Restaurants
From prep work to the last table.
A restaurant submission should describe the kitchen, service and premises together. Each affects the questions that follow.
A change from counter service to seated dining, the addition of catering, or a new cooking process belongs in the account description. The property schedule should also reflect the equipment and improvements that make the space usable.
Before a renewal or a move, pull together the lease insurance exhibit and the current schedule of property. Flag what has changed rather than treating last year’s application as a fresh account of the business.
Questions to settle before submission
- What cooking equipment and fire-protection systems are in use?
- Who is responsible for the buildout, fixtures and rented equipment?
- Does the business provide alcohol, catering or off-site service?