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OFFICIAL CATERING CONTRACT

Customer's Name:
_______________________________________
Full Address:
_______________________________________
_______________________________________
Time of Function:
____________________________________ __
_
Location(s)of
Function:____________________________
____
Guaranteed Total # of
Guests_______________________________
___
Guaranteed Min. Charge:
12,500.00
(Unless otherwise specified)
Retainer Fee: 12,500.00 or half of
Total
(Unless otherwise specified)

Home
Telephone:______________________
Cell:______________
Office______________
Email:________________________________
Type of
Function:_______________________
# of Adults_____# of Children Age
0-3______
# of Children Age 4-7______
Location Fee if
applies:__________________

General Information and Policies


Our professional resources in culinary and service skills afford you complete
assurance that all commitments will be carried out to your satisfaction. In order
to ensure you and your guests of a well-organized function, we must ask that we
both adhere to the following catering policies:
Payments and Retainer Fee
Billing arrangements for all events must be made in accordance with catering
policies. There is a 50% retainer fee on all events, unless prior arrangements
have been made with our catering director. We accept cash, checks and money
orders. Checks should be made out to Miguel Marko S. Tuason for TRG Top
Catering. We are sorry at this time we are not able to accept credit cards. If we
receive a payment for services via check and that payment bounces with our
bank you will be responsible for a 150.00 fee.
Guarantees
The coordinator must be notified of the exact number for which you wish to
guarantee services for not later than five working days before the event. In the
event a guarantee service number is not received, the original estimated
attendance count will be prepared and charged. The charge for each additional
person set up at patron's request will be made and patron agrees to pay at
Caterer's established rate of 500.00 per person.
Taxes
All applicable state and local taxes will be imposed and paid by the client. If the
client's organization is tax exempt, the caterer must receive a certificate
reflecting the client's exemption status not later than five working days before
the event. If the caterer does not receive this certificate, the client agrees to pay
all taxes associated with the event.
Cancellations
If the client cancels a contracted food and beverage event, and/or facility, the

caterer can retain all or a portion of the retainer fee as liquidated damages.

Portion Sizes
Most of our menu items are sold on a per guest basis, with portion sizes having
been determined by our experienced catering staff. If you would like information
regarding exact quantities, please do not hesitate to ask our catering director.
Leftover Food
When we are on location to serve food, we usually carry more than we expect to
serve. When offsite for a long period of time, we have extended food
temperatures and holding conditions to a point that we will not release leftover
food to you or your guests. This policy is required by the Philippine Department of
Health. We trust you will cooperate.

Catering Contract

1. I, Patron, agree to pay for all guests attending but not less than for the number
of guests guaranteed. Caterer may limit services to the number of guests
guaranteed or the number of guests Caterer deems to be the maximum for the
facility. Arrangement for additional guests and menu changes must be made at
least five (5) working days prior to the functions and such final guarantee,
whether oral or written, shall be binding on patron as if originally guaranteed. In
no event shall guarantee be less than originally agreed upon.
2. The change of each additional person set up at patron's request after the five
(5) working day period prior to event will be made and patron agrees to pay at
Caterer's established rate of 500.00 per person.
3. No event will be permitted to run over the time agreed upon without Caterer's
approval. Caterer reserves the right to make reasonable additional charges for
events running beyond the time agreed upon. The agreed charge is 500.00 per
hour.
4. In the event patron cancels or otherwise breaches this agreement, Caterer
shall retain 9500.00 and/or any reasonable out-of-pocket expenses incurred by
Caterer of deposit for damages. A schedule of cancellation charges follows:
5. Any balance due will be paid in cash, money order or check within seven (7)
days of the start time of function.
6. Delinquent Accounts - we reserve the right to assess finance charges on any
amount unpaid when due at an interest rate of 1 % per month or the maximum
rate permitted by law.
7. In the event that the caterer must seek legal remedies to complete execution
of this contract, the client agrees to pay all reasonable attorney fees.
8. When patron wants to supply any food to be brought on the premises, patron
must secure written approval and endorsement of Caterer before such food will

be allowed on the premises.


