Coverage built for the kitchen where speed meets
volume, fryer after fryer.
Quick service restaurant insurance bundles general liability, property, and business interruption for operations built around fryer safety, high employee turnover, and equipment that can't afford to fail during a rush. With 12,000 burn injuries reported annually in restaurants — a third in foodservice — a base BOP typically runs ~$188/month ($2,261/year).
What does your quick service operation look like?
Answer a few questions and we'll show you which coverages typically apply to your specific operation — no quote form required to see it.
Coverage Finder
Select every option that applies to your business
Coverage most quick service restaurants carry
Every QSR's mix looks slightly different, but these six coverages come up again and again for speed-and-volume operations.
Business Owner's Policy (BOP)
Bundles General Liability, Commercial Property, and Business Interruption — substantially less than purchasing policies separately, covering fryers, grills, refrigeration, and POS systems.
Workers' Compensation
OSHA identifies deep-fat fryers as the leading cause of kitchen burns — coverage extends to medical expenses, lost wages, and rehabilitation, calculated at $1.06 per $100 of payroll.
General Liability
Responds when customers slip on wet floors, suffer allergic reactions, or sustain injuries from hot beverages — standard $1M/$2M limits apply.
Commercial Property
Cooking accounts for about 64% of restaurant fires, which cause an estimated $116 million in property damage annually industry-wide — property coverage needs to reflect that real exposure.
Equipment Breakdown
Addresses sudden failures of fryers, refrigerators, and grills that can halt service and spoil inventory during peak hours.
Product Liability & Food Contamination
Defends against claims that food caused illness or injury — the CDC receives approximately 800 foodborne illness reports annually from restaurants.
Why speed itself is a risk factor QSRs have to insure against
A QSR's whole business model is built around throughput — and throughput is exactly what turns small equipment or training gaps into frequent, predictable claims.
Fryers are the single most identifiable risk in the industry
OSHA identifies deep-fat fryers as the leading cause of kitchen burns — this isn't a vague industry risk, it's specific enough that coverage and prevention protocols should be built directly around it.
Volume amplifies every other risk category
More transactions and more customer volume mean more chances for accidents, injuries, or claims — a QSR's general liability and equipment breakdown exposure scales with throughput in a way a lower-volume restaurant's doesn't.
What might your QSR pay?
A rough range based on delivery model and team size — not a quote, just a starting point before you talk to an agent.
How a claim actually plays out
Fryer-related burns are the single most predictable claim type in quick service — here's how it typically unfolds.
A new employee suffers a burn injury while operating a deep-fat fryer during a rush shift.
- Duty: QSR operators owe employees a duty to train on fryer safety protocols before they're put on the line, especially given how identifiable this risk is industry-wide.
- Breach: Rushed onboarding during a high-turnover period, without complete fryer-safety training, is the most common failure point.
- Causation: The burn injury is traced directly back to the gap in training or a fryer safety-guard failure.
- Damages: Medical expenses, lost wages, and rehabilitation costs — this is exactly what Workers' Compensation coverage responds to, out of the 12,000 burn injuries reported annually across the restaurant industry.
With a third of all occupational burns occurring in foodservice, this is one of the most predictable and preventable claim categories a QSR will face — and one worth actively training against, not just insuring for.
Frequently asked questions
How much does quick service restaurant insurance cost?
A base BOP for QSRs typically runs about $188/month ($2,261/year), bundling General Liability, Commercial Property, and Business Interruption.
Why are fryers specifically called out in QSR insurance?
OSHA identifies deep-fat fryers as the leading cause of kitchen burns, and with 12,000 burn injuries reported annually in restaurants — a third occurring in foodservice — fryer-specific risk management and coverage is a real priority, not boilerplate.
What does workers’ comp cost for QSR staff?
Workers' compensation averages $110/month ($1,321/year) for fast food restaurants, calculated at $1.06 per $100 of payroll.
How much fire damage do restaurants see industry-wide?
More than 5,000 restaurant fires are reported annually, resulting in an estimated $116 million in property damage — cooking accounts for about 64% of these fires.
What does equipment breakdown coverage cost for a QSR?
Equipment breakdown coverage for fryers, refrigerators, and grills averages around $740 annually — critical since a failure can halt service and spoil inventory during peak hours.
Do I need commercial auto if I just started offering delivery?
Yes — the moment you're using vehicles for delivery, whether company-owned or otherwise, commercial auto coverage becomes necessary since personal auto policies exclude business use.
Get coverage built around how your QSR actually operates.
Tell us your equipment setup, your delivery model, and your team size — and we'll put together the coverage that actually applies.
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