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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 09-10-2008, 01:10 PM   #16
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Quote:
Originally Posted by Caseyjoenz View Post
I'll try the attachment...

Attachment 18968

Attachment 18969
There's a slight correction that needs to be made to the first attachment:

Hereinafter referred to as “Client”, AND Smokin’ Caboose BBQ Catering & Competition Team.

I have the same contract and you may have inadvertently deleted it. It should read:

Hereinafter referred to as “Client”, AND Smokin’ Caboose BBQ Catering & Competition Team hereinafter referred to as “caterer”, of (address)

You are also missing Item #4 and it's sub line items.

Here is what I have:




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File Type: doc Contract Fill-in.doc (33.5 KB, 163 views)
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Unread 09-10-2008, 01:48 PM   #17
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Quote:
Originally Posted by TOPS BBQ View Post
There's a slight correction that needs to be made to the first attachment:

Hereinafter referred to as “Client”, AND Smokin’ Caboose BBQ Catering & Competition Team.

I have the same contract and you may have inadvertently deleted it. It should read:

Hereinafter referred to as “Client”, AND Smokin’ Caboose BBQ Catering & Competition Team hereinafter referred to as “caterer”, of (address)

You are also missing Item #4 and it's sub line items.

Here is what I have:



Yep...thanks, I'll change that. I deleted item 4 as this was such a short notice event and he's paying me on site...didn't want to confuse him. Not sure who gave me that contract to use (Marv, maybe?) but it's a good one.
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Unread 09-10-2008, 02:45 PM   #18
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Yeah, I got mine from Marv.
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Unread 09-10-2008, 04:17 PM   #19
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Depending on your electrical needs, you might want to put a provision in the contract that states, for example...you need a minimum of two 20 amp service runs to power your equipment and that it is understood by all parties that the customer understands he/she cannot challenge the contractual agreement if your electrical needs are not met.

Stop by your local Barnes and Noble to the business section...there are several books on catering...and sample contracts. It was just last year I read about not leaving leftovers at all, because if someone gets sick...most will say it was from the food they ate from the buffet line...not the leftover doggie bag.

Speaking of weather...if the client asks you to set up your rig in a grass area, have an agreement ahead of time that you will not be responsible for tire ruts, lawn/sprinkler head damage etc. Make sure it is clear who you are contracted with...and only work with that person (not their spouse, adult child, employee, etc.) Get signatures on all addendums...for the protection of both parties.
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Unread 09-11-2008, 08:19 PM   #20
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Thanks guys for the contract layouts. Got my first gig and needed some kind of template to go from.

Thanks again,
Brian
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Unread 09-11-2008, 09:55 PM   #21
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Brian - you can pay me back next weekend with a Texas Tommy at QN4U.
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Unread 09-12-2008, 02:27 AM   #22
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Interesting that we were discussing leftovers and then I come home tonight to see this in my inbox...
From the California Restaurant Association


On Tuesday, August 19, 2008, SB 1443 by Senator Jenny Oropeza (Long Beach) was defeated in the Assembly with a vote of 27 to 36. The CRA led the arduous fight against this bill which proved to be an uphill battle, making this defeat a true victory.

This onerous bill would have required that every written catering contract include a provision in the contract allowing all catering clients to determine how leftover food be allocated (between only two options); either giving it directly to the client or donating it to a non-profit food bank, in the alternative. The CRA opposed this bill and led the coalition of other business groups also in opposition. Thanks to aggressive lobbying and grassroots strategies, the bill died at the end of session (
click here for the final vote). The CRA is truly pleased with this victory.
Please contact Brenda Coleman at bcoleman@calrest.org with any questions.
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Unread 09-12-2008, 11:15 PM   #23
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Quote:
Originally Posted by Countryhb View Post
Interesting that we were discussing leftovers and then I come home tonight to see this in my inbox...
From the California Restaurant Association


On Tuesday, August 19, 2008, SB 1443 by Senator Jenny Oropeza (Long Beach) was defeated in the Assembly with a vote of 27 to 36. The CRA led the arduous fight against this bill which proved to be an uphill battle, making this defeat a true victory.

