In this episode of the Savour F&B podcast, Chef Matt Geiger discusses the intricacies of catering contracts, emphasizing the importance of clear communication and policies for both clients and caterers. He shares insights on simplifying contract language, booking processes, pricing policies, refunds, disaster clauses, service charges, staffing responsibilities, and more. The conversation aims to equip new vendors with the knowledge to navigate the catering business effectively while ensuring a smooth experience for clients.
Chapters
00:00 Introduction to Catering Contracts
03:04 Simplifying Contract Language
06:22 Booking Process and Pricing Policies
09:10 Refunds and Cancellations Explained
11:57 Disaster and Pandemic Clauses
14:41 Understanding Service Charges
17:53 Venue Fees and Requirements
20:34 Staffing and Setup Considerations
23:47 Travel Time and Breakage Policies
26:23 Leftovers and Food Safety
29:07 Final Thoughts on Catering Contracts
38:08 Managing Client Expectations
40:57 Catering Logistics and Responsibilities
43:19 Payment Policies and Client Communication
49:25 Handling Third-Party Vendors
55:10 Staff Etiquette and Professionalism
01:00:16 Bar Services and Event Safety
01:06:09 Contractual Obligations and Payment Terms
01:16:04 New Chapter
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