In view of the potential risks of restaurants, although insurance can get corresponding economic compensation after an insurance accident, it can't make up for the loss of customers and profits caused by the loss of restaurant reputation. Therefore, catering operators should also pay attention to risk prevention after taking out insurance to avoid accidents as much as possible. From the cause of the accident, we should focus on the following aspects to prevent risks: < P > First, strengthen food hygiene management to avoid food poisoning;

Second, strengthen the management of fire use, and regularly check the kitchen gas, which is easy to catch fire, to prevent problems before they happen;

Third, provide sufficient fire fighting equipment such as fire extinguishers, and strengthen the training of employees' fire fighting skills and escape skills;

Fourth, provide employees with safety education and training, pay attention to the details of work, and avoid the accident of scalding diners due to negligence;

Fifth, strengthen the safety inspection of restaurant facilities, and at the same time make safety tips for relevant parts (such as glass doors, toilets, washed floors, etc.);

Sixth, do a good job in the physical examination of service personnel before taking up their posts, and those suffering from infectious diseases cannot take up their posts;

in addition, for restaurants with parking spaces, special personnel should also be assigned to take care of diners' vehicles to prevent accidents such as vehicle damage or theft.

at present, the insurance coverage rate of this type of insurance market is not high, which is about 1% on the whole. Of course, this situation has something to do with the lack of publicity of insurance companies and the lack of external restraint mechanism for compulsory insurance; But the main reason is that the purchasing power of catering operators is not strong. First, catering operators are relatively weak in risk awareness and insurance awareness, and even some operators have not realized that business risks can be transferred through insurance; Second, due to the small scale of operation, some operators are reluctant to buy insurance in order to reduce costs. In fact, for the vast majority of private restaurants, some civil disputes are often unbearable, which will affect the reputation of restaurants and reduce the number of customers and the business is bleak; Seriously, it is very likely that the operators will go bankrupt, the restaurants will close down, and the operators may be burdened with heavy debts due to the liability for compensation. Therefore, the operators of catering industry should not only clearly understand the potential risks of catering industry, but also know how to use insurance to transfer these risks to ensure the stability of restaurant business.