As one of the largest private-sector employers in the U.S., restaurants are big business. Americans enjoy eating out whether to save time and effort at a fast-food restaurant or to experience the offerings of a high-end bistro.
Regardless of the type or scope of the restaurant operation, all require the same kind of controls. Who prepares the food? How is it prepared? What is the experience level of the person preparing the food? Is the preparer a short-order cook or a graduate of a culinary institute? According to safety and risk control expert, Patrick Hill, the key to a successful restaurant, from the loss control perspective, is good sanitation and good quality-control practices. 1
Restaurant operators face a variety of loss exposures, including fire and theft, business interruption, and liability to customers who are injured on the premises or will become ill due to food poisoning or contamination. One area that restaurant owners should not view lightly is that of the insurance. Insurance needs that restaurant operations should carefully consider include the following:
1 Patrick J. Hill, Defining Risk Assessment (Yarmouth, Maine 2006 Alexander & Schmidt), p. 102.