Built for restaurants, hotels, and storefronts that can't afford a dark month.
Thin margins, high traffic, hurricane season. We place the coverage a Florida hospitality operation actually runs on — matched to how you serve, staff, and weather the season.
The exposures that bite are the ones written to a national average: liquor liability that doesn't match how you actually serve, business-interruption terms too thin for a Florida closure, and a workers' comp mod punished every time you staff up for season.
We place liquor liability to your real service, business interruption sized to a coastal closure, and workers' comp structured so seasonal hiring doesn't blow up the experience mod.
What we cover
Property & business interruption
The building, the contents, and the income they produce — with BI sized to the weeks a coastal location can sit closed.
Liquor liability
Matched to how you actually serve, not a generic classification.
Workers' compensation
Structured so staffing up for season doesn't punish the mod.
General liability
The slip, the guest injury, the third-party claim that comes with high foot traffic.
What goes wrong
Liquor liability didn't match the service
It was written to a generic class, and the dram-shop claim finds the gap between the policy and how you actually pour.
The closure outlasted the coverage
Business interruption too thin for a Florida storm season runs out while the doors are still shut.
Seasonal hiring spiked the comp mod
A peak-season injury lands on a rate built for the off-season, and the mod carries the cost for three renewals.
How it works
Right-size the seasonal comp
We classify and structure so peak-season hiring doesn't inflate your rate.
Match BI to a real closure
Terms built for a Florida storm season, not a national baseline.
Request a review
Send us your current policies and loss runs. We'll give you an honest read on where you stand — no obligation either way.
Request a risk review