Restaurant insurance guide
Restaurant risk management checklist
Most restaurant claims come from a short list of risks. This checklist targets them.
Fire
- Automatic suppression over all cooking appliances, inspected on schedule
- Hood and duct cleaning records
- Class K extinguishers near fryers
- Clear egress paths and lit exit signs
Slips and falls
- Floor mats at entries, sinks, and fryers
- Wet-floor signs and a mop-up routine
- Slip-resistant shoes for staff
- Lighting and handrails on stairs and ramps
Food safety
- Temperature logs for coolers and hot holding
- Allergen procedures and menu disclosures
- Certified food managers on each shift where required
- Supplier traceability records
Alcohol
- Server training and refusal logs
- ID checks for anyone appearing under a set age
- Cut-off procedures and ride options
Frequently asked questions
How often should hoods be cleaned?
Frequency depends on cooking volume and type; follow the schedule set by your fire code official and suppression vendor, and keep records.
What records help with claims?
Cleaning and inspection logs, temperature logs, training records, and incident reports.
Does risk management lower insurance cost?
It reduces claims, which over time is the main driver of better pricing and terms.
More coverage and guides
- General liability for restaurants
- Liquor liability insurance
- Commercial property for restaurants
- Workers' compensation for restaurants
- Business owners policy for restaurants
- Commercial auto and delivery coverage
- Catering insurance
- Food truck insurance
- Liquor liability laws by state
- What affects restaurant insurance cost
- Restaurant risk management checklist
- Food spoilage and equipment breakdown
- Restaurant insurance application checklist
Last updated October 15, 2026 · How we research