Guest-facing operations concentrate several risks
Restaurants, hotels, caterers, event venues and entertainment businesses combine public access, staff, food, property and payment systems. Alcohol, overnight accommodation, delivery, live entertainment or special events can change the risk materially.
Describe each location, occupancy, hours, capacity, sales mix and activity. A restaurant with occasional catering and a hotel with a pool, spa and banquet operation should not be presented as the same hospitality risk.
Coordinate property, liability and income coverage
Available programs may include:
- Commercial property for buildings, tenant improvements, equipment, stock and contents
- General liability for covered guest injury and property-damage claims
- Business interruption and extra expense after an insured property loss
- Equipment breakdown and spoilage for refrigeration, HVAC and other critical systems
- Liquor liability for licensed or permitted alcohol service
- Cyber and crime coverage for booking, payment and funds-transfer exposures
- Commercial automobile or non-owned automobile coverage for delivery and guest transportation
Review outdoor patios, signs, glass, laundry, pools, gyms, shuttle service and customer property. Each may have a separate limit or condition.
Food and alcohol need dedicated controls
Ontario Regulation 493/17 establishes requirements for food premises. Maintain inspection records, temperature logs, sanitation procedures, supplier information and incident response. Food contamination and product recall expenses are not automatically covered by a standard liability or property policy.
If alcohol is served, review liquor liability, licensing, responsible-service procedures, security and transportation arrangements. Insurance does not replace AGCO or public-health obligations.
Model interruption around the guest experience
Estimate how long it would take to repair the premises, replace specialized kitchen or laundry equipment, pass inspections, restock and rebuild bookings. Include seasonal peaks, events, cancellation commitments and continuing payroll. A hotel or venue may remain partially open, creating extra expense alongside reduced revenue.
Document alternate suppliers, temporary service arrangements, emergency communication and reservation backups.
Present the full operation before renewal
Provide leases, property values, equipment lists, annual sales by food, alcohol, rooms and events, employee counts, claims and inspection history. Review the restaurant insurance page for restaurant-specific questions.
Contact Westoak before adding delivery, entertainment, patios, accommodation or events so available coverage and insurer requirements can be reviewed before the exposure begins.