heart of California’s Central Valley, Northern California and beyond to provide a local feel to the solutions and services we provide our clients. We pride ourselves on exceeding our client’s expectations in every interaction to make sure that our client’s know how much we value and appreciate their business. Contact us today 1-209-634-2929 for your comprehensive restaurant insurance quote!

Commercial Cooking Hoods What You Need To Know

by GDI Insurance | Restaurants, Risk Management, Safety Tips

Commercial Cooking Hoods What You Need To Know

When it comes to ensuring restaurant safety, commercial cooking hoods play a critical role. These devices are designed to pull heat, smoke and odor away from cooking surfaces. This, in turn, removes flammable, grease-laden vapors from the air, improving overall air quality and kitchen cleanliness.

However, commercial cooking hoods aren’t without their risks. In fact, without the proper maintenance and cleaning procedures, cooking hoods can accumulate grease. This grease can cause fires if it’s exposed to open flames or high sources of heat, which are common in commercial kitchens.

To address these concerns, the National Fire Protection Association (NFPA) has specific requirements as it relates to the installation and maintenance of commercial cooking hoods. This Risk Insights highlights workplace considerations for commercial cooking hoods and action steps restaurant owners can use to reduce potential fire hazards.

Considerations When Using Commercial Cooking Hoods

Simply put, cooking equipment—like fryers, griddles and ranges—that create smoke or grease-laden vapors must have an exhaust system. What’s more, any hood you utilize must comply with the NFPA 96 standard, which addresses concerns related to the cleanliness of commercial kitchen exhaust systems.

To help meet these standards, it’s important to purchase and install commercial cooking hoods using reputable contractors. In addition, to further mitigate fire risks and remain NFPA-compliant, you must take hood design, cleaning procedures and inspection practices into consideration.

Commercial Cooking Hood Design

Above all, commercial cooking hoods must be sized and configured to capture and remove grease-laden vapors. These hoods should be equipped with a fire damper with a fusible link and protected using an Underwriters Laboratories (UL) 300-compliant extinguishing system. Have the extinguishing system inspected every six months and ensure this inspection is documented. It should be noted that cooking equipment listed in accordance with ANSI/UL 197 does not need to be under an exhaust system.

However, restaurants must use cooking hoods equipped with grease-removal devices or filters approved by the American National Standards Institute (ANSI). Avoid using mesh filters whenever possible.

Cleaning Practices If you fail to properly clean cooking equipment, grease residue can build up, creating a fire hazard inside of the hood, ductwork and exhaust fan. To reduce or even eliminate this risk, you should have proper cleanup procedures to remove grease deposits. Specifically, the NFPA states that cleaning must be done to remove material to 0.002 inches.

Inspection Procedures for Commercial Cooking Hoods

As part of your cleaning procedures, the NFPA requires regular inspections of your cooking equipment. How often you inspect and clean your equipment will depend largely on the type and volume of cooking operations. The chart below breaks down the cadence of inspections in more detail:

In addition to the above, fusible links in the cooking hood must be replaced at least semiannually. The replacement must be completed by a certified person and documented with a signed tag.

In general, all inspections should be performed by a trained, qualified and certified person. Many restaurants accomplish this by using a third-party vendor for their inspection procedures. After these procedures are completed, you should retain a certification confirming that inspections and cleaning took place. Depending on where your business is located, you may have to submit documentation confirming inspections and maintenance were completed effectively.

Continued Safety

Commercial cooking can create significant hazards, particularly if restaurant owners fail to implement the proper workplace controls. By installing properly designed equipment, including hoods, dampers, ducts and extinguishing systems, businesses can reduce their fire hazard risk and focus on providing excellent service.

For more risk management advice, contact GDI Insurance Agency, Inc. today.

California’s Leader in Insurance and Risk Management

We are headquartered in Turlock, CA, with locations across the heart of California’s Central Valley, Northern California and beyond to provide a local feel to the solutions and services we provide our clients. We pride ourselves on exceeding our client’s expectations in every interaction to make sure that our client’s know how much we value and appreciate their business. Contact us today 1-209-634-2929 for your comprehensive restaurant insurance quote!

What You Need To Know if Your Restaurant Employs Youth

by GDI Insurance | Restaurants, Risk Management, Safety Tips

What You Need To Know if Your Restaurant Employs Youth

If your restaurant employs youth, there are many different rules you need to follow, especially in California. From prohibited occupations, hours of work, sports-attending services and gas service stations, keeping up with the laws can be daunting.

The U.S. Department of Labor (DOL) has established special rules for employing minors. The following self-assessment is designed to identify some of the most common problems encountered in the food service industry regarding young workers. If you answer “yes” to any of the following questions, you are likely not in compliance with federal regulations.

