Fish and chip shop insurance offers a specialist insurance policy. This requires a consultant with a great eye for detail, and a first-rate understanding of the industry. Terms and conditions within the policy need to be checked and explained thoroughly, so that the client can have access to all the necessary information and receive the advice that they need. The policy should include coverage for all elements of the business, such as buildings; trade contents; fixtures and fittings; stock; goods in transit; fixed glass; business interruption; money; liabilities; and potential legal expenses.
In the fish and chip shop industry, fire damage is the most common cause for making a claim. Excessive heat, deep fish fryers, and a constant usage of electricity or gas on the premises can all create an environment where a fire could easily break out, if proper precautions are not taken or the correct procedures are not followed in the event of a fire.
Fish and chip shop insurance is specifically designed for the chip shop industry. While the cover offered within the policy terms and conditions may vary from insurer to insurer, the underwriting criteria of each insurer will depend on the needs and risk details of each individual client.
It is important to be aware that insurers do impose certain terms (warranties or endorsements). Clients should take extra care to ensure that they understand 100% of their insurance policy, and that the insurance consultant has explained everything to them in the correct amount of detail.
Most fish and chip shop owners know that having their frying equipment serviced by a qualified engineer is a risk management process that must be carried out. However, insurers will also insist on this being done as a policy requirement. Another requirement imposed by insurers is that the ducting system, with its filters, flues, exhaust hoods, and entire length of extraction, must be cleaned and serviced by a professional maintenance company at least once a year. In some circumstances, insurers may insist that such procedures are carried out twice a year.
A typical problem that often occurs with both of the above requirements is that the insured client may believe that the extraction system has been cleaned fully during servicing, when, in fact, the engineer will only clean from the frying range until they reach the sump. This may result in the entire length not being cleaned. Unfortunately, in the event of a full fire breaking out, insurers may repudiate any claims made or even void the policy from inception.
Problems such as this may occur if the insurance consultant does not fully explain the requirements of the insurance policy to the client. Therefore, it is vitally important that all covers, terms and conditions are outlined and clarified from day one by a consultant who specialises in the fish and chip shop industry. This way, clients can be assured that they are receiving the best available service, advice and cover.
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