Hired and Non-Owned Auto Liability insurance covers claims against your company arising from at-fault accidents that involve hired vehicles and/or vehicles not owned by your company that are used in the course of your business (this is excess coverage over and above the primary liability insurance limits of the car involved in the incident). This additional coverage can typically be added to your general liability insurance policy for an additional fee.
You might think that as a small restaurant or bar that doesn’t own a company car or provide food delivery you don’t need auto coverage. You probably do. Nearly every company uses a personal or hired car for business at some point. Below, are a couple of examples of Hired and Non-Owned Auto Liability scenarios to consider:
- You ask an employee to drop off a business related item at the post office – the employee is involved in an at-fault accident. Even though the employee was driving a personal vehicle, you may be held liable for the accident because it occurred while the employee was carrying out work duties.
- You rent a car for business and are involved in an at-fault accident. The person with whom you had the accident will typically look to your company to pay the damages.
Remember, Hired and Non-Owned Auto Liability does not cover damage to your car or to your person in the event of an accident. It provides coverage in excess of the driver’s primary liability insurance limit.
If you are interested in purchasing Hired and Non-Owned Auto Liability insurance, please contact TMIB at 310-828-9662.
Grease fires are one of the most dangerous and expensive emergencies facing restaurant and bar owners. Every year, grease fires cause over a hundred injuries and nearly $250 million in damages to bars and restaurants, according to the National Fire Protection Agency. In late July of this year, a large grease fire forced the closure of Santa Monica bar “Yankee Doodles.” While the initial fire was put out in just 15 minutes, grease in the restaurant’s ducts continued to burn for 2 hours. Below are a few tips from Tegner-Miller Insurance Brokers to help Southern California restaurant owners prevent grease fires.
- Train all employees on the proper methods for dealing with grease fires. Most importantly, all employees should know NOT to use water to extinguish a grease fire. Not only will water not extinguish grease fires, it might exacerbate the problem by splashing flaming grease or oil onto other surfaces or even worse – a person.
- Small, contained grease fires (for example, in a pot or pan) can be extinguished with baking soda.
- For larger flames, you will want to use a Class B Dry Chemical Fire Extinguisher.
- However, always remember that the safety of your employees and customers is more important than any structural damages. Evacuate and call 911 before a fire gets out of control. Make sure that employees are well trained in an emergency evacuation plan.
- Properly dispose of and clean all grease rags. Soiled grease rags can spontaneously combust due to chemical reactions, even WITHOUT the addition of a heat source.
- Be sure to purchase an industrial grade washer that is designed to clean greasy rags or use a linen service which will pick up soiled and drop off clean towels and rags.
- Similarly, only use detergents meant to clean oil and grease.
- Consider installing a grease fire suppression system. These systems, such as those produced by ANSUL, are designed to protect ducts, hoods and commercial cooking equipment from grease fires. Speak to your broker at TMIB to discuss if ANSUL systems are right for your business.
If you have any questions regarding this coverage or any other restaurant related insurance, please call us at 310-828-9662. You may also want to visit www.tmib.com for a more information about the types of insurance with which we can assist you.
Nothing hits the spot quite like a plate of delicious tacos. From humble beginnings as a quick food on the go in pre-Columbian Mexico, the taco has become a favorite food across North America and beyond.
October 4th is National Taco Day, so Tegner-Miller Insurance Brokers would like to pay homage to this delicious food. Below are a few facts about the taco, and suggestions on how to best enjoy National Taco Day.
- While the mestizos of Mexico are generally credited with perfecting the modern taco, evidence points to taco consumption by the indigenous people of central Mexico prior to colonization. These early tacos might have also been the first fish tacos, as they were reportedly filled with small lake fish.
- The name “taco” comes from a Spanish word meaning “plug or wadding.” According to the Smithsonian, this name likely comes from the Mexican silver miners who first created the modern taco. The little rolls of black powder that were used to blast open rock were referred to as “tacos”, leading to the popular name for similar looking little rolls of meat and vegetables.
- One of the first references to the taco in the United States was in Los Angeles in 1905. The tacos were associated with tamale pushcarts, which served the growing Mexican immigrant population in Los Angeles.
- To celebrate the taco, why not try a new taco flavor or variation? Below are some great taco variations that you may not have tried before:
- Tacos de Lengua: Tacos made from beef tongue are widely available at traditional Mexican restaurants and taco trucks. While tongue meat might sound exotic or even gross, if prepared well it is extremely flavorful and tender, much like a beef brisket.
- Tacos de Cabeza: “Head tacos” are another strange but delicious Mexican food. The muscles from the cow head are slow-cooked for several hours until they are tender and moist.
- Navajo Tacos: These are similar to the standard taco, but are served on frybread instead of in a taco shell or tortilla. These tacos are widely served by the Navajo and other southwestern Native American groups.
Let us know your favorite taco. By phone: (310) 828-9662 or firstname.lastname@example.org.