Quick Answer: Restaurant insurance costs about $3,000 to $15,000 or more a year for a full program, depending on whether you serve alcohol, how many people you employ, and your revenue. General liability alone typically runs $900 to $4,000 a year, a business owners policy bundling liability and property runs $2,700 to $3,600 a year, and liquor liability adds $500 to $3,000 a year if you pour alcohol. Estimates only; your exact premium depends on revenue, payroll, alcohol sales, and claims history, and is confirmed by a producer.
A restaurant carries more exposure per square foot than almost any other small business: open flame, hot oil, a public dining room, alcohol, a kitchen full of expensive equipment, and a staff working fast during a rush. Insurance costs reflect that. Here is what Illinois restaurant owners actually pay in 2026, broken down by coverage and by concept, plus the one line most owners underestimate.
Serving food or alcohol?
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Get My Free QuoteMost restaurants build a program from a handful of core policies rather than buying one master policy. Here is what each piece runs on its own in 2026.
| Coverage | Typical Annual Cost | Typical Monthly Cost |
|---|---|---|
| General liability | $900 - $4,000 | $75 - $335 |
| Workers compensation | $700 - $2,200+ | $60 - $185+ |
| Business owners policy (GL + property) | $2,700 - $3,600 | $225 - $300 |
| Liquor liability (dram shop) | $500 - $3,000 | $45 - $250 |
| Equipment breakdown and spoilage | $200 - $800 | $17 - $67 |
| Full program (BOP + workers comp + liquor + extras) | $5,000 - $15,000+ | $420 - $1,250+ |
Estimates only; exact premium depends on revenue, exposures, limits, and loss history, and is confirmed by a producer.
Concept matters as much as coverage. A quick-service counter with no fryer and no alcohol prices very differently than a full-service kitchen with a bar.
| Restaurant Type | Typical Annual Cost |
|---|---|
| Quick-service / fast casual, no alcohol | $3,000 - $6,000 |
| Full-service, no alcohol | $5,000 - $9,000 |
| Full-service with a bar or full liquor menu | $7,000 - $15,000+ |
A complete restaurant program is usually a stack of these policies rather than one catch-all form. Here is what each one answers and where to read more.
| Coverage | What It Answers |
|---|---|
| General liability | Slip-and-falls and foodborne illness claims from customers |
| Commercial property | Fire, storm, and theft damage to the building and contents |
| Business owners policy | GL and property bundled at a lower combined rate |
| Workers compensation | Required in Illinois; covers employee burns, cuts, and slips |
| Liquor liability (dram shop) | Required to hold an Illinois on-premise liquor license |
| Business interruption / income | Lost revenue and fixed costs while the kitchen is closed |
| Equipment breakdown and spoilage | Fridge, freezer, and oven failures, plus the food inside them |
| Employment practices liability | Harassment, discrimination, and wrongful termination claims |
| Cyber liability | POS breaches and stolen card data from online ordering |
See the full breakdown of exposures in risks of operating a restaurant without insurance and how the pieces protect your team in what insurance restaurants need for employees.
General liability does not cover claims tied to serving alcohol. Insurers carve that exposure out entirely for any business in the business of serving liquor, which is why liquor liability, also called dram shop coverage, has to be its own line.
In Illinois this is not optional if you pour on-premise. Under the Illinois Liquor Control Act (235 ILCS 5/6-2), a retail license for on-premise consumption cannot be issued to an applicant who does not carry liquor liability insurance meeting the minimums set in the Act. The full statute is available through the Illinois Compiled Statutes. Most restaurant liquor liability policies carry $1 million per occurrence and $2 million aggregate limits as the market standard, and pricing usually tracks the share of revenue that comes from alcohol; a full bar-forward concept pays more than a restaurant that pours a handful of beer and wine taps.
Alcohol sales. The higher the percentage of revenue from alcohol, the higher the liquor liability premium, since it tracks exposure directly.
Payroll and headcount. Workers compensation is rated on payroll, so a large kitchen and floor staff costs more to insure than a small counter-service crew.
Cooking method. Open flame, deep fryers, and wood-fired ovens raise fire risk and property premiums compared with a cold-prep or no-cook concept.
Claims history. Prior liability, property, or workers comp claims raise renewal pricing across every line.
Delivery and catering. Vehicles used for delivery or off-site catering need commercial auto, since a personal auto policy excludes business use.
Pro Insurance Group is an independent insurance broker based in Elgin, IL, serving clients across Illinois and 40+ states. Because we shop 20+ A-rated carriers, we put the whole market to work on your rate, and we re-shop every renewal so your premium never quietly creeps up. No agency fees, ever.
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Most restaurants pay $420 to $1,250 or more a month for a full program, depending on alcohol sales, payroll, and concept. A quick-service spot with no alcohol runs toward the low end; a full-service restaurant with a bar runs toward the high end.
At minimum, general liability, commercial property, and workers compensation if you have employees. Add liquor liability if you serve alcohol (required for an Illinois on-premise license), business interruption, equipment breakdown with spoilage, and cyber liability if you take online orders or run a POS system.
Yes, if you hold an on-premise consumption license. The Illinois Liquor Control Act (235 ILCS 5/6-2) bars issuing that license to an applicant without liquor liability coverage meeting the Act's minimums, and general liability policies exclude this exposure.
Yes, through the products and completed operations part of a general liability policy, which responds when food you served is alleged to have caused illness or injury. It does not cover the spoiled inventory itself; that is equipment breakdown and spoilage coverage.
Restaurant workers compensation typically runs $700 to $2,200 or more a year, rated primarily on total payroll. Kitchen roles rate higher than front-of-house roles because of burn, cut, and lifting exposure.
Reviewed by Neal Fusco, VP Commercial Lines
25 years in insurance, including 16 at Zurich North America in workers' compensation managed care and claims.
Illinois licensed insurance producer #18515626
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