Host & Venue Agreement
Terms for courts and hosts that list spaces and run venue operations on Fork & Curb.
Your venue, your operation
You operate your venue as an independent business. You confirm you have the right to host food trucks at the property and will follow zoning, fire, health and accessibility rules.
Separate money
Venue revenue—memberships, space rent, services and events—is paid to your own connected Stripe account. Vendor food sales belong to each vendor. Fork & Curb keeps only its disclosed platform fee.
Spaces and reservations
Describe each space accurately, including power, water and size. Review vendor permits and insurance before approving requests, and honor approved reservations under your posted terms.
Access and safety
Gate and access codes issued through Fork & Curb must be used only for the booked window. You remain responsible for site safety and for propane, servicing and waste rules at your venue.
What every space listing must explain
State the space size, access times, permitted vehicle types, available utilities, waste arrangements and services included in the price. Distinguish included amenities from separately charged services. Explain arrival, departure and cleanup expectations before accepting a reservation.
Requests, approvals and cancellations
A reservation request is not a confirmed booking. Confirm the vendor, space, dates and price before authorizing access. Provide cancellation, weather and rescheduling terms with the reservation and honor the terms accepted for that booking.
If a space becomes unavailable, tell the affected business promptly and agree on a replacement, reschedule or refund under those terms. Never substitute a different price or location without the business’s agreement.
Vendors and guests
Each vendor remains responsible for its food, staff, permits and customer orders. You remain responsible for the property and venue operation. Keep emergency access clear and communicate site-specific safety rules, utility limits and incident procedures to participants.
Records and separate funds
Keep venue reservations, rent, service charges and refunds tied to the venue’s records and payment account. Do not route vendor food sales through a venue account as a substitute for the vendor’s own payout arrangement. Restrict access codes and private booking records to authorized people.