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Cancellation/Refund Policies

Payments

Payment schedules are sent out automatically with invoices. Failure to pay will result in either late payment penalty or cancellation of services.
Deposits are required to hold date in Chef's calendar.
Payments can be made with listed payment types given with invoice.
Gratuity is not included in final costs, although greatly appreciated and will be divided between staff.

If utilizing the payment plan option, please pay on time.
If you are late, a charge of $20/day will be added to your final bill; after 10 days of non payment, I have the right to refuse service

Cancellation

Once the deposit is paid, it is non-refundable after 72 hours.
Cancellations within 20 days of event will not be refunded, and remainder balance will still need to be paid


If event is cancelled by act of God, shutdown, or other extreme circumstances, your final payment will be held for date rescheduling. If the cancellation is final, all foods already bought/prepared, and any other expenses made will not be refunded. A partial refund of the deposit will be accepted on a case by case situation.

If Your Braisen Chef needs to cancel, either the monies paid will be held for new date, or a refund will be allotted within 10 days of cancellation.

Changes to Menu/Guest Count

If your guest count changes, you have 14 days before date of service to communicate that with me. The price difference will be added to your invoice.
If you have more guests than expected/was communicated and the food runs out, I am not to be held accountable


Changes to your menu must be done within 14 days before date of service. Please be prepared for a price difference, item unavailability, etc.

Service Times

Chef & appropriate team will arrive at least 1 hour prior to start time. If additional time is needed, that communication will be in final email details. Service time is typically 2 hours, not including set up or break down. If additional time is needed, please let chef know so proper arrangements/payments can be included.

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