Restaurants, takeaways, cafés, and food outlets are some of the highest-risk environments in the insurance market.
Daily use of heat, oils, gas, and electrical equipment—combined with high customer footfall—creates multiple exposures including:
- Fire & explosion
- Water damage
- Electrical failure
- Public liability
- Business interruption
Two of the most common red flags for insurers are:
Poorly maintained kitchen extraction systems
Cold rooms constructed from combustible composite panels
This guide outlines the key risks, insurance requirements, and how to stay compliant while keeping your premium competitive.
Ducting, Extraction Systems & Fire Prevention
The Risk
Cooking with oils and fats produces grease-laden vapours that cling to extraction ducts, hoods, and fans.
If not cleaned regularly, a single flare-up can ignite this grease, causing rapid internal duct fires that can spread to the roof void or adjoining units.
Insurance Requirements
- Professional cleaning of extraction and duct systems is mandatory for most policies.
- Frequency is based on usage. Insurers will request certificates of cleaning from a BESA or TR19-compliant contractor.
- Failure to produce records can result in claims being declined.
Recommended Cleaning Frequency
| Cooking Volume | Typical Use | Minimum Cleaning Frequency |
| Heavy use | 12–16 hrs/day (busy takeaways, restaurants) | Every 3 months |
| Moderate use | 6–12 hrs/day (pub kitchens, cafés) | Every 6 months |
| Light use | 2–6 hrs/day (small cafés, school kitchens) | Annually |
Tip: Keep inspection and cleaning certificates with your broker or insurer to avoid renewal delays or compliance issues.
Cold Rooms — The Hidden Fire Risk
The Risk
Walk-in chillers and freezers are often built using composite sandwich panels—steel-coated boards with insulation cores made from polyurethane (PIR) or polystyrene (EPS).
These materials are highly combustible, releasing toxic smoke and allowing fire to spread unseen inside the panels.
What Insurers Require
- Full disclosure of panel type and insulation core
- Confirmation of fire breaks or compartmentation
- Evidence of regular electrical testing (PAT and EICR)
Best Practice
- Use Rockwool or mineral fibre insulation when possible
- Keep cold-store areas free from packaging and combustible waste
- Test motors, lighting, and sockets every 12 months
- Maintain accessible fire-extinguishing points
Other Common Hospitality Risks
| Risk Area | Description |
| Slips, trips, and falls | Ensure good flooring, signage, and lighting; vital for public liability cover |
| Food hygiene & contamination | Maintain HACCP procedures and training records |
| Allergen incidents | Train staff and label menu items clearly |
| Theft or break-ins | Use alarms, CCTV, and shutters; secure cash and alcohol stock |
| Business interruption | Cover for income loss following a fire, flood, or equipment breakdown |
Hospitality Insurance Checklist
- Up-to-date fire-risk assessment and duct-cleaning records
- Cold room construction materials declared
- PAT and EICR tests completed
- Hygiene rating of 4+ where possible
- Public liability and employers’ liability active and current
- Business interruption sum insured reflects real turnover
- Stock and contents valuations reviewed annually
How SRS Insurance Supports Hospitality Businesses
At SRS Insurance, we understand the pressures of running food operations — long hours, tight margins, and constant regulation.
We specialise in insurance for:
- Restaurants & cafés
- Takeaways & dark kitchens
- Pubs & bars
- Hotels & catering groups
We’ll help you:
- Navigate complex extraction and cold room requirements
- Find cover even if you’ve been declined elsewhere
- Manage inspection evidence for renewals and claims
- Access competitive terms from leading UK hospitality insurers