Introduction
Caterers, food trucks, pop‑up kitchens, and mobile bartenders face risks that standard home or personal auto policies simply do not contemplate. You handle hot oil, open flames, refrigeration, generators, and public events—often at new locations every day. This page explains how Summit brokers tailor catering and food truck insurance for Canadian businesses outside Quebec, the core protections you should consider, and how to meet venue and event certificate of insurance (COI) requirements quickly.
Who this is for
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Independent caterers and mobile food service companies operating at venues, offices, weddings, festivals, and markets (outside Quebec).
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Food trucks, trailers, and carts with onboard cooking or refrigeration.
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Ghost or commissary kitchens that prepare off‑site then serve on‑site.
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Mobile bartending/catering operations, including those serving alcohol (where permitted by provincial law).
Core coverages to consider
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Commercial General Liability (CGL) protects against third‑party bodily injury and property damage—from slip‑and‑falls to scalds or grease‑fire smoke damage. See Commercial General Liability.
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Product Liability for food‑borne illness, allergen mislabeling, or contaminated ingredients. See Product Liability.
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Commercial Property for your kitchen contents, mobile equipment, stock, and signage at a fixed site or while temporarily off‑premises. See Commercial Property Insurance.
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Equipment Breakdown to repair/replace covered refrigeration or electrical equipment after a sudden and accidental mechanical or electrical failure (often added to property packages).
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Food Spoilage/Stock Coverage for perishables lost due to a covered power outage, equipment breakdown, or temperature fluctuation.
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Business Interruption to replace lost income and cover extra expenses after a covered peril shuts you down. See Business Interruption.
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Cyber Liability for payment card data, online ordering, or booking systems exposed to phishing or ransomware. See Cyber Insurance.
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Liquor Liability if you sell or serve alcohol at events (where permitted). Often packaged within hospitality programs. See Hospitality Insurance and Restaurant Insurance.
Vehicles, tools, spoilage, and umbrella: how they fit
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Commercial Auto: Food trucks, tow vehicles, or delivery vans require commercial auto—not personal auto. Add physical damage (collision/comprehensive), roadside towing for heavy vehicles where available, and coverage for permanently attached equipment. See Commercial Auto.
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Non‑Owned/Hired Auto: Protects your business if staff use personal vehicles for event runs (available under liability packages).
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Tools & Mobile Equipment: Insure carts, griddles, fryers, POS tablets, generators, and portable tents with an Equipment or Tools Floater; extend to transit and off‑premises locations.
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Food Spoilage: Specify refrigeration units, power supply (e.g., generator), and maximum perishable values so limits reflect real exposure.
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Umbrella/Excess Liability: Adds higher limits over CGL, auto liability, and employer’s liability for venues or municipalities that require multimillion‑dollar limits.
Booking an event? Use this COI checklist
When a venue asks for a certificate of insurance (COI), provide the details below so we can issue it fast and correctly. Request COIs at least 2–5 business days before your event date.
| COI item | What the venue typically asks for |
|---|---|
| Legal business name and address | Exactly as registered; DBA if applicable |
| Event details | Event name, location address, setup/teardown and event dates |
| Operations description | Catering/food truck service, cooking methods, alcohol service if any |
| Required limits | CGL and, where applicable, Auto and Umbrella; confirm amounts with the venue |
| Additional Insureds | Venue, property owner, municipality as required |
| Special wording | Primary and non‑contributory, waiver of subrogation, cross‑liability—if specified in the contract |
| Tenants’ Legal Liability | If renting a kitchen or event space |
| Non‑Owned Auto | Often requested for deliveries or staff using personal vehicles |
| Liquor Liability | If serving/selling alcohol (where permitted) |
| Certificate holder contact | Name, email, and where to send the COI |
Need a rush COI? Contact us and include the signed venue contract. See Contact Us.
Pricing and underwriting—what drives cost
Underwriters look at: cooking fuel (propane, natural gas), fire‑suppression, driver/vehicle class, territory, annual events/revenue, perishable values, alcohol service, distance to hydrants/fire services, prior claims, and your written procedures (e.g., oil disposal, cleaning, allergen controls). Program structure and limits, deductibles, and COI requirements also impact price. See Business Insurance for how pricing is determined and how Summit compares options across markets.
What we need to quote you quickly
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Legal entity details, years in business, experience of principals.
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Description of operations (fixed kitchen, mobile units, events, alcohol service), annual revenue, and seasonal peaks.
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Vehicle details (year/make/model/VIN), driver lists, and abstracts where required.
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Equipment inventory and peak perishable/stock values; security and maintenance practices.
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Fire protection details (ANSUL or equivalent suppression, K‑Class extinguishers, cleaning logs).
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5‑year loss history and any venue or franchise COI requirements.
Why Summit for catering and food trucks
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Independent Canadian brokerage that compares multiple insurers for value and fit—no single‑carrier bias. See About Us.
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Fast COIs for venues and municipalities, dedicated account management, and tech‑enabled service.
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Transparent compensation and options for fee/commission structures. See How We Get Paid.
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Support across Canada outside Quebec, with sector expertise in hospitality and restaurants. See Hospitality and Restaurants.
How the process works
1) Discovery call or form submission. 2) Market comparison and tailored coverage build. 3) Quote review with recommendations and options. 4) Bind coverage and issue COIs for upcoming events. 5) Ongoing support and annual reviews. For incidents, start with Claim Services.
FAQs
Do I need commercial auto if my truck is parked during service?
Yes. If it’s registered and driven on public roads—or if you tow a trailer—you need commercial auto. Permanently attached cooking equipment should be scheduled appropriately. See Commercial Auto.
What’s the difference between CGL and Product Liability for caterers?
CGL responds to third‑party injury or property damage at the event location (e.g., a guest slips). Product Liability addresses injury or damage alleged to arise from your food products (e.g., allergen contamination). See CGL and Product Liability.
Is food spoilage automatically covered?
Not always. Spoilage limits and triggers (power outage, equipment breakdown, temperature change) must be added or verified. Tell us your maximum perishable values and refrigeration setup so limits match exposure. See Commercial Property.
We rent a commissary kitchen—what coverage should we confirm?
Ask for Tenants’ Legal Liability on your CGL, plus contents coverage for your equipment/stock at the rented premises, and business interruption if a covered loss shuts the kitchen. COIs for the landlord may require Additional Insured and waiver wording.
Can you add venues and municipalities as Additional Insureds?
Yes. Provide the contract and exact wording; we will confirm insurer acceptance and issue the COI accordingly. See the COI checklist above and Contact Us.
Do you serve Quebec?
Summit currently supports clients across Canada outside Quebec.