Do any workers under age 18 do the following?

Operate or clean power-driven meat slicers or other meat processing machines? Minors under age 18 may not set up, operate or assist to operate, clean, oil, adjust, or repair, power driven meat processing equipment. This includes meat slicers, meat grinders, patty forming machines, meat and bone cutting saws, and food processors when used to process meats. Such minors may not hand wash any parts of power-driven meat processing machines, but they may run a rack of the disassembled parts through an automatic dishwasher if they do not touch the parts.
Operate or clean any power-driven dough mixer or other bakery machines? Minors under 18 generally may not set up, operate or assist to operate, clean, oil, adjust, or repair power driven bakery machines. This includes horizontal and vertical dough mixers, battermixers, bread dividing, rounding, or molding machines, dough brakes, dough sheeters, cookie and cracker machines, and cake cutting bandsaws. There are limited exemptions that allow 16- and 17-year-olds to operate certain small, portable, counter top mixers and pizza dough rollers. Sixteen- and 17-year-olds may hand wash the disassembled parts of power-driven bakery equipment.
Operate, load, or unload any balers or compactors? Minors under 18 generally may not load, operate or unload any power-driven balers and compactors. There is a limited exemption that allows 16 and 17-year-olds to load, but not operate or unload, certain scrap paper balers and paper box compactors if the equipment meets certain safety standards, there is a posting to this effect on the machine, the on-off switch of the machine has a key-lock or other type of lock-out system, and the equipment is inoperable while it is being loaded.
Drive a motor-vehicle on the job? Minors under 18 generally may not drive any type of motor vehicle or work as an outside helper on public roads or highways. This prohibition extends to the towing of vehicles and the driving of school buses and trucks. There is a limited exception to this provision that permits 17-year-olds to drive an automobile or truck (gross vehicle weight not exceeding 6,000 pounds) for limited periods of time when certain conditions are met. These conditions include that the minor possess a valid license, the driving is only during daylight hours, the driving does not involve urgent time sensitive deliveries such as delivering a pizza to a residence, and the driving is only occasional and incidental to their employment. There are additional requirements that also must be met.

Do any workers under 16 years of age do the following:

