Most people want a single answer to what insurance a restaurant needs, but the honest answer is a stack of coverages matched to how you operate. Here is the practical version.
The core coverages
Almost every restaurant builds on a few pieces. General liability covers third-party injury and foodborne-illness claims and is the coverage leases require most. Property and equipment covers your buildout, kitchen equipment, and inventory. Workers compensation covers employee injury and is required in nearly every state once you have staff. And business income replaces revenue if a covered loss forces you to close.
What your concept adds
The specifics depend on how you operate. Serving alcohol adds liquor liability, which general liability generally excludes. Delivery adds commercial auto and hired and non-owned auto. Equipment-heavy operations value equipment breakdown and spoilage. Digital ordering adds cyber. A bar, a pizza shop, and a bakery each need a different rest of the stack.
What contracts add
Leases, venues, lenders, and franchisors often require more than the basics: specific limits, additional insured status, waivers, and sometimes liquor liability or an umbrella at a stated limit. Those requirements must be on the policy, not just on a certificate.
How to know what you need
The fastest way to know what your restaurant actually needs is a coverage review: we map your service model, menu, staff, equipment, and lease against the coverages and tell you what is missing, and what you may be carrying that you do not need.