Restaurant Field Module

Risk / Building / Contact

Risk / DBA

Contact / Title

Address / Location

Phone / Email

Established / Years at This Location

Business Days / Hours / Website

Stories / ISO Class / Total Sq. Ft.

Area / Distance to Coast or Water

Roof Age / Roofing Updates

Electrical / Plumbing / HVAC Updates

Building & Housekeeping Condition / Notes

Operations / Seating / Alcohol / Entertainment

Service Type — Full / Limited / Takeout / Other

Dining Room Seating / Posted Capacity

Bar Count / Full Liquor vs Beer & Wine

Beverage License Number / Photo

Outside Patio Dining / Number of Seats

Table-Side Cooking — Type / Controls

Drink Specials / 2-for-1 / Happy Hour Times

Entertainment — DJ / Live Music / Hours / Type

Dance Floor — Size / Surface / Description

Security — Doorman / Staff / CCTV / Police

Firearms Stored on Premises? / Secured How?

Deliveries — In-House / Third Party / Radius

Projected Annual Gross Sales

Sales Mix — Alcohol % / Delivery %

Contents Value / What Contents Include

Operations / Special Events / Staffing Notes

Underwriting Focus — Operations & Liquor Liability

Capture seating, bar service, entertainment hours, promotions and crowd controls separately. Ask who provides deliveries and drives vehicles. Describe observable operations, not assumptions based on music genre.

Commercial Cooking / Hood / Fire Suppression

Cooking Equipment — Fryers, Griddles, Ranges, Woks, Solid Fuel

Hood / Exhaust Present? / Type / Coverage

Hood Grease / Baffle Filters / Duct Access Condition

Hood / Exhaust Cleaning — LAST DATE (Tag)

Hood Cleaning Frequency / Contractor

Hood Cleaning TAG PHOTO — Obtained / Not Available

Wet-Chemical Fire Suppression Present? / Type

Fire Suppression — LAST SERVICE DATE (Tag)

Suppression Service Frequency / Contractor

Suppression TAG PHOTO — Obtained / Not Available

Class K Extinguisher — Present / Location

Class K — LAST SERVICE DATE (Tag)

Class K TAG PHOTO — Obtained / Not Available

Fryer / Open-Flame Separation or Baffle

Manual Pull Station / Fuel Shutoff / Clearance

Kitchen Conditions / Grease / Housekeeping Notes

Underwriting Focus — NFPA 96 / Cooking Protection

Keep hood/exhaust grease inspections and automatic suppression servicing distinct. NFPA 96 schedules grease-buildup inspection by cooking type/volume (monthly solid fuel; quarterly high-volume; semiannual moderate; annual low-volume). Exhaust cleaning occurs when grease warrants it. Wet-chemical suppression generally requires qualified service at least every six months. Verify separate dates and obtain legible hood-cleaning, suppression and Class K extinguisher tag photos when applicable. Follow adopted codes, AHJ and carrier requirements.

Fire / Life Safety / Security

Smoke Detectors — Present / Locations / Testing

Fire Alarm — Present / Monitoring / Service Date

Fire Sprinklers — Present / Coverage / Service Date

Portable Fire Extinguishers — Service Tags / Date

Front / Rear Exit Doors and Egress

Exit Signs / Emergency Lighting

Posted Occupant Load / Exit Obstructions

Interior Security / CCTV / Staff Controls

Fire / Life Safety Notes

Underwriting Focus — Fire & Egress

Photograph readable service dates for applicable protection equipment; do not certify a system from its appearance. Confirm exits and emergency lights are unobstructed and suitable for occupied periods.

Premises Liability / Exterior / Losses

Interior Floors / Wet Areas / Mats / Trip Hazards

Serving Areas / Restroom / Fountain Slip Risks

Exterior Lighting / Entry / Walkway Condition

Parking Surface / Striping / Car Stops

Accessible Parking Signage / Markings (If Present)

Patio / Steps / Railings / Outdoor Exposures

Loss History / Incidents (Past 5 Years)

Conditions Requiring Follow-Up

Additional Field Notes

Underwriting Focus — Slip, Trip & Fall

Follow guest walking paths through entrances, mats, spills, restrooms, patio, sidewalks and parking. Photograph both the defect and location context; include each actionable condition in Recommendations.

Photos to Obtain

Service-tag photographs are required where the associated systems are present; dates must be readable. Document any inaccessible or missing tags. Take overview and close-up photos of each recommendation.

Narrative Insert

Edit the narrative below. Replace blanks with confirmed information; remove statements that do not apply.

The risk is a ____-story ____ construction building located in a ____ area, approximately ____ miles from ____. The risk has operated at this location for ____ years and does business as ____. Building and housekeeping conditions are ____. Reported building updates include ____.

The operation is a ____-service restaurant open ____. Interior dining seats ____ patrons. There is ____ bar service consisting of ____, and outdoor patio seating for ____. Entertainment is ____ during ____. The dance floor is ____ sq. ft. with a ____ surface. Table-side cooking is ____. The contact estimated contents at $____, consisting of ____, and projected annual gross sales of $____ (alcohol ____%; delivery ____%). Deliveries are provided by ____.

Cooking operations include ____. The hood/exhaust system is cleaned on a ____ basis; the last documented cleaning was ____. Wet-chemical fire suppression was last serviced on ____, and the Class K extinguisher tag was dated ____. Cooking fire protection and kitchen housekeeping were observed as ____. The building also has ____ smoke detectors, ____ fire alarm protection, ____ sprinklers and ____ portable extinguishers. Exit doors, exit signs and emergency lighting are ____.

Security and crowd controls include ____. Exterior lighting, walkways, parking surfaces, patio areas and interior walking surfaces are maintained in ____ condition. The contact reported ____ losses or incidents during the past five years. Additional exposures or recommendations: ____.

The risk is a ____-story ____ construction building located in a ____ area, approximately ____ miles from ____. The risk has operated at this location for ____ years and does business as ____. Building and housekeeping conditions are ____. Reported building updates include ____. The operation is a ____-service restaurant open ____. Interior dining seats ____ patrons. There is ____ bar service consisting of ____, and outdoor patio seating for ____. Entertainment is ____ during ____. The dance floor is ____ sq. ft. with a ____ surface. Table-side cooking is ____. The contact estimated contents at $____, consisting of ____, and projected annual gross sales of $____ (alcohol ____%; delivery ____%). Deliveries are provided by ____. Cooking operations include ____. The hood/exhaust system is cleaned on a ____ basis; the last documented cleaning was ____. Wet-chemical fire suppression was last serviced on ____, and the Class K extinguisher tag was dated ____. Cooking fire protection and kitchen housekeeping were observed as ____. The building also has ____ smoke detectors, ____ fire alarm protection, ____ sprinklers and ____ portable extinguishers. Exit doors, exit signs and emergency lighting are ____. Security and crowd controls include ____. Exterior lighting, walkways, parking surfaces, patio areas and interior walking surfaces are maintained in ____ condition. The contact reported ____ losses or incidents during the past five years. Additional exposures or recommendations: ____.