Commercial kitchen insurance quotes — how to get the right cover, what affects price and how to lower costs
Operating a commercial kitchen be it a restaurant, catering business, commissary kitchen, food production unit, or cloud-kitchen- all implies that you will be dealing with operational risk as an aspect of day to day life. A small mistake (a fryer fire, contaminated batch, staff injury or equipment breakdown) can trigger large costs and force closures. Insurance is the safeguard that lets you trade with confidence, but not all policies are equal: cover, exclusions and price vary widely by insurer, by the kitchen’s risk profile, and by how you present your business when you ask for quotes. This guide explains, in practical detail, which covers matter, how insurers price them, how to get reliable quotes quickly, and what you can do to reduce premium without under‑insuring your operation.
What “commercial kitchen insurance” usually means the building blocks of cover
Commercial kitchen insurance is rarely a single product; it’s a package made of several covers tailored to your operation. The following are the covers you must understand and usually include when you request quotes.
Core covers you should compare
- Public liability (covers injury or property damage to members of the public visiting your premises or affected by your products). Many event organisers and councils expect at least £5m cover for mobile catering and high‑risk venues.
- Employers’ liability (legally required in the UK if you employ anyone typically £10m cover).
- Product liability (protects against claims arising from foodborne illness or contaminated products).
Important add‑ons for kitchens (don’t skip these)
- Business contents / equipment cover — ovens, refrigeration, extraction, POS systems, catering trailers and other specialised kit. Replacement cost matters.
- Business interruption — covers loss of income if you must close after an insured incident (fire, flood, major equipment failure). This is often the most valuable item after liability.
- Stock/frozen goods cover — important if you store high‑value perishables.
- Employers’ liability to cover staff injuries and associated legal costs.
- Equipment breakdown / machinery cover — covers sudden mechanical or electrical failure of ovens, freezers and extraction systems.
- Motor or trailer insurance — if you operate delivery vans, food trucks or towable trailers you will need motor policies separate from your business insurance.
- Legal expenses and product recall cover — increasingly important for larger caterers and manufacturers.
How insurers calculate quotes (key pricing drivers)
Insurers price policies by combining the risk of a claim happening and the likely cost if it does. The main factors that influence the quote are:
Your operations and activities
What you cook (deep‑fried foods and open‑flame grilling increase fire risk), how many covers you need (dine‑in vs delivery vs wholesale supply), and whether you supply other businesses (B2B customers may need higher product liability limits).
Sum insured and limits
Higher contents and stock values, and higher liability limits, increase premiums. Replacement cost basis (vs market value) also changes price.
Location and premises risk
Kitchens in higher‑risk buildings (old wiring, previous claims, flood zone) or high‑crime areas cost more to insure. Urban centres can cost more than rural sites.
Claims history and experience
Past claims increase future premiums. Lenders and larger contracts often request insurers’ claims records.
Controls and risk management
Good risk controls automatic fire suppression, RCDs and PAT testing, gas‑safe certificates, clear HACCP procedures, staff training and CCTV reduce insurer risk scores and often lower premiums. Insurers actively reward documented risk management. ([turn0news12] commentary on insurer costs and risk exposure also shows premium pressure in recent years).
Business turnover and number of employees
Higher turnover and more staff increases liability exposure and therefore premiums.
Where and how to get reliable commercial kitchen insurance quotes
You have three practical routes to quotes; use them together for the best result.
1) Specialist brokers and trade schemes (best first step)
Specialist brokers who work with caterers understand the sector’s specific exposures and can place risks with insurers that underwrite kitchens. They can bundle cover (liability, equipment, business interruption) and arrange trade scheme discounts (industry associations often negotiate preferred rates). Examples of specialist routes include NCASS, industry brokers and catering‑focused insurers. Quotes from specialists are usually the best fit for complex kitchens.
2) Online brokers / comparison marketplaces (fast and useful for price checks)
Platforms such as Simply Business or Protectivity let you obtain multiple instant quotes for standard packages. They are quick and good for smaller kitchens or simple policies, but review the policy wordings carefully for exclusions (especially product/refrigeration and equipment breakdown).
3) Direct insurers (useful if you need bespoke cover)
Mid-sized operations are offered catering insurance by large insurance companies (AXA, Direct Line and others) on a made-to-order basis. In case you have a larger kitchen or you provide supplies to wholesale customers or are otherwise at risk (e.g. off-site catering) an underwriter at an insurer can develop wording unique to your needs.
Step‑by‑step: how to prepare and obtain accurate quotes (lender‑ready pack)
Follow this sequence to get accurate, comparable quotes and avoid delays.
1 Audit your assets and activities
Create a single document listing premises, equipment (with estimated replacement values), annual turnover, staff numbers and hours, delivery/vehicle use, and any subcontracted operations.
2 Document your controls
Gather certificates: gas‑safe, PAT testing, electrical installation condition reports (EICR), fire suppression tests, HACCP / allergen management documents and staff training records.
3 Collect supplier quotes for replacement values
Insurers want realistic replacement costs. Provide invoices or supplier quotes for major items (walk‑in freezers, ovens, extraction).
