Restaurant insurance
Cafes, quick service, and limited-liquor operations. Property, general liability, workers’ compensation, and the endorsements a landlord’s lease actually requires.
Request a quote
A licensed agent reviews your request. Certificates are issued after a policy is bound.
Where restaurant claims actually come from
Kitchen fire gets the attention. Slips, spoilage, and employee injury drive the loss runs.
Property and contents
Build-out, kitchen equipment, and tenant improvements — usually the largest single value on the schedule.
General liability
Guest injury and third-party property damage, including the slip-and-fall claims that dominate frequency.
Workers’ compensation
Burns, cuts, and back injuries. Rated on payroll, and the line most affected by turnover.
Liquor liability
Required once you serve. Beer-and-wine and full-bar operations underwrite very differently.
The lease usually writes the policy
For most restaurant accounts the coverage requirements are set by the lease, not by the operator. Limits, additional insured status for the landlord, and waiver of subrogation are all negotiated before you open.
Bring us the lease and the menu. Those two documents determine more about placement than the square footage does.
Spoilage and equipment breakdown are the two endorsements operators most often discover they did not have.
GENERAL GUIDANCE ONLY. THE POLICY FORM, ENDORSEMENTS, AND CARRIER DECIDE WHAT IS COVERED ON YOUR ACCOUNT.
Other lines this job usually needs
Three steps, no instant-bind theater
Tell us the job
Operations, payroll, vehicles, contracts, or project value — whatever applies.
Review the structure
Limits, deductibles, exclusions, and what sits outside the policy.
Bind and issue
Choose coverage. Get policy documents and COIs once the carrier binds.