Maxine has successfully run her life’s dream for going on two years, offering a culinary experience that’s also an enjoyable outing. Maxine’s is managed according to a steadfast regime, and Maxine’s law is not debatable. Having a place for everything, keeping everything in its place and maintaining a high level of housekeeping and general maintenance is the basis of sustainable risk management in any fine dining restaurant.

Particularly flammable and potential fire hazard items should be stored selectively, away from cooking equipment, heat and foodstuffs. Maxine’s has a storeroom with firewalls to house linens, paper products and cardboard boxes. Walkways, both front of house and behind the scenes, are kept clear and uncluttered. The cooking equipment and electrical supply and apparatus are regularly maintained, cleaned and checked.

Protection systems further ensure the safety of Maxine’s, safeguarding employees and patrons. The fire alarm warns occupants of danger and the automatic sprinkler system protects the premises 24/7 and will isolate a fire, stopping its potential spread. Maxine’s extinguishing/ansul systems covering the cooking surfaces are Underwriters Laboratory 300 compliant, and are inspected twice a year. Fire Extinguishers specifically for grease fires and those for general fires are conveniently positioned around the establishment and tagged current. All emergency exits are well lit and signed effectively.

Maxine is aware that all the safety and protection features she has installed are of no use practically if they are not used efficiently. All Maxine’s staff are trained and educated in the event of a fire, on how to use the fire extinguishers and how to power down. Each shift has a staff member trained to activate the overhead fire suppression system and shut off electrical and gas supplies. Every shift has an Evacuation Manager, versed to call emergency services, evacuate only when necessary, and see to it that everyone gets out safely.

The greatest risk, and the one most often claimed against in restaurants, is General Liability. Slip and Falls contribute most to these liability claims. It is imperative that fine dining institutions such as Maxine’s take great care instituting preventative measures. Maxine’s sees its fair share of celebrity customers, which invariably comes with the entourage and uninvited following. Any accidental injury suffered in or about the restaurant can cause a great deal of embarrassment to Maxine’s, and considerable undesirable publicity. Maxine’s Risk Managers provide her with annual updates, detailing reports on all incidents reported during the year. Notable preventions both inside and outside the restaurant, include effective lighting, warning cones while cleaning floors, high visibility warnings of level changes, secure step surfaces and associated handrails, floor, safe parking area and sidewalks. Often the parking areas and sidewalks are overlooked, but Maxine contracts a highly efficient Property Manager who sees to it that all repairs are repaired in a timely fashion, and that measures are in place for minimizing potential rain, snow and ice hazards.

Food spoilage, food-borne contamination, equipment breakdown, and blocked drains or sewers can cause Maxine’s to lose credibility and interrupt business operations. All these eventualities are discussed during risk management before coverage is placed. In the event that a powerline within Maxine’s power supply grid is damaged, Business Interruption coverage is in place to protect Maxine’s from potential lost revenue.

Maxine trains her staff in Liquor Liability, food safety, hygiene and basic first aid. She makes sure that each shift has a staff member suitably trained to deal with any possible issue, so that the employees and customers are assured of the best possible experience despite any unforeseen occurrence.