Industry · Restaurants

From QSR to fine dining, hospitality is high-touch risk.

Restaurants carry compounded exposure — guests, alcohol, employees, food, equipment, and lease compliance — usually on margins that can't absorb a surprise claim. We build programs that protect the operator and the brand.

Risk profile

A working NYC restaurant juggles slip-and-fall, foodborne illness, liquor liability, employment practices, equipment breakdown, wage-and-hour, and landlord-imposed coverage requirements simultaneously. Most off-the-shelf BOPs cover three of those properly and leave the rest exposed.

Top exposures

01

Liquor liability

Dram-shop exposure for any establishment serving alcohol — often excluded or sublimited on standard BOPs.

02

Foodborne illness

Product contamination, recall, and resulting business interruption.

03

Slip & fall

High-frequency NYC venue exposure — wet floors, stairs, entryways.

04

Employment practices

Wage-and-hour, harassment, and wrongful termination claims under NY's plaintiff-friendly laws.

05

Kitchen equipment

Breakdown of refrigeration, HVAC, and cooking equipment causing inventory loss and shutdown.

06

Lease compliance

Landlord COI requirements with specific limits, additional insureds, and waiver language.

Core coverage stack

NYC operating notes

NYC DOH inspections and lease-required COIs trigger frequent certificate updates — we issue within one business day.

Outdoor dining structures may require separate property scheduling and additional GL endorsements.

NY Spirits / Wine / Beer license tier affects which carriers will write liquor liability and at what limit.

Tip credit and predictive scheduling laws (Fair Workweek) increase EPLI exposure for QSR operators.

Other industries we serve

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