Owned buildings
When the restaurant owns its building, the structure must be insured at full replacement cost, with ordinance-or-law coverage for post-loss code upgrades. The real estate and the operation are separated so neither is underinsured.
Nassau and Suffolk dining, from neighborhood diners and Italian institutions to North Fork winery restaurants and East End seasonal destinations. Many Island operators own their buildings, and we insure the restaurant and the real estate correctly.
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On Long Island, most guests drive. The policy has to plan for that.
Diners in every town, waterfront seasons on the East End, and family-owned buildings each change the program. We design the structure around how your restaurant actually operates and who owns the real estate.
Drive-to dining, owned real estate and seasonal payroll shape the program more than anything else.
When the restaurant owns its building, the structure must be insured at full replacement cost, with ordinance-or-law coverage for post-loss code upgrades. The real estate and the operation are separated so neither is underinsured.
Most guests drive home after a meal or a drink, which raises the dram shop stakes. Liquor liability belongs at the center of a Long Island bar or restaurant quote.
East End and shore-town restaurants add staff for summer. Workers' comp is structured around that payroll, so you are compliant during peak weeks and not overpaying in the off-season.
When you lease rather than own, landlords commonly require specific limits, additional insured status, waiver of subrogation and primary and non-contributory wording. We match the policy before certificates go out.
Off-premises work changes your liability and property-in-transit exposure, and venues will ask for certificates. We declare catering and event activity so coverage follows your team.
Where a separate real-estate entity owns the building and leases it to the restaurant, the arrangement needs to be documented correctly in the insurance too.
In New York, a Long Island restaurant needs workers' compensation as soon as it hires its first employee. That includes seasonal summer hires. Disability benefits coverage (DBL and PFL) applies to restaurants with employees as well.
We structure it around your real payroll and season. Email us with your headcount and dates.
Why one submission matters. When several agents send the same restaurant to the same carriers, the market gets blocked and your quote slows down.
| Policy | Typical range |
|---|---|
| BOP for a small restaurant or café (GL + property) | $150–$700 per month |
| Owner-occupied buildings | Quoted on replacement cost and ordinance-or-law |
| Liquor liability | Priced separately |
| Workers' comp and DBL/PFL | Priced on payroll and class codes |
Market guidance, not quotes or guarantees of coverage. All coverage is subject to policy terms, conditions and underwriting approval.
Fill out the form or email your documents. We will follow up in English, Spanish or Portuguese.
Most Long Island restaurants and cafés in Nassau and Suffolk pay roughly $150 to $700 per month for a BOP with general liability and property coverage, the statewide market range. Liquor liability and workers' compensation are separate, and waterfront or seasonal East End operations may price above the range.
Yes. The building belongs on the policy at full replacement cost, along with ordinance-or-law coverage for code upgrades after a loss. We value the building properly and separate the real-estate exposure from the restaurant operation.
Yes. New York's Dram Shop Act lets an injured third party sue an establishment that served a visibly intoxicated person or a minor, and on Long Island most guests drive. Standard general liability policies exclude liquor claims.
It needs to be added correctly. Off-premises catering changes your liability and property-in-transit exposure, and venues will ask for certificates naming them as additional insured. Tell us about your catering and event work and we will structure the policy to follow your business.
Yes. New York requires workers' compensation for virtually all restaurant employees, including seasonal summer hires, plus DBL/PFL disability benefits coverage.