Cook? Fourteen and 15-year-olds may only perform cooking that (l) involves the use of electric and gas grilles that do not entail cooking over an open flame and (2) involves the use of deep fat fryers which are equipped with and utilize devices which automatically raise and lower the “baskets,” but not pressurized fryers.
Bake? Minors under 16 years of age are prohibited from performing any baking duties. Prohibited baking duties include the weighing, mixing and assembling of ingredients and the operation of pizza ovens and convection ovens. The use of warming devices to maintain the heat of cooked food is permitted.
Clean cooking equipment or handle hot oil or grease? Fourteen- and 15-year-olds may clean, maintain (including the changing, cleaning, and disposing of oil or grease and oil or grease filters), and repair cooking devices (other than power-driven equipment) when the surfaces of the equipment or liquids do not exceed a temperature of 100° F. All minors under 18 years of age are prohibited from operating and cleaning power-driven meat slicers and bakery equipment.
Load or unload goods from a truck or conveyor? Minors 14 and 15-years old may not load or unload goods to and from conveyors, trucks, railroad cars or tanks, trucks, boats, planes, or other means of transportation. See 29 CFR § 570.33(k). Such minors may, however, load into motor vehicles and unload from motor vehicles the light, non-power-driven, hand tools and personal projective equipment that the minor will use as part of his or her employment at the work site. They may also load and unload their own personal gear, such as jackets and lunches they are permitted to take to the job site.
Work inside a freezer or meat cooler? Minors 14 and 15-years old are prohibited from working in freezers and meat coolers. This includes duties – such as taking inventory or performing cleanup work – which would require them to enter and remain in coolers or freezers for prolonged durations. These minors may enter freezers only momentarily to retrieve items.
Operate power-driven bread slicers or bagel slicers? Minors 14 and 15-years old may not operate, setup, adjust, repair, oil or clean any power-driven food slicers, including bread slicers and bagel slicers.
Operate any power-driven equipment? Minors 14 and 15-years old may not operate most power-driven machinery, including lawnmowers, trimmers, golf carts, all terrain vehicles, and “weed-whackers”. These minors may operate office machinery, vacuum cleaners, floor waxers, and machines and devices used in connection with preparing and serving food and beverages, such as dishwashers, toasters, popcorn poppers, milk shake blenders, and coffee grinders.
Work from ladders? Minors 14 and 15-years old may not perform work requiring the use of ladders, scaffolds, or their substitutes. This includes outside window washing that involves working from windowsills.
Work during school hours? Minors 14 and 15-years old may not work during school hours. School hours are determined by the local public school in the area where the minor is residing while so employed, even if the minor does not attend the public school (i.e., attends a private school or is home schooled). Such minors may be employed outside of school hours with certain limitations. The term outside school hours means such periods as before and after school hours, holidays, summer vacations, Sundays, or any other day or part of a day when the local public school is not in session.
Work before 7:00 a.m. on any day? Minors 14 and 15-years old may not be employed before 7:00 a.m. on any day.
Work past 7:00 p.m. between Labor Day and June 1? Minors 14 and 15-years old may not be employed past 7:00 p.m. from the day after Labor Day through May 31. This applies even if there is no school the next day, such as a Friday or Saturday night, as well as in weeks when school is not in session such as during spring break. These same minors may not work past 9:00 p.m. between June 1 and Labor Day.
Work past 9:00 p.m. between June 1 and Labor Day? Minors 14 and 15-years old may not be employed past 9:00 p.m. between June 1 and Labor Day. They may not work past 7:00 p.m. between the day after Labor Day and May 31.
Work more than 3 hours on a school day, including Fridays? Minors 14 and 15-years old may not work more than 3 hours on a school day, including Fridays. This prohibition applies even if there is no school the next day.
Work more than 8 hours on any day? Minors 14 and 15-years old may work up to 8 hours a day on Saturdays and Sundays and on other days when school is not in session, as long as they do not exceed the maximum permissible hours in any workweek. They may work up to 18 hours in any week school is in session and up to 40 hours in any week school does not meet.
Work more than 18 hours in any week when school was in session? Minors 14 and 15-years old may not work more than 18 hours a week when school is in session. For these purposes, school is in session in any week in which school meets, even if it meets for a part of a day or a portion of the week. School hours and school weeks are determined by the local public school where the minor would attend if he or she attended public school.
Work more than 40 hours in any week when school was not in session? Minors 14 and 15-years old may not work more than 40 hours in a week when school is not in session. They may not work more than 18 hours in a week when school meets. For these purposes, school is in session in any week in which school meets, even if it meets for a part of a day or a portion of the week. School hours and school weeks are determined by the local public school where the minor would attend if he or she attended public school.
Do you employ any workers who are less than 14 years of age? Minors 13 years of age and younger are generally not allowed to work under the Federal child labor provisions. Permissible employment for such minors is limited to work that is either exempt, such as delivering newspapers and acting, or not covered by the FLSA, such as casual babysitting, performing minor chores around private homes, and working for a parent who is the sole owner of a business.
Do you fail to maintain in your records a date of birth for every employee under 19 years of age? Employers are required to maintain and preserve certain records, including the date of birth for all employees who are less than 19 years of age.

Your Restaurant Employs Youth Rewards

There may be many rules and laws as it comes to employing youth at your restaurant, but there are many rewards as well:

Lower pay and fewer benefits
Fresh perspective
Train and groom
Needs fewer hours of work

California’s Leader in Insurance and Risk Management

We are headquartered in Turlock, CA, with locations across the heart of California’s Central Valley, Northern California and beyond to provide a local feel to the solutions and services we provide our clients. We pride ourselves on exceeding our client’s expectations in every interaction to make sure that our client’s know how much we value and appreciate their business. Contact us today 1-209-634-2929 for your comprehensive restaurant insurance quote!

Common Risks For Restaurants

by Grant Davis | Restaurants, Risk Management, Small Business

Common Risks For Restaurants

Those who run restaurants are often some of the most passionate business owners, investing time and money to deliver a high-quality experience to their customers. However, the hospitality industry can be unforgiving, and it’s a constant challenge for owners to deliver exceptional food and service while maintaining profitability. We know there are many common risks for restaurants and hope this list helps reduce your risks. Contact GDI Insurance Agency, Inc. if you would like a comprehensive restaurant insurance quote 209-634-2929.

These challenges are magnified when you consider that risks related to property damage, equipment breakdowns, crime and liquor liability must also be addressed. The list below provides an overview of these restaurant industry risks and more—helping you identify potential blind spots in your risk management and insurance programs.

The Common Risks For Restaurants

Property Risks For Restaurants

One of the common risks for restaurants is property exposures. These exposures in restaurants are substantial and can come from many sources, including equipment failures, food spoilage, natural disasters, customers, employees and other third parties. When discussing property exposures, fire and water damage are of particular concern, and restaurants face an elevated level of risk due to things like open flames, the wide use of combustible items (e.g., tables, chairs and linens), complex HVAC systems, sewer backups and appliances connected to water lines (e.g., dishwashers).

