Restaurant coverage sized to how you actually trade.
A restaurant policy written off a generic application usually gets three things wrong: liquor liability priced for a place that serves far less than you do, an assault and battery exclusion nobody mentioned, and a spoilage limit that would not replace one walk-in. We write hospitality on the numbers you really run.
Coverage for a working kitchen and bar
General liability
Slips, guest injury, and the everyday claims of a room full of people. Written for real occupancy and real hours, including late-night trade.
Liquor liability
Rated on actual alcohol receipts. Understate them and you save a little now and risk the claim later. This is the coverage most often mispriced in South Florida hospitality.
Assault and battery
Frequently excluded, and frequently the exposure that matters at a bar. If your venue has security, a door, or a late licence, this belongs on the checklist rather than in the fine print.
Property and equipment breakdown
Hood systems, line equipment, and refrigeration. Equipment breakdown is a separate trigger from fire or storm, and a compressor failure is not a property claim.
Spoilage and food contamination
A Florida outage measured in days, not hours. Check the sublimit against what your walk-in actually holds, and whether utility interruption is even included.
Workers compensation and EPLI
Kitchen injury is routine. So are employment claims in a business with high turnover and a young workforce, which is what EPLI is for.
Four things that cost South Florida operators money
Business interruption stopped before you reopened
After a hurricane the kitchen is not the problem. Power, staff, and supply are. Check whether your policy covers civil authority and utility interruption, and for how long, because the restoration period is what actually decides whether the coverage helps.
The liquor receipts on file were last year
Liquor liability follows sales. Grow the bar programme, add brunch service, extend to 2am, and the rating basis moves. Telling your agent is cheaper than an audit or a coverage argument.
Your landlord required limits you never verified
Most South Florida restaurant leases specify liability limits, additional insured status for the landlord, and waiver of subrogation. Those are contract terms with insurance consequences. We read the lease before we quote.
Delivery changed your exposure and nobody repriced it
Staff running food in their own cars creates hired and non-owned auto exposure. Third-party delivery apps shift some of it, but not all, and not in the way most owners assume.
One agency for the whole operation
Property, liability, liquor, workers compensation, and the certificates your landlord and your vendors keep asking for — placed together, so the gaps between policies are somebody responsibility. Ours.