Section 1: Preventative Maintenance
Section 2: Train Staff in Fire Prevention
Section 3: Purchase Fire Insurance
Section 4: What to do in the Event of a Fire

Section 1: Preventative Maintenance
Be sure to schedule regular maintenance service for electrical equipment.

• Instruct an electrician to check for the following electrical hazards:
- Equipment that sparks or smokes
- Frayed cords or wiring
- Too many electrical cords in a socket
- Cracked or broken switch or receptacle plates
- Ungrounded plugs or outlets
- Insufficient fuses or circuit breakers
- Temporary wiring
- No shield on high-intensity lights-especially if the lights are near flammable items
- Dust or grease buildup on equipment, sockets or wiring
- Combustible items near power sources.

Section 2: Train Staff in Fire Prevention
Training your staff in proper fire-prevention techniques is one of the most important steps to reduce the probability of a fire.

• Train your staff to look for these potential hazards:
- Flammable liquids that are not stored in their original containers or puncture-resistant, tightly sealed containers.
- Flammable liquids that are not stored in well-ventilated areas away from supplies, food, food-preparation areas or any source of flames.
- Employees smoking in or near storage areas.
- Directions that are not being followed when using chemicals. Never mix chemicals unless directions call for mixing.
- Poorly ventilated areas where a chemical is being used.
- Chemical spills that are not immediately cleaned up.

• Instruct staff to regularly clean grease from walls and work surfaces; ranges, fryers, broilers and convection ovens; heating, air-conditioning and ventilation units; and hoods, vents and filters.

• Alert employees to watch for these potential hazards: paper products, linens, boxes and food in dry storage areas that are not kept and used away from heat sources; and soiled rags, paper products and trash that are piled in storage and working areas. Properly dispose of the latter materials at least once a day.

• Teach new employees about your restaurant's evacuation routes and fire-safety-equipment usage. Don't forget to give veteran staff members refresher courses in fire safety.

• Train at least one worker per shift how to shut off gas and electrical power in case of emergency.

• Instruct cooks to clean hoods daily to prevent grease buildup. Consider hiring a professional to clean the hoods once a year.

Another important step to protect your operation from the devastation of a fire is to properly insure your restaurant.

Section 3: Purchase Fire Insurance
Here are some tips for properly insuring your operation against fire damage.

• Don't skimp on insurance coverage. Carriers require that you purchase insurance for a value equal to a specified percentage, usually 80 or 90 percent of the value of your property. Many restaurateurs don't follow this guideline in an effort to save money, but if you don't insure to your restaurant's full value, you won't get paid 100 percent of your loss in the event of a fire.

• Have your restaurant appraised by an independent public appraiser to make sure you know the value of your restaurant. This helps you keep the amount of your premium in pace with your restaurant's value, which usually rises with inflation.

• Avoid hassles with your insurer over the actual cash value (ACV) of your restaurant in the event of a fire by replacing your policy's ACV assessment with a repair-and-replacement endorsement. This calls for payment to you of the cash required to replace or repair property at market prices.

• Take out blanket coverage if you have more than one unit or building. Blanket coverage entitles you to the recovery of full loss up to the total value of all buildings covered for any single fire occurrence.

• Determine your deductible by assessing your own risk averseness. Are you willing to gamble with a higher amount for a lower premium?

• Carry business-interruption insurance to reimburse you for the loss of revenues while you wait to reopen your restaurant.

• Consider carrying contingent-business-interruption insurance to reimburse you for lost revenues in the event a supplier is struck by fire. One rule of thumb: Take out enough insurance to keep your restaurant operating for six months after the disaster. The dollar amount is typically gross earnings.

• Keep your policy up to speed with municipal building codes. For example, your town may require you to tear down the half of your restaurant that remains standing after a fire.

• Include the addresses of all your buildings in your policy.

• Take out separate policies on items that are typically excluded from policies, such as plate-glass windows or cash.

Despite properly trained staff and adequate insurance, a fire could still strike your restaurant. The next course will teach you how to evacuate patrons and staff safely and how to accelerate your claim.

Section 4: What to do in the Event of a Fire
If a fire breaks out in your restaurant, you or someone on your staff must take control of the situation and lead customers and employees to safety. Then you must deal with the aftermath of the fire and try to get your restaurant up and running as soon as possible.

• Include a site plan showing where all fire exits are in your restaurant. If your restaurant is located within a larger building, note where that building's exits are located.

• Designate one staff member per shift to be evacuation manager. That person should be in charge of calling the fire department at 911, determining when an evacuation is necessary and ensuring that everyone exits the restaurant safely.

• Create a "marshalling site" close to your establishment where staff and customers should go in case of evacuation.

• Create a business-restoration plan to use in case of disaster. The plan should include names and contact numbers of suppliers, clients and companies that clean, rebuild and do fire-restoration work. The plan should be stored away from the restaurant.

• File a report with the police, fire department and health department if a fire should strike. Notify your insurance agency, describing the property lost or damaged. Take pictures to document the damage. Protect the property from further damage. Set damaged property aside to be examined. Keep a record of expenses incurred. Request claim forms from your insurance company.

• Purchase a fire-suppression system. Kitchen systems should include a tank or tanks on the wall filled with wet or dry chemicals that are piped to the underside of the stove hood.

• Contact your local fire department to conduct an inspection of your fire-suppression equipment, smoke and fire alarms, and gas and electrical appliances.

By taking these steps, you can better protect your establishment from fire and, in the event a fire does occur, be able to evacuate staff and diners safely and rebuild your restaurant quickly.

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