TERMS & CONDITIONS

 

 

Please read these terms and conditions below before proceeding. Your access to and use of www.corporatekitchen.com (the “Website") indicates your agreement to be bound by these terms and conditions. These terms and conditions may be amended by us at any time by updating them on the Website. You should review these terms and conditions each time you access the Website. By continuing to use and access the Website you agree to be bound by any amended terms and conditions.

These terms and conditions define the basis on which we will provide you with certain services. These terms and conditions create a contractual relationship between you and us and are legally binding. Certain services provided by us are subject to separate terms and conditions and in the event of a conflict, those service-specific terms shall prevail.

 

By placing your order you confirm that you have read and understood the whole of these Terms and Conditions and agree to abide by the same: Written estimates provided by us to you in respect of prospective order instructions with regards to a potential Booking are valid for 30 days from the date of such and may be subject to change following our site visit where the Booking is to take place. Please note that products supplied by us may contain nuts or nut traces.

 

All rights, including copyright, in this Website are owned by or licensed to Corporate Kitchen. Any use of this Website or its contents, including copying or storing it or them in whole or part, other than for your own personal, non-commercial use is prohibited without the express written permission of Corporate Kitchen. You may not modify, distribute or re-post something on this Website for any purpose.

 

DEFINITIONS AND INTERPRETATION 

“Corporate Kitchen” means The trustee for the Pindar family trust (ABN 21 750 382 947).

In these terms and conditions “Customer” or the “Client” means the person, firm or company making the booking for our services and the person firm or company who is responsible for the payment of our charges for the said services provided by us.

 

“Booking” means the function to be catered for and supplied by us; and the “Estimate” means our quotation of price based on the estimated number of persons as notified by the client who will attend the booking. 

 

“Confirmation” means a written confirmation receipt forwarded to the customer by Corporate Kitchen as evidence of acceptance of the customer’s order.

 

“Event charges” means all charges applicable to a function including venue hire, food and beverage, staff charges, equipment hire and any other charges. 

 

“Special Terms and Conditions” means any Terms and Conditions contained in the application which are specific to a particular facility and / or function. 

 

“Estimate” means the sum reasonably estimated by Corporate Kitchen to be the total cost of the function or order. 

The client will endeavour that its servants, officers, contractors, guests, members, patrons, and invitees comply with these terms and conditions and all Local and State laws.

CATERING CHARGES

Food and beverage menus are charged exclusive of service staff and equipment hire unless otherwise indicated.

THIRD PARTY ARRANGEMENTS

We reserve the right to sub-contract any aspect of the Booking to a third party and you hereby agree to accept that although we shall use all reasonable skill and care in the selection of such third party, the acts and omissions as applicable of such third party are made by such third party without warranty or representation by us and that you accordingly accepts the terms and conditions imposed by the aforementioned third party sub-contractor on you directly.

VENUE HIRE CHARGES

Venue hire charges and bonds may apply to certain venues hired by Corporate Kitchen on behalf of the client.

DISCLAIMER AND LIMITATION OF OUR LIABILITY

We (Corporate Kitchen) will be under no liability to you for any loss, damage or injury to your property or the property of your guests or other persons for whom you are responsible, if such loss, damage, and injury is due to the act, neglect or default of you or your guests, your staff or your agents. You will be responsible for and will indemnify us fully and against all claims, costs, acts, damage or liability arising due to the act, neglect or default of you or of any person for whom you are responsible. You are wholly responsible for all equipment hired for the purpose of the booking from the time of delivery to the premises of the booking until collection and you will be obliged to ensure that all such equipment is insured.

 

To the extent permitted by law, in no event will Corporate Kitchen, nor any of its subsidiaries or officers, or any other person, accept any liability for any loss howsoever caused arising directly or indirectly from the use or inability to use this website or the information thereon even if we have been advised of such damages and any such liability is hereby excluded.

CONFIRMATION OF BOOKING

If you give us your order instruction in respect of a booking verbally you must confirm such order instruction in writing. If you give us your order instruction in respect of a booking in writing, such order instruction must be received by us during normal business hours allowing sufficient time which shall be deemed to be the minimum of two working days prior to the commencement of the booking, to enable us to act upon such order instruction. We shall not be liable for any loss suffered on account of any order instruction not being received by us. You agree that acceptance of an order instruction to withdraw or amend an existing order instruction is always subject to our receiving the order instruction for a booking in time for the appropriate action by us to be taken. You agree that we may in our reasonable discretion, refuse to accept an order instruction or any other order instruction for your account. We further reserve the right to substitute alternative food and drink if the items ordered pursuant to the relevant order instruction using all reasonable efforts by us cannot be obtained. Corporate Kitchen will, where applicable, discuss any such changes in advance with the client and prices may be subject to revision. No liability shall attach to us if an order instruction in relation to a booking which we have accepted and acted upon bona fide is subsequently discovered to have been given forged, falsified or amended without your authority. 

