Insurance options for restaurants of all kinds, from family-run spots to franchises and bars. We help you explore coverage for the different needs of your business.
We represent you and help you compare options from insurance companies.
Access to several insurance programs for restaurants, bars and taverns.
Work with a broker with 20 years of insurance and risk-management experience.
Free quote. No obligation. CA License #6008364
Tell us about your business. A broker will follow up to discuss your insurance needs.
A licensed broker will contact you about the information needed to prepare your submission.
We represent you and help you compare options from insurance companies.
Access to several insurance programs for restaurants, bars and taverns.
Work with a broker with 20 years of insurance and risk-management experience.
A prior result, not a prediction or guarantee. Every placement involves a different loss history, different exposures, and a different market appetite. Figures exclude workers' compensation and financing interest.
For eligible restaurants, a BOP combines general liability, business property, and building coverage in one package. Liquor liability can often ride on the same policy: one carrier, one renewal, monthly billing available. Starting figures below are illustrative, not quotes or offers to insure.
Covers slip-and-fall, food poisoning, and property damage claims from customers.
Kitchen equipment, furniture, and buildout protection, including tenant's improvements.
Essential for any alcohol service, and commonly required by landlords, lenders, and franchisors. No fixed cap on alcohol share — bars, taverns, and wine bars are underwritten on their merits.
Covers employee vehicles used for deliveries and errands.
Required by California law if you have employees.
Every premium is built from underwriting review: revenue, location, claims history, alcohol sales percentage, square footage, employee count, and specific operations. We lead with the line-by-line breakout so you can see exactly what each coverage costs.
Two brokers pricing the same restaurant can produce meaningfully different premiums. We know how carriers classify, where the credits are, and when to push back.
A pizza shop shouldn't be priced as casual dining, and a beer-and-wine cafe shouldn't be priced as a bar. We verify the class code before the carrier builds your quote.
Carriers give underwriters up to ±40% discretion on your premium. We build the submission (photos, safety program, operational story) so credits land instead of debits.
Most BOPs come in tiered packages. We quote them side by side so you can see what spoilage, contamination shutdown, and equipment breakdown actually cost you.
Your quote should be broken out by coverage: building, BPP, liability, every endorsement. We lead with the breakout, and we walk you through it.
Real customers. Names withheld. Both had larger insurance needs than a typical single location restaurant.
South Bay, Los Angeles County · Spring 2026
$18,159 lower
8.2% lower
Several insurers declined this waterfront restaurant because of its building, alcohol sales, and a prior claim. We found restaurant coverage that cost less and added liability protection.
Read the full storySouth Bay, Los Angeles County · Fall 2026
$46,295 lower
61.6% lower
A good claims record, low alcohol sales, and an updated building were not reflected in this restaurant’s insurance cost. We kept its property limits and added more liability coverage in one policy.
Read the full storyWe found insurance built for restaurants that their previous brokers had not offered. Coverage changed, so these are not identical policies.
A prior result, not a prediction or guarantee. Every placement involves a different loss history, different exposures, and a different market appetite. Figures exclude workers' compensation and financing interest.
Most need general liability (customer injuries and property damage), property insurance (equipment and buildout), and workers' compensation if you have employees. If you serve alcohol, liquor liability too. Many restaurants bundle GL and property into a BOP, and for eligible restaurants liquor liability can ride on the same policy with one carrier and monthly billing.
Typically $2,000 to $8,000 per year depending on revenue, location, alcohol sales percentage, and claims history. A basic BOP starts around $1,200 per year for small cafes, while full-service restaurants with liquor liability and workers' comp might pay $5,000 to $8,000 total.
Practically, yes. California does not broadly require liquor liability by statute, but any alcohol service creates the exposure, and most landlords, lenders, and franchisors require the coverage regardless of license type. One over-served customer causing an accident can mean a claim a general liability policy is not designed to answer. The good news: beer and wine coverage typically costs less than full bar coverage.
Often, yes. For eligible restaurants we place a single package policy combining general liability, property, and liquor liability with one carrier, one renewal date, and monthly billing available. A single package can simplify coverage coordination. Coverage still depends on the policy's terms, limits, and exclusions.
Often, yes. We regularly place new ventures (under 12 months old) and restaurants in high-risk fire zones. These situations require more underwriting review, and every placement is subject to carrier underwriting, but we work with markets that consider risks others decline.
If employees use personal vehicles for deliveries or catering, you need hired & non-owned auto coverage (starting around $300 per year). If you own delivery vehicles, you'll need commercial auto. Third-party delivery apps typically provide their own coverage for their drivers.
Plain-English guides to the requirements, underwriting rules, and cost drivers that shape restaurant, bar, and franchise insurance.
How a restaurant BOP premium is actually calculated: classification, territory, construction type, credits, and the optional coverages that matter.
Read the guide →The full coverage schedule, decoded: property, business income, liability, liquor, the sublimits everyone ignores, and what's not included by default.
Read the guide →The eligibility screens that trigger a decline — construction type, sprinklers vs. hood suppression, alcohol share, wildfire exposure, new ventures — and the documentation that turns a decline into a quote.
Read the guide →What landlords and franchisors actually ask for on a COI, what an additional insured is, and how certificates work at lease signing.
Read the guide →The insurance requirements in 11 restaurant-franchise FDDs compared side by side: liability limits, umbrella, EPLI, deductible caps, and additional-insured wording.
Read the guide →No service-center hand-off. Your account is handled by the licensed broker who placed it. And once you're a client, certificates of insurance turn around same day or next business day.
Helpful to have on hand: current policies, loss runs, and your alcohol sales percentage.
Last updated: October 3, 2026