9. Caterer reserves the right to substitute items that become unavailable in the
open market or that exceed reasonable market costs. Caterer will notify patron
for approval if time allows.

10. Caterer and/or its agents will be liable for any damage to property entrusted
to its employees, for the loss of any property by theft or otherwise. Patron
assumes responsibility for any damages to any property rented to patron that
may be caused by patrons, members, guests or invitees.
11. Caterer shall have no responsibility or liability for failure to supply any
services when prevented from doings so by strikes, accidents or any cause
beyond Caterer's control, or by orders of any governmental authority, except to
return said retainer fee within sixty (60) days.
12. Caterer will charge one-half the menu price per person for musicians and
photographers participating in the function.
This agreement constitutes the entire agreement between the parties. No
modifications or cancellations thereof shall be valid nor of any force effect unless
in writing signed by the Caterer. The undersigned acknowledges that (s)he has
read and accepted all the terms of CATERING AGREEMENT and had executed the
Agreement on the:
(Date)___________________ by returning it within ten (10) working days. Failure to
comply will risk securing the aforementioned contracted day of function.
The agreement coincides with the CATERING ORDER WORKSHEET which outlines
the exact type of food, times and equipment to be provided by caterer for patron.
A copy of the CATERING ORDER WORKSHEET must accompany this agreement to
make it whole.

______________________________________ DATE __________


PATRON

______________________________________ DATE __________


CATERER

January 26, 2013


Mrs Nancy Sanchez Tuason
Lot 5, Blk. 21, St. Peter Street, St. Jude Village
City of San Fernando Pampanga
Philippines
Dear Mrs Nancy

As with many markets, the catering market is saturated with new businesses every
day. To separate our business with others in the overcrowded marketplace, TRG Top
Catering is on an interminable quest to find new and better ways and services to
meet the needs of our existing and potential client base.
At TRG Top Catering, we are committed to meeting our customers at the point of
need, and to making dishes and services to effectively meet those needs. We
routinely conduct extensive market research to determine what the needs and
desires of our clients are, and if we are meeting those needs.
Our business was born out of the ideals of providing our customers with exactly
what they desire haute cuisine with friendly, professional service. We work out
with our clients the best dishes to suit their event, and then seek out the finest,
freshest foods that is within reach and then our talented culinary team creates
flavourful masterpieces. To ensure your event is a success, be sure to consult our
team of experts. We can provide your entire event planning needs from the menu to
the floral, set up to clean up, intimate dinner parties to large extravaganzas, TRG
Top Catering will be with you every step of the way. We do more than just fill your
plate, we fill your senses.

The attached proposal will detail our services and plan of actions to accomplish
these initiatives. Please review the attached proposal for further elaboration of our
terms and services. If you require additional information to assist you in the decision
making process, please contact us at +639168518031 (Globe). Thank you for your
consideration.

Sincerely,
Miguel Marko S. Tuason
Catering Director
TRG Top Catering

January 28, 2013


Mrs Nancy Sanchez Tuason
Lot 5, Blk. 21, St. Peter Street, St. Jude Village
City of San Fernando Pampanga
Philippines
Dear Mrs Nancy
Greetings! We are delighted to enclose our proposal and contract for your event.
Please do not hesitate to call us to discuss any aspect of your celebration. While all
final details will be discussed at our future meeting, we ask that you sign the last
page of the contract and return the original document, together with your
reservation fee to ensure your reservation of the date. The enclosed copy is for your
records.
After we acknowledge the receipt of your reservation fee and signed contract, we
will outline the timetable and steps to follow to make sure that every aspect of your
occasion would be memorable.
We look forward to sharing this special occasion with you.
Sincerely,

Miguel Marko S. Tuason


Catering Director
TRG Top Catering

PROPOSAL CONTRACT
Client Name:

Nancy Sanchez Tuason

Date:

February 02, 2013

Event Type:

Family Event

Number of
Guests:
Event Place:

25

Start Time:

Rest House in Sitio Pasinay, Brgy. Pag Asa, Bagac,


Bataan
12:00am

End Time:

8:00pm

Food Service
Period:

