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Preferred Caterer Agreement Template for Netherlands

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Key Requirements PROMPT example:

Preferred Caterer Agreement

"I need a Preferred Caterer Agreement for my luxury hotel in Amsterdam, with an exclusive arrangement starting March 2025, including specific provisions for high-end dining services and strict sustainability requirements."

Document background
The Preferred Caterer Agreement is a vital document for venues and catering businesses operating in the Netherlands that wish to establish a formal, ongoing catering service relationship. This agreement is commonly used by hotels, conference centers, event spaces, and other venues that require regular professional catering services. The document encompasses all essential aspects of the catering relationship, including service standards, operational procedures, financial arrangements, and regulatory compliance requirements under Dutch law. It provides a framework for managing the relationship between the venue and the preferred caterer, ensuring clear understanding of responsibilities, risk allocation, and performance expectations. The agreement must comply with Dutch food safety regulations, commercial law, and relevant provisions of the Burgerlijk Wetboek, while also addressing practical operational needs and commercial interests of both parties.
Suggested Sections

1. Parties: Identification of the venue/facility owner and the preferred caterer

2. Background: Context of the agreement and brief description of each party's business

3. Definitions: Definitions of key terms used throughout the agreement

4. Appointment and Scope: Terms of appointment, exclusivity level, and territory/venue coverage

5. Term and Renewal: Duration of the agreement and renewal provisions

6. Caterer's Obligations: Core services, quality standards, staffing, and operational requirements

7. Venue's Obligations: Access, facilities, and support to be provided by the venue

8. Food Safety and Compliance: Requirements for maintaining food safety standards and relevant certifications

9. Pricing and Payment Terms: Fee structure, payment terms, and commission arrangements

10. Insurance and Liability: Insurance requirements and allocation of risks between parties

11. Termination: Grounds for termination and consequences of termination

12. Confidentiality: Protection of confidential information and trade secrets

13. Dispute Resolution: Process for resolving disputes between the parties

14. General Provisions: Standard boilerplate clauses including notices, amendments, and governing law

Optional Sections

1. Sustainability Requirements: Environmental standards and waste management requirements - include when the venue has specific sustainability goals

2. Marketing and Promotion: Joint marketing arrangements and brand usage - include when parties plan collaborative promotion

3. Minimum Performance Requirements: Specific performance targets and metrics - include when venue requires measurable standards

4. Equipment and Facilities: Detailed provisions about equipment usage and maintenance - include when caterer uses venue's equipment

5. Staff Training: Specific training requirements - include when venue has special service standards

6. Force Majeure: Provisions for unforeseen circumstances - include when specifically requested or in high-risk environments

7. Non-Compete: Restrictions on working with competitors - include when exclusivity is a key concern

Suggested Schedules

1. Schedule 1: Service Specifications: Detailed description of required catering services and standards

2. Schedule 2: Price List: Agreed prices for standard menu items and services

3. Schedule 3: Commission Structure: Detailed breakdown of commission calculations and payment terms

4. Schedule 4: Key Performance Indicators: Specific performance metrics and measurement methods

5. Schedule 5: Venue Facilities: List of venue facilities available for caterer's use

6. Schedule 6: Required Certifications: List of required licenses, permits, and certifications

7. Schedule 7: Standard Operating Procedures: Detailed operational procedures and requirements

8. Appendix A: Sample Menus: Examples of standard menus and pricing

9. Appendix B: Equipment Inventory: List of venue-provided equipment and maintenance responsibilities

Authors

Alex Denne

Head of Growth