Terms & Conditions

VITALAUSE LTD T/A TASTE CUISINE – GUIDANCE NOTES AND TERMS OF BUSINESS

All bookings are subject to the following terms and conditions. The following information will help you to organise your event and provides a clear concise understanding of our trading terms:-

1. All prices have been calculated on the basis of the minimum number of guests required at the foot of each individual menu. Parties of less than this number may be subject to additional charges which will be quoted on request
2. Menus and prices are generally reviewed twice annually. Selections made from past menus will be charged at current rates.
3. We require notice of approximate numbers at the time of booking the event. Final numbers must be advised to us, where practicable, at least one week prior to the function. This number or the actual number served, whichever is the greater, will be charged to your account.
4. Where a discounted price has been quoted based on an estimated number of guests, we reserve the right to withdraw such discount when the final numbers are less than the original estimate.
5. In order to secure your booking, we require written confirmation together with the payment of a 10% deposit.
6. Accounts are payable 7 days from date of invoice. We reserve the right to charge interest at 3.5% over bank base rate per week (compounded) on all overdue accounts. Any invoice queries should be made in writing within 7 days from date of invoice. Complaints concerning any aspect of our service should be made in writing within 3 days of the event.
7. Cancellation charges will generally be made on the following scale. These calculations take into account losses incurred and potential loses due to our declining other bookings at and since the time of your booking. We strongly advise clients to take out appropriate insurance cover to provide for the payment of such charges. Our calculations will include any goods or services ordered from sub-contractors who’s additional terms may also apply:-
   Up to:-
   Three weeks prior to the event: 30% of gross event value ) plus any additional
   Two weeks prior to the event 40% of gross event value ) goods or services
   One week prior to the event 50% of gross event value ) ordered from sub –
   4 days and under prior to the event 75% of gross event value ) contractors
8. Marquee bookings for the period 1st April – 30th September will carry an automatic minimum 50% cancellation charge up to one month prior to the date of the event and 75% thereafter. Marquee and equipment hire is for the start to the end of the function only.
9. Any loss or damage to the property of Taste Cuisine or its sub-contractors or the owners of any venue at which the function is being carried out is the responsibility of the client. Replacement and repair will be charged at the retail price. Insurance for our equipment can be arranged upon written request and is charged at the rate of 3% of our contract value.
10. Taste Cuisine and/ or the operator of any venue at which the function Is being held, reserve he right to refuse or remove any guest from the premises at their discretion.
11. Where Taste Cuisine are responsible for the preparation and service of wine/ alcohol but such wine/ alcohol has not been purchased from ourselves, we reserve the right to charge corkage. A quotation will be provided on request.
12. Vat is payable on all accounts at the relevant rate.
13. The individual making the booking shall accept overall responsibility for the payment of any outstanding accounts. Cheque made payable to Taste Cuisine.