From the Front Lines: Restaurants

• By: Olivia Overman
• February 23, 2026

Jimi Honochick

President
YMI Insurance
Stroudsburg, Pennsylvania

How did you get started at your agency?

It’s a family business, so I grew up around it. And as soon as I graduated, I tried to get as far away from it as I could. I moved to Los Angeles and worked in TV on shows like “Let’s Make a Deal” and “America’s Got Talent.” Eventually, I got a Master of Business Administration degree from Columbia University and set my sights on investing. That was when I first set my eyes on the family business, but my dad wanted me to round out my background with corporate experience. So, I did equity research at Wilmington Trust for five years before coming back to the family business in 2021.

Why restaurant insurance?

I’m a firm believer that you should do what you love, and while I love insurance, I also love eating, experiencing new restaurants and talking to restaurant owners. Also, we have a podcast focused on local business owners and restaurants, which has made for some of the best episodes. The restaurant community is so tight that if you can do a good job with one, the referrals start to flow.

Challenges in the market?

Labor shortages and rising food costs. Labor shortages have been an issue since the pandemic, and the situation is yet to improve. The industry has difficulty finding and keeping quality staff members. Inventory prices continue to rise for a variety of reasons, including tariffs. Tariffs have also shaken consumer confidence and reduced receipts. Lastly, alcohol consumption, which is a major profit driver for many restaurants, is down.

Future trends?

So long as costs continue to rise for the industry, it’s vitally important that restaurateurs have open conversations with their insurance broker to ensure their business personal property, income loss, payroll and building valuations are still accurate. Also, as delivery options continue to evolve, it is important to understand where coverage handoffs occur.

Advice for a fellow agent?

Stay hungry! Sorry, I can’t resist a good pun. But be hungry and consume as much as you can. Listen to restaurant owners—hear their problems, their pain points, their successes. They have 8,000 people looking for their attention at any minute. Make sure you are able to talk their language and understand what they need.

Olivia Overman is IA content editor.