12:00-2:00pm, 3:00-5:00pm, 6:00-8:00pm

Dishes:

A
B
C
D
E

Beverages:

Pork Kebabs & Chicken Barbecue


Sinigang na Hipon
Crispy Kare Kare
Grilled Fish (with side dishes)
Green Salad in Strawberry Balsamic Vinaigrette

F
G

N/A
N/A

Cost per head: 500


Per head Inclusions:
Lunch:
Pork Kebabs, Chicken Barbecue, Shrimp Sinigang
Merienda: Pancit Guisado, Pork Kebabs
Dinner:
Crispy Kare Kare, Grilled Fish, Green Salad
Extras:
Fruit Platter (Melons, Yellow & Green Mangoes, Apple
mangoes, Bananas)

TOTAL
:

Php 12,500.00

January 27, 2013


Mrs Nancy Sanchez Tuason
Lot 5, Blk. 21, St. Peter Street, St. Jude Village
City of San Fernando Pampanga
Philippines
Dear Mrs Nancy
Thank you for showing interest in our services. You had inquired about our services
for your said event.
Here at TRG Top Catering, we believe that a perfect event begins with proper
planning. TRG Top Caterings professional cooks are here to help you every step of
the way. We are known for our creative cuisine, capitol style and competitive
pricing. Our team can assist you in every aspect of your event to ensure it is a
smashing success.
We take care of all the details, from preparation to clean up. Our team of
professionals will make any event a pleasure to the palate. From social gatherings to
corporate events, from bienvenidas to despedidas, or anything in between, TRG Top
Catering is your best choice.

Here are a few reasons to choose TRG Top Catering:

Your job becomes easier


Full catering planning help
Wide variety and flexibility of our menu
We deliver and serve food in the venue of your choice
Senior staff supervision at any event
Low competitive pricing, with no hidden charges
Friendly, professional and helpful on-site delivery staff

We wish that this event be the start of your continuous successes. We assure you of
the quality of our food and services. We do more than just fill your plate, we fill your
senses.
Best Regards,
Miguel Marko S. Tuason
Catering Director
TRG Top Catering

Special Catering Package


Catering Service Charges
TRG Top Catering will provide you with an inspired culinary experience. Our talented
team creates flavourful masterpieces for business meetings, intimate dinner parties
or lifes most significant occasions. We do more than just fill your plate, we fill your
senses.
We offer choices from full to limited service to make your party spectacular. This
includes staffed buffet, full service wait and bar staff, and carving stations.
Set-up and Delivery Charges
A set-up fee of Php 5000.00 includes delivery, set-up, display and pick-up of all
equipment after the event. An additional 15% service charge will be added to all
parties that require staffing.
Delivery charges are based upon mileage. The first mile is Php 120.00; up to 5 miles
is Php 250.00; Php 100.00 will be added for each additional mile.
Staffing Charge
TRG Top Catering will work with you on determining the right staff to make your
event smooth and easy for you.

Carving Station Php 500.00 per hour


hour

Wait staf Php 250.00 per

Disclaimers
*Set-up fee is subject to change, depending on type of event and mileage. The said
initial set-up fee applies to Angeles City only.
*Food tastings are available upon request with a 48 hour notice. Limit 3 people per
tasting.
*In the event a product or ingredient is unavailable or unsatisfactory to our team of
cooks, we reserve the right to substitute for similar items of equal or greater quality.
*All prices are subject to change.
Contact Information
Miguel Tuason or Vishvambhar Dole
Phone: +639168518031 / +639266677199
Email us TRGTopCatering@yahoo.com
Like us on facebook @ TRGTopCatering
Follow us on twitter @ TRGTopCatering

Catering Policies
Service is our Specialty
Our goal is to exceed your expectations. When you are planning your event, please
let us know of any special needs or requests so we can ensure a memorable event.
Call our Catering Director at +639168518031 to discuss any unique requirements.

The TRG Top Catering adheres to the following policies:


General Policies
Booking Dates and Guarantees

Menus should be developed in consultation with TRG Top Catering event


coordinators or catering director and submitted at least FOUR WEEKS
before the event.

