"Every Event Perfected. Every Risk Covered."
Protecting events, clients, and culinary operations
Catering operations involve executing food service in unpredictable environments — banquet halls, private estates, corporate campuses, and outdoor venues. From foodborne illness and liquor liability to equipment transport and employee injuries, catering risk is event-driven and location-dependent. Whether operating a boutique catering company or a high-volume event service, exposures can arise from the food itself, the service team, or the venue conditions.
Properly structured insurance is essential to protect client relationships, event revenue, professional reputation, and long-term business viability.
Key Risks in Operations
Foodborne illness and product liability claims
Liquor liability from alcohol service at events
Third-party bodily injury at event venues
Property damage at client or venue locations
Employee injuries during setup, service, or breakdown
Equipment and supply losses in transit
Vendor and venue contract requirements
Losses can arise even when the business is professionally managed.
Core Coverages
General Liability — Protects against bodily injury and property damage claims arising from catering operations at client or third-party venues.
Product Liability — Covers claims alleging illness or harm resulting from food, beverages, or products served at events.
Liquor Liability — Covers claims arising from alcohol service at catered events where the business serves or controls alcohol.
Commercial Auto / Inland Marine — Covers vehicles and equipment during transport between commercial kitchen and event locations.
Workers Compensation — Provides coverage for employee injuries during physically demanding event setup, service, and breakdown.
Commercial Property — Protects kitchen equipment, supplies, and business assets from covered physical losses.
Umbrella / Excess Liability — Provides additional limits for severe bodily injury, product liability, or liquor-related claims.
What's Commonly Overlooked
Insurance programs are often weakened by:
Missing liquor liability for events where alcohol is served
No product liability coverage separate from general liability
Inadequate inland marine for equipment in transit
Failure to meet venue or client certificate requirements
Uninsured seasonal or part-time event staff
Gaps between auto and general liability at event locations
These issues typically surface at claim time — not before.
Multiple guests report illness following a catered event
An intoxicated guest causes injury after alcohol was served
An employee drops and damages expensive venue property during setup
A staff member is injured transporting heavy equipment
A fire damages the commercial kitchen and stored inventory
Even a single claim can disrupt operations, damage client relationships, or impact cash flow.
Why Proper Placement Matters
Coverage varies significantly based on:
Types of events serviced (corporate, social, public)
Whether alcohol is served or controlled by the caterer
Employee count and use of temporary or seasonal staff
Transportation and equipment ownership
Venue and client contract requirements
Improper placement can lead to uncovered claims, contract losses, or regulatory exposure.
Our Approach
At Cory Washington & Co., we structure catering insurance programs around the event-driven, multi-location nature of the business. We coordinate liability, product, liquor, auto, and property coverage to ensure your program holds up from kitchen to venue — every event, every time.
Every event covered. Every detail protected.
Available in all 50 states. See how requirements differ in California, Texas, Florida, New York, or choose your state.