The cellar, on a Sunday
Climate control fails over a long weekend. Without a dedicated cellar limit and equipment breakdown cover, bottles are valued at cost, if they are covered at all.
Insurance programs for chef-driven restaurants, Michelin-starred and Michelin-recommended dining rooms, restaurant groups and the new openings shaping Miami’s table. We also insure the ventanitas, cafés, bakeries and food trucks that give the city its flavor.
Backed by an international broker with offices worldwide, with access to Lloyd’s of London, international A-rated carriers and specialists in the most complex risks. Licensed in Florida and New York. English, Spanish and Portuguese.
A chef-driven restaurant is not a standard risk. It shouldn’t be insured like one.
Restaurant package policies are written for the average. A custom kitchen, a cellar full of bottles that can’t be replaced and a name worth as much as the room need limits, valuations and terms negotiated with the market, one by one.
Four real situations from the world of fine dining, and the coverage that has to be written before they happen.
Climate control fails over a long weekend. Without a dedicated cellar limit and equipment breakdown cover, bottles are valued at cost, if they are covered at all.
An outbreak forces a closure while the health department investigates. Standard business interruption needs physical damage; contamination cover does not.
A named storm closes the restaurant at the peak of the season. The hurricane deductible, set as a percentage of insured value, can be higher than you expect.
A breach of the reservation platform exposes data of well-known guests. The reputational damage arrives before the lawsuit.
Florida restaurants, cafés, bakeries, bars and food trucks must carry workers’ compensation once they have 4 or more employees. Part-time and seasonal staff count.
Groups arriving from New York, Latin America or Europe often learn late that Florida’s property market works differently: named-storm deductibles, flood zones and carriers that limit coastal capacity.
We start at construction. We coordinate builders risk with delay in opening, lease requirements and the hand-off to the operating program. Licensed in Florida and New York, and fluent in English, Spanish and Portuguese.
If your group operates in New York, we can coordinate both cities.
One point of contact, from the first conversation to the certificate.
One submission, done right. When several agents take the same restaurant to the same carriers, the market gets blocked and terms get worse. One complete submission reaches every market clean.
Tell us about your restaurant or project. We will reach out to set up a 30-minute conversation.
There is no standard rate. Pricing is built from the value of the build-out, kitchen equipment and cellar, sales, alcohol share, proximity to the water and claims history. We quote after reviewing your statement of values and current policies.
With a dedicated limit for wine and spirits, a valuation that can be negotiated at selling price rather than cost, and cover for climate-control failure, breakage and theft. Keep an updated inventory with invoices or an appraisal.
Standard business interruption requires physical damage to property. Closures from contamination, foodborne illness or health-authority orders need specific contamination and loss-of-income cover, negotiated separately.
Many policies apply a separate named-storm deductible, calculated as a percentage of insured value. For high-value restaurants, property can be layered with international A-rated carriers and Lloyd’s of London to improve limits and terms.
Yes. During construction, builders risk can include delay in opening: the income and expenses lost if a covered loss pushes back the launch. At opening, cover moves to the operating program.
Yes, if the restaurant runs the valet. General liability excludes customer cars in your care; that is covered by garage keepers. If a third party runs the valet, get their certificate and have them name the restaurant as additional insured.
Yes. We are licensed in Florida and New York and can coordinate the program and renewals across locations.
Yes, once it has 4 or more employees, counting part-time and seasonal staff.
Yes. Cafés and bakeries usually need general liability, property and food spoilage, often in a BOP. Food trucks need commercial auto plus general liability and certificates for each event.
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