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Casualty Insurance

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Three Types of Casualty Insurance a New Restaurant Owner Needs

Casualty insurance as it relates to a restaurant covers a broad range of damages to property, injuries to your employees and any liability associate with negligence. Much of the insurance requirements of a restaurant are mandated by a lender, but if you have not borrowed money from a commercial lender, some of this insurance is optional, so you may not be aware of coverage that you need.

Liability insurance against claims of negligence
When you serve food to the general public, you are going to have a problem from time to time with customers who accuse your business of having made them ill. No matter how careful your procedures are for food preparation, people can get sick.
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Know the Diverse Benefits of Availing Small Claims Services A small claims court is a special court where disputes are resolved swiftly and inexpensively. It does not require any attorney, and here, the hearing is informal. It covers an encompassing range of cases, such as: • Property damage or personal injury from a car accident • Landlord/tenant security deposits • Damage to your property by a neighbor • Disputes with contractors about repairs or home improvement jobs • Collection of money owed • Homeowner association disputes If you are filing the claim, you will be called as plaintiff, whereas if you are being sued, then you will be defendant.

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The risks of failure can come from many different reasons, such as “changing demographics, accommodating the unrealized demand for new services and products, market consolidation to gain market share in selected regions, and realignment of the product portfolio that requires selected unit closures” (Parsa, Self, Njite, & King, 2005). The ever-shifting trends can also be a risk to a restaurant if the trends move away from the concept of the restaurant. Market saturation of restaurants can also be detrimental to a business, if there are too many business’s in the area serving the same style menu as you, then you could lose out on a lot of potential customers in the slew of competition (Scott, ). Poor management is another reason a new restaurant can fail. This includes poor planning of labor and ordering of inventory.

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