La Fiesta Catering Services

The first part of the payment is nonrefundable under any circumstances.\r\nIf 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.\r\nIf 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.\r\nIf 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.\r\nNo 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 a government curfew/lockdown.\r\nBanquet 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:\r\nAll Dos & Don’ts of the banquet service area must be followed while planning the setup.\r\nAs part of buffet service, Crockery, cutlery, glassware, buffet chafing dishes/food warmers, food risers, showpieces, food trolleys, snack 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 conditions. A banquet service area must be spacious for smooth & seamless food & beverage service.\r\nAny items from decorators, such as wooden or plastic buffet 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 the buffet/food counter setup.\r\nKitchen Specifications: The kitchen area must be spacious enough for carrying out kitchen operations such as cutting, chopping, grinding, marinating, 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.\r\na. The kitchen area must have enough electrical plug points for deep freezers, gravy machines, mixer grinders, salamanders, grillers, and inductions with uninterrupted power supplies.\r\nb. The kitchen & washing area must be well illuminated with high-power LED/bulbs for smooth running of the kitchen operation seamlessly.\r\nc. The kitchen washing area must have enough space for washing crockery, cutlery, glassware, and pots/utensils. There must be uninterrupted water supplies for washing and cleaning for smooth running of the entire service. There have to be enough lights in the banquet service area for winding up our catering equipment.\r\nd. 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.\r\ne. 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.\r\nf. 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 is empanelled 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 occurring 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.\r\ng. 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 or exhaust vents, for seamless cooking operations without any hindrance.\r\nProper service—We provide proper dress & attire for all our service staff (jacket, tie, shirt & trousers for boys and sarees for girls), but in case there is a requirement of any special dress & attire, the cost is to be included in the final bill. The dress & attire requirements must be mentioned well before at the time of signing the agreement.\r\nAny prior permission for 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.\r\nBuffet display/food counter setup items once unloaded at the venue must be under the supervision of the banquet security & banquet supervisor for any such damages & breakages.

The estimated food and beverage price will remain confidential.\r\nLabor & 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.\r\nTable—A separate table for our manager & coordinator is to be provided for smooth coordination with the service team & chef.\r\nFood 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.\r\nFood Counter setup 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 setup will be according to the availability of the space and the condition of the banquet hall.\r\nStaffing—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.\r\nLogistics – 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.\r\nFood 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.\r\nCancellation—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.\r\nForce 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.