Comply with state laws
Avoid fines
Protect your employees
Protection from lawsuits
...'cause they can get hurt
Accidents happen. Having a restaurant workers’ comp insurance policy in place ensures hospitality workers rights by safeguarding their jobs and wages in the event of an accident. It also provides your business with a layer of protection in terms of lost wages and medical expenses.
Workers' comp insurance covers both the employer and the injured worker. Like all types of insurance, it acts as a safety net in case of an accident.
If a worker gets hurt on the job, the insurance company will help cover the costs associated with their care so the worker is well taken care of until they return to work.
Since the company had a workers' comp policy, they do not need to pay anything towards the bills.
The National Council of Compensation Insurance (NCCI) sets a fixed rate for every industry.
The rate is based on the level of risk for that job description.
Premiums are primarily calculated by using your payroll numbers and your NCCI class code.
9082 - Restaurant NOC
9082 - Pizza Shop
9082 - Sandwich Shop
9082 - Concession Stand
9083 - Restaurant: Fast Food
9084 - Bar, Discotheque, Lounge, Night Club or Tavern
Classify your workers correctly
For example - Employees who do clerical work have a different code (8810). Lumping them together with manual labors will increase your premium.
Don't underestimate your payroll
You will be expected to pay the difference at the end of the policy.
Have a clear process to report claims
...and make sure your employees know about it. This will make the entire experience easier for all involved.
Report every incident
- even if it didn't result in a large injury. Some things which seem insignificant can snowball into costly issues.
Prepare for your audit
Every policy is audited at the end of 12 months. Keep your payroll records and files neat so you don't have issues later!
Certificates are usually issued 24 hours after the policy is bound.
Let us know if you need it quicker and we will rush it.
It depends on how much alcohol is sold. Restaurants with over 50% of gross receipts from alcohol sales are categorized differently than locations with under 50% of gross receipts from alcohol sales.
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