The following terms are applicable to all orders places with Montana Food and Events

Menu selections and set up to be agreed no later then ten (10) working days out from the event (please note
this does not include public holidays). We require confirmation of your final guest number and ALL dietary requirements no later than four (4) working days out from your event (please note this does not include public holidays). 

Any decreases in numbers of guests after the final number is advised (four (4) working days out), may result in the original confirmed number invoiced for. Decreasing in numbers of guests within 48 hours will result in the previously agreed notified number being invoiced for.

Cancellation of the catering within five (5) working days of the function / event will incur a 50% charge of the arrangements to date. Cancellation within 48 hours of the function / event will incur a 100% charge of the arrangements to date including ordered, prepared food and rostered staff.

A 15% surcharge on all food ordered and beverage consumed will apply on New Zealand recognised public holidays.

Our menu content is always subject to change due to market or seasonal availability.
Minimum orders may apply.

Buffet meals are always prepared and served in volumes that ensure ample food is available for the
confirmed guest number.

Additional guests over the confirmed number dining from the buffet will be charged for. In some
cases there will be excess food however, for Health and Safety reasons, this excess food will be
removed at the end of service and will not be available for guests to take home, in keeping with
our Food Control Plan.

In addition, any food service will be available to the guests for a maximum duration as outlined by our
team, to ensure all Health and Safety regulations are adhered to.

A 50% deposit based on estimated guest numbers 30 days prior to the function.
The remaining balance must be paid within five (5) working days of the final invoice date.

In Addition
A venue site visit may be appropriate to view the space and discuss your vision further.
Menus can be created to suit the vision for the function and accommodating a budget.