The Business Interruption exposure for restaurants will be substantial because damage caused by a fire or flood may shut the business down for a long period of time or permanently. The period of interruption depends primarily on the extent of damage to the kitchen and storage area.

The Crime exposure for restaurants will be significant due to burglary, robbery, and employee dishonesty. Because many restaurants operate late at night and have considerable amounts of cash on the premises, they are attractive targets for thieves.

The risk of death from fire will be an important exposure for a restaurant.

Slips, trips, and falls occur commonly. (Slips, trips and falls may result from floors made slippery by spilled food or liquid)

Liability exposure to your restaurant from waiters or waitresses who may spill hot dishes or beverages on patrons, causing burns or damaging the patrons’ clothing. A patron may choke on food while in the restaurant.
Product Liability exposure because of the high risk of food poisoning which is due to the increased outbreaks of food borne illnesses such as Escherichia coli (E.coli) and salmonella. Allergic reactions to foods can also lead to claims.

Slips and Falls

For visitors to Fast Food Restaurants slips and falls will present the main General Liability exposure Slips
and falls may result from floors being slippery due to spilled food or liquid,worn floor coverings or rubber mats that are flipped over or curled up at entrances.

What is the condition of the Fast Food Restaurants sidewalks and parking lots? Sidewalks and parking lots should be well lit and free of cracks or potholes that could cause visitors to trip and fall or lead to accidents.

Fast Food Restaurants will have beverages (e.g., coffee ,tee,hot chocolate) that are served extremely hot, and mouth or skin burns could result General Liability exposure.

Food Poisoning

Fast food restaurants will have a serious Product Liability and Completed Operations exposure due to the potential for unsanitary conditions, foreign objects in food, improper storage, and or temperature control and food that is uncooked or undercooked the high risk of food poisoning.