 

A booking will be deemed confirmed upon receipt of payment or in writing.

In the event that you do not receive a notice in writing from us confirming your order instruction for a Booking within 48 hours of your placing your order instruction, you must contact us immediately. In the further event that you intend to amend your order instruction in respect of a Booking, then such amendment order instruction has to be received by us within 24 hours of the commencement of the Booking. 

 

Except in the case of our own negligence and/or wilful default, we shall not be liable to you for any direct or indirect loss suffered by you as a result of a delivery made by us which is delivered late as a result of traffic delays and/or mechanical breakdown of our vehicle used to make the delivery.

PAYMENT

Unless approved credit arrangements have been made with the management of Corporate Kitchen, the customer must pay to Corporate Kitchen the fees as set out on the invoice: All fees will not be accepted as paid until funds are cleared through our bank account.

All payments made by you directly, online or on the website and using a credit card (we do not accept Diners Club cards) are subject to a surcharge of 1.75%.

Our staff charges which will be charged out for each staff member at a minimum 4 hour session per booking. If a staff member works any additional hours to the minimum 4 hour session, then for each additional hour an extra charge for the aforementioned member of staff will apply and will be an additional charge to the 4 hour session and will be levied by way of separate invoice from us to you delivered after the booking. 

Menu tasting charges applied by Corporate Kitchen for all events valued over $5000 will be discounted from the final event invoice to the value of $100 (or 2 people) should the client wish to use our services for their event. Menu tasting charges apply in all other circumstances where a tasting is requested. 

For the avoidance of doubt booking charges will attract GST at the current rate at the time of the order instruction in relation to a booking and will be payable by you to us pursuant to the terms of the payment order or request or invoice.

The estimated function costs are based on the expected number of guests and function type as advised by the customer at the time of booking.

Any additional charges incurred during the event (such as additional hours worked, cleaning fees or pickup charges) and after final payment has been received will be invoiced by Corporate Kitchen at the conclusion of the function (“the final amended tax invoice”) and is payable immediately.

Beverages - For the purpose of calculating the preliminary invoice, beverages to be charged “on consumption” basis will be invoiced at a reasonable estimated consumption rate based on the advised function duration and guest numbers.

Staff – For the purpose of calculating the preliminary invoice, staff costs will be invoiced on the reasonable estimated staff hours based on the advised function duration and level of setup required. This will be adjusted to reflect actual staff hours post event.

Credit Balances - Corporate Kitchen will pay credit balances within seven (7) days of the function date.

Please note that for all Credit Card payments, the following transaction charges are applicable: - All credit cards – 1.75% of transaction value inclusive of GST.

Amended final invoices will be issued on the completion of events where additional services have been provided during the course of an event and after the final invoice has been paid. [Services such as additional staff hours, broken glassware, cleaning fees and or equipment are chargeable, as are pickup services for equipment that could not be collected on the day of the event].

If the customer does not fulfil the payment obligations specified in these Terms and Conditions, Corporate Kitchen has the right to terminate the agreement at any time. 

In circumstances where an event has been completed and funds are still owing to Corporate Kitchen and where payment cannot be collected from the client; Corporate Kitchen has the right to submit and collect the outstanding funds through creditors and or the court system. The client is to pay all costs incurred by Corporate Kitchen in collecting the outstanding funds.

COMPLAINT

In the event that you are dissatisfied with any aspect of the service provided by us pursuant to these Terms and Condition in respect of a Booking, we request that in the first instance you make contact with us via phone or Email so we can aim to resolve any such issues swiftly. If we have not managed to solve your issues to your reasonable satisfaction, then we would request that you send full details in writing within 3 days from the date that the issue came to your attention, addressed to the Managing Director of Corporate Kitchen.

CANCELLATION / POSTPONMENT

If you intend to cancel an order instruction in respect of a booking, such intention of cancellation must be given to us in writing and on receipt by us of the written cancellation notice you may be obliged to pay us in consideration for our costs and expenses incurred by the preparation of your event.

Where events are cancelled four or more days prior to the event date, any preliminary invoice charges paid by the client (in the form of a deposit and where no expense have been incurred by Corporate Kitchen) will be refunded in full, minus a $150 cancellation fee. 

In circumstances where an event is cancelled within 2 days of the event date and in situations where food items have been ordered and processed, preliminary Invoice deposits or final invoices payments are non-refundable to the value of 50% of the total estimate value. Additional payments made beyond 50% of the total estimate value will be refunded.

In circumstances where an event is cancelled within 24 hours of the event time, preliminary Invoice deposits or final invoices payments are non-refundable.

FINAL NUMBERS

Estimated guest numbers must be provided for the initial preliminary invoice, clients will not be issued an estimate without estimated numbers [These numbers will provide the basis for the preliminary invoice].

