Hospitality Insurance & Risk Management Solutions

Golfing Fever

2011-09-26T15:07:00.000-07:00

Is it just me, or did more people start golfing on a regular basis this year?? I know I did! I went from going every now and then to at least twice a week this summer - I don't know what got into me! Golf has pretty much taken presidence over all other activities - including baseball and hiking! Something about being out on the course, relaxing and spending time with friends...I couldn't seem to get enough this year.

I bought a new driver (swapped my R9 SuperTri for the Burner Superfast 2.0) and I also bought some new irons...I first went with the Mizuno MP-57's but then realized that I wasn't good enough to hit those, haha. So I ended up purchasing the Mizuno MX-1000's and I seem to be doing fairly well with those. Although, the Mizuno JPX-800's are looking pretty tempting as well! If you can't tell, I like the Mizuno irons. I was hitting the Titleist dci981's for a long time and decided to do some research on irons...I found that the Mizuno's were the highest regarded club maker on the tour right now, so I gave them a try.

I'm wondering how long into the winter I'll continue playing this year. I'm not a huge fan of playing in the rain, and the cold isn't any more appealing - but who knows, perhaps I'll buy some winter golf gloves and keep playing till the warm weather comes back!

Travelers Insurance - NOT Writing Restaurants With Happy Hour

2010-05-03T07:14:00.000-07:00

I'm a bit perplexed on how Travelers Insurance can say that they insure and protect restaurants...but then they say that they will NOT insure a restaurant that has any form of a Happy Hour. I'm being completely serious - I just got off the line with my underwriter and I have an account that has a HH which includes NO alcohol, it's purely food discounts. Even so, they "passed" on accepting to write it.

Tell me, is there honestly a single restaurant in the US that doesn't have a HH in this economy?? I would imagine that as a restauranteur, you would try anything that is tasteful to entice patrons to dine.

I understand that Travelers may not want the drinking exposure to increase due to low prices cocktails and other alcoholic beverages...but to exclude coverage to a restaurant that only discounts their food items seems a bit draconian to me. I was fully willing to place this restaurant with Travelers, which has been in business for 16 years, loss free.

It looks like I will have to give it to an insurance company that actually understands the hospitality world - a carrier that understands the restauranteur...someone like, perhaps, Liberty Northwest / Mutual...or even The Hartford, who has turned their restaurant division up a few notches (which I like to think I had something to do with that) haha...persistence always prevails!

I'm not saying that Travelers is going to deny any claims that arise from their currently insured restaurants just because they have a HH...I'm simply stating that for new business, it seems that they are strongly shying away from it. If you know anyone who owns a restaurant, they owe it to themselves to seek consultation from a broker that knows and understands the industry - pass along my information to them so that they can be fully educated on their covered exposures.

Jack in the Box retools french fries

2010-03-09T11:27:00.000-08:00

After receiving feedback from a study that was conducted using actual customers, Jack in the Box has completely re-vamped their french fry recipe! The new fries will have improved crispness, temperature and freshness. I think this is a great idea, Micky D's has always owned the market with their fries...so let's see how Jack in the Box will compare!

I just hope that they don't change the curly fries...because when I do eat fast food (which I will admit is not very often) I tend to gravitate to the Jack in the Box curly fries :)

Hitting a high note: The Rock Wood-Fired Pizza

2010-02-19T15:04:00.001-08:00

Hitting a high note: The Rock Wood-Fired Pizza & Spirits records sales success – Nation’s Restaurant News

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Study: calories do count – Nation’s Restaurant News

2010-02-19T14:46:00.001-08:00

Study: calories do count – Nation’s Restaurant News

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Restaurants hit by reservation scalper – Nation’s Restaurant News

2010-02-12T14:14:00.001-08:00

Restaurants hit by reservation scalper – Nation’s Restaurant News

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Domino's passes $1 billion in online sales – Nation’s Restaurant News

2010-02-11T16:07:00.001-08:00

Domino's passes $1 billion in online sales – Nation’s Restaurant News

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Still Liquor - Capitol Hill

2010-02-09T18:57:00.000-08:00

A new, invigorating establishment just opened up on Capitol Hill. 90% of the interior is derived from recycled material which has been restored by the proprietors themselves. These 2 gents have put a lot of time and sweat in to making this location what it is today, and when you walk in you get this feeling of hip, cozy, chique and retro all at the same time.

You can definitely feel right at home whether you're wearing a suit or sweats - it's just a great atmosphere. When you go in, say hi to either Josh or Breckeen...tell them Brian sent you in! Their main form of customer communication is via facebook - but there is a pretty cool article written up by Thrilllist.com that you can read by clicking here.

Enjoy!

Random Claim

2010-02-09T18:10:00.000-08:00

I just had such a random claim from a client. Apparently, someone had "accidentally" flushed a wine cork down the toilet...which caused quite a bit of damage. No joke, $5,000 was the claim amount and the toilet had to be replaced. Don't ask me how the heck one little cork caused so much destruction, but it did - haha.

I guess what I am saying is...the restroom is not a great place to be downing a bottle of wine :)

Comedy Show Tonight!

2009-12-19T10:57:00.000-08:00

Comedy show tonight, my treat!

I rented out a large section for tonights 8:00 & 10:00 shows at Laughs Comedy Spot in Kirkland. I went last night and the headliner made me laugh so hard, I had tears! Thank you to Dave & Angela for allowing me to reserve seats...

When you walk in, say that you are under CHOICE Insurance! Enjoy!!

Table 35 - West Seattle

2009-12-15T14:10:00.000-08:00

I wanted to take a moment and congratulate the gentlemen at the soon-to-open Table 35 in West Seattle. They have taken over where Ama-Ama Oyster Bar used to be, on the corner of California Ave SW & SW Edmunds St.

