Who answers › Executives
For owners, executives and boards
A kitchen fire is a headline. The first question is what you could prove.
You don’t run the kitchens. You answer for them — to the carrier, to the board, to the plaintiff’s attorney, to the press. After a fire or an outbreak, the first request is for records: the hood cleaning report, the suppression service, the handler cards, the temperature logs. Whether they exist decides whether the loss is covered, and whether the story is about negligence.
Fire
7,410
Structure fires a year in eating and drinking establishments
$165M
Direct property damage, every year
22%
Of those fires trace to a lapse in cleaning
National Fire Protection Association
Food
48M
People sickened by foodborne illness in the United States every year
60%
Of outbreaks, the food was prepared in a restaurant
$2.6M
What one outbreak can cost a single restaurant
CDC, Food Safety facts (2025) · CDC, MMWR Surveillance Summaries, NORS 2014–2022 (2025) · Johns Hopkins, Public Health Reports (2018)
In June 2025, a Washington appeals court upheld the full denial of a fire claim. The suppression system put the fire out; the vendors’ records showed the service intervals had been missed; the insurer did not have to prove the lapse caused the fire. The owners were not the ones running the kitchen. The condition sat on their policy anyway.
Whaley v. Ohio Security Insurance Co., No. 86200-6-I (Wash. Ct. App. June 16, 2025)
Free · 2 minutes · about the organization, not a kitchen
What could your organization prove tomorrow?
Five questions. You’ll see where the organization is exposed and who, if anyone, is holding it.
1How many kitchens does the organization operate?
2If your carrier asked tomorrow for the last hood cleaning report from every kitchen, how long would it take?
3Who signs the fire-safety vendor contracts?
4Has anyone read your property policy’s protective safeguards endorsement against what your kitchens actually do?
5Who is accountable for kitchen fire and food safety records at the executive level?
Your answers are used two ways: to give you your result, and — anonymously, in totals of ten or more — to improve fire and food safety education. They are never sold and never shared with your name on them.
Who will ask, and for what
Each of them asks on their own schedule. None of them accept “it’s around here somewhere.”
Fire safety — every kitchen
Food safety — every kitchen
Your policy’s conditions, read against what your kitchens do: Policy Lens → · the people inside who hold the records: facilities → · compliance →
Send the Risk Assessment to every kitchen. See the organization on one page.
Each kitchen answers for itself in three minutes, without an account. You get the roster — fire and food, kitchen by kitchen — and a number you can put in front of the board.
Your kitchens
Sample — what it looks like when they answer
| Kitchen | Fire | Food | Time to produce | Answered |
|---|---|---|---|---|
| Downtown — flagship | 6 of 6 | 6 of 8 | Same day | Yesterday |
| Airport | 2 of 6 | 5 of 8 | Days | Yesterday |
| Riverside | 4 of 6 | 8 of 8 | Same day | 2 days ago |
| Commissary | — | — | — | Not yet |
Start with three to five kitchens. Decide with evidence.
The pilot
Named kitchens, a fixed end, and thirty days to change your mind.
Thirty days to change your mind.
If the pilot isn’t what you expected, tell us inside the first 30 days and we refund what you’ve paid.
You will be asked. Decide now what the answer is.
Two minutes on the organization, or send the Risk Assessment to every kitchen and see it on one page. Thirty minutes with EvidLY is where the pilot starts.