Connect coverage to the actual operation
Catering exposures follow people, food, equipment, and vehicles away from the primary kitchen. Event size, venues, contracts, alcohol, rentals, setup, delivery, and temporary operations matter.
Risks to review
- Off-premises food and premises liability
- Delivery, hired and non-owned auto, and loading
- Liquor service and event contractual requirements
- Equipment, spoilage, cancellation, and employee injury
Information to prepare
- Annual sales, largest event, event types, and territories
- Food preparation, transport, temperature, and serving controls
- Alcohol service, staffing, delivery, and vehicle use
- Venue contracts, rented equipment, certificates, and loss history
Frequently asked questions
Why should caterers review contracts before accepting an event?
Venues and clients may require limits, additional insured status, waivers, liquor liability, auto coverage, or other terms that take time to arrange.
Does restaurant insurance always cover catering?
Not automatically. Off-premises operations, delivery, events, territory, and contracts should be disclosed and reflected in the policy.
Coverage descriptions are general. Eligibility, availability, limits, deductibles, valuation, exclusions, and policy terms vary by operation and insurance market. Actual policy documents control.