Food, Beverage & Retail

Restaurants, food producers, grocers, convenience stores and retailers with public premises and product exposure.

Understanding the risk

High customer traffic, food safety, liquor, spoilage and employee turnover create a steady frequency of exposure.

Retail and food operations are sensitive to business interruption and supply disruption.

Who we work with

Coverages frequently involved in these programs. Structure depends on the operation.

Risk management

Premises safety: Slip, trip and fall controls, maintenance logs and incident reporting documented.
Food and product safety: Handling, sourcing and recall procedures reviewed alongside contamination coverage.
Liquor controls: Training, service policies and identification practices evaluated.

Premises injuries are the most frequent claim; surveillance and incident reports shape outcomes.
Spoilage and interruption claims depend on documented equipment and values.

The Duncan Approach

Where we focus within this practice reflects what tends to matter most to the market and to the operation itself.

Premises safety: Slip, trip and fall controls, maintenance logs and incident reporting documented.
Food and product safety: Handling, sourcing and recall procedures reviewed alongside contamination coverage.
Liquor controls: Training, service policies and identification practices evaluated.

The Duncan Difference

Related RiskThoughts

Industry intelligence covering food, beverage & retail is in preparation. RiskThoughts is our research and market-intelligence publication.

Tell us about your organization, your current insurance program and what prompted you to take another look.