QUICK ANSWER
What differentiates one café from another?
Risk can change according to cooking methods, hot equipment, seating capacity, takeaway or delivery activity, alcohol sales where relevant, opening hours, staff numbers, stock, refrigeration and how dependent the business is on one location or key item of equipment.
PROPOSAL INFORMATION
Describe how the business operates
- Food and drink prepared or sold.
- Cooking methods, extraction and hot equipment.
- Turnover, seating capacity and opening hours.
- Employees, temporary staff and delivery activity.
- Premises ownership or tenancy and customer areas.
- Stock, refrigeration and key equipment.
- Online ordering, cash handling and security.
- Claims, fires, injuries, contamination incidents or interruptions.
CONTROLS
Show the controls behind food, fire and premises risk
Useful evidence can include cleaning schedules, temperature controls, fire-safety arrangements, extraction maintenance, equipment servicing, staff training, slip prevention, security, allergen procedures, incident records and business-continuity arrangements.
Return to Occupations or see the Commercial Insurance Proposal Guide.
Describe the café before thinking about the policy
DIBNI acts as an introducer. Any advice, recommendation, placement or policy terms remain matters for the receiving insurance professional and insurer.