What insurance does a restaurant need?
Most restaurants need employers’ liability (usually a legal requirement with staff), public and product liability, and cover for the building or contents, equipment and stock. Kitchen fire risk is the main thing insurers look at.
Extraction and duct cleaning
Insurers often require ducts to be professionally cleaned on a schedule. Keep the certificates.
Open flame and fryers
Charcoal grills and deep-fat fryers change how your risk is rated. Be accurate about how you cook.
Stock and spoilage
Cover for food lost after a fridge breakdown or power cut is often optional.
Closing after a fire
Business interruption can cover lost income while you rebuild.
- Cooking methods and fire safety
- Turnover and seating capacity
- Opening hours and alcohol sales
- Location and security
- Duct cleaning and fire equipment certificates
- Staff numbers and wage roll
- Value of equipment and stock
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General guidance only. Cover depends on policy terms, conditions and exclusions.