There are 3 brothers that will own and operate this establishment - all with amazing backgrounds in the industry. When you have a conversation with them, you can sense the passion they have to provide the best possible food for your palate. Sammy use to own Salute's (pronounced Suh-loo-tays) in Bellevue for many years before selling it just a few months ago. His plan was to possibly relax for a little while and enjoy not working every day...until a location and opportunity arose that he could not resist!

Seattle Real Estate tycoon, Leon Cappelouto, had a space open where Ama-Ama used to be located until July when they were forced to close the doors. Sammy and his brothers took full advantage of the space and have decided to give West Seattle another amazing restaurant with food that will blow your mind! I am trying to make sure that they keep their incredible homemade bread on the menu, and trust me, after you've tried it, you would want the same thing!

Cheers to the Faour brothers! Let's all enjoy the newest restaurant in West Seattle and support our local owners! Slated to open the first week of January 2010.

Papa John's To The Rescue

2009-12-08T18:52:00.000-08:00

Just heard from the franchisee that Papa John's is donating ALL profits from today & tomorrow (12/8 - 12/9) to the police officers that were gunned down in Parkland, WA. I am so thankful for the businesses like this one!

In a time of need, these locally run establishments keep the community together and hopeful. I was shocked when I heard that Papa John's Pizza was putting together something like this. I first heard that it was for one day, then was later corrected by the franchisee that it was indeed a 2 day event.

My heart goes out to the individual(s) that made this happen! Nice job, Papa!!

4 Officers Shot/Executed in Parkland, WA

2009-12-02T10:36:00.000-08:00

I can't get over the fact that an individual would sit and plan to murder police officers in cold blood, all of which were upstanding citizens and family boulders. Early Sunday morning, a suspect walked into a local coffee shop and opened fire on 4 police officers who who working on their laptops catching up on paperwork. 3 were killed instantly and the 4th put up a struggle, managing to get a shot off into the suspects upper torso.

What do you tell the 9 children that have been left without a mother or father? Seriously, NINE children are without one of their parents because of the conscious actions of a thoughtless individual. This is a sad time in Washington State where just last month, Officer Timothy Brenton was gunned down while sitting in his patrol car with a trainee. That suspect has been since apprehended.

Who are these 'vigilante' criminals that stalk police officers?? The most recent gunman, Maurice Clemmons, had been spotted by a Seattle Police Officer early Tuesday morning. The suspect failed to listen to commands by the officer and attempted to reach for a gun that had been taken from one of the previously slain officers. The officer then opened fire with 4 shots, killing the 37 year old man. To be perfectly honest, I am glad that things ended the way they did. With this days judicial system it would have taken forever to convict him of the murders, not to mention the thousands of tax payers dollars. In my mind, I would rather pay for the 4 bullets used to end the cop killers life.

For those of you who are not familiar with the slain officers, they are:

Sgt. Mark Renninger, 39, a 13-year law enforcement veteran who leaves a wife and three children.Sgt. Mark Renninger, 39, a 13-year law enforcement veteran who leaves a wife and three children.
Ronald Owens, 37, a 12-year veteran who leaves a wife and daughter.
Tina Griswold, 40, a a 14-year veteran who leaves a husband and two children.
Greg Richards, 42, an 8-year veteran who leaves a wife and three children.

My prayers and condolences go out to their families and friends. Let's hope that this is the last of these horrifying acts. I sure hope these incidents don't give any ideas to others around the country.

Local Support Grows While Restaurant Arsonist Still At Large

2009-11-13T09:38:00.000-08:00

It’s amazing to think that someone would intentionally set businesses ablaze, especially now. With restauranteurs feeling the pain of this economic position, the last thing they want to worry about is somebody out there during the night that is intentionally destroying their livelihood. There have been 14 intentionally set fires in the Seattle area since June, and this has a lot of business owners losing sleep at night…some of whom are even contemplating sleeping in their restaurants to avoid a catastrophe.

Seattle has always been a very focused and close knit community, especially when it comes to the neighborhoods that intertwine through the city. There has been a reward posted at $20,000 – but I don’t know if I would take the money if I had information…perhaps just some free meals would be payment enough, haha. That reward money should go towards getting the destroyed businesses back on their feet.

The most recent act was on Nov. 9 outside Olive You, which was said to have caused roughly $20,000 in damage. Local entrepreneurs and community residents got together on Nov. 10 to discuss options on how to prevent future arsons and catch whoever is doing this. Too bad real life isn’t like CSI where they can catch the guy in less than a day! Also, local businesses are assisting any way they can to help the restaurants that have been targeted. Wing Dome has offered to contribute some of their revenue to the Greenwood Fire Relief Funds. On top of that, the owners of Sip & Ship (a shipping service with an espresso bar) have agreed to let the nonprofit Green Bean Coffee House use their coffee-bar equipment and operate out of the Sip & Ship space while the burned-down business plans their future course of action.

To me, this is such an amazing act of kindness it blows me away. To see that Seattleites are still community oriented and so willing to assist in times of need, it makes me proud to live in such a great city! Thank you, Greenwood, for restoring faith back into our communities.

How the Coffee Shop Scene Is Altering Patron Behavior:

2009-11-11T12:41:00.000-08:00

I was reading a recent article in Nightclub & Bar Magazine and it definitely made me think a little bit about how the "coffee shop" era has evolved our way of going out. Have you noticed the crowds through the night staying the same lately? More often than not, consumers are starting to “bar hop” less and less, and are beginning to treat their venue of choice much like a coffee shop.

The Starbucks and Tully’s of the world have “trained” the new generation of party goers by changing the way bar customers view going out. People want a place to sit and talk, and it’s becoming more evident with the lush establishments with big sofas and circle style furniture; they are setting the scene for people to get comfortable and stay with their friends all night. This is a great time to think about your décor and see what you can do to make it more inviting for patrons to stay longer.