4 Decide cover limits and excesses
Set public and product liability limits (commonly £5m–£10m for higher‑risk or event trading), contents limits and how much business‑interruption indemnity you need. Higher excess reduces premium but increases out‑of‑pocket claim cost. NCASS notes many event organisers require minimum limits (example: £5m public liability).
5 Request quotes in writing and compare policy wordings
Request brokers/insurers to provide complete policy wordings and schedules, and not just prices. Note major exclusions: contamination exclusions, a failure to refrigerate exclusion, voluntary recall limitations and inclusion or exclusion of equipment breakdown.
Typical premium ranges examples and realistic expectations
Premiums depend on scale. Below are illustrative, market‑informed ranges to set expectations (your actual quote will differ):
- Small catering business / food stall or small commissary with turnover under £50k: from low hundreds per year for basic liability packages (from around £70–£300), with equipment add‑ons increasing cost. Online broker examples show entry quotes of a few hundred pounds annually for small operators.
- Small restaurant / café with turnover £100k–£300k: typical combined packages (liability + contents + business interruption) are commonly in the higher hundreds to low thousands, depending on location and equipment value. Example quotes published by marketplaces show mid‑range cafes paying several hundred to over a thousand pounds annually.
- Larger commercial kitchens, production units, multiple sites or high turnover operations: expect several thousands per year and bespoke underwriting; equipment breakdown and product recall add materially to cost.
Note: these figures are guidance only use them to set expectations, not as a price guarantee. Premiums are rising in many lines due to inflationary replacement costs and loss frequency (insurers’ market conditions affect pricing).
Common exclusions and policy traps to watch for
Read policy wordings. Key exclusions that frequently surprise kitchens include:
- Refrigeration/frozen stock loss caused by temperature change — sometimes limited or excluded unless a specific “failure of refrigeration” extension is purchased.
- Contamination or malicious tampering exclusions — some policies limit payouts for food contamination unless additional product recall cover is bought.
- Wear and tear or gradual deterioration — equipment breakdown cover is usually for sudden, unforeseen failure, not gradual wear.
- Unauthorised subcontracting or unlisted activities — doing off‑site catering or selling wholesale may be excluded if not declared.
- Failure to maintain safety systems — an insurer may decline a claim if you did not service suppression systems or have up‑to‑date certificates.
Practical tips to reduce premium without under‑insuring
- Increase excess where affordable higher voluntary excess reduces premium.
- Bundle covers with one insurer (multi‑policy discounts) but check combined limits and exclusions.
- Invest in documented risk controls (automatic suppression, routine PAT, EICR, robust HACCP and staff training). Insurers price controls favourably.
- Keep claims small and well‑managed a claim‑free history materially reduces renewal costs.
- Use specialist brokers or trade association schemes (they often negotiate better terms for members).
How long does a quote take and what to expect at renewal
- Online quote engines can return a price in minutes for standard packages; broker or insurer underwriters may take a few days for bespoke risks.
- At renewal you’ll receive a renewal pack compare it against current market quotes. Don’t auto‑renew without reviewing if your operation has changed (new equipment, different turnover, additional sites).
Who to contact for quotes (trusted starting points)
- Specialist trade associations/brokers (e.g., NCASS for caterers) — good for mobile caterers and event work.
- Online brokers / marketplaces (Simply Business, Protectivity) — fast multiple quotes for smaller operations.
- Large insurers with catering products (AXA, Direct Line) — useful for bespoke or larger kitchens.
- Specialist asset and vehicle insurers — for vans, trailers and food trucks consult motor insurance specialists as motor cover is separate.
Quick checklist when you request quotes (copy this to your broker/email)
- Describe activity precisely (onsite cooking, offsite catering, wholesale supply, events).
- Confirm turnover and number of employees.
- Provide equipment list with replacement values and any recent service records.
- Attach certificates: gas‑safe, PAT, EICR, fire suppression test, HACCP/allergen procedures.
- State requested liability limits and desired excess.
- Ask for full policy wording and list of exclusions.
Frequently asked questions (short answers)
Q: Do I need product recall cover?
A: If you supply food beyond direct retail (B2B, wholesale, or you could cause a serious public health issue), buy product recall and contamination cover recall incidents are expensive even when no liability claim follows.
Q: Will insurance cover a fryer fire?
A: Fire damage to premises and equipment will normally be covered under property/contents insurance if the cause is an insured peril. Business interruption cover can compensate lost income while you repair. Ensure fire suppression systems are up to date and documented.
Q: How much public liability do I need?
A: Many councils and event organisers request at least £5m. If you trade at large events or supply other businesses, consider £5–10m.
Final recommendations the practical short plan you can follow this week
- Audit assets and gather replacement‑value quotes for major equipment.
- Collect certificates (gas‑safe, PAT, EICR, suppression servicing, HACCP evidence).
- Decide limits (liability, contents, stock) and acceptable excess.
- Request quotes from one specialist broker (trade‑catering), one online marketplace (Simply Business / Protectivity) and one direct insurer (AXA / Direct Line) and compare full policy wordings.
- Don’t buy the cheapest if exclusions leave you exposed buy the policy that covers your real operational risks.
