Business · By industry · Restaurants
Your menu is only part of your restaurant's insurance story. Alcohol service, catering, delivery, kitchen equipment, staff and the lease can all affect the coverage questions that need review.
Prefer to talk first? or call 206 · 363 · 1110.
What to review
Describe your food service, alcohol sales, premises, hours, events and any activities away from the restaurant, including new services planned for the coming policy period. Review general liability, property and business-income provisions, then check what's separate or excluded.
Ask about the equipment itself, the cause of failure, spoiled food, power interruptions and lost income. These can involve different terms, limits and endorsements.
Ask how products coverage treats food-related allegations, and whether alcohol service needs dedicated liquor liability coverage.
Describe deliveries and catering vehicles, including personal cars used by employees.
Review workers' compensation under the applicable state's rules. Washington's L&I system and its classifications need specific attention rather than a generic national statement.
A grease fire closes the kitchen for three weeks. Property coverage can address the damaged equipment and improvements, and business income can address lost income and continuing expenses during the shutdown, subject to the waiting period and limits. Food spoiled during the outage may be a separate question. A real claim depends on the facts and the policy.
Questions people ask
Go deeper