Restaurant insurance that actually covers restaurants.

Workers comp, audits, seasonal staffing, liquor liability — handled by someone who knows the business.

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If I'm not the right fit for your business, I'll tell you — and I'll point you to someone who is.

How restaurants cut workers comp 10–40%

[Infographic #3 — Napkin AI: State fund floor vs private carrier discount stack (schedule credits, E-Mod, dividends, pay-as-you-go, premium-size credits).]
Ben: generate this in Napkin AI using the text input from the Roadmap row.

Most restaurants land on the state fund when they're new. After 2–3 clean years, nobody moves them — because most agents don't have access to the programs that could.

I have access to programs most agents don't — up to 40% in credits for restaurants who've been in business 2+ years with clean claims history. If that's you, I can almost always save you money.

The 5 claims that actually sink restaurants

[Infographic #4 — Napkin AI: 5 claim types as cards, each with the coverage gap in rust and the fix in cream.]
Ben: generate this in Napkin AI using the text input from the Roadmap row.

Your agent sold you coverage for the fender benders. Did they sell you coverage for the lawsuits?

Ben's Take

Most restaurants overpay workers comp because they landed on the state fund when they opened and nobody ever moved them off. If you've been in business 2+ years with clean claims, there's a good chance I can save you 10–40%. That's the first call I make.

“I truly consider him a vital part of our extended team.”
— Mandi Tomlinson, Bookkeeper, Pizza Pie Cafe

Cover the big stuff first

Same premium. Completely different risk posture. See how the math works.

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One person for the whole picture

Personal + commercial + life coordinated under one agent. Gaps close.

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Q&A

Why did my workers comp premium jump after the audit?
Audits reconcile estimated payroll against actual payroll. If your actual payroll was higher than estimated — or if subcontractors without their own coverage were reclassified as employees — the difference hits as a lump sum.
My last agent said I'm covered for food spoilage. Am I?
Spoilage and food contamination liability are two different coverages. Most restaurant policies have one and not the other. Check both.
Do I need liquor liability if I only serve beer and wine?
Yes. Your general liability usually excludes liquor-related incidents regardless of what you serve. A patron gets served, drives home, hits someone — that's the claim that closes doors.
What happens if my delivery driver hits someone on a food run?
Non-Owned and Hired Auto Liability covers your business when an employee uses their own car. It's missing from most restaurant policies.
A former employee is suing me for unpaid wages. Is that covered?
Only if you carry Employment Practices Liability (EPL). It's almost never sold to small restaurants, but the lawsuit costs more than the coverage would have.
How do I actually lower my workers comp premium?
Clean claims history, correct payroll classification, and moving off the state fund to a private carrier that stacks schedule credits, E-Mod adjustments, and dividends. Most restaurants with 2+ clean years qualify.
My landlord wants a certificate of insurance. What does that mean?
Your landlord wants proof you carry liability coverage and wants to be listed as an additional insured. Standard request — your agent should handle same-day.
Can I really save money by switching, or is that just a sales pitch?
If you've been on the state fund for 2+ years with clean claims, there's a structural reason you're overpaying. Private carriers offer discount stacks the state fund can't match. It's math, not a pitch.
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