National Underwriter Property & Casualty-March 2013-Special

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  • Risk Management, Well Done

    Shawn Moynihan

    As vice president of risk management for The Wendys Co., Andy Kuchar has within his purview more than 40,000 employees working at 1,427 restaurants. Charged with the safety of that many workers and the tens of millions of guests the chain serves each year, working proactively is paramount to prevent...

  • The Horton Group: Giving Retail Clients A Heads-Up

    Bonnie Cavanaugh, E&S Editor

    The biggest concerns among retailers in the current economy are Workers Comp, getting added value from their insurance agency and loss control, says Paul Sabatino, vice president of The Horton Group in Orland Park, Ill.

  • Was That Slip and Fall Really An Accident?

    Thomas L. Parco

    Accidents that result in premises liability claims can occur on either private or public property, and typically involve injuries. Slip-and-fall accidents often take place in retail establishments, including grocery stores and restaurants, as well as parking lots, apartment complex grounds, and hotel lobbies and hallways, to name a few. Such...

  • Retail Trends

    Chad Hemenway

    State Farm, which targets businesses of one to 19 employees, has seen an uptick in inquiries from quick-service food purveyors, such as ice cream parlors, delicatessens and coffee shops, according to Sandy Mullins, underwriting consultant for State Farm.

  • Big-Box Perspective

    Chad Hemenway

    Black Friday stampedes. Organized theft rings. Compliance with complex health, safety and environmental laws. Thousands of locations in all 50 states. Welcome to the world of big-box retail insurance.

  • Truckin’ Along

    Dave Lenckus

    Food trucks make up a small but rapidly expanding segment of the restaurant market, producers say.

  • High-End Trend: Insurers OK with Molecular Gastronomy

    Dave Lenckus

    Chefs at an increasing number of high-end restaurants are experimenting with chemical reactions in dishessometimes called molecular gastronomyto present diners a unique taste experience, producers and underwriters say.

  • Crunch Time

    Dave Lenckus

    Restaurateurs are feeling the bite of a hardening Property & Casualty insurance market.

  • Liability Outbreaks From Foodborne Illness

    David D. Thamann, JD, CPCU

    Every now and again there are reports of groups becoming ill after eating something, whether it be hamburgers, chicken or certain fruits or vegetables. The foodborne illness usually affects multiple people in multiple areas, even when the contamination comes from one source. Such illnesses can then lead to multiple injury...

  • Restaurant Losses: A Slippery Business

    Dave Lenckus

    When it comes to the causes of insured losses, one peril clearly tops the list of risks for restaurants: Slips, trips and falls are the most common cause of loss, says Debra J. Denker, an industry manager at Travelers.

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