The numbers prove that venues based solely around dance floors are taking a hit with the economy. The establishments that have one or two smaller, low-key dance floors are achieving higher sales-per-square-foot.

Current customer research shows that “lack of seating” is a large factor today; it was a nearly nonexistent comment 5 years ago. This all goes back to the preconditioning from the coffee shops. Teens start to hang out at these venues at an early age, getting them use to this type of interaction. In turn, this affects their adult behavior and preference in bars…they have been groomed to enjoy the calmer, more conversation driven environment.

The research and tracking conducted by Nightclub & Bar Magazine shows that guests are now staying longer at venues compared to 5 years ago. It’s not that patrons are more concerned about more stringent DUI/DWI laws, but more that this trend is based on a new social behavior. They believe it fits into the new “let’s sit, talk and have coffee” mentality of the new younger bar customer.

More Client Testimonials

2009-10-23T15:48:00.000-07:00

“Brian is a pleasure to work with. He is very professional, motivated, and takes the initiative to get things done and get his clients what they need. Brian made sure that we had the best coverage possible throughout the different phases of our commercial project in Juanita Bay (property, renovation, and JBay). He always looks after his clients' best interests and continually looks for new ways to minimize the risks to their business. He is definitely someone you want on your team!”
Juanita Bay Holdings - Kekoa Kuhia:

“Brian's approach to selling insurance to my business began by reaching out to me via hard work, in a creative way that impressed me from the early outset. Once we had a chance to meet and talk about products his company offered, he's knowledge, willingness to over deliver, and non-pressure approach won me over. It is with sincere pleasure that I highly recommend Brian for any business insurance needs.”
Teddy's Bigger Burgers - Wes Case:

A Great Way To Increase Sales

2009-10-14T15:53:00.000-07:00

I recently read an article in the National Restaurant News that discussed how restaurant owners are coming to realize that by hosting business meetings within their establishment is good business when it comes to boosting sales. Companies such as Panera Bread have introduced a new marketing tool that they are calling Let's Meet at Panera, which you can access by clicking here (currently only available in the Indianapolis area). This is not only a great way to boost sales, but it also let's your name get out into the business community, and the likelihood of them ordering food from you at a later date (whether for a meeting or not) increases significantly.

With the recession continuing, companies are hard-pressed to minimize travel expenses and reduce conferences. With this in mind, higher-end restaurants are providing tools to host meetings at reduced costs to the sponsors while increasing their own private-party sales. This is truly a win-win situation for everyone involved. To give you an example of a local restaurant that has taken full advantage of this - look at the Redmond location of Canyons Restaurant and read about their Business Technology Center. This is a truly genius and well thought out idea from restauranteur, Scott Perry... who also offers Gluten Free and Braille menus.

I recently attended an insurance function at Maggiano's Little Italy in downtown Bellevue. The room was closed off, equipped with a pull down screen for the projector, was fully catered and a great hosting environment (kudos to Zurich for location selection too). This is a much better idea than ordering lunch to be delivered to your office, around the meeting table with nobody to pick up the empty plates - let alone the small office garbage cans quickly filling to the brim.

These are all excellent points to touch on while putting together your marketing tools to enhance your business meeting demographic. Get in touch with me for further ideas on how to market to these institutions, I'm quite sure I could give you some key words to touch on if you wanted to send information to all of the local insurance agencies :)

Flood Warnings in South King County

2009-09-30T15:28:00.000-07:00

The Washington State Insurance Commissioner, Mike Kreidler, has requested that all insurance carriers with homeowners policies in effect notify every one of their policy holders that the standard homeowners/business policy does NOT cover flood damage.

With the Green River Valley in serious flood jeopardy this fall, it is absolutely vital that business and homeowners take the necessary precautions to protect their assets...this is a very serious issue and should not be taken likely. We have seen people lose everything they have worked for to mother nature and it saddens me. This is one area where I know I can make a difference and salvage someones livelihood.

If you follow this link and read the article, you will find great insight and information on this matter. Just remember, Flood Insurance does not take effect until 30 days after the policy is written...so think about this now, not later.

Increasing Theft in Restaurants...In Broad Daylight!

2009-09-23T12:32:00.000-07:00

I recently read an article that interviewed a bunch of restaurant owners on theft issues. Surprisingly enough, each one of them had mentioned how they have started to notice an increase in petty theft. The decor that hangs on your wall, that photo that you have in the restroom that you absolutely love, or the small painting you picked up in Paris. Most of the time, as you already know, restaurant owners probably spend more time in their establishments than they do at home...so it only makes sense to decorate your place with some of the things that you love and make you happy - it's sort of an extension of your home.

So what do you do about increasing theft on those valuable items? Do you take them down and replace them with something of less personal value? Do you bolt them to the wall more securely? It's sad that we even have to weigh those options to be honest...and to file a claim for such a petty theft is almost never even worth it.

A small suggestion might be to, yes, secure them to the wall a little better...perhaps schedule those items on your insurance policy that mean the most to you and that would more than likely be the most difficult to replace or find again. But for those items that have sentimental value, I would recommend placing them a little higher on the wall, perhaps even a fun spot on the ceiling to ensure their safety from the hands of thieves or showoffs.

Just remember, take a look around your establishment and decide which items you would like to schedule on your policy so that you can be assured they are covered not only from theft, but fire as well. Good luck!!

Recent Testimonials

2009-08-17T11:40:00.000-07:00

Here are just a couple of recent testimonials from clients...

