One of the biggest frustrations restaurant owners face when shopping for general liability insurance is the barrage of questions from underwriters. What seems like a simple request for a quote turns into a 20-question interrogation about your menu, your hours, your seating layout, and your fire suppression system.
But here's the thing: underwriters aren't asking these questions to be difficult. They're trying to understand your risk so they can price your policy accurately and make sure you're a good fit for their carrier.
At Anchor Insurance, we've submitted hundreds of restaurant general liability applications. We know exactly what underwriters need, and we help our clients gather this information efficiently so you can get quotes faster and avoid back-and-forth delays.
Here's a comprehensive checklist of what underwriters typically ask for when quoting general liability insurance for restaurants.
Basic Business Information
These are the foundational details every carrier will ask for, regardless of your restaurant type.
1. Legal Business Name and Entity Type
- Legal name exactly as it appears on your formation documents
- Entity type: LLC, S-Corp, C-Corp, sole proprietorship, partnership
- State of formation
- Federal EIN (Employer Identification Number)
Why they ask:
The carrier needs to know who they're insuring and ensure the policy is issued to the correct legal entity.
2. DBA (Doing Business As) / Operating Name
- The name customers see (e.g., "Tony's Pizza" even if your legal entity is "TP Dining LLC")
Why they ask:
If someone sues you, they'll likely use your DBA. The carrier wants to make sure it's listed on the policy.
3. Business Address(es)
- Physical address of each restaurant location
- Mailing address (if different)
Why they ask:
Location drives pricing. Urban locations, high-crime areas, and certain states are priced differently.
4. Years in Business
- How long you've been operating under your current ownership
- Date you opened (or plan to open if you're pre-revenue)
Why they ask:
Startups and new restaurants are seen as higher risk. Some carriers won't insure restaurants with less than 1-2 years of operating history.
5. Ownership and Management
- Names of all owners with 10%+ ownership
- Name of the general manager or head operator (if not an owner)
Why they ask:
Carriers want to know who's running the restaurant and who has decision-making authority.
Restaurant Operations
This is where underwriters dig into what you actually do, how you do it, and what risks you might create.
6. Type of Restaurant / Concept
- Quick-service, fast-casual, casual dining, fine dining, bar/tavern, bakery, cafe, etc.
- Cuisine type (Italian, Mexican, American, etc.)
Why they ask:
Different restaurant types carry different risks. A fine-dining steakhouse is priced differently than a smoothie bar.
7. Menu Description
- General description of what you serve
- Any high-risk items (e.g., raw oysters, sushi, flambé dishes, exotic meats)
Why they ask:
Certain menu items are associated with higher foodborne illness risk or preparation hazards.
8. Service Model
- Dine-in only, takeout only, or both
- Table service, counter service, or buffet
- Delivery (in-house drivers or third-party like DoorDash/Uber Eats)
- Catering (on-site, off-site, or both)
Why they ask:
Each service model creates different liability exposures. Buffets and catering add complexity.
9. Annual Gross Sales / Revenue
- Projected or actual annual revenue
- Breakdown by revenue type (food, alcohol, catering) if applicable
Why they ask:
This is the most important pricing factor. Most carriers price general liability on a per-$1,000 of sales basis.
10. Seating Capacity
- Total number of seats (indoor and outdoor)
- Maximum occupancy per fire code
Why they ask:
More seats = more customers = higher slip-and-fall and liability exposure.
11. Square Footage
- Total square footage of your restaurant space
- Breakdown by area (dining, kitchen, storage) if available
Why they ask:
Some carriers use square footage as a secondary rating factor, especially if your revenue is low but your space is large.
12. Hours of Operation
- Days and hours you're open to the public
- Whether you operate past midnight or 24 hours
Why they ask:
Late-night operations (especially with alcohol) are associated with higher risk.
13. Number of Employees
- Full-time and part-time employee count
- Annual payroll (total compensation)
Why they ask:
Employee count helps carriers understand your operational scale. Payroll is also used to price workers' compensation (a separate policy).
Alcohol and Liquor Liability
If you serve alcohol, underwriters will ask detailed questions to assess your liquor liability exposure.
14. Do You Serve Alcohol?
- Beer and wine only, or full bar (beer, wine, and spirits)
- Percentage of revenue from alcohol sales
Why they ask:
Alcohol service significantly increases liability risk and requires separate liquor liability coverage.
15. Liquor License Type
- On-premises consumption, off-premises sales, or both
- Beer/wine license or full liquor license
Why they ask:
Different license types create different exposures. A full liquor license with late-night hours is priced higher than a beer-and-wine-only license.
16. Bar vs. Dining Mix
- What percentage of your seating is bar seating vs. dining tables?
- Do you have a standalone bar area or bar-only service hours?
Why they ask:
Restaurants with large bar areas or bar-heavy revenue are seen as higher risk than dining-focused concepts.
