Catering Contract Sample
personnel.
B) Client or d’lish catering will arrange a hosted bar service using d’lish catering staff.
C) Client or d’lish catering will arrange for a hosted bar service by an outside caterer.
Minimum sales and/or possible labor charges are required for this type of service. Client will
pay the outside caterer directly.
D) Client or d’lish catering will arrange for a no-host (cash) bar by an outside caterer.
Minimum sales and/or possible labor charges are required for this type of service. Client will
pay the outside caterer directly.
____
RENTALS
You may provide all or part of your own rental items for your event. d’lish catering will/ may
give you an estimated cost/ list of rentals for your event. You may change/ cancel those
items at anytime, However, certain items may incur RESTOCKING & CANCELLATION Fees.
If d’lish catering is coordinating rentals, on your behalf, through a rental company (i.e
Aztec), you will be required to pay the rental company directly. Certain rentals may be
provided by d’lish catering as listed in your Catering Invoice. Any loss or damage to ANY
rentals will be billed to you after your event.
MENU/FOOD QUANTITIES
All entrees require a 10 person minimum. Orders must be placed 24 hours in advance to
ensure menu availability. Special requests are accommodated, given advance prep time.
d’lish catering will prepare between 5%-10% overage based on the final number of guests
we receive from you. Part of this overage is to include feeding of the staff and or vendors.
You are not charged for this service. NO overage will be provided for bag/ box lunches,
unless specified within your Catering Invoice.
STAFFING
Our staff will be dressed appropriate for events, unless you request something different.
Our invoice will include staffing for at least 4 hours beginning at the starting time
throughout the final cleanup of the event. Overtime is billed at the rate of $25 an hour. No
overtime will be incurred if the event ends on schedule. We reserve the right to increase or
decrease the number of staff if the guaranteed guest count is 10% higher or lower than the
number in invoice.
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LEFTOVERS
d’lish catering (or you and or your guests) may package up all leftovers that are not able to
be reused by d’lish catering. You are responsible for providing appropriate containers to
place leftovers into. If you do not have appropriate containers, all food will be disposed of
or taken back to our kitchen. Once at our kitchen we are no longer required to give you
those leftovers. In accordance with TX Health Codes, d’lish catering reserves the right to
discard any food items where there is a reasonable risk for food borne illness to occur.
____
MENU COST
All menu prices are subject to change within 14 days of your event. If a drastic
change in an ingredient's within your menu is established you have two options.
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