"Brian Hanson has done a great job for us. His knowledge of the restaurant industry has been very valuable and his attention to detail has been excellent. He has been very responsive to all our inquiries and questions".
Brix Wine Café – Dave Zimmerman:

"Brian Hanson shopped around for insurance for me and gave my restaurant a much better rate than I had ever been quoted before. He made insurance very affordable for us. I have since recommended him to two other restaurants and he did the same for both. Brian and Choice Insurance are excellent insurance brokers, I enthusiastically recommend him, and any business looking for quotes should certainly give him a try!"
Calamity Jane’s – Sara Aruguete:

The Importance of Business Income Insurance

2009-08-03T16:32:00.000-07:00

Wise restaurant and bar operators protect themselves and other stakeholders in the establishment by insuring buildings, contents and other property with limits sufficient to rebuild or replace damaged property. But what happens while that property is being replaced? Property damage can often be extensive, even total. Such loss can certainly shut down or greatly reduce business operations for a time. Would it be just a few weeks or would it be several months or more? How are lost profits and other ongoing expenses replaced during a shutdown?
Such questions highlight the importance of Business Income and Extra Expense for restaurants.

Computers can be damaged or a complete loss. Paper and other records can be totally destroyed. Building rehabilitation and, in a worst-case scenario, full reconstruction take time - sometimes half a year or more, even if the original premises did not take that long to build. Don't forget to factor in the time to even get all the plans and permits ready.

How long would it take you to get your operation back up and running even under the best of circumstances and with plenty of funds set aside to cover all unforeseen expenses? Such unexpected interruption can cut deep into cash flow and savings.

Natural disasters (all too common) and terrorist events have proven to severely interrupt business income and personal earnings of millions of people. Sad as it is to even recall, there were thousands of restaurants and bars at and near ground zero in New York on that fateful day.

And in New Orleans when Hurricane Katrina hit, just think about all the various eating and drinking establishments that literally went under. Think of the people who owned the enterprises. Think of those who had to make the tough economic decisions to shutdown to never reopen again, anywhere. Did they all have flood insurance? Well, did they all have all-important Business Income Insurance?

Many additional eateries, pubs, bars, nightclubs ... faced surprise income interruptions during the California wildfires. These things (flood, fires, attacks, etc.) happen, and highly intelligent businesses make sure of their coverage adequacy and limits by consulting qualified insurance brokers and risk managers.

You can be sure that the largest and best run chains carry Business Income. Of course they can help spread their losses across other locations not directly hit by a disaster, large or small -- all the more reason for the smaller chains and single-location establishments to have full coverage.

And as we've seen, it doesn't matter which state you're in, disasters strike and accidents happen. Those smart enough to prepare by obtaining solid insurance coverage are able to budget their expenses and to position their business or businesses to ride out a period of little or no income to cover salaries and all other continuing expenses. They are able to continue paying bills and supporting their valuable and highly skilled and trained employees.

Because Business Income and Extra Expense can take on a number of formats, bar and restaurant owners should take great care when selecting limits, choosing coinsurance percentages, including/excluding payroll of non-management employees, and maximum periods during which coverage applies.

© 2009 Hill & Usher, LLC. All Rights Reserved

How Safe Is Your Nightclub or Bar? What Safety Measures Have You Taken To Improve Your Overall Fire Safety?

2008-11-03T17:21:00.000-08:00

Here's Your To-Do Agenda For The Top 10 Safety List!

1. Install a sprinkler system and a 24-hour monitored fire alarm system in case of a fire. The deadly fire at The Station Nightclub in Warwick, Rhode Island killed at least 97 and injured 187 customers. Make sure you have the necessary number of fire extinguishers based upon the size of your venue. Also, consider having the music automatically disabled when the fire alarm goes off so patrons can hear the alarm and react quickly.

2. Display well-lit and visible EXIT signs with diagrams showing patrons where all the EXIT locations are - both MAIN and ALTERNATE EXITS. It's a fact that in an emergency, most people will exit out a building the same way they entered. Be sure to have exits clearly marked.

3. Make sure your club is not ignoring, violating, and allowing over-crowding and Exceeding Capacity Limits. This is a severe Fire Code Violation and can cause your club to be hit with a hefty fine.

4. Make sure your club has a solid EXIT PLAN and include Emergency Lighting to illuminate the way for people to get out of your venue. Ensure that all exit doors are accessible and are not blocked or locked in case of an emergency. This is another severe Fire Code Violation. All exit doors should be left unlocked during business hours. Do your exit doors open out or in? Check your fire codes.

5. Have at least one employee or manager on-site who is trained in Crowd Control Management and have a well-thought out Emergency Evacuation Plan. Include a Public Address (PA) System for evacuation orders. Chaos or a stampede can occur from a fire, shooting, or pepper spray.

6. Post signs that "Mace or Pepper Spray" is not allowed in your venue. When pepper spray was used to break up a fight at E2 nightclub in Chicago, it caused chaos and a stampede ensued causing a door to become jammed shut. At least 21 people were killed and 57 injured in the stampede. Ensure your employees know the proper usage of these sprays.

7. If your club is in a high crime area, install metal detectors to ensure knives and/or firearms are not brought into your venue. For instance, over the past few years the City of Seattle has been plagued with hundreds of serious assaults and weapon incidents with patrons bringing guns and knives inside the clubs. Metal detectors would catch most of these weapons before they enter your nightclub.

8. Be proactive and conduct regular safety inspections throughout your venue, recognizing and fixing any and all Fire Code Violations before a disaster occurs. Perform monthly fire drills with your employees so they know how to respond to an emergency.

9. Make sure your employees and especially your security personnel are well-trained in all areas of safety prevention. They are your front-line source to direct patrons out of your venue in case of an emergency or disturbance.

10. Make your nightclub/bar a place where your customers feel safe. Ensure you have taken responsibility for making sure your premises and equipment meet all fire safety regulations and other standards on a continuous basis.

Save Up To 20% On Your Liquor Liability By:

2008-10-30T10:14:00.000-07:00

1. Having a Formal Alcohol Certified Training Program:
Have each employee receive a certificate for completion of alcohol training and awareness.