In order to meet food-ordering deadlines, all menu choices must be


completed two weeks prior to the event.

Final counts and catering orders must be guaranteed before noon, FOUR
BUSINESS DAYS preceding the event.

Minimum Orders

For events booked 12 to 24 months in advance, a minimum food/catering


order of at least Php 250.00 per person is required.

For events booked less than 12 months in advance, no minimum is required.

Note: There are minimum orders associated with some specific menu items
and catering setups. For example, a minimum of 25 people is required for
buffets. A minimum of 15 is required for plated entrees. For smaller
groups, please consult your meeting planner.
Catering Services Cancellations

No catering charges are applied if cancellations are made at least 10


business days prior to the first day of the event.

If food and catering is cancelled between five and nine business days prior to
the event, groups will be charged 50% of their order.

No refunds will be made if cancellations are made less than five business
days prior to the event (after the final guarantees are submitted).

If cancellations are made due to inclement weather, some charges may apply.
Please contact our Catering Director for details.

Pricing Policies
Our Full Catering Menu contains the description and prices for all of our food
and catering services, including details about special packages that are
designed to simplify conference planning.
Due to fluctuating market conditions, prices are subject to change without
notice until commitment date. Price commitments will be provided 60 days
before the scheduled function. A late charge may be assessed for deviations
from scheduled times. Please alert your speakers and schedule events
carefully.

*Note to University and Governmental Agencies: Please indicate what


food services are included as part of conference arrangements in your
program agenda brochure. Accounting procedures will not permit you to pay
for food services not indicated in your brochure.
Receptions: Unless otherwise specified, the normal setup for receptions
includes table linens, plastic plates and utensils and other basic supplies for
food service. If china and flatware is desired, there is an additional charge of
Php 100.00 per person.
Service of Alcoholic Beverages Policy
The service of alcoholic beverages is controlled by certain guidelines as
described below. The TRG Top Catering offers several options for your bar
set-up needs. Please review the policies carefully before ordering alcoholic
beverages for your event.

Terms and Definitions

Cash bar = the guests pay.

Charge bar = the hosting group pays for all drinks.

Standard bar = includes beer, house wines, and non-alcoholic


beverages.

Full bar = includes a variety of liquors, house wines, beer, and nonalcoholic beverages.

General Policies

Alcoholic beverage service is available only in conjunction with food


service.

All alcoholic beverages must be provided and served by catering staff.

No outside alcoholic beverages are allowed to be brought into the


event, and we do not allow corkage fees.

Designated TRG Top Catering staff is required to be present at all times


while alcohol is being provided at a program. All managers,
supervisors, lead workers, bartenders, and designated staff must
attend and be certified for alcohol awareness training.

Program Focus: Alcohol service should never be the main focus of the
program, but rather an enhancement. Advertising of the event should not
emphasize alcohol service.
Control of Service: We recommend that all organizations and individuals
sponsoring programs with alcohol utilize all methods available to reduce the
possibility of alcohol abuse or misuse. For all student programs where some
of the attendees will be underage (defined by law), wrist banding is required.
The sponsoring organization will be charged for the wrist bands and the staff
to monitor that this policy is enforced. Bartenders will band and serve only
the attendees who are of legal drinking age.
Conduct: Sponsoring organizations are responsible for the actions of their
guests and must comply with TRG Top Catering alcohol policies. Violations
may result in the revocation of the organization's event privileges.
Time Limits: It is the intent of TRG Top Catering to limit Charge Bars (open
bar to program attendees) to two hours. Exceptions to this policy must be
approved by the catering director of TRG Top Catering.

