Can your eatery handle higher premiums?

01/17/2013 | QSR Magazine

A raft of foodborne illnesses and natural disasters drove up claims on restaurants' property and casualty insurance policies in 2012, which in turn will fuel a significant rise in premiums for many operators this year. Mitigating risk upfront is always best, but there are other ways to cope with higher costs, including credits and discounts for specially-trained employees, experts say.

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