Abraham Zaiderman is the founder and CEO of Abraham Zaiderman Consulting. With over 30 years of experience, Abraham Zaiderman has helped companies start, grow and expand their restaurant business with expertise in concept development, market research, business strategy, marketing, equipment leasing/finance, franchising, real estate and sales improvement. To learn more about Abraham Zaiderman Consulting, visit: http://abrahamzaiderman.com/

1. HOW TO CHOOSE THE RIGHT
INSURANCE AGENT FOR YOUR
RESTAURANT

2. Intro
Insurance professionals, like attorneys and doctors, have a broad range of
specialties and areas of expertise. Fortunately, restaurant insurance is one of
them. According to the National Restaurant Association, there are 1 million+
restaurant locations in the United States employing 14.7 million restaurant
industry employees. Restaurants have unique needs and risk exposures that
can be mitigated with insurance, including Workers’ Compensation,
Employment Practices Liability, Business Property Insurance, Cyber Liability
Protection, Business Continuity Coverage, Commercial Auto Insurance, Liquor
Liability Coverage and more.
In addition, there are often multiple layers (and sometimes conflicting) legal
and regulatory areas that are involved – federal, state, local. Ownership has to
be very diligent in selecting an insurance agent with experience in this area.

3. Insurance Agents Services
The insurance agent serves your restaurant by:
•Reviewing your company’s documents, recommending the legal minimum insurance
requirement, and recommending additional coverage that might be appropriate
relative the unique risks.
•Inspecting the physical location and identifying exposure that needs to be addressed.
•Verifying the property values for replacement costs.
•Obtaining premium quotations and helping the owners select the best program.
•Educating ownership about coverage, exclusions, and limitations.
•Providing certificates of insurance or evidence of coverage to lenders.
•Helping ownership decide how claims deductibles will be processed.
•Creating a claims procedure manual
•Customizing a risk-management program
•Reviewing the company’s claims at least annually and providing actionable
recommendations on how to reduce future claims.

4. Conclusion
Choosing the right insurance agent for your restaurant is very
important. Although many people view insurance as a fungible commodity that
varies little between provider, claims processing and service can vary widely. If
your pizza oven breaks down or delivery truck is out of service, it is your insurance
agent and carrier who can make the difference between a minor inconvenience or
a catastrophic business loss.

5. Contact Abraham Zaiderman
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