09/16/2026
Brian Li has run Mizu Hibachi Restaurant in Staten Island for years. On any given night, his team is slicing fresh sashimi, performing tableside hibachi fire shows, pouring sake and b**r, and sometimes packing up the grill to bring the full hibachi experience to a client's backyard.
He had insurance. He paid the premium every year. He had no idea what it actually covered.
When Blue Rock's Cindy Lee sat down with Brian and started asking questions about his business, she found six gaps his previous broker had never addressed. The broker had sold him the cheapest policy available without asking a single question about the raw seafood, the hibachi fire performance, the alcohol service, or the off-premises catering events.
The gap that hit Brian hardest was the equipment breakdown claim he never filed. In 2025, a walk-in refrigerator failed overnight. Brian lost eight thousand to ten thousand dollars in raw seafood inventory, absorbed the entire loss himself, and moved on because he thought it was just bad luck. He had equipment breakdown coverage in his existing policy that would have paid every dollar of that claim. Nobody had ever told him it was there.
The backyard catering events were running completely uninsured. His restaurant policy covered the Staten Island location only. Every event his team performed at a client's private property happened with no coverage for his employees, no liability coverage for the client's home, and no protection if a hibachi flame caused an injury or property damage. Blue Rock found all six gaps and fixed every one of them before a claim occurred.
Has anyone ever asked you what your restaurant policy actually covers? Call 718-886-6601 for your free coverage audit.
