Running a restaurant in Brisbane means juggling a commercial kitchen, front of house staff, alcohol service, and a constant flow of the public through your doors, often all at once, on a Friday night, when the last thing you want to be thinking about is what happens if something goes wrong. It usually does eventually, a grease fire, a slip on a wet floor, a walk in fridge failure that wipes out a week of stock. The right insurance is what decides whether that night becomes an