This onerous bill would have required that every written catering contract include a provision in the contract allowing all catering clients to determine how leftover food be allocated (between only two options); either giving it directly to the client or donating it to a non-profit food bank, in the alternative. The CRA opposed this bill and led the coalition of other business groups also in opposition. Thanks to aggressive lobbying and grassroots strategies, the bill died at the end of session (click here for the final vote). The CRA is truly pleased with this victory.
Please contact Brenda Coleman at bcoleman@calrest.org with any questions.
Legislating leftovers...I love it.
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Unread 09-13-2008, 01:44 AM   #24
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Good work, BBS.

Guaranteed Number of Guests (include all persons who will be attending, e.g. ministers, photographers, musicians, etc):

I'd change that to "all persons who will be dining".

I'd also make it clear that this is the number that will be billed. If you told me 100 and five show up, you are being billed for 5. I'd also state that anything over +10% will also be billed. So if you told me 100, and 150 show up and I come up with more food, you get billed. This can get a little weird if I planned for 110 but fed 150 with the same amount of food. My costs aren't the same... however, that can be a slippery slope if clients continue to low ball your numbers. I had a wedding last year where they told me 100, and 180 showed up. The last people in line were pissed because all they got was hot dogs from the kid's table. To them, it is my fault, which means my reputation. You put me in that position, you are going to pay for it. Better get your numbers right up front.

Most of my clients want leftovers. They expect them, and I believe that the leftovers are there's. Again, if 5 people show up, I've got food for 105 more that you should be able to take home. You bought it.
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Unread 09-13-2008, 11:59 AM   #25
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In the event we do not leave leftovers, "Our insurance doesn't allow us to leave food with anyone" is a convenient line...well...it is true.
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Unread 09-25-2008, 04:40 PM   #26
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Here's a couple I found on the internet...
There may be some useful line items in these that you can add to your contract language...

http://www.smokyjons.com/Terms%20&%20Contract.pdf

http://www.sakida.com/contract.html
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Unread 09-29-2008, 06:03 PM   #27
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I hate I'm just now seeing this thread. I've attached the contract I've created. After reading and perusing some of the others as well as the information that's been shared I will be tweaking it once again.
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Unread 09-30-2008, 09:53 AM   #28
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Quote:
Originally Posted by Plowboy View Post
Good work, BBS.

Guaranteed Number of Guests (include all persons who will be attending, e.g. ministers, photographers, musicians, etc):

I'd change that to "all persons who will be dining".

I'd also make it clear that this is the number that will be billed. If you told me 100 and five show up, you are being billed for 5. I'd also state that anything over +10% will also be billed. So if you told me 100, and 150 show up and I come up with more food, you get billed. This can get a little weird if I planned for 110 but fed 150 with the same amount of food. My costs aren't the same... however, that can be a slippery slope if clients continue to low ball your numbers. I had a wedding last year where they told me 100, and 180 showed up. The last people in line were pissed because all they got was hot dogs from the kid's table. To them, it is my fault, which means my reputation. You put me in that position, you are going to pay for it. Better get your numbers right up front.

Most of my clients want leftovers. They expect them, and I believe that the leftovers are there's. Again, if 5 people show up, I've got food for 105 more that you should be able to take home. You bought it.

Todd,

Just catching up on this. Yes, the way you stated is much clearer. My thought is that I do not give the bride or groom the option of the band, ministers, etc. eating or not. Surprisingly some penny conscious folks think the help is not suppose to eat.

100 to 180 is just wrong! Sounds like the client screwed you with the count.
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Unread 09-30-2008, 09:58 AM   #29
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Quote:
Originally Posted by MrsMista View Post
I hate I'm just now seeing this thread. I've attached the contract I've created. After reading and perusing some of the others as well as the information that's been shared I will be tweaking it once again.
Me thinks you need a guaranteed minimum at the time of booking. What is your minimum?
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Unread 06-16-2009, 06:14 AM   #30
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Worth a bump. Thanks BBS.
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