Buildings insurance (opstalverzekering) for hospitality premises
To insurers, catering is the heaviest category in property. Virtually all fires start in the kitchen, and usually in the grease extraction duct.
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In brief
Catering premises carry a demonstrably higher fire risk than an office or a home. Insurers therefore set prevention requirements, often as a clause on the policy: periodic cleaning of the extraction duct, inspection of installations and sometimes an extinguishing system above the cooking range.
Those requirements are binding. If you cannot produce a cleaning certificate when you claim, that is a reason to refuse or reduce payment. This is the most common dispute in catering fires.
This page deals with one part. The overview of all parts is on the main page on property insurance.
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What to look out for
Keep the cleaning certificate
Have the extraction duct cleaned at the frequency stated in the clause and keep the certificates. Without evidence, the discussion about the cause becomes a discussion about payment.
Landlord and tenant both have an interest
As owner you depend on how the tenant maintains the kitchen. Set out the prevention obligations in the tenancy agreement.
Terrace and furniture
Terrace furniture, parasols and heaters are not part of the structure. They fall under the operator's business contents insurance.
Closed periods or vacancy
If the premises stand empty between operators, report it. Cover is then often limited to fire and storm.
What determines the premium
- Agreed rebuild value
- Type of hospitality business: bar, restaurant with a kitchen or fast food
- Fire prevention: extraction, extinguishing system and detection
- Adjoining properties and location
- Vacancy rate
This information is general in nature and is not personal advice. What is actually covered, including exclusions and the excess, is set out in the policy conditions and the insurance card (verzekeringskaart) of the insurer; you receive both before you take out cover.
Frequently asked questions
Why are catering premises more expensive to insure?
Because the fire risk is demonstrably higher. Frying and deep-frying combined with grease deposits in the extraction duct is the most common cause of fire.
What requirements does the insurer set?
Usually periodic cleaning of the extraction duct with a certificate, inspection of the wiring and gas, and sometimes an automatic extinguishing system above the cooking range.
What if the tenant neglects the maintenance?
That affects you as owner. Include the prevention obligations in the tenancy agreement and ask for the certificates periodically.
Is the terrace covered?
Permanent fixtures sometimes yes, loose furniture no. That falls under the operator's business contents insurance.
Every situation is different. For these situations we have a separate page.
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