Workers comp for restaurants and food service

Save 10% to 15% on your restaurant workers comp premium.

Burns, cuts and slips come with every kitchen, and high staff turnover makes payroll hard to estimate. Aiden Risk reviews how your workers comp is rated, then re-shops it across 100+ carriers.

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  • 100+ Carriers
  • 140+ Risk Signals
  • 48-Hour Placement

Savings are not guaranteed. Premiums are set by the insurance carrier after underwriting and depend on your operations, payroll, loss history and state.

See what your workers comp should cost.

Tell us about your concept, your staff and your annual payroll. A licensed specialist compares your current premium against real quotes.

Prefer to talk? Call (650) 263-6399

Where the savings come from

What drives restaurant workers comp premium

Premium is payroll multiplied by a rate for each class of work, adjusted by your claims record. Each piece can be wrong.

Class codes

Kitchen, front of house, delivery drivers and office staff can fall under different codes. Putting everyone in the highest-rated class is a common and expensive mistake.

Payroll and tips

How tips and seasonal staff are counted changes the payroll the carrier charges on. We make sure your estimate matches what your state actually requires.

Experience mod

Your claims history adjusts your rate. We check your experience mod for errors and show which claims are still driving it.

Pay-as-you-go billing

Premium can be billed with each payroll run instead of a large deposit, which suits restaurants whose staffing changes through the year.

What you are buying

What workers comp covers

Kitchen injuries

Medical treatment for burns, knife cuts, slips on wet floors and lifting injuries.

Lost wages

Partial wage replacement while an injured employee recovers and cannot work.

Employer's liability

Defense and damages if an employee sues you over a workplace injury.

How it works

Your premium, re-shopped in three steps

  1. Send us your current policy

    Share your declarations page or tell us what you pay today. That is the benchmark every quote is measured against.

  2. We re-shop it across 100+ carriers

    A licensed specialist corrects the rating details and takes the submission to the carriers currently writing your line.

  3. Compare, then decide

    You see real quotes side by side with your current premium. Switch only if the numbers and the cover are better.

FAQ

Restaurant Workers Compensation questions, answered

How much is workers comp for a restaurant?

It is priced per $100 of payroll, so it scales with your staff. The rate depends on your state, how your employees are classified and your claims history. A quote built from your payroll is the only reliable number.

Do part-time and seasonal staff count?

Yes. Workers comp generally covers every employee regardless of hours, and their wages count toward the payroll your premium is based on. Estimating seasonal payroll accurately avoids a surprise at audit.

Do you place workers comp in every state you are licensed in?

Aiden Risk is licensed in 16 states. In Ohio and Washington, workers compensation can only be bought from the state fund, so private carriers cannot quote it there. If you operate in either state we will tell you that up front and still review the rest of your program.

See every line we place for restaurants.

Get your workers comp priced on the staff you actually have.

Aiden Risk re-shops restaurant workers comp across 100+ carriers, with a licensed specialist on every account.

Prefer to talk? Call (650) 263-6399

Savings are not guaranteed. Premiums are set by the insurance carrier after underwriting and depend on your operations, payroll, loss history and state.