La Fiesta Catering

Terms & Conditions

PAYMENT: The total consideration amount is to be paid in 3 equated parts as mentioned below:
- First Part: The First payment of 10% of the total agreed value is to be paid as a token of advance in Cash, Cheque, Bank Transfer (NEFT/ RTGS/ IMPS) or UPI at the time of the booking on the date of signing this contract which is non refundable.
- Second Part: The Second Payment of 75% of the total remaining value is to be paid 30 days before the date of the event and/or occasion in Cash, Cheque, Bank Transfer (NEFT/ RTGS/ IMPS) or UPI.
- Third Part: The last & final payment of the remaining 15% is to be paid at the end of the event and/or occasion at the venue only in Cash, Bank transfer (NEFT/ RTGS / IMPS) or UPI.
****Failure of the last & final payment will lead to litigation in the court of law and additionally a 20% of interest monthly will be charged on the due amount.

****Cheques will not be accepted in the Third part of the payment unless it is paid 7 days prior to the event.
A computerised Tax invoice will be issued to the client within 7 days of the payment. However, a money receipt will be issued to the client after each payment and a challan will be issued to the client after the final payment.
The quotation for catering assignment of any nature is given on a per plate basis i.e one individual will be charged for one plate of consumption of the food items in the main course only and a minimum guaranteed number of plates to be mentioned on the quotation and on agreement.
The final billing will be on a higher number of plates between the minimum guaranteed number of plates mentioned on the agreement or on actual uses of plates. In case of an increase in the number of guests at the time of the event, plates count will be higher than the minimum guaranteed number.
In case of the increase in the number of guests than the minimum guaranteed number of guests, the client must inform the site manager well in advance so that action can be taken to prepare food items that are there in the menu or alternative food items. Zaroma Personalised Services LLP. is not liable if any particular item cannot be served due to the unavailability of that item once the guaranteed number of plates are used up.
A plate count sheet is to be maintained at the time of the event between a representative of Zaroma Personalised Services LLP. and the client or any assigned person on behalf of the client for calculation on plate counts and food parcel counts.
An additional service charge of 7% to be added to the main bill mandatorily in case the service is continued beyond 4:30 pm for lunch service and 12:00 am for dinner service. However, this 7% service charge will be applicable within the pin code of Kolkata. Outside of the pin code of Kolkata, the service charge will be 10%.
Food Parcel – Any food parcel for guests when handed over to the client or any assigned person by the client to be considered and charged as a plate. In the case of Drivers/Housekeeping/Security, food parcel menus set at a lower price, thus the Drivers/Housekeeping/Security food parcels must be charged separately.

A. No chilled items like Ice cream or Kulfi will be packed in Food parcels. No food items from starters, Chaat, and other sections can be packed in food parcels apart from the main Course unless a special request is made to the site manager and it’s completely up to the discretion of the site manager.

B. Packaging charges of Rs. 150/- per food parcel will be applicable if the number of food parcels goes beyond the number of food parcels mentioned in the agreement as “provision for food parcel” which is 10% of the minimum guaranteed number of plates. However, any extra number of food parcels is subject to the availability of food containers other than the mentioned number in the agreement as “Provision for food parcel”.

