High-risk events and private parties pose outsized risk for restaurants, bars, hotels and caterers. When alcohol is served to large groups or at off-site venues, …
Uncategorized
Server and Bartender Training Programs That Meet State Requirements and Reduce Risk
Keeping staff trained on responsible alcohol service is one of the most cost-effective risk controls a restaurant, bar or event operator can buy. Well-designed server …
Documenting Service Decisions: How Deny Logs and Incident Reports Help Defend Liquor Claims
When a patron becomes intoxicated and causes harm, restaurants and bars face not only tragic outcomes but also costly liability claims. Proper documentation—deny logs and …
How to Use Training Records and Certifications in Regulatory Inspections and Litigation
Effective use of alcohol service training records and certifications is a high-value defensive strategy for restaurants, bars, and hospitality operators in the United States. When …
Creating a Refusal-of-Service Policy: Scripting, Recordkeeping and Legal Best Practices
A clear, consistently enforced refusal-of-service policy (also called a "deny policy") is one of the strongest tools a restaurant or bar can use to reduce …
Alcohol Service Training and Responsible Beverage Policies That Reduce Liquor Liability
Effective alcohol service training combined with strong written responsible beverage policies is one of the most cost-effective risk controls restaurants and hospitality operators can implement …
ID Verification, Age-Checking Technology and Staff Training to Prevent Underage Sales
Content pillar: Alcohol Service Training & Responsible Beverage PoliciesContext: Restaurant and Hospitality Liability — focused on major U.S. markets (New York City, Los Angeles, Miami, …
Post-Claim Steps to Protect Your Insurance Program and Avoid Premium Spikes
Restaurants and hospitality businesses in the United States operate in a high‑exposure environment for liability claims — slip‑and‑falls, foodborne illness, equipment failures, and liquor liability …
Using Forensic Accounting and Experts to Prove Lost Profits and Business Interruption Claims
When a restaurant or hospitality business in the United States suffers a covered loss—fire, HVAC failure, water intrusion, or a third-party liability event—lost profits and …
Coordinating Multiple Insurers: Primary vs Excess Coverage Issues in Hospitality Claims
Coordinating primary and excess insurers is a critical and recurring issue in hospitality claims — especially for restaurants, bars, and hotels in high-exposure U.S. markets …