1. The first part of the payment is non-refundable under any circumstances.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

1. The kitchen area must have enough electrical plug points for deep freezers, Gravy machines, Mixer grinders, Salamanders, Grillers, and Inductions with uninterrupted power supplies.
2. The kitchen & Washing area must be well illuminated with high-power LED/Bulb for smooth running of the kitchen operation seamlessly.
3. 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.
4. 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 AAHARE BAHARE..
5. AAHARE BAHARE will not be responsible for cleaning and washing of the kitchen & Banquet area which must be done by Banquet Housekeeping staff..
6. AAHARE BAHAREwill not be liable to pay any kitchen cleaning charges and security deposits at any banquet unlessAAHARE BAHAREempanelled 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. AAHARE BAHARE 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..
7. 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..
8. 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..
9. 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.