Refund & Cancellation Policy

The first part of the payment is non-refundable under any circumstances.
If the Client cancels the catering services 30-16 days prior to the event, the Caterer reserves the right to retain an amount equal to 5% + 5% GST of the amount received from the second part of the payment as a cancellation fee.
If the cancellation is made 15-5 days before the assignment date from the time of booking, the Caterer reserves the right to retain an amount equal to 10% + 5% GST of the amount received from the second part of the payment as a cancellation fee.
If the cancellation is made 4 days before the assignment date from the time of booking, the Caterer reserves the right to retain an amount equal to 15% + 5% GST of the amount received from the second part of the payment as a cancellation fee.
No refund is entitled if the cancellation is done within 3 days of the assignment date from the time of booking unless there is an imposition of Government curfew/lockdown.
Banquet service & Kitchen area condition- After the first part payment is received, an onsite inspection will be held with the client, our representative & a representative of the Banquet for planning buffet/food counter set-up details:
- All Dos & Don’ts of the banquet service area must be followed while planning the set-up.
1. As part of buffet service Crockeries, Cutleries, Glassware, Buffet Chafing dishes/Food warmers, Food risers, Showpieces, Food trolley, Snacks warmers, etc. to be provided at the time of buffet/food counter set-up. Designer LED tables can be provided upon extra charge included in the final bill on special requests and/or condition. A banquet service area must be spacious for smooth & seamless food & beverage service.
2. Any items from decorators such as buffet wooden or plastic tables and chairs, Table & Chair covers, Electrical equipment such as lights, extension boards for plug points, or any floral decoration will not be provided as part of buffet/food counter set-up.
Kitchen Specifications: The kitchen area must be enough spacious for carrying out kitchen operations such as cutting, chopping, grinding, marination, cooking, etc. The kitchen area must have kitchen slabs/counters for cutting, chopping, and food storing. If the kitchen has a gas bank connection, then the pressure of the gas bank must be enough for high-speed burners.
- a. The kitchen area must have enough electrical plug points for deep freezers, Gravy machines, Mixer grinders, Salamanders, Grillers, and Inductions with uninterrupted power supplies.
- b. The kitchen & Washing area must be well illuminated with high-power LED/Bulb for smooth running of the kitchen operation seamlessly.
- c. The kitchen washing area must have enough space for washing crockeries, cutleries, glasswares, and pots/utensils. There must be uninterrupted water supplies for washing and cleaning for smooth running of the entire service. There has to be enough lights in the banquet service area for winding up our catering equipment.
- d. Kitchen Garbage disposal & Cleaning – There has to be a designated vat/Garbage disposal area/Trolley adjacent to the washing area, so that the garbage, food waste, and solid waste can be collected smoothly and separately in large garbage disposal by our Kitchen stewarding staff & bags must be tied by our Kitchen stewarding staff and disposed of by the Kitchen stewarding staff of Zaroma Personalised Services LLP.
- e. Zaroma Personalised Services LLP. will not be responsible for cleaning and washing of the kitchen & Banquet area which must be done by Banquet Housekeeping staff.
- f. Zaroma Personalised services LLP. will not be liable to pay any kitchen cleaning charges and security deposits at any banquet unless Zaroma Personalised Services LLP. empaneled as a catering vendor with that banquet. The charges must be paid by clients well before the event date or at the time of booking the banquet. Zaroma Personalised services LLP. will not be liable/responsible for any claim of damages of any nature once the kitchen team leaves the venue after the function. In case of any such damages occurred during the operation, the designated kitchen supervisor must be informed by the Banquet staff. Enough time must be given by the banquet authority for cleaning, winding up all equipment & loading our vehicles.
- g. The kitchen area must have a well-ventilated system for fresh air to come in and hot air to pass away either with exhaust fans/Exhaust vents for seamless cooking operations without any hindrance.
Proper service – We provide proper dress & attire for all our service staff (Jacket, Tie, Shirt & Trouser for boys and Sarees for girls) but in case there is a requirement of any special dress & attire, the cost to be included in the final bill. The dress & attire requirements must be mentioned well before at the time of signing the agreement.
Any prior permission of the banquet such as additional lights, Mobile Lights, Halogen lights, Video, or Videography, if required from the banquet, must be done by the client only.
Buffet display/ Food Counter Set-up items once unloaded at the venue, after unloading it must be under the supervision of the Banquet Security & Banquet Supervisor for any such damages & breakages.

TERMS & CONDITIONS

The estimated food and beverage price will remain confidential.
Labour & Travel – The cost is included within the estimated food and beverage price (one-time cost only) with a minimum guaranteed number of plates as mentioned in the agreement. It includes the Chef, Kitchen Stewards, and service staff. A minimum of 5 service staff for every 100 guests is to be maintained in any type of catering service.
Table – A separate table for our Manager & Coordinator is to be provided for smooth coordination with the service team & Chef.
Food Taste & Menu – A food tasting session can be organized well in advance after the confirmation of the booking of the event. The date of the food tasting must be mutually agreed upon between the client & Zaroma Personalised Services LLP. The menu list must be shared with us prior to a minimum of 7 days before the event.
Food Counter set-up and presentation – Our team will organize the food counters well in advance prior to the time of the service. The food counters will be designed based on the theme of the event. However, the set-up will be according to the availability of the space and the condition of the banquet hall.
Staffing – Service staff will be managed by our Operation Manager for smooth and efficient running of the event. The service team will be in uniform and maintain hygiene standards. They will be courteous and polite in their conduct.
Logistics – The logistics of food & beverage will be managed by our logistics team. They will ensure the timely arrival of food items at the venue. The transportation of food items will be done in clean and hygienic vehicles.
Food Safety – We maintain high standards of food safety and hygiene. Our kitchen follows FSSAI guidelines. The food items will be prepared in a clean and hygienic environment.
Cancellation – In case of any cancellation of the event, the client must inform us at least 7 days in advance. The cancellation policy will be applicable as mentioned in the agreement.
Force Majeure – In case of any unforeseen circumstances like natural calamities, government restrictions, or any other force majeure events, Zaroma Personalised Services LLP. will not be held liable for any cancellation or rescheduling of the event.

Terms & Conditions

Refund & Cancellation Policy

TERMS & CONDITIONS

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