What do restaurant owners need to know about insurance in today’s market? From rising premiums and stricter coverage requirements to wildfire risk and liquor liability, securing the right policy has become more complicated than ever. In this episode, we break down the key insurance issues restaurant owners, buyers, and operators should understand before problems arise.

We’re joined by Greg Gurovich, co-founder and managing broker of OnMarket Insurance Associates, to discuss how restaurant insurance has changed in California and what operators should be paying attention to today. We cover everything from property and liability coverage to workers’ compensation, liquor liability, lease requirements, and the factors that can affect both coverage and cost.

Whether you’re opening your first restaurant, buying an existing business, or reviewing your current policies, this conversation provides practical guidance for navigating today’s restaurant insurance market.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/55.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

Restaurant Deal Making EXPOSED! is the go-to podcast for restaurant buyers, sellers, and operators navigating the complex world of buying and selling a restaurant business. Hosted by restaurant brokers Patrick Totah and Andy Mirabell, each episode delivers expert insights into buying an existing restaurant, selling a restaurant business, restaurant transactions, and the operational strategies that impact restaurant value. Whether you're buying a bar or restaurant, preparing to sell, or looking to maximize your business’s worth, this podcast gives you the insider knowledge you need to make smarter restaurant deals.

What has changed most in the restaurant industry over the last 25 years? While the fundamentals of hospitality, great food, and hard work remain the same, the way restaurants operate has evolved dramatically. In this episode, we look back at how technology, consumer behavior, labor, and operating costs have reshaped the business and what those changes mean for restaurant owners today.

In this episode, we’re joined by fellow Restaurant Realty agent and former restaurant owner Dan Baker. Together, we reflect on the restaurant industry then and now, discussing everything from Yelp and social media to reservation systems, delivery apps, labor challenges, and changing customer expectations.

We also discuss what has been gained, what has been lost, and why passion alone is no longer enough to succeed in today’s restaurant landscape. Whether you are a restaurant owner, operator, or industry enthusiast, this conversation offers a thoughtful perspective on how the industry has changed.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/54.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

Restaurant Deal Making EXPOSED! is the go-to podcast for restaurant buyers, sellers, and operators navigating the complex world of buying and selling a restaurant business. Hosted by restaurant brokers Patrick Totah and Andy Mirabell, each episode delivers expert insights into buying an existing restaurant, selling a restaurant business, restaurant transactions, and the operational strategies that impact restaurant value. Whether you're buying a bar or restaurant, preparing to sell, or looking to maximize your business’s worth, this podcast gives you the insider knowledge you need to make smarter restaurant deals.

What does “turnkey” really mean when it comes to restaurant listings? While the term is often used to suggest a buyer can walk in and start operating with minimal effort, the reality is often much more complicated. In this episode, we discuss why buyers should look beyond the label and understand what costs and requirements may still be waiting beneath the surface.

In this episode, we break down some of the most common surprises restaurant buyers encounter after going under contract. From change of ownership health inspections and ADA considerations to equipment maintenance records and plumbing issues, we explain why proper due diligence is essential. We also discuss the difference between a truly turnkey opportunity and what many brokers really mean when they use the term.

Whether you're buying your first restaurant or your tenth, understanding these potential pitfalls can help you avoid costly surprises and make more informed decisions. This conversation is a practical reminder that restaurant infrastructure may save you time and money, but it does not eliminate the need for careful inspection and planning.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/53.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.