2. Having a Formal Policy Outlined For The Following:

Selling or serving beverage alcohol to those who appear intoxicated
Age Identification
Fight disturbance and/or fight control if a disturbance breaks out
Designated driver program
Setting up local taxi service or providing rides for intoxicated patrons
Completing incident reports when an incident happens - fight/refusal of service
Having coffee and food always available

3. Building Security - Do you have security cameras? What's the coverage, taped on discs or video tapes, etc?

4. Security Personnel - Do you use employees or have a hired service? Do you have a formal security policy established regarding authority and use of reasonable force?

Completing the above will make your business a better risk and help to keep your risk premiums lower.

~Top Nightclub, Bar, & Restaurant owners say putting the following plans into action will help reduce your losses and increase profits:~

2008-10-23T16:54:00.000-07:00

As a Nightclub, Bar, or Restaurant owner you run a business that offers a potential risk not only to your employees but to the customers who frequent your establishment. As a responsible business owner it is vital that you have specific procedures in place for all areas of your business to ensure your employees know exactly what you expect from them to help safeguard your patrons and your employees.
Insurance Carriers look favorably on establishments that have taken the initiative to set up Policies and Procedures for their business. Be sure to review procedures with your staff and make sure they sign off that they have read and understand the policy and procedures for your business.

1. Have an Alcohol Awareness Program for all servers, bartenders, and security personnel.
Have a Formal Policy & Procedures Manual established for the following:Selling/serving beverages to those who appear intoxicated.
§ - Designated driver program & Age identification
§ - Calling a taxi cab for those who appear intoxicated or ensuring they have safe ride.
§ - Documenting incidents when they take place. A MUST!
Have a Nightclub Security Policy Manual to ensure your security personnel, whether your employees or a security firm, are properly trained in the use of physical force or altercations, alcohol awareness, and identification checks.
Have an Emergency Evacuation Plan should you have a fire or disaster at your establishment. This lets your employees know exact how to respond to an emergency.
Have a Workplace Safety Plan to ensure a safe workplace environment, the key ingredient to proper attitude toward safety.
Have a Business Disaster/Restoration Plan for your business ensuring you get your business operational right away should you have a fire or major disaster that shuts you down for an extended period of time.

Do you have these controls in place to ensure your business is covered and that employees and patrons are protected? Have all your employees read, understand, and signed off on your Policy and Procedures? If not, Why? By following the plan above it could help reduce your losses and increase your profits!

~Nightclub Nighmares~

2008-10-23T16:41:00.000-07:00

"Are Your Liabilities And Claims HauntingYou And Keeping You Awake At Night?"

Which of the following do you lose sleep over?

Nightclub Security. Have your security personnel received appropriate training in how to treat patrons who are obnoxious, intoxicated and must be removed from your business, or breaking up fights and altercations? Civil liability related to use of force can cost hundreds of thousands of dollars. There's a good possibility that if you have a personal injury to a patron, this could result in a lawsuit.
Identification Process. Do you have a standard policy - NO VALID ID - NO ADMITTANCE. No matter what! And does everyone follow this policy. Do you have a method for checking the identification and recognizing fake, false or altered identification? It's a violation to allow underage drinking in nightclub establishments. Having a policy with security/staff personnel thoroughly trained in checking identification is of the utmost importance in keeping your business in business.
Assault & Battery Incidents. As mentioned, this can be a Nightclubs worst nightmare. Without proper coverage for Assault & Battery - if a fight or altercation develops and a patron is seriously injured - your business could be sued for millions of $$. Some business owners THINK they have this coverage, but don't. Read your policy to ensure you're covered. If you don't have it, fire your Agent!
Is Your Dance Floor A Hazard? Do you have proper lighting around the dance floor if there's an elevated step? A mere fall could result in a liability. Statistics show that most fights begin in establishments that generate high revenue from the attraction of the dance floor. Do you allow drinking on the dance floor? Any spills or slippery areas could be a hazard for slips and falls and cause serious physical injury. Another liability waiting to happen.
Do You Have A Fire Emergency Evacuation Plan? Recent tragedies have brought to the forefront the issue of keeping patrons safe in the event of a fire. Is your staff prepared if there should be a major fire? Are all exits displayed properly and well-lighted? Are exit doors easily accessible in case of an emergency and not blocked? Do you have a sprinkler system in case of a fire? People are still looking at the Rhode Island fire that killed 100+ people. Do you remember what happened to those owners? Take the necessary steps to ensure your business is safe without the worry of fire.
Do You Carry A Sufficient Amount of Liquor Liability Coverage? Responsible alcohol service is every employee's job within a licensed establishment. Bartenders, servers, security and management should be trained to recognize already intoxicated or those on their way to becoming an intoxicated individual. Do they know when to "cut someone off?" An accident after leaving your establishment could result in an extreme liability. In this day of sue-happy lawyers, make sure your establishment is properly covered by liquor liability. There are additional costs involved, but what's the alternative if you have a major claim and you're not completely covered. Make sure you KNOW what your coverage says and don't just assume. Costs could be coming out of your pocket.
Do You Have a Policy of Properly Documenting Incidents That Could Result In A Claim? Documentation of important incidents can be a valuable money saving tool. Be sure to complete an Incident Report for all important ad serious incidents. You could use an Incident Log for smaller incidents. Make sure your staff uses this documentation procedure. It can cover both your business and employee if a criminal or civil issue arises.

If you don't want anymore Nightclub Nightmares, evaluate your business and see how you rate yourself. Now is the time to be proactive and get your business in shape. From an insurance standpoint, you make yourself more of an exceptional insurance risk when you have made an effort to ensure your business is the best it can be, with policy and procedures that everyone follows, employees who are trained and certified in alcohol awareness, and you've ensured your venue is truly safe for everyone who enters. Also, having the right insurance coverage for your business is imperative. This site is designed to give you information that will be helpful in making sure your Nightclub meets the requirements for the best, most cost effective insurance coverage possible. Don't want anymore Nightclub Nightmares? Email me at brianhanson@choiceinsurance.net and let me know where I can assist you.