Everything hereby stated is effective Jan 14, 2013

Client Evaluation Form

Rating
5 Excellent/Beyond Expectations
4 Very Much Satisfied
3 Average/Within Expectations
2 Not Satisfied/Lacks Something
1 Very Poor/Not Satisfied

Rating
Venue
Food
Service
Price
Set-up
Professionalism

Comments

X
Client, Mrs. Nancy Tuason
Evaluator

Guest Evaluation Form

Rating
5 Excellent/Beyond Expectations
4 Very Much Satisfied
3 Average/Within Expectations
2 Not Satisfied/Lacks Something
1 Very Poor/Not Satisfied

Rating
Venue
Food
Service
Punctuality
Set-up
Professionalism

Comments

X
Evaluator

Guest Evaluation Form

Rating
5 Excellent/Beyond Expectations
4 Very Much Satisfied
3 Average/Within Expectations
2 Not Satisfied/Lacks Something
1 Very Poor/Not Satisfied

Rating
Venue
Food
Service
Punctuality
Set-up
Professionalism

Comments

X
Evaluator

Guest Evaluation Form

Rating
5 Excellent/Beyond Expectations
4 Very Much Satisfied
3 Average/Within Expectations
2 Not Satisfied/Lacks Something
1 Very Poor/Not Satisfied

Rating
Venue
Food
Service
Punctuality
Set-up
Professionalism

Comments

X
Evaluator

Group Contribution
Members
Tuason, Miguel
Marko
Catering Director

Tagacay, Kenneth
F&B Manager
Dole, Vishvambhar
Executive
Assistant; Driver
Maniago, Karl
Aaron
Head of Kitchen
Zamora, John
Michael
Purchaser &
Marketer

Contribution
Purchasing, Preparation, Production, Set-up,
Cleaning, Recipe Production, Client
Representative, Client Hunter, and author
of: Liquidation Form, Contract, Proposal,
Final Document, and other legal
documents.
Purchasing, Preparation, Production, Set-up,
Cleaning, Planner, Recipe Production,
Primary Cook.
Purchasing, Preparation, Production, Set-up,
Cleaning, In-charge of rented equipment,
Driver.
Purchasing, Preparation, Production, Set-up,
Cleaning, Planner, In-charge of rented
equipment, Primary Cook.
Primary Purchaser & Marketer, Preparation,
Early Food Concoction, Venue for
Preparation Area.

Naguiat, Carmelo
Vincent

Primary Purchaser & Marketer, Preparation,


Early Food Concoction, Driver.

Purchaser &
Marketer

Miguel Marko S. Tuason


Evaluation Form

Rating
5 Excellent
4 Beyond Expectations
3 Expected Participation
2 Minimal Participation
1 No Participation

Contributio
ns
Purchasing

Ratin Ratin Ratin Ratin Ratin Comments


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Preparation

Production

Set-up

Documents

Professional
ism

Kenneth J. Tagacay
Evaluation Form

Rating
5 Excellent
4 Beyond Expectations
3 Expected Participation
2 Minimal Participation
1 No Participation

Contributio
ns
Purchasing

Ratin Ratin Ratin Ratin Ratin Comments


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g
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Preparation

Production

Set-up

Documents
Professional
ism

Vishvambhar D. Dole
Evaluation Form

Rating
5 Excellent
4 Beyond Expectations
3 Expected Participation
2 Minimal Participation
1 No Participation

Contributio
ns
Purchasing

Ratin Ratin Ratin Ratin Ratin Comments


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Preparation

Production

Set-up

Documents
Professional
ism

Karl Aaron P. Maniago


Evaluation Form

Rating
5 Excellent
4 Beyond Expectations
3 Expected Participation
2 Minimal Participation
1 No Participation

Contributio
ns
Purchasing

Ratin Ratin Ratin Ratin Ratin Comments


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g
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Preparation

Production

Set-up

Documents
Professional
ism

John Michael D. Zamora


Evaluation Form

Rating
5 Excellent
4 Beyond Expectations
3 Expected Participation
2 Minimal Participation
1 No Participation

Contributio
ns
Purchasing

Ratin Ratin Ratin Ratin Ratin Comments


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g
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Preparation

Production

Set-up

Documents
Professional
ism

Carmelo Vincent Naguiat


Evaluation Form

Rating
5 Excellent
4 Beyond Expectations
3 Expected Participation
2 Minimal Participation
1 No Participation

Contributio
ns
Purchasing

Ratin Ratin Ratin Ratin Ratin Comments


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Preparation

Production

Set-up

Documents
Professional
ism

Documentation
Pictures