Every restaurant owner knows that maintaining proper margins is everything. And that’s where insurance comes in. There’s a fine balance between either over- or under-insuring. Either way puts your margins in jeopardy. Too much coverage raises your costs; too little puts you at risk. The Rueter Restaurant Insurance Strategy gets the balance right. You pay only for the insurance you need. That’s it.
We understand the critical insurance protection issues: business income loss due to food contamination, crisis management, employment practices liability, business income for actual loss sustained, extended indemnity periods, food spoilage, money and securities, wine valuations, building foundations, identity theft, ordinance or law.
- How do we do it? We’re hands on. We take time to understand your business in depth, identify your risks and help you minimize them, and monitor to make sure there’s continual improvement. You get the right coverage at the right price because we have 20 insurance markets that have specific coverage programs for restaurants.
- What’s in it for you? Money. The better you look to the insurance company, the better your rates — and that’s our job. It’s a best recipe for higher margins.
- Do you qualify? We will do any size account, regardless of receipts, number of locations and states, or property value. Frame construction and properties with no water hydrants can be a problem, and we don’t do night clubs, pubs, street vendors or bars, and there can be a problem with ‘table side’ cooking restaurants. We can’t do franchise locations if the franchise company has its own insurance program.