Special Features and Exposures
17. Outdoor Seating
- Do you have a patio, sidewalk seating, or rooftop dining?
- Number of outdoor seats
Why they ask:
Outdoor areas introduce additional slip/trip hazards, weather-related risks, and pedestrian exposure.
18. Live Entertainment or Events
- Do you host live music, DJs, karaoke, or trivia nights?
- Frequency and type of events
Why they ask:
Live entertainment increases crowd density, noise complaints, and liability exposure.
19. Delivery or Catering
- Do you offer delivery with your own drivers?
- Do you cater off-site events?
Why they ask:
Off-premises operations create exposure beyond your restaurant location.
20. Swimming Pool, Hot Tub, or Water Features
- Do you have a pool, hot tub, or decorative water feature?
Why they ask:
Water features are high-risk. Some carriers exclude them or charge significant surcharges.
21. Valet Parking
- Do you offer valet parking (in-house or contracted)?
Why they ask:
Valet parking creates auto liability exposure, which may require separate coverage.
Property and Safety Features
22. Building Ownership
- Do you own the building or lease it?
- If leased, what are your insurance requirements per the lease?
Why they ask:
If you own the building, you'll need commercial property insurance. If you lease, underwriters need to know your landlord's insurance requirements.
23. Fire Suppression and Safety Systems
- Do you have a commercial hood suppression system (Ansul or similar)?
- Does the building have sprinklers and fire alarms?
- When was the fire suppression system last inspected?
Why they ask:
Proper fire suppression reduces property and liability risk. Some carriers offer discounts for modern systems.
24. Security Features
- Do you have security cameras, alarms, or on-site security staff?
Why they ask:
Security features can reduce theft and assault claims, especially for late-night operations.
Claims and Loss History
25. Prior Insurance Claims
- Any general liability claims in the past 3-5 years?
- Type of claim (slip-and-fall, food illness, property damage, etc.)
- Amount paid or reserved by the carrier
Why they ask:
Your claims history is one of the most significant factors in pricing. Multiple claims or one large claim can increase your premium by 50-100% or result in a declination.
26. Current Insurance Information
- Name of your current carrier (if any)
- Current policy limits
- Current annual premium
- Policy expiration date
Why they ask:
Carriers want to see your current coverage to compare and to ensure there are no gaps in coverage.
Additional Documents Underwriters May Request
In addition to answering questions, underwriters may ask you to provide supporting documents:
- Commercial lease agreement (to verify insurance requirements)
- Current insurance declarations pages (if you have existing coverage)
- Photos of the interior and exterior of your restaurant
- Menu (especially if you serve unique or high-risk items)
- Liquor license (copy)
- Fire suppression inspection reports
- Health inspection reports (for some carriers)
- Business plan or revenue projections (for startups)
How to Prepare for a Faster Quote Process
The more information you provide upfront, the faster you'll get quotes. Here's how to prepare:
- 1.Gather the basics before you reach out: legal name, address, revenue, seating capacity, hours, employee count
- 2.Have your lease handy - underwriters almost always ask for it, especially the insurance requirements section
- 3.Know your claims history - if you've had any claims in the past 5 years, write down the date, type, and amount paid
- 4.Take photos of your space - interior and exterior shots help underwriters visualize your operations
- 5.Be honest and accurate - misrepresenting information can lead to coverage denials or claim issues later
How Anchor Makes This Process Easier
At Anchor Insurance, we know that gathering all this information can feel overwhelming, especially if you're busy running your restaurant.
Here's how we help:
- We send you a streamlined intake form that asks only the questions we know carriers will need
- We review your lease and flag insurance requirements so you don't have to translate legal language
- We translate underwriter questions into plain English and guide you through anything confusing
- We pre-screen carriers so we only submit to carriers likely to offer competitive quotes for your specific risk
- We handle all the back-and-forth with underwriters so you're not answering the same questions five times
Our goal is to get you multiple quotes within 24-48 hours, not drag the process out for weeks.
Frequently Asked Questions
How long does it take to get a general liability quote for a restaurant?
If you provide complete information upfront, most carriers can quote within 24-48 business hours. If underwriters have follow-up questions or need additional documents, it can take 3-5 days. At Anchor, we streamline this by pre-screening carriers and asking for everything upfront.
What if I don't know my exact annual revenue yet (startup restaurant)?
Provide your best estimate or business plan projections. Most carriers allow you to adjust your premium mid-term if your actual sales differ significantly. Just avoid over-projecting, as this will inflate your premium unnecessarily.
Do I need to provide loss runs if I'm switching carriers?
Yes, most carriers will request 5 years of loss runs (a claims history report from your current carrier). If you don't have any claims, a letter stating "no claims" from your current carrier works. At Anchor, we can request loss runs on your behalf.