Key coverage conversations
Every business is different. These are starting points for evaluating coverage, not a universal checklist of required policies.
Premises liability
Customers and visitors can bring injury allegations, making liability coverage an important discussion.
Property and inventory
Think about equipment breakdown, refrigeration, spoilage, fire, and the limits of business property forms.
Business interruption
A covered property loss could affect revenue; ask how business income and waiting periods work.
Employees and vehicles
Workers’ compensation and commercial auto needs depend on workforce and operations.
Special exposures
Restaurants may need discussions about food contamination, liquor liability if applicable, delivery operations, and cyber risks.
Example: refrigeration fails
A refrigerator failure can spoil stock and interrupt service. Standard property coverage may not automatically include equipment breakdown or spoiled inventory; ask whether an endorsement, a policy addition, is needed and what limit applies. A covered fire that closes the premises may trigger business-income protection, but a drop in foot traffic alone may not qualify.
Plan for closure as well as repair
Estimate fixed expenses and lost revenue if a kitchen, sales floor, or refrigeration area cannot be used. Ask what physical event must cause the closure, when benefits begin, what records support the loss, and how long benefits can continue. Business-income protection may not respond to every decline in customers or access problem. Read the trigger and limit before relying on it.
Update for seasonal operations
Report peak inventory, alcohol service, delivery arrangements, outdoor dining, catering, and special events. Check equipment breakdown and spoiled-stock terms. Keep equipment maintenance records, train staff on incident reporting, and share lease requirements before renewal. These details focus the coverage review on how the business actually operates.