Final confirmed numbers must be provided three (4) working days prior to the function date.

Minor increases to confirmed numbers (up to 5%) can be accommodated up to forty eight (48) hours in advance of the function. Increased numbers will be charged to the final account. Reduced numbers will be invoiced at the final confirmed number.

Acceptance of number variations is subject to specific terms and conditions, for example, Occupational Health and Safety requirements.

EQUIPMENT HIRE

All equipment hired out by Corporate Kitchen remains the property of Corporate Kitchen and must be returned at the conclusion of all events and in a reasonable condition.

It is the clients responsibility to ensure that all equipment hired out by Corporate Kitchen is to be made available (and in full), for pickup at the completion of the event. It is not the responsibility of the pickup driver to enter clients premisses and collect missing equipment.

It is the clients responsibility to incur any costs associated with the replacement and or repair of any damaged or missing equipment that occurs doing the time of possession.

Missing or damaged glassware is charged at $4 per item.

Any equipment not available for pickup at the time specified and agreed upon, will need to be retuned to Corporate Kitchen. Any costs associated with subsequent pickups will be charged to the client and payable immediately.

 

PUBLIC HOLIDAY SURCHARGE

Please note that Public Holiday rates apply to all staff charges for events held on Public     Holidays, whether or not the Public Holiday is gazetted at the time of confirmation. A 10% staff surcharge applies to functions on New Year’s Eve.

TAXES

All prices quoted are in Australian dollars and exclude a 10% goods and services tax. Any taxes applicable shall be based on the gross value of the final tax invoice.

MENU AND DIETARY REQUIREMENTS

Whilst all care will be taken to provide special meals to meet all dietary requirements, Corporate Kitchen is unable to guarantee that any meal will be 100% free of all traces of nuts, dairy, gluten or other products that may produce allergic reactions in certain people. For extreme allergies, special arrangements must be discussed with your Event Sales contact prior to the event.

Responsibility lies with the guest to identify themselves to service staff.

BAND AND CREW MEALS

Meals for band members, production personnel etc. can be arranged and will be quoted according to your specific requirements.

DELIVERY OF ALL EQUIPMENT, DECORATION, EFFECTS AND FLOWERS

All deliveries made by Corporate Kitchen on behalf of the customer will incur a delivery charge. All deliveries to Corporate Kitchen must be clearly marked with client details and date of event. 

There is no short or long term storage available for equipment at Corporate Kitchens premise and collection of any goods must occur before 10.00am the day following the function. 

Corporate Kitchen cannot take responsibility for any customer or third party supplier goods left on the premises or venue or delivered on behalf of the customer.

INDEMNITY TO CORPORATE KITCHEN

All claims, demands, writs, summonses, actions, suits, proceedings, judgements, orders, decrees, damages, costs, losses and expenses of any nature which Corporate Kitchen may suffer or incur in connection with the loss of life, personal injury or damage to the tangible property incurred or suffered directly as a result of the Customer's negligence except where such injury, loss or damage arises by reason of an act or omission of Corporate Kitchen or its employees, agents or subcontractors.

PREMATURE TERMINATION

The customer fails to fulfil any of its obligations laid down within this document.

The customer alters the purpose of the function without the approval of Corporate Kitchen.

Corporate Kitchen becomes aware of conditions under which the execution of the function could jeopardise public safety or order, or potentially involve an unacceptable risk of personal injury or damage to property.

SEASONAL REQUIREMENTS AND PRICE FLUCTUATIONS

Prices are quoted on current costs, and may be subject to alteration at any time. Corporate Kitchen reserves the right to change or delete menu items based upon seasonal availability.

CLEANING AND RUBBISH REMOVAL

Corporate Kitchen will remove all kitchen rubbish created by ‘our staff’ and agrees to leave the venue kitchen as it was prior to our arrival.

Corporate Kitchen does not take responsibility for the cleaning and or rubbish removal from the events proceedings such as empty bottles, boxes, decorations or table displays. We do not take responsibility for the storage or damage to any hire equipment not supplied by our company. 

Cleaning of glassware and other equipment not supplied by us, will not be carried out unless organised through the initial quotation process and itemised as a service on the estimate.

EXTRA SECURITY CHARGES

Corporate Kitchen reserves the right to determine the security required for any function.

CLIENT OBLIGATIONS

The customer must: Allow Corporate Kitchen and its agents or servants free access to and egress from all parts of the facilities.

Not carry on or allow to be carried on in or at a facility any behaviour or activity, that is in the opinion of Corporate Kitchen dangerous, noxious, offensive, illegal, noisy or objectionable.

Not use or allow the facilities to be used for any purpose other than that for which it was designed.

Endeavour to observe all relevant statutes, statutory rules and regulations, notices and orders.

Not without prior consent of Corporate Kitchen make alterations or additions whatsoever to any facilities or equipment.

©2020 by Corporate Kitchen. All rights reserved

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