The Catering Agreement is essential for any business arrangement involving professional food service provision in Switzerland. It is typically used when engaging a catering service for corporate events, private functions, institutional food service, or ongoing catering arrangements. The document ensures compliance with Swiss federal and cantonal regulations, particularly the Federal Food Safety and Consumer Products Law (LMG) and relevant provisions of the Swiss Code of Obligations. It covers crucial elements such as service scope, food safety standards, liability allocation, pricing structures, and operational requirements. This agreement is particularly important given Switzerland's strict food safety and hygiene regulations, and it helps establish clear expectations and responsibilities for both the caterer and the client while providing legal protection for all parties involved.
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1. Parties: Identification of the caterer and the client, including full legal names, addresses, and registration details
2. Background: Context of the agreement and brief description of the catering services required
3. Definitions: Key terms used throughout the agreement including 'Services', 'Venue', 'Event Date', 'Menu', etc.
4. Scope of Services: Detailed description of catering services, including food preparation, service style, staffing, and equipment
5. Term and Event Details: Duration of agreement, specific event dates, times, and venue details
6. Menu and Food Services: Agreed menu items, dietary requirements, portion sizes, and food quality standards
7. Pricing and Payment Terms: Service costs, payment schedule, deposit requirements, and additional charges
8. Caterer's Obligations: Responsibilities including food safety, hygiene standards, licenses, and staff management
9. Client's Obligations: Client responsibilities including venue access, facilities provision, and cooperation requirements
10. Food Safety and Hygiene: Compliance with Swiss food safety regulations and hygiene standards
11. Insurance and Liability: Insurance requirements, liability limitations, and indemnification provisions
12. Termination: Conditions for termination, notice requirements, and consequences of termination
13. Force Majeure: Provisions for unforeseen circumstances preventing service delivery
14. General Provisions: Standard clauses including notices, amendments, and governing law
1. Equipment and Rentals: Details of equipment provided by caterer, used when equipment rental is part of the service
2. Beverage Services: Specific provisions for alcohol service and licensing, required when alcohol service is included
3. Sustainability Practices: Environmental considerations and waste management, included when specifically requested
4. Staff Uniforms and Presentation: Requirements for staff appearance and uniforms, included for formal events
5. Intellectual Property: Protection of recipes and presentation designs, included when unique or signature dishes are involved
6. Exclusivity: Terms regarding exclusive catering rights, included when caterer is sole provider
7. Marketing Rights: Permission to use event photos/references, included when marketing rights are negotiated
1. Schedule A - Menu and Pricing: Detailed menu items, quantities, and associated pricing
2. Schedule B - Service Timeline: Detailed timeline of setup, service, and breakdown times
3. Schedule C - Equipment List: Comprehensive list of equipment to be provided by the caterer
4. Schedule D - Staffing Plan: Details of staff numbers, roles, and responsibilities
5. Schedule E - Food Safety Certificates: Copies of relevant food safety and hygiene certificates
6. Schedule F - Insurance Certificates: Proof of required insurance coverage
7. Appendix 1 - Venue Requirements: Specific venue rules and requirements affecting catering services
8. Appendix 2 - Special Dietary Requirements: Details of any special dietary needs and allergen information
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