Property / BOP
Buildings or tenant improvements, contents, stock, spoilage and equipment should be valued accurately.
Restaurants / food service
Restaurant insurance should reflect cooking methods, fire protection, alcohol, delivery, payroll, property values, refrigeration, business income and customer traffic.
Coverage in context
Availability, eligibility, forms, endorsements, limits and pricing vary by carrier and risk. NIS reviews the operational facts first so the submission can be routed to appropriate markets.
Buildings or tenant improvements, contents, stock, spoilage and equipment should be valued accurately.
Customer traffic, premises hazards and products/completed operations can drive liability exposure.
Kitchen, service, delivery and management payroll may fall into different classifications.
A covered property loss can stop operations while rent, payroll and other expenses continue.
Owned vehicles and employee delivery use should be disclosed and reviewed.
Before quoting
Account rounding
Questions to ask
Some BOPs offer equipment-breakdown coverage or endorsements, but terms and limits vary. Refrigeration, electrical and mechanical exposures should be specifically reviewed.
If alcohol is served or sold, liquor liability may be necessary or required. Availability and requirements depend on operations and carrier appetite.
Business intake
Tell us how the business operates once. We will use that information to search available markets and validate coverage options. Please allow approximately 24–48 hours for most reviews; complex commercial risks may require additional underwriting time. Detailed underwriting and sensitive documents move to secure agency/carrier workflows after this first step.