Kitchen property and interruption
List cooking, refrigeration and point-of-sale equipment and inventory. Ask about covered causes of loss, equipment breakdown, spoilage, utilities and conditions for business income after covered damage.
Business insurance
A restaurant's premises, kitchen, staff and service model create distinct insurance questions. Compare coverages against the actual operation.
Understanding your options
Restaurant coverage can involve several separate policies or endorsements. The building, cooking equipment, food inventory, customer claims, employees and delivery vehicles may have different terms and limits.
Coverage, eligibility, limits and exclusions depend on the insurer and policy. Review the actual policy documents before making a decision.
A closer look
List cooking, refrigeration and point-of-sale equipment and inventory. Ask about covered causes of loss, equipment breakdown, spoilage, utilities and conditions for business income after covered damage.
Review premises liability and how the policy treats food-related claims. If alcohol is served or sold, ask specifically about liquor liability; do not assume the general liability form covers it.
Explain whether employees or contractors deliver using business or personal vehicles. Review commercial auto, hired and non-owned auto, and employee injury arrangements in the applicable forms.
Before you reach out
Common questions
No. Coverage may depend on the cause, equipment breakdown or utility provisions, waiting periods and any spoilage endorsement.
Policy exclusions and a liquor liability endorsement or separate policy may matter. Disclose alcohol operations and review the actual forms.
Not automatically. Identify who owns each vehicle and how it is used, then review personal, commercial and any hired or non-owned auto terms.
Only if applicable business income coverage is included and its conditions are met. Check covered causes, waiting periods and limits.
Start a conversation
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