National Restaurant Program
Take a look at the two pictures to the right. Do you see the problem? Look closer at the manual activation device in the first picture. It illustrates an issue that puts the underwriter and carrier’s profits at risk.
Even though both activation devices have current inspection tags, only one of them has the essential red break rod. The break rod requires 10 lbs. of force before the handle can be pulled to activate the system.
In the first picture, the rod is missing. It may have been physically damaged or broken during system activation. If the system is operational, it needs to be disabled first. Then, the pull station needs to be verified as operational and the red break rod replaced. Until then, the risk should not pass inspection.
What if a fire occurred and kitchen staff were unable to activate the system manually?
Now that you have this information, require a photo in case the inspection company fails to report that the certified maintenance company failed to replace the red break rod and determine the pull station operational. In that way, you can mitigate the carrier’s exposure.
Throughout the year we occasionally make this type of recommendation to the underwriter. However, the next two pictures represent a recommendation we regularly make for a high percentage of restaurant risks.
It’s very important that you understand why.
What vital question should be on every restaurant inspection report?
The pictures in this section illustrate a common and costly problem throughout the restaurant industry – even in national chains.
Due to lack of understanding, restaurants make one crucial mistake on a regular basis. And it puts your book of business and profits at risk if a fire occurs somewhere in the cooking line.
We see this on a daily and weekly basis. Even in brand-new, well-known restaurant chains.
We don’t just believe it’s important for you to have this information. We also believe that there should be a simplified process to educate the insured, so they can continue their business operations and cash flow uninterrupted.
Through our National Restaurant Program, we have a designed, proprietary system in place based on the NFPA 96 code and support codes.
With our help, you and your insured can mitigate unnecessary loss and protect both their profits and yours. Register now for free access to “What vital question should be on every restaurant report?” Without this information, your profits may be in a vulnerable position.
Let us help you prevent unnecessary risk.