catering vs bad weather
does anyone have any language in their catering contract that says anything about last minute cancellations due to weather. I'd still be willing to show up but i don't wanna cook for 100 when only 20 might show. how should something like this be handled?
Here's the thread on contracts and language
For me, the customer commits to a guaranteed number, that's what they pay regardless of how many show. If extras people over the guaranteed number show, I spell out the cost for these additional attendees. Also have language around events cancelled for inclement weather (But only for cancellation, not for lack of attendance due to weather).
Of course, here in So Cal, weather is usually not an issue until January.
cool, thanks. i'm just in the planning stage now but i want to try and avoid mishaps like that.
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