As a California restaurant owner, you are responsible for property that may not be covered by traditional insurance. Inland marine coverage can fill these gaps in commercial property protection. Without an inland marine policy, property that’s unique or valuable, in transit, in your temporary care, stored at fixed (but movable) locations or used to transfer information represent major exposures. Specifically for restaurateurs, inland marine insurance can provide much needed protection for accounts receivable, computer equipment, data and records, food transported to various locations and food trucks.

Equipment Risks For Restaurants

Restaurants depend on functioning equipment to service their customers effectively. In the face of an equipment breakdown (e.g., refrigeration unit leaks and cooking appliance malfunctions), restaurants can experience business interruptions or even prolonged closures. What’s more, equipment breakdowns can even lead to major property damage should an appliance leak or start a fire, compounding the cost for your business.

Download our Loss Control Guide for Restaurants

Crime At Restaurants

Crime can be a challenge for restaurant owners, especially because their operations often have a steady amount of cash flowing in and out. To make matters worse, thieves can strike at any time, leaving owners to recoup any lost funds or equipment. In this day and age, thieves (including your employees) do not need direct access to cash to steal from you—merchandise, supplies and securities are all fair game. What’s more, the location of a restaurant as well as its hours of operation can have a significant impact on its level of crime risk.

Safety and Your Restaurant

Premises liability exposures at restaurants can directly affect patron safety and, when injuries occur at your business, you could be held responsible. Accidents related to slips, trips and falls; burns and scalds; and cuts are common and a major source of concern. Something as simple as a hot plate, a spilled drink or an uneven surface can lead to costly insurance claims following an accident.

Food and Beverages

Food safety is an important consideration for restaurant owners and a primary source of food and product liability. The potential for food poisoning, contamination, spoilage and allergic reactions is ever present, making continued customer safety a challenge. In the event that one of your customers becomes ill due to your food or accidentally ingests a foreign object found in one of your menu items, your restaurant could face legal ramifications and suffer irreversible reputational damage.

Lawsuits related to liquor liability are filed each day, and it’s increasingly common for victims and their families to file suits against restaurants for their role in serving a customer who is then involved in an alcohol-related accident. Making matters worse, all it takes is a single liquor liability claim to put your entire business at risk. Liquor liability exposures for restaurant owners can stem from selling liquor to underage individuals, over-serving patrons and non-compliance with applicable legislation.

Business Continuity

Continuity is critical in business, and there are few things more important than continuous revenue and cash flow, particularly for small to medium-sized organizations. In fact, just one brief business interruption can be incredibly costly for an organization, often leading to serious reputational damages or long-term closures. Common interruptions for restaurants can include natural disasters, fires, food recalls, cyber events, staff shortages and supplier issues.

Cyber Risks for Restaurants

Restaurants are a common target for cyber criminals, as these businesses often process a high volume of credit and debit card information. In addition, employees who are improperly trained on computer and data safety could put your organization at risk to ransomware, viruses, phishing scams and malware. Compounding your exposures, many restaurants offer guest Wi-Fi that, if improperly secured, can put you and your guests at risk of an attack.

Driving Risks for Restaurants

Depending on the services your restaurant offers, employees may be required to operate a vehicle on behalf of your business, creating automobile exposures in the process. While important for daily operations, the improper use of a vehicle can lead to potential accidents and major insurance claims. What’s more, if you allow employees to use their own vehicles for work, standard auto policies are often not enough. Additionally, providing valet parking can also create unforeseen challenges should a customer’s vehicle get damaged.

On The Job Injuries

On-the-job accidents at restaurants can lead to costly workers’ compensation claims. Complicating matters, there are a number of risks to account for, including cuts and burns; slips, trips and falls; ergonomic-related hazards; workplace violence; and drive-thru exposures. Things like improper lifting techniques, poor knife safety and inadequate training can all cause your employees to suffer an injury on the job—disrupting your business and negatively impacting your bottom line.

Solutions To Common Risks for Restaurants

While the proper risk management practices can reduce
common risks for restaurants, certain exposures, no system is 100 percent effective in ensuring an accident-free workplace. As a result, it’s all the more crucial to work with a qualified insurance broker to not only assess you exposures, but secure the appropriate coverage as well. To learn more, contact GDI Insurance Agency, Inc. today.

California’s Leader in Insurance and Risk Management

As one of the fastest growing agencies in California, GDI Insurance Agency, Inc. is able to provide its clients with the latest and greatest of what the insurance industry has to offer and much, much more.