Insurance for Restaurants
Keep the insurance conversation as practical as your restaurant: the dining room, kitchen, employees and service you provide.
Online quotes depend on eligibility and underwriting.
Let’s talk insurance.
From the kitchen to the dining room
A restaurant brings together hot equipment, food preparation and customer visits. Explain table service, takeout and any off-site work when discussing insurance. A policy described for one operating model should not be assumed to include every new service.
Look beyond a slip-and-fall claim
Your equipment and stock need attention alongside customer liability. Ask how spoilage, equipment breakdown and business-income losses are treated, and whether specific conditions or endorsements apply. If you sell or serve alcohol, raise liquor liability separately.
Coverage to consider
General liability: Customer injuries and damage to another person’s property raise liability questions. Review the covered operations, limits and exclusions.
Business Owner’s Policy: A BOP combines liability and property coverage for eligible businesses. Review the property included, covered causes of loss and any business-income conditions.
Workers’ compensation: Employee injuries require their own discussion. Explain the duties performed and review applicable requirements before hiring or changing work.
Related business guidance
Opening a business? Read insurance for a new business. You can also browse all industries or find your city in Areas We Serve.
Coverage depends on the policy’s terms, limits and exclusions. An inquiry or online quote does not put coverage in force.
Common questions
Does restaurant insurance include alcohol service?
Not automatically. Describe who sells or serves alcohol and review the policy’s liquor-liability terms.
Is a refrigerator breakdown the same as insured property damage?
Not necessarily. Mechanical breakdown and spoiled stock may require specific coverage and conditions.
What if I begin catering away from the restaurant?
Tell your insurer about the off-site work, transport and venue requirements before accepting the event.