~RESTAURANT INSURANCE BASICS~

2008-09-02T08:33:00.000-07:00

Types of Insurance You Need For Your Restaurant
By Lorri Mealey, About.com

One area in the restaurant business you do not want to skimp is insurance. Insurance can protect you and your business for a myriad of problems, from broken equipment to liability lawsuits. Depending on where you live, you will need certain types of insurance for your restaurant. You will also need to carry certain types of insurance to satisfy your bank loans and mortgage.

The most common types of restaurant insurance available include:

• Property Insurance- – Protects your property in case of fire or other events. It may not cover natural disasters, such as floods or earthquakes (see below for a policy that does.) If you have any kind of mortgage on your business and/or equipment, then you should carry a property insurance policy.
• General Liability – This is the umbrella policy that protects you in the event someone slips and falls in your restaurant, gets sick after eating there (whether it was your fault or not). This is a must have in today’s sometime sue-happy world.
• Liquor Liability – Most states require that any establishment holding a liquor license carry liquor liability as part of their insurance. It helps protect you if a customer has too much to drink and drives and hurts themselves or someone else.
• Automobile Liability – If you have a company vehicle, this is a good insurance to have. It may be covered in your general liability, but always check with your insurance agent first.
• Workers Compensation – Protects you if an employee is hurt at work. Most states require that all employers carry some type of workers comp.
• Unemployment Insurance – Is for your employees who no longer work for you until they find employment.
• Life Insurance – Depending on your mortgage and financing you may need to carry a hefty life insurance policy to satisfy your lender. It is also a good idea to have life insurance, in case something does happen to you and your family isn’t left with a restaurant they don’t know how to run and bills they can’t pay.

There is insurance for just about any object, action or person out there. Here are some other types of insurance you can purchase for your restaurant. But keep in mind, these extras will cost you as much or more than whatever it is you are insuring.

• Loss of Business Insurance – If you lose sales through a specific cause, this type of policy can recoup some of the income. Keep in mind the premiums and deductible may make you break even, depending on how much you lose.
• Food Contamination Insurance - If you lose power, because of fallen power lines or a storm, and the entire contents of your walk-in and freezer spoil, this policy would pay to replace the food.
• Specific Peril Insurance – This covers many natural disasters that general liability insurance doesn’t. Events like earthquakes, floods or power outages due to either, may be covered under this insurance.

Use a trusted insurance agent when buying insurance when you are opening a new restaurant. They will know the local and state laws pertaining to how much insurance you need and can help you decide how much more you want to carry.

~RESTAURANT HAZARDS~

2008-08-22T08:39:00.000-07:00

No matter how careful you and your employees are, your business may still experience an unforeseen injury to a customer on your property, from a meal you prepared or possibly an employee who has imbibed a little too much. You may also experience a robbery. This section describes some common and not so common hazards found in restaurants which may cause your business a financial loss.

Consider each hazard and determine if you have reduced your potential to loss by implementing safe operating practices and providing appropriate training to your employees.

The principal hazard in most restaurants is fire. A restaurant fire has the potential of a total loss to the building and contents, significant business income loss, and injury or loss of life. Common causes of a restaurant fire include:

Grease buildup leading to kitchen fires
Inadequate or infrequent cleaning of hoods, ducts, filters, deep fat fryers and fans
Absence of automatic and manual fuel cutoff valves
Improperly extinguished cigarettes and candles
Inadequate wiring or other electrical defects
Overheated motors in refrigeration and air conditioning units

GENERAL LIABILITY

General Liability exposures include the potential for serious injury or death to large number of people on the premises in the event of a fire, as well as serious slip and fall injuries. Additional common hazards include:

Stairways without adequate railings
Change in elevation without a posted notice
Defective or broken furniture
Burns from hot plates or spilled beverages
Cuts from broken glass or chipped dishware
Inadequate or poorly marked/lit emergency exits
Worn or torn floor coverings, foods and liquids spilled on floors
Inadequate lighting on steps or in passageways Poorly maintained parking lot (inadequate
lighting, potholes, debris), accumulation of ice and snow

PRODUCTS LIABILITY

Product liability losses are common in a restaurant environment. They are generally not serious, but frequency can become a problem if good food sanitation practices are not implemented and followed. Good controls are necessary to limit frequency and prevent a potentially severe loss. Some common exposures are:

Foreign objects in food
Food poisoning as a result of spoilage, contamination or deterioration of food
Improper temperature in food storage facilities
Expired shelf life on products
Improper use of pest control and cleaning chemicals
Inadequate supply of hot water for dishwashing Inadequate housekeeping practices

LIQUOR LIABILITY

Restaurants that serve alcohol must have appropriate controls in place to limit exposures to liquor liability claims. It encompasses that liability arising from the selling, serving, or distribution of alcoholic beverages. The extent of the restaurant operator's liability varies based on state laws. Contributing exposures are:

Serving liquor to minors
Serving liquor to intoxicated persons

CRIME EXPOSURES

Exposure to crime includes burglary, robbery and theft, including employee theft and dishonesty. Some contributing factors are:

Large amounts of cash on premises
Lax management attitude toward crime prevention
Careless hiring practices or supervision
High employee turnover and/or former employees with keys to the restaurant
Careless accounting practices and checking account reconciliation

How to Deal With Drunk Customers

2008-08-19T08:38:00.000-07:00

By Lorri Mealey, About.com

If you are planning on serving liquor at your new restaurant, than you should be familiar with all the laws and responsibilities that come with it. While liquor laws vary from state to state, in most cases if a person is involved in an accident while drunk you, as the owner of the establishment that served them, may be held liable as well.

