How Restaurant Fires Start — and How to Prevent Them | Eater

"After a voicemail alerted the French-born Italian chef in the early hours, he rushed to find the restaurant reduced to ashes; investigators traced the blaze to a faulty electrical outlet in the dining room. Smoke damage forced a complete kitchen rebuild even though the fire did not start there, the exterior was restored to approximate its 1909 appearance, and the business finally reopened 15 months later on May 4. The owner worked to place 50 staff members in jobs within 30 days, and 80 percent of the original team returned when the doors reopened. Rebuilding delayed the busy season, cost millions in lost sales, went $500,000 over budget, and insurance covered building damage only partially while contents and lost income were not covered — the decision to reopen was framed as a personal redemption after nearly 30 years of running the place." - Siobhán Brett