1. PAYMENT : The total consideration amount is to be paid in 3 equated parts as mentioned below:
First Part: The First payment of 10% of the total agreed value is to be paid as a token of advance
in Cash, Cheque, Bank Transfer (NEFT/ RTGS/ IMPS) or UPI at the time of the booking on the date of
signing this contract which is non-refundable.
Second Part: The Second Payment of 75% of the total remaining value is to be paid 30 days before
the date of the event and/or occasion in Cash, Cheque, Bank Transfer (NEFT/ RTGS/ IMPS) or UPI..
Third Part: The last & final payment of the remaining 15% is to be paid at the end of the event
and/or occasion at the venue only in Cash, Bank transfer (NEFT/ RTGS / IMPS) or UPI.
Failure of the last & final payment will lead to litigation in the court of law and additionally a
20% of interest monthly will be charged on the due amount.
Cheques will not be accepted in the Third part of the payment unless it is paid 7 days prior to
the event.
2. A computerised Tax invoice will be issued to the client within 7 days of the payment. However, a
money receipt will be issued to the client after each payment and a challan will be issued to the
client after the final payment.
3. The quotation for catering assignment of any nature is given on a per plate basis i.e one
individual will be charged for one plate of consumption of the food items in the main course only and
a minimum guaranteed number of plates to be mentioned on the quotation and on agreement..
4. The final billing will be on a higher number of plates between the minimum guaranteed number of
plates mentioned on the agreement or on actual uses of plates. In case of an increase in the number of
guests at the time of the event, plates count will be higher than the minimum guaranteed number
5. In case of the increase in the number of guests than the minimum guaranteed number of guests, the
client must inform the site manager well in advance so that action can be taken to prepare food items
that are there in the menu or alternative food items. AAHARE BAHARE. is not liable if any particular
item cannot be served due to the unavailability of that item once the guaranteed number of plates are
used up.
6. A plate count sheet is to be maintained at the time of the event between a representative of AAHARE
BAHARE. and the client or any assigned person on behalf of the client for calculation on plate counts
and food parcel counts.
7. An additional service charge of 5% to be added to the main bill mandatorily in case the service is
continued beyond 4:30 pm for lunch service and 12:00 am for dinner service. However, this 5% service
charge will be applicable within the pin code of Barrackpore Sub Division . In the pin code of Kolkata
or outside, the service charge will be 10%.
8. Food Parcel – Any food parcel for guests when handed over to the client or any assigned person by
the client to be considered and charged as a plate. In the case of Drivers/Housekeeping/Security, food
parcel menus set at a lower price, thus the Drivers/Housekeeping/Security food parcels must be charged
separately.
A. No chilled items like Ice cream or Kulfi will be packed in Food parcels. No food items from
starters, Chaat, and other sections can be packed in food parcels apart from the main Course unless a
special request is made to the site manager and it’s completely up to the discretion of the site
manager.
B. Packaging charges of Rs. 50/- per food parcel will be applicable if the number of food parcels goes
beyond the number of food parcels mentioned in the agreement as “provision for food parcel” which is
10% of the minimum guaranteed number of plates. However, any extra number of food parcels is subject
to the availability of food containers other than the mentioned number in the agreement as “Provision
for food parcel”.
