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Hospitality Insurance Online Hospitality Insurance Calculator

Estimate your hospitality business insurance needs with our Hospitality Insurance Calculator. Calculate the right levels of cover to protect your hospitality business and your financial livelihood.

Calculator results are estimates only and not quotes. Actual quotes will be provided by licensed brokers after you submit an enquiry.

Hospitality Insurance – Sum & Limit Calculator

For restaurants, cafés and bars. Work through the steps to total your property replacement values, estimate Business Interruption (BI), and get suggested limits for Deterioration of Stock and Public Liability. This is a planning tool only – not a quote or personal advice.

Step 1 of 7

1) Venue details

A few basics to tailor suggestions and set GST display mode.

Optional, but helps the PL suggestion for higher crowd exposure.
Most venues claim input tax credits → ex‑GST sums.
If there’s a financier/lessor, your broker may need this for policy notes.
Next: add your fit‑out replacement values.

2) Fit‑out & furniture

Booths, counters/bar, flooring, lighting, décor. Enter replacement values.

3) Kitchen & cooking equipment

Ovens, ranges, fryers, grills, dishwashers, rangehood/canopy, fire/suppression (ANSUL).

4) Refrigeration & coolrooms

Coolrooms, freezers, under‑bench fridges, display fridges, glycol/ice machines.

5) Electronics, POS & security

POS terminals, tablets, servers, Wi‑Fi/networking, CCTV/DVR, music systems.

6) Outdoor, signage & stock

Outdoor furniture/awnings/heaters, fixed signage/glass, and stock totals.

Alfresco awnings, heaters, outdoor furniture, umbrellas, fixed signage, glass.

7) BI, limits & results

Add turnover/margin to estimate BI, then calculate recommended sums & suggested limits.

As defined in your BI wording: usually turnover minus uninsured working expenses.
Additional Increase in Cost of Working buffer.
Optional ceiling. Leave at 50% if unsure.
Use “Cautious” if you’re uncertain or want a buffer.
When you’re ready, calculate recommended sums & suggested limits.

Heads‑up: Liability, Machinery Breakdown, Glass and Flood terms vary by insurer. This tool totals user‑entered values and uses heuristics for BI, Deterioration and PL limits. It isn’t a quote or advice.

Calculator outputs are estimates only and do not constitute quotes. Actual quotes will be provided by a licensed broker after you submit an enquiry.

How to use our Hospitality Insurance Calculator

Our Hospitality Insurance Calculator helps Australian hospitality operators estimate insurance sums and limits that may suit a café, restaurant, bar, takeaway or bakery. It brings together your replacement costs for property, a Business Interruption (BI) estimate, and suggested limits for deterioration of stock and public liability. Using it is important because underinsurance can leave you short after a fire, storm, theft or equipment failure, while overestimating may increase premiums without adding meaningful protection.

How to complete the form for the best result

1. Venue details: Select your venue type and add an approximate seating capacity. Choose your GST treatment carefully, as it affects whether your totals are shown ex GST or incl GST. Add financier details if a lender or lease requires noting an interested party.

2. Fit-out and furniture: Use the add button to list major fit-out and front-of-house items (joinery, counters, tables, chairs). Enter realistic new replacement values, including delivery, installation and trades.

3. Kitchen and cooking equipment: Add ovens, ranges, fryers, grills, dishwashers, canopy and fire suppression. Use like-for-like replacement costs, not depreciated book values.

4. Refrigeration and coolrooms: Add coolrooms, freezers and display fridges. Include specialised installation and commissioning where relevant.

5. Electronics, POS and security, plus outdoor and signage: Include POS terminals, networking, CCTV, awnings, heaters, umbrellas and fixed signage.

6. Stock and consumables: Enter peak values for dry, chilled, frozen and beverage or alcohol stock to avoid shortfalls during busy periods.

7. Business Interruption: Add annual turnover, gross profit margin, indemnity period, AICOW uplift, peak season factor, and optional rent. Choose an indemnity period that reflects realistic rebuild and reopening timeframes.

8. Deterioration of stock and public liability: Select your backup or monitoring level and any cap, then choose any contractually required liability limit and your preferred risk bias.

How to interpret the results

Use the outputs as a starting point to compare against your current policy schedule, lease and lender requirements. If results feel off, revisit replacement values, seasonal stock peaks, gross profit margin and indemnity period assumptions. The calculator provides general information only, not personal advice or a quote. Consider your objectives and financial situation and consult a licensed insurance adviser or broker before deciding on cover.

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Hospitality Insurance Articles

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