Why this review matters
Restaurant risks extend beyond the dining room. Cooking systems, food safety, liquor service, delivery, employees, equipment, payment systems, and interrupted revenue should be reviewed together.
Information to prepare
- Annual sales split by food, alcohol, catering, and delivery
- Cooking equipment, hood, suppression, and cleaning records
- Delivery model, vehicles, and driver controls
- Payroll, employee count, hours, and safety procedures
- Equipment values, refrigeration, inventory, and income figures
Decisions to discuss
- General and liquor liability
- Property, equipment breakdown, spoilage, and income
- Hired and non-owned auto for delivery
- Workers’ compensation, cyber, crime, and umbrella
Common pitfalls
- Failing to disclose delivery or catering
- Underestimating alcohol percentage
- Ignoring refrigeration and utility dependencies
- Treating seasonal patios or events as unchanged operations
Frequently asked questions
Why separate food and alcohol sales?
The sales mix helps describe operations and liquor exposure. Accurate figures support more useful underwriting and coverage discussions.
Does restaurant property coverage address equipment failure?
Not necessarily. Equipment breakdown and spoilage may require separate coverage or endorsements, subject to policy terms and exclusions.
Coverage descriptions are general. Availability, eligibility, limits, exclusions, and policy terms vary. Review actual policy documents and requirements with an appropriate insurance professional.