Mr Keets Catering Booklet

Mr. Keet’s Catering

Gerard and Helen Baudoin Owners 9511 Maurice Avenue

Cell: (337) 523-1671

Maurice, LA 70555

Fax: (337) 898-0596

Phone: (337) 898-0590 Email: geebaudoin@yahoo.com Visit us @ www.misterkeets.com

INVOICE Customer’s name: __________________________________________ Full address: ________________________________________________ Home telephone: ___________________ Cell: ___________________ Email (if any): ______________________________________________ Type of function: ____________________________________________ Time & Date of function: __________________________________ Location of function: _______________________________________ No. of guests: ________________

FOOD:

Retainer fee: ______________

________ guests @ $___.00

_____________

INSURANCE: 24 hours

_____________

GRATUITY:

18%

_____________

PLUS TAX:

_____________________

_____________

TOTAL AMOUNT DUE: $ _________________

CONTRACT

pg. 1

NAME:

EVENT:

Contact person:

Date/Time:

Place of event: Address of event:

Delivery time:

Time of departure:

Pick up time:

DIRECTION to location from Mr. Keet’s:

Person of whom is responsible of rental place: Name ________________________________________ Number _________________ Atmosphere settings: _______________________ Color scheme _____________ Insurance: $ _______________ Payment:

Agent __________________________________

in full _________

partial _________

Cash $______________ Check # __________

Credit

Card $____________

$_______________

Deposit required: 25% of total bill due at signing of contract Cancellation period required: 1 month prior to event Our charge: $ ___________ per person PLUS TAX & GRATUITY (BRIDE & GROOM boxed meal to go: No Charge)

No. of Guests: ________________

Total cost of event: $ __________________

In agreement with above requirements: Initial:

____________

Date: _____________________

CONTRACT (1)

pg. 2

GENERAL INFORMATION & POLICIES: In order to ensure you and your guest of a well organized function, we must ask that we both adhere to the following catering policies:

(2)

TAXES: All applicable state and local taxes will impose and paid by the client.

If the client’s organization is tax exempt, the caterer must receive a certificate reflecting the client’s exemption status not later than five working days before the event.

(3)

GUARANTEES: I should be notified of the exact number for which you wish to guarantee services for no later than one (1) month prior to the event.

In the event a guarantee service number is not received, the original estimated attendance count will be prepared and charged.

(4)

PAYMENTS & RETAINER FEE: Billing arrangements for all events must be made in accordance with policies. There is a 25% retainer fee on all events, unless prior arrangements have been made. We accept cash, checks, and/or money orders. Credit card payments will only be accepted at Mr. Keet’s restaurant. If we receive a payment for services via check and that payment bounces with our bank you will be responsible for a $25.00 fee.

(5)

CANCELLATIONS: If the client cancels a contracted food event, the caterer can retain all of retainer fee.

(6)

LEFTOVER FOODS: The cost of the contracted foods are boxed up and left in possession with an event person left in charge.

CONTRACT

pg. 3

CATERING CONTRACT I, patron, agree to pay for all guest attending not less than the number of guest guaranteed. Caterer may limit services to the number of guest cater deems to be the maximum for the facility. Arrangements for additional guests and/or menu changes must be made at least one month prior to the function.

No event will be permitted to run over the time agreed upon without caterer’s approval. Caterer reserves the right to make responsible additional charges for events running beyond the time agreed upon. The agreed charge is $________ per hour.

In the event that the patron cancels or otherwise breeches an agreement, caterer shall retain $________ and/or reasonable out-of-pocket expenses incurred by caterer for damages.

Payment shall be made in full prior to the event. Payments other than retainer fee may be made in advance.

In the event that the caterer must seek legal remedies to complete the execution of this contract, the client agrees to pay all reasonable attorney fees.

Caterer reserves the right to substitute items that become unavailable in the open food market or that exceed reasonable market costs. Caterer will notify patron for approval if time allows.

Caterers shall have no responsibilities or liability for failure to supply any services when prevented from doing so by accidents or any cause beyond caterer’s control, or by order of any government authority, except to return said retainer fee within sixty days.

This agreement constitutes the entire agreement between the parties. No modifications or cancellations thereof shall be valid nor any force effect unless in writing signed by the caterer. The undersigned acknowledges that one has read and accepted all terms of the CATERING AGREEMENT and had executed the agreement on this date.

PATRON: _______________________________

DATE:

________________________

CATERER: __ ___________________________

DATE:

________________________

Menu Options Dips:

Salad

Entrée’s:

Spinach

Tossed salad

Chicken Fettuccini

Crab

Caesar salad

Crawfish Fettuccini

Salsa

Crawfish Etouffee

Queso and Chili

Cold Vegetables:

Rice Dressing

Onion

Celery

Chicken & Sausage

Carrots

Jambalaya

Fruit:

Broccoli

Sliced Spiral Ham

Watermelon

Cucumber

BBQ Pull Pork

Cherries

Sliced Brisket

Strawberries

Hot Vegetables:

Honeydew melon

Corn Macque Choux

Cantaloupe

Candied Yams

Miscellaneous:

Orange slices

Mashed Potatoes w/ gravy

BBQ Meatballs

Pineapple

Potato Salad

Catfish Bites

Blueberries

Pork N Beans

Fried Shrimp

Grapes

Pork Jambalaya

Crawfish Etouffee (in pastry shells)

Sandwiches

Crawfish Pies

Sliced Turkey and/or Honey

Meat Pies

served with buns, mayonnaise, & mustard

White Rice

Turkey Salad Tray

Bread Rolls

Tuna Salad Tray