Connect coverage to the actual operation
A full-service restaurant review should connect customer volume, cooking, seating, menu, alcohol, delivery, catering, employees, equipment, lease obligations, and realistic reopening time.
Risks to review
- Kitchen fire, smoke, water, and equipment breakdown
- Guest slips, food-related allegations, and liquor liability
- Employee injuries and employment practices
- Spoilage, cyber incidents, and lost income
Information to prepare
- Sales split by food, alcohol, delivery, and catering
- Seating, hours, entertainment, and special events
- Cooking, suppression, refrigeration, and cleaning details
- Property, equipment, improvements, payroll, and loss history
Frequently asked questions
Why separate food and alcohol sales?
The mix helps describe liquor exposure and can affect underwriting, classification, and coverage decisions.
How much business income should a restaurant consider?
The review should use realistic revenue, continuing expenses, seasonality, permitting, equipment replacement, and reopening time rather than a generic period.
Coverage descriptions are general. Eligibility, availability, limits, deductibles, valuation, exclusions, and policy terms vary by operation and insurance market. Actual policy documents control.