The best way to avoid any potential lawsuits stemming from drunkenness is to not serve a customer who appears inebriated. Of course, some people can hold their liquor very well, and your staff may not realize the patron is drunk until it is too late. If you are faced with a customer who has had too much to drink, here are some tips for handling them:
• STOP serving them immediately. If the customer has wandered in from another bar or restaurant, you can refuse to serve them. They may claim you’re acting illegal, but your not. You are acting responsible.
• Offer the customer some coffee and some food, as an alternative to a drink.
• Call a cab or another ride home for the customer. Do not let them drive!
• If a customer becomes belligerent or angry, escort them outside of the restaurant and call the police, who can look after the customer, until he or she is safe and sober.

Remember, protecting your assests is the number one priority! You must make sure that every one of your employees understand the severity of this issue. Many establishments get sued every day in the results of over serving a patron. To most bartenders, a healthy tip is more important than saying "no". But the bottom line is that you need to protect yourself and your business!

A good idea would be to have an incodent report log for situations just to cover this area. Something with a description of what the customer was wearing, his actions, as well as the precautions your employees took.

I was at a small local place with a friend of mine this past Saturday evening and there was a fairly larger gentleman bellied up to the bar that looked to be extremely intoxicated. I motioned the bartender over and suggested he no longer serve this fellow, he sort of just nodded, but proceeded to pour this guy shot after shot. The guy was buying everybody drinks, leaving a large tip for every order. The next thing I know, his chair falls backwards into everybody else. He can't get up on his own strength and it takes two large employees to literally drag him out to the sidewalk. This could potentially be a big problem for the owner of this place if this gentleman hit his head or was to injure himself in any way...or worse, if he drove home. Over serving is a very important topic for you to cover with your employees, a topic that could save you a lot of hassle.

Foodborne Illness Complaints: Make Sure Your Staff Is Ready

2008-08-13T13:25:00.000-07:00

By Bill Marvin, the Restaurant Doctor

Here are some suggestions from Bill Marvin, The Restaurant Doctor, about handling the most dreaded of all phone calls, one from an upset guest who has come down with symptoms they claim are the result of eating in your restaurant.

Because of the potential liability (and devastating publicity) that could result, it is very important that you have a well thought out and deliberate plan to respond to these types of complaints.
Here are a few initial steps that Bill suggests you take to resolve this type of complaint quickly and fairly:

1. Have a Foodborne Illness/Complaint Form ready. Have a form ready to gather information wherever a call of this type could be received. You do not want to ask an upset guest to wait while you hunt for a form, or trust your memory to make sure you get all the information you will need and you do not want to ask the caller to call someone else at another number.
2. Get the facts. The first thing is to find out the facts of the matter so you will be able to determine what actually happened. It is safest to assume the complainant has a valid claim and you will need every possible scrap of information to locate and eliminate the cause of the problem. You do not know if this is the first of many calls and you must be careful not to convey an attitude with your tone of voice.
3. Apologize for any upset the guest may be experiencing. You must be more precise when dealing with complaints of this sort but that does not mean you cannot also be compassionate. This is a human interaction with a person who was a guest in your restaurant and who is now experiencing a major upset for which you may (or may not) bear some responsibility. Do your best to stay neutral.
4. Don't argue or admit liability. You do not have to admit to anything in order to be empathetic. At this state, you are not trying to resolve the matter, only to collect the facts. Resist the urge to react to the complaint. This is often difficult as the complainant may be making statements that sound irrational to you or making demands that sound unreasonable.
5. Resist the temptation to admit that it was your entire fault and throw yourself on the mercy of the complainant. This posture can be tempting just because it will end the conflict but remember you are a detective at this point not a peacemaker and stick to your task.

When you receive a complaint claiming foodborne illness, it's important to first get the facts and document what was said. If you don't already have your own Foodborne Illness/Complaint Report form (devised by the National Restaurant Association), I will supply you with one that explains what to ask so that you have a permanent record of what the claimant said. Just email me at brianhanson@choiceinsurance.net and I will be sure to send you the PDF. Complaints that may carry some possible liability, such as incidents of foodborne illness, cannot be handled like a typical service complaint.

You do not want to ask an upset guest to wait while you hunt for a form, or trust your memory to make sure you get all the information you will need, and you certainly do not want to ask the caller to call someone else at another number. Actions such as these will likely be interpreted as stalling or lack of concern - they will only make the caller more anxious and upset.

This would be a good topic to discuss at your monthly safety meetings. In fact, discussing the following "Safe Food Handling - Clean: Washing Hands and Surfaces" would go along real well with the Foodborne Illness topic.

Safe Food Handling - Clean: Wash Hands and Surfaces Often

Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops and food. To fight bacteria always:
-Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers and handling pets.
-Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before you go on to the next food.
-Consider using paper towels to clean up kitchen surfaces. If you use clot towels wash them often in the hot cycle of your washing machine.
-Rinse fresh fruits and vegetables under running tape water including thos with skis and rinds that are not eaten.
-Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water.

Temporary Employee Liability: Is it really YOUR job to provide workers’ compensation?

2008-08-12T16:43:00.000-07:00

In most states, the issue of who is responsible for workers’ compensation coverage is addressed by common law. According to the “dual employer” doctrine, loaned, leased, or temporary workers are usually considered employees of both the labor service and the client company. If a worker is injured, workers’ compensation coverage can be provided by either party (the temporary service or the client company), depending on their contractual agreement in compliance with state law.1

Rising Use of Temporary Employees:
In today’s business environment of re-engineering, downsizing, and organizational change, the use of temporary employees is becoming quite common. Employers attempt to fill needs that result from staff shortages or peak seasons by hiring through temporary employment agencies. Employers also use temporary employees in an attempt to free themselves from the responsibility and costs of providing workers’ compensation and fringe benefits. However, depending on the jurisdiction, this is not always the case. Employers who fail to verify that the employment agencies have workers’ compensation coverage, or have it in adequate limits, can expose themselves to tort liability for the temporary employees under their supervision.

