As a Patron Supplier to the BHA, Bluefin (formerly Stuart Alexander) appreciates the wide and varied challenges that face restaurateurs during these uncertain and tough economic times.

However, irrespective of the economic climate, there will always be the need to identify and manage risks that could have a direct effect on your business, possibly with long term and expensive financial consequences.

Not all risks can be completely eradicated. However, with sensible planning and a risk strategy that includes a Business Continuity Plan and investment in both staff training and capital equipment, the exposure faced by a restaurant can be reduced.

Historically, when considering insurance cover, the major perils of fire, flood, theft and loss of profits are normally identified as major exposures to a business. However there are other types of risk that can have an impact and need to be included within the risk assessment process. These include disease, infestation and defective sanitation; risks which may not always seem obvious when arranging your insurance cover.

There have been recent cases reported in the media of hospital establishments, cruise liners and other high profile businesses in the leisure sector that have been forced to close as a result of food poisoning or a related incident.

One specific event involved a restaurant noted for its celebrity clientele and has attracted substantial press coverage, with the owner publicly stating that in financial terms the loss of bookings has been estimated at six figures.

In addition, members of the public or staff might choose to enter into litigation and the process of defending such an action may be lengthy and time-consuming with further financial implications to be considered if the case is lost!

The cause of this incident is alleged to have been Norwalk Virus (or Norovirus) which is highly infectious and, without special precautions, each person infected can, on average, infect another 14 people*. It can be transmitted directly from person to person or indirectly via contaminated water or food.

Shellfish and salad ingredients are the foods most often implicated. The virus can cause gastroenteritis and can last for 24 to 60 hours*.

It is important that such a risk is included within your insurance cover, as the consequences of not doing so may result in a major loss that has to be funded by the business.

By working closely with the BHA, Bluefin has created a tailor-made insurance product for the restaurant membership, called 'Covers', which provides protection against the risks mentioned in the article.

For more information on the issues raised above, and to find out more about 'Covers', simply contact Mark Forbes from Bluefin on [email protected]

Source: * Heijne JCM, Teunis P, Morroy G, et al. (2009). "Enhanced Hygiene Measures and Norovirus Transmission during an Outbreak". Emerging Infectious Diseases, Volume 15, Number 1 - January 2009.