Protect your restaurant or bar from customer claims, broken equipment and lost income. We shop carriers that fit how you serve.
A few questions about your business or home.
We compare carriers and read the forms line by line.
We pick the best policy and get you covered.
You serve alcohol, and an intoxicated guest causes harm after leaving.
A slip on a wet floor or a burn in the dining room turns into a liability claim.
A cooler fails and inventory is lost, or kitchen equipment breaks down at the worst moment.
A fire or water loss closes the kitchen.
These details help insurers assess your business and price the coverage. Terms and available options vary by insurer.
A business owners policy is the usual starting point for a single location: building or tenant improvements, contents, and general liability on one form, normally with business income included. Cooking operations, hood and duct cleaning intervals, and closing hours all move eligibility. A carrier that likes fast casual will decline the same square footage once a late night bar is attached to it.
A guest slips on a wet floor, a server spills a hot drink, a sidewalk sign catches someone on the way in. General liability pays the defense and the settlement on claims like those. Liquor, assault and battery, and delivery exposures live in separate coverage parts or endorsements, and that is where restaurant policies differ most from one another.
Tenant improvements, kitchen equipment, refrigeration, furniture, and stock are what a restaurant actually owns, and most of it belongs to the tenant rather than the landlord. Spoilage and equipment breakdown are separate coverages that respond when a cooler or a compressor fails. What the lease makes you responsible for is the starting point for setting the limit, not the square footage.
Kitchens produce burns, cuts, and slips. Front of house produces lifting and fall claims. Workers' compensation pays medical treatment and wage replacement and most states require it from the first employee. Restaurant payroll turns over quickly, so the figure on the policy and the figure at audit rarely match unless somebody is watching it through the year.
Bars, nightclubs, late hours, live entertainment, and a large alcohol share of sales push an operation out of standard appetite. Surplus lines carriers write those risks and price the individual operation rather than the class. Liquor liability and assault and battery terms vary widely between those forms, so we set the quotes side by side instead of handing you a single number.
The right program depends on the operation, but the lines we most often evaluate are Business Owners Policy, General Liability, Commercial Property, Workers' Compensation, and Excess and Surplus Lines. We confirm which exposures are present before recommending a policy, so you do not pay for a line simply because it appears on a standard checklist.
Have sales, payroll, seating, cooking equipment, alcohol service, delivery operations, building and equipment values, and loss runs ready. A complete submission lets carriers evaluate the account on the actual operation and reduces follow-up questions before they can quote.
Often, yes. A decline does not guarantee another carrier will quote, but it tells us where the standard market stopped. We review the reason, improve the submission where the facts support it, and approach specialty markets when they are appropriate.
We compare the coverage form, limits, deductibles, exclusions, carrier financial strength, binding requirements, and total cost. The lowest premium is not the best option when the form removes the protection the business needs.
Fill in one short form or call us. No broker fees.