Who Provides Compensation for Temporary Employees?
Under exclusive remedy, both the client employer and the temporary agency are protected against tort action by the injured worker. In some states, an injured worker can sue beyond the benefits obtained from the workers’ compensation system. In these situations, specific indemnification clauses within the contract between the temporary agency and the client employer:
• Protect an employer from this risk; and
• Depend on the ability of the temporary agency to pay the indemnification.

In other states, client employers cannot escape the strict application of common law since they control the work environment and are held directly responsible for the safety of all workers under their control. One recourse in these states is for the client company to verify that the temporary agency has a temporary service contractor or alternate employer endorsement on its workers’ compensation policy. This allows the temporary agency to indemnify the client employer, through its workers’ compensation carrier, for any workplace injuries for which they are held liable.

Full Safety Training for Temporary Employees
The best possible way for every party to reduce the potential for worker’s compensation responsibility is to reduce the likelihood of workplace accidents. The temporary agency should inspect a potential client’s workplace to determine if their employees will be put at unusual risk. Similarly, the client employer should take “ownership” of temporary employees. Temporary employees should receive the same safety training as full-time workers. Supervisors should be made aware of the potential liabilities and the need to ensure the safety of temporary workers.
Organizations that use temporary employment agencies should realize they could share responsibility if a temporary employee is injured on the job. As part of sound risk management, they should also require their temporary agency to show proof of workers’ compensation coverage and general liability insurance.

David Stephenson, legislative analyst for the National Federation of Independent Business, said, “The onus should fall mostly on the temp agency to carry comp insurance for its workers, but the NFIB recommends all employers carry comp coverage, even those smaller ones exempted by state law.”2

Benefits vs. Cost
Retention, control and the right to hire and fire are considered significant indicators of employer status. When assessing if expense savings are being realized, it’s worth noting that temporary employment agencies adjust the hourly rate depending on job hazards — just as workers’ compensation rates are adjusted depending on the hazard code. Is the additional liability worth the perceived cost savings when using temporary employees? In the short term, the answer may be yes. Over the long term, it’s smart to analyze the true benefits and costs along with the potential for loss.

References:
1. Donald Elisburg, Attorney & Union Co-chairman, American
Bar Association’s Occupational Safety and Health Law Committee.
2. “Employers Need to Be More Cautious When Hiring Outside
Help, Experts Say.” BNA Workers’ Compensation Report, 5(22):
685-687, October 24, 1994.

Slips & Falls - How to operate a safe working envoronment

2008-08-12T16:41:00.000-07:00

Even the best safety precautions can’t eliminate the risk. But you do reduce the likelihood of such a loss if you keep your premises in good condition. Develop written safety plans, communicate them to your employees and document training and enforcement of these policies because in the event of a loss, such documentation may keep you from being held liable. It’s your responsibility to create a safe working environment and preventing slips and falls will help keep your business in business.

Your business is growing and running smoothly, which is a GREAT feeling, and you want to keep it that way. However, an seemingly innocent, construction-related slip and fall can be devastating not only to the injured worker, customer or supplier but also to your business. According to the National Safety Council, slips, trips and falls are among the leading causes of accidental death in the United States and a slip and fall could shut down your business for good!

How do you help prevent such an accident?
It isn’t easy but it can be done. Use these basic tips to reduce workplace and job site slip and fall accidents:
• Create and maintain a formal safety program.
• Investigate ALL accidents to determine cause and conditions.
• Hold employees responsible for maintaining safe walk surfaces, housekeeping and proper material storage.
• Hold subcontractors responsible: communicate your safety policies and require Certificates of Insurance.
• Conduct periodic inspections to identify and correct unsafe conditions.
• Delegate responsibility to functional supervisors to improve conditions and loss frequency. Certain activities are more often connected with slip and fall accidents than others. Pay attention to Walking and Climbing.
• Identify surfaces likely to cause accidents: holes, elevations, slopes or slippery surfaces. Mark them clearly, add handrails and require non-slip soles on footwear.
• Post Guidelines
– When exiting equipment never jump down. Turn inward to face the equipment and climb down.
– Don’t obstruct your vision when carrying items. Use handcarts or other aids to distribute weight.

ABOUT ME: PERSONAL BIO

2008-08-12T15:05:00.000-07:00

My name is Brian Hanson and I am a Kirkland, WA native where I have been raised all of my life. Keeping very active in sports, mainly baseball, throughout high school and beyond, I have an extremely high level of energy and enthusiasm for success. I thoroughly enjoy being involved in my community and feel a very strong connection with everybody I have encountered in my professional career. I feel that I have so much to give back to my community and the greater Seattle area to say the least. My goals and ambitions are to make sure that every business out there is sufficiently protected to the fullest extent and I also pride myself on providing excellent and precise risk management advice. I am a firm believer that friendship and business go hand in hand. If I cannot shake your hand, look you in the eye and greet you with a big smile every time I see you, there is something wrong with that, and I will do whatever it takes to get there! Joining the CHOICE Insurance firm was a long due process and I am going to do whatever it takes to make sure that every one of my clients is satisfied to a level they have never experienced with any other broker.

I am full of professional advice pertaining to Restaurant & Hotel Risks and would love to be of assistance to you in any way possible! If I cannot give you an exact answer immediately, I will track it down and get back to you just as soon as I can.

Thank you very much for spending time on my website and I hope that you find it to be extremely valuable to your business. If there is a subject that you would like to see me touch on, please either email me at brianhanson@choiceinsurance.net or feel free to leave a comment.