Blog Archives - Hospitality Insurance Group

January 9, 2026by Jen Davey Jen Davey No Comments

Hospitality Insurance Group Announces Retirement of President & CEO Richard Welch

Executive Search to Begin for Successor

SOUTHBOROUGH, MA (January 8, 2026) – Hospitality Insurance Group today announced that President and Chief Executive Officer Richard E. Welch, Jr. will retire in 2026, following a distinguished career spanning more than four decades in the insurance industry. Welch has led the company since 2018, guiding it through a period of significant transformation, modernization, and renewed financial strength.

Hospitality Insurance Group has established itself as a leading insurance provider for restaurants, bars, social clubs, and related businesses in the hospitality sector across the Eastern U.S. Over the next 5 to 10 years, Hospitality aims to continue growing within its current niche, expand into new states, diversify into other markets, and offer top-tier education on loss prevention, loss mitigation, and alcohol awareness.

During his tenure, Welch steered the organization through numerous business challenges while returning the company to profitability. He led the implementation of a new core system, modernized underwriting and pricing disciplines, strengthened regulatory relationships, expanded the product portfolio—including a Businessowners Policy and a specialized brewery product—and oversaw a reorganization into a mutual holding company structure, supported by a successful preferred stock offering.

Under Welch’s leadership, Hospitality Insurance Group achieved a 41-point improvement in loss ratio and grew revenues by 123% in the four years following the pandemic. His collaborative leadership style, strategic discipline, and commitment to operational excellence have been widely recognized across the industry.

“Dick has been a transformative leader for Hospitality Insurance Group, helping us grow from a niche carrier to a regional specialized mutual company. By increasing our profitability while implementing successful loss prevention programs, his legacy will have a lasting impact on Hospitality Group,” said Richard Brewer, Chairman of the Board of Directors, Hospitality Insurance Group. “The best way we can honor the work Dick has contributed to our company is to find a successor who will build upon his success.”

“It has been a privilege to lead this organization and to work alongside such talented and dedicated people,” said Welch. “Together, we built a stronger, more resilient company—one that is well-positioned for long-term success. I look forward to supporting a smooth transition and watching the next generation of leadership continue this positive momentum.”

Before joining Hospitality Insurance Group, Welch, a Columbia University graduate with a BA in Economics, held senior executive positions at The Concord Group and Travelers, including serving as President & CEO of The Premier Insurance Company of Massachusetts. Throughout his career, he has gained a reputation for leading high-performance teams, executing effective turnaround strategies, improving product competitiveness, and achieving sustained profitability.

Executive Search for Successor

The Board of Directors will initiate a formal search process to identify the next CEO. The ideal candidate will be a strategic and forward-thinking leader with deep experience in property and casualty insurance, strong operational and financial acumen, and a demonstrated ability to drive profitable growth. Experience in specialty commercial lines and distribution partnerships is strongly preferred.

About Hospitality Insurance Group

Hospitality Insurance Group, headquartered in Southborough, MA, provides commercial property, general liability, liquor liability and excess policies to owners of establishments that serve or sell liquor, including bars, taverns, restaurants, social clubs and liquor stores, as well as caterers and other qualified businesses. Hospitality writes insurance in seven states, including Connecticut, Massachusetts, New Hampshire, North Carolina, Pennsylvania, Rhode Island and Vermont.

For more information about Hospitality Insurance Group, please contact John Houle at john@jhcom.net or call 401.831.6123.

September 10, 2025by Jen Davey Jen Davey No Comments

Securing Restaurants and Bars: Protecting Your Business, Your People, and Your Bottom Line

By Richard Welch, CEO, Hospitality Insurance Group

Running a restaurant or bar is about more than serving great food and creating a welcoming atmosphere. Owners are also responsible for managing risk—protecting employees, patrons, and property from potential harm. In the hospitality industry, where late hours, alcohol service, and cash transactions are common, security systems are not just a convenience; they are a business necessity.

As an insurance provider dedicated to restaurants, bars, clubs, and liquor retailers, Hospitality Insurance Group has seen firsthand how strong security measures reduce liability, prevent claims, and even help lower insurance costs over time. In fact, we reward establishments that make these investments with discounts on their policies.

Why Security Systems Matter

Hospitality businesses face unique risks. A busy Friday night can bring everything from theft to customer altercations to slip-and-fall accidents. Security systems help prevent these incidents, provide documentation when they occur, and show insurers that you’re serious about protecting your business.

Key Security Measures

Video Surveillance
Surveillance cameras act as both a deterrent and a source of evidence. They discourage theft, document incidents like accidents or disputes, and even help protect your liquor license by providing footage of customer interactions. Modern systems with remote access and cloud storage give owners more control than ever. Because of the value these systems provide in preventing and resolving claims, Hospitality Insurance Group offers policy discounts to establishments that install and maintain video surveillance.

Access Control and ID Checking Systems
Restricting entry to offices, stockrooms, and liquor storage areas with smart locks or key cards reduces the risk of internal theft and ensures accountability. For customer-facing operations, electronic ID checking systems add another layer of security, reducing the likelihood of underage service and the liability that comes with it. At Hospitality Insurance Group, we recognize the importance of these protections by extending premium discounts to businesses that use approved ID verification systems.

Alarms and Fire Systems
Intrusion alarms, fire detection, and carbon monoxide monitoring protect both people and property. These systems can significantly reduce the severity of a claim, and in many cases, may help you qualify for lower insurance premiums.

May 30, 2023by Jen Davey Jen Davey No Comments

Outdoor dining is here to stay!

Below are some tips for successful outdoor dining.

Get Proper Permits.

Before you get started, please check with your local municipality to see what permits and ordinances are in place.

The safety of your guests and staff should be the #1 priority.

Since outdoor spaces are typically uneven, the space should be inspected to make sure there are no cracks, potholes or rutting for customers or staff to fall or trip on. Make sure there are no electrical cords for people to trip on and all furniture is level. Lights and equipment need to be built to withstand outdoor conditions, and proper covering and wiring around outlets is crucial. Protect outdoor dining areas with physical barriers to prevent cars from intruding into the space.

Good lighting is essential.

Space should be well lit to allow safe access for customers and wait staff. Install sturdy outdoor lights that can withstand harsh weather and that are firmly secured.

Plan for all types of weather.

Equip your patio with heaters, umbrellas, awnings, or tents to provide shade and rain protection. Make sure all equipment is securely tied down and can withstand the elements without falling over. Develop an evacuation plan and review with employees for preparation in case of dangerous weather conditions.

Invest in durable, weather resistant outdoor furniture and equipment.

Whatever you purchase, make sure it can withstand the elements, is easy to clean, and is easy to wipe dry after a rainstorm. Also, make sure all the furniture is level. Be mindful of bugs and insects by investing in high quality mosquito treatments.

Design an effective layout.

Space should be ADA compliant. Doorways and walkways should be clear and safe for all servers to navigate with trays around tables and customers. Provide proper signage so that guests know how and where to check in along with exit and rest room signs.

Be a good neighbor.

If sound systems are permitted, keep the volume down. Be mindful of adjoining businesses making sure neighboring businesses remain visible to pedestrians and motorists.

November 16, 2022by Jen Davey Jen Davey No Comments

Hospitality Insurance Group Names Warren Lewis as Vice President – Operations

Hospitality Insurance Group has announced that Warren Lewis has accepted the position of Vice President-Operations. With over 20 years of experience in the insurance industry, including several years operating his own insurance agency, Lewis’ responsibilities will include the management of information, IT infrastructure, products and pricing, and oversight of office administration.

Lewis began his career with Premier Insurance of Massachusetts, focusing on home and auto products. Subsequently, at One Beacon, he was primarily responsible for business planning for the Massachusetts personal lines unit. At Narragansett Bay Insurance Company, Lewis worked as data management director.

“We are pleased to welcome Warren to our expanding management team,” said Richard Welch, Jr., President & CEO of Hospitality Insurance Group. “He brings with him a unique perspective as both a past agency owner, as well as an experienced insurance company executive. This unique skillset will prove useful as we work to maintain and enhance our product offerings to business owners in the hospitality industry.”

Lewis holds a bachelor’s degree from the University of Maine, and a master’s degree from the University of Rhode Island. He also served as a Peace Corps volunteer in Nepal and worked as a commercial fisherman in the Bering Sea, Alaska. Lewis resides in Westwood, Massachusetts, with his wife and two children.

November 16, 2022by Jen Davey Jen Davey No Comments

Melissa Frecker Joins Hospitality Insurance Group as Senior Commercial Underwriter

Hospitality Insurance Group is growing its underwriting department with the addition of Melissa Frecker as Senior Commercial Underwriter. Frecker has over 10 years of experience in the insurance industry, specifically managing commercial lines. In this position, she will be responsible for commercial lines underwriting activities, agency relationship management, and product pricing.

Beginning at Quaker Special Risk, Frecker then joined Cantiani Insurance as commercial lines operation manager. She recently worked at Concord Group Insurance as a commercial lines underwriter and is a former member of the Massachusetts Association for Women in Insurance and BNI Southborough.

“Melissa will be a valuable asset to our underwriting team,” said Sandra Haley, CPCU, CIC, CRM SVP Underwriting/Marketing of Hospitality Insurance Group. “Having worked in multiple facets of the insurance industry she is experienced in helping policyholders build the right coverage for their unique business needs.”

Frecker received her Associate in Insurance (AINS) designation and is working towards her Associate in Commercial Underwriting (AU) and Chartered Property Casualty Underwriter (CPCU) designations. She enjoys visiting family and friends in Maine, traveling, and volunteering for her son’s boy scout troop and baseball team.

October 11, 2022by Jen Davey Jen Davey No Comments

Ventilation Systems

A properly designed, installed and functional ventilation system is critical for building fire safety. It is required to remove smoke odors and grease laden vapors from the cooking area to the exterior of the building. For this reason, it is imperative that the system is operating during all cooking periods and should operate for a minimum of 15 minutes after cooking has stopped.

Below are recommendations for optimal ventilation system performance.

Ventilation systems should be constructed of stainless steel rather than galvanized or aluminum, which are cheaper but do not provide sufficient protection in a fire event.

All seams should be externally welded to prevent grease from escaping and the hood should cover all cooking appliances.

Insufficient clearance between the hood and ductwork to surrounding combustible building

members, creates a severe fire hazard. Over time, high heat levels can lower the ignition

temperature of wood to combustible walls, ceilings, roofing members, etc. This can be

mitigated by increasing the air space between the metal duct/hood and the frame building

members, utilizing mineral wool insulation or installing stainless steel on spacers or

insulation. NFPA 96 should be consulted for guidance.

Fans should be mounted on the exterior of the building and cleaned on a regular basis.

Their exact location is governed by the building construction and NFPA requirements, which

include fan clearance to doors, windows, roof slope clearance, etc.

Place baffles in the hood area to minimize the amount of grease that is drawn into the

duct system. They should be of stainless-steel construction, installed at a 45° angle and

must be tight fitting. Baffles and grease trays should be cleaned daily. Older systems utilize

galvanized baffles or mesh type grease filters. Grease filters should be replaced with up to

code stainless steel baffles as they absorb grease, creating a fire hazard.

There are an estimated 5,600 restaurant fires reported annually, resulting in over $116M in property damage. *

Common Causes of Fires in Restaurants**

Cooking Equipment is responsible for 57% of restaurant fires.
Heating Equipment is responsible for 10% of restaurant fires.
Electrical distribution and lighting equipment is responsible for 7% of restaurant fires
Smoking is responsible for 7%
Arson is responsible for 5%
Failure to keep a clean kitchen was a factor in approximately 22% of fires

* National Fire Incident Reporting System (NFIRS)

** National Fire Protection Association (NFPA)

Includes content provided by Mutual Boiler Re
Hospitality Insurance Group
106 Southville Road, Southborough, MA 01772

www.hmic.com
877-366-1140

September 8, 2022by Jen Davey Jen Davey No Comments

Cleaning and Maintenance

A scheduled cleaning program prevents excessive buildup of grease in the hood, duct work
and fan. Grease accumulations lead to an increased fire risk. Semi-annual cleaning of the
ventilation system is often recommended; however, this is not an effective cleaning schedule
as the amount of potential grease accumulations varies drastically based on the type and
intensity of cooking. The NFPA 96 requires cleaning intervals based on the type and frequency
of cooking.

Type of Cooking Volume	Inspection Frequency
Solid fuel cooking operations (wood burners)	Monthly
High-volume cooking operations (24-hour cooking, charbroiling, or wok cooking)	Quarterly
Systems serving moderate-volume cooking operations	Semi-annually
Systems serving low-volume cooking operations (churches, day camps, seasonal businesses, or senior centers)	Annually

Ventilation systems should be cleaned by a professional service that specializes in commercial
cooking ventilation systems as they can be difficult to clean due to the large number of
concealed spaces. Contractors must be able to gain access to the interior of the duct work to
properly clean the system. NFPA 96 chapter 7 outlines the requirements for access panels.
Access panels are designed to allow interior cleaning without damaging the integrity of the
metal duct work. Briefly stated, some of the basic requirements are as follows:

Multi-story vertical ducts require one access panel per floor
Horizontal ducts shall have at least one 20” opening for personnel access
Openings of sufficient size to permit thorough cleaning every 12ft
For hoods with dampers, an access panel for cleaning and inspection shall be provided in the duct or hood within 18” of damper

It is also a good practice for the baffles and grease pans to be cleaned daily.

There are an estimated 5,600 restaurant fires reported annually, resulting in over $116M in property damage. *

Most Common Causes of Fires in Restaurants**

Cooking Equipment is responsible for 57% of restaurant fires.
Heating Equipment is responsible for 10% of restaurant fires.
Electrical distribution and lighting equipment is responsible for 7% of restaurant fires
Smoking is responsible for 7%
Arson is responsible for 5%
Failure to keep a clean kitchen was a factor in approximately 22% of fires

*National Fire Incident Reporting System (NFIRS)
** National Fire Protection Association (NFPA)

Includes content provided by Mutual Boiler Re
Hospitality Insurance Group
106 Southville Road, Southborough, MA 01772

www.hmic.com
877-366-1140

August 25, 2022by Jen Davey Jen Davey No Comments

Most Common Restaurant Fire Loss Sources and How To Prevent Them

There are an estimated 5,600 restaurant fires reported annually, resulting in over $116M in property damage. *

Most Common Causes of Fires in Restaurants**

Cooking Equipment is responsible for 57% of restaurant fires.
Heating Equipment is responsible for 10% of restaurant fires.
Electrical distribution and lighting equipment is responsible for 7% of restaurant fires
Smoking is responsible for 7%
Arson is responsible for 5%
Failure to keep a clean kitchen was a factor in approximately 22% of fires

Commercial Cooking Hazards

Grease Laden Vapors – all cooking is capable of producing grease laden vapors, especially when
utilizing lipids (oil, butter, lard, grease). Grease laden vapors are produced when heat and
steam rise from a cooking surface that contains grease. The passage of grease laden vapors
through the ventilation system results in deposits on the interior surfaces. A severe fire hazard
exists if the accumulated grease within the ventilation system is not removed. The most
prevalent sources of grease laden vapor productions are deep fat fryers, followed by woks,
broilers, grills, and stove top frying. The hazard associated with grease laden vapors is
exacerbated by the close proximity of ignition sources, such as open flames or hot appliances,
and a large supply of surrounding combustibles.

Greasy Towels and Rags

Folded towels are commonly used in restaurants for handling hot pots, pan handles,
trays, etc. This simple practice creates a fire hazard as towels collect grease from the
surrounding cooking environment. Grease laden towels present a significant fire hazard.
They can retain a grease residue even after they have been washed. Once they are removed
from a hot dryer the combination of residual grease and heat could lead to spontaneous
combustion. Dirty towels should be stored in metal cans with a tight-fitting lid until
they can be removed from the building daily or cleaned. The solution is to either use a
professional cleaning service or allow the towels to cool before folding and stacking.

Loss Mitigation

A restaurant’s potential for loss can be dramatically reduced with the combination of a
ventilation system, fire suppression system and a scheduled cleaning program. According to
the NFPA, approximately 30% of suppression systems failed to operate during a fire event
with lack of proper maintenance contributing to 44% of these failures. Commercial cooking
installations are governed by these model codes: NFPA 96, NFPA 17A and UP-300. The
minimum requirements for a safe installation include:

Proper 16” clearance between deep fat fryers and sources of ignition
Scheduled professional cleaning and servicing of the systems
Stainless steel hood and ductwork with externally welded, leak proof seams
Tight fitting grease baffles
Type K portable fire extinguisher
UL-300 compliant, wet type automatic suppression system

*National Fire Incident Reporting System (NFIRS)
** National Fire Protection Association (NFPA)

Includes content provided by Mutual Boiler Re
Hospitality Insurance Group
106 Southville Road, Southborough, MA 01772

www.hmic.com
877-366-1140

July 28, 2022by Jen Davey Jen Davey No Comments

Automatic Suppression Systems

Automatic suppression systems are vital for protection against fire in commercial cooking.

The system has fusible links installed in the hood plenum area and, when a fire occurs, the

link separates and activates the suppression system. A suppression agent is released from

a series of nozzles, smothering the fire and creating a foam blanket to prevent re-ignition. In

addition, activation of the system shuts off the fuel supply. The suppression system needs

to be UL-300 Compliant, meaning it is specifically designed for modern commercial cooking

appliances that use vegetable oil instead of animal fat. Modern commercial high efficiency

appliances retain heat for longer periods of time and are therefore more difficult to suppress

during a fire. Modern suppression systems are complex and require semi-annual servicing to

ensure proper functioning in the event of fire.

Older suppression systems use dry powder as a suppression agent, which will not create

a foam barrier with vegetable oil appliances and could lead to re-ignition. For this reason,

older dry powder systems need to be replaced with a UL-300 compliant wet type system.

There are an estimated 5,600 restaurant fires reported annually, resulting in over $116M in property damage. *

Most Common Causes of Fires in Restaurants**

Cooking Equipment is responsible for 57% of restaurant fires.
Heating Equipment is responsible for 10% of restaurant fires.
Electrical distribution and lighting equipment is responsible for 7% of restaurant fires
Smoking is responsible for 7%
Arson is responsible for 5%
Failure to keep a clean kitchen was a factor in approximately 22% of fires

*National Fire Incident Reporting System (NFIRS)
** National Fire Protection Association (NFPA)

Includes content provided by Mutual Boiler Re
Hospitality Insurance Group
106 Southville Road, Southborough, MA 01772

www.hmic.com
877-366-1140

October 7, 2020by Jen Davey Jen Davey No Comments

Times Are Tough – Don’t Miss Out on Discounts!

COVID-19 continues to present financial challenges for business owners. It is more important now than ever to make sure you are getting all the discounts you qualify for. Watch this short video to catch up on all of the discounts we currently offer. We continue to work hard to earn your business and are here to help. Give us a call on new and renewal business!

The opinions expressed are the views of the author alone and should not be attributed to any other individual or entity and shall not constitute a legal opinion.