If you run a food truck, you’re not just “a restaurant on wheels.” You’re a vehicle, a commercial kitchen, and a public-facing business that changes locations—sometimes daily. Food truck insurance is the set of business policies that work together to protect you from the most common shutdown scenarios: injuries to customers, vehicle accidents, fire and equipment loss, theft, and the contract requirements that come with events and city permits. This guide explains how those coverages fit together in plain language, where standard policies fall short, and the moments when it’s smart to review coverage before something breaks. This page is designed to be the starting point — from here, you can explore cost, requirements, and common coverage gaps based on how your food truck actually operates. Why Food Truck Insurance Is Different Mobility ≠ restaurant risk A restaurant’s risk is tied to one address. A food truck’s risk moves with you. That changes the questions insurance has to answer: Where does the vehicle live when it’s not serving? Where is food prepped (truck vs. commissary)? How often do you travel? How far? Through which cities? Are you operating at private events, festivals, and venues with contractual requirements? If your insurance is built like a stationary restaurant policy, it may leave gaps the first time something happens away from your “home base.” Auto + property + liability overlap A food truck claim often touches multiple policies. Industry loss summaries consistently show that vehicle- or trailer-related incidents account for a significant share of food truck claims, which is exactly why coverage has to work like a stack — not a single policy. Example: You’re in a minor collision on the way to an event. The truck is damaged, you can’t serve for four days, and your generator gets stolen while it’s parked overnight.