Satay Catering
Contract Terms & policies
Required Notice
The minimum amount of time necessary to plan your event is 5 business days. We are ready to assist you with your event as early as you begin planning.
Guest Count and Menu Changes
The final menu, guest count, event time, event location, floor plan, equipment, linen, rental and service needs are due five business days prior to your event date. We order our product fresh for each event to provide you with the freshest tasting foods. The final guest count and menu selections are essential to ensure the quality and availability of your menu. Requests to make changes to the catering order that are received less than five business days before the event date may not be fulfilled. A curent & honest headcounts are required, Should Satay Catering feel that the headcount has been misrepresented, we reserve the right to adjust the cost and charge the client accordingly. Changes to the guest count will affect the final total balance.
Rental Equipment:
China, glassware, tables, chairs, tents, lighting, and other necessary equipment require rental from a local rental company. Your event planner can coordinate the rental of any necessary equipment. The total rental cost will be due directly to the rental company five business days prior to your event. Please note that the client is directly responsible to the rental company for any breakage or loss. Rental equipment will be delivered and picked up at the site location by the rental company at a predetermined time. This is the responsibility of the client.
Rental Equipment Cont:
There is a 15% handling fee charged for coordinating the delivery of rental items and alcoholic beverages to the event. Our catering set team can be available to set up your rental equipment. Their will be an additional charge to the client. To be agreed upon in advance.
Service Charges:
The client may add our professional service staff to the event. Discussion as to whether or not staff are to be included as part of the event should take place during the initial stages of the event planning process to ensure the availability of an adequate number of professional service staff. A percentage of the total cost of the event (food, beverage and labor) will be charged for serviced events. The service charge covers service, labor, planning, and equipment for use by our servers such as: chafing dishes, some décor, coffee urns, serving utensils and disposable leftover containers.
The following rates will apply:
The Service Charge of 19% covers the service, labor and planning required for staffed events.
Gratuity:
The addition of a gratuity for service personnel is left to the client's discretion and may be given with final payment or at the time of service.
Sales Tax:
Idaho state sales tax of 6% will be added to all catering food, beer, wine, liquor and service billing amounts
Deposits and Payments:
Deposits: To reserve your requested date, a non-refundable deposit of $500 is required upon acceptance and signing of this contract. It is agreed as a condition precedent of the catering contract that the client will pay 50% of the estimated total balance no later than 30 days in advance of the event date. This agreement is not assignable. The remaining 50% balance is due one business day prior to the event date.
Payments (all events): Satay Catering requires payment in full on or before the day of the event. Payment may be made by cash, check, MasterCard, American Express or VISA. All federal, state and municipal regulations with regard to taxes will be strictly adhered to. A finance charge of 1.5% per month will be applied to all past due accounts.
Cancellation:
It is the client’s responsibility to notify the event planner if the client wishes to cancel the order for catering. The order is not effectively cancelled until the client has received written confirmation of the cancellation from Satay Catering. Satay Catering reserves the right to bill the client for payment in full if there is an unconfirmed cancellation. If a cancellation occurs more than 72 hours prior to the event, Satay Catering reserves the right to charge a cancellation fee of up to 50% of the contract total. If a cancellation occurs less than 72 hours prior to the event the client will be responsible for payment in full. This policy applies to all catering orders.
Food Safety:
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness. These include, but are not limited to items such as sushi, Béarnaise and Hollandaise sauces and rare/medium rare beef.
Leftover Food:
At the discretion of Satay Catering staff, food may remain with the client only if it has been purchased by the tray. This will depend on the condition and safety of the food. Credit will not be issued for leftovers or food deemed unsafe to take as leftovers. If the event was sold by a per guest price all leftovers will remain with Satay Catering.
Alcoholic Beverages:
If Satay Catering handles alcoholic beverages for the event, the client agrees to irrevocably and unconditionally releases, defend, indemnify and hold harmless, Satay Catering, Inc., its employees and contractors jointly and individually from any liability, claims, demands, actions and causes of action arising our of or related to any loss, damage, illness, death, or injury sustained by any participant in connection with the service and consumption of alcoholic beverages. All guests will be required to have legal identification of proof of age (21yrs old) to consume alcoholic beverages at all times.
Agreement:
This agreement is made in the state of Idaho and shall be construed and enforced in accordance with the laws of such state. This agreement constitutes the entire agreement between the parties and may not be modified or amended except by an instrument in writing signed by both the client and Satay Catering.
Conduct:
It is understood that the client will conduct the function in an orderly manner and full compliance with all applicable laws, ordinances and regulations (and any special requirements of renter if set forth in contract). The client agrees to release Satay Catering, its employees and contractors jointly and individually from any claims, demands, actions and causes of action arising out of or related to any loss, damage, illness, death, or injury sustained by any participant caused by any individual or group other than Satay Catering, its employees or contractors. Satay catering reserves the right to refuse service to any guest at any time.
Waiver of Liability:
The client agrees to irrevocably and unconditionally release Satay Catering from liability, claims, demands, actions and causes of action arising out of or related to any loss, damage, illness, death or injury sustained by any participant in connection with any food, services, personnel, beverages, rental items, props, entertainment, decorations or other items not directly provided by Satay Catering, Inc.
Contingencies:
This agreement is contingent upon the absence of strikes, labor disputes, accidents or any causes beyond control. The caterer also reserves the right to make reasonable substitutions if unable to secure specified items, but will make the substitutions upon explanation and notification to client. All food prices are subject to change dependent upon market fluctuation and product availability.
I agree in full to the above contract terms and policies.
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Client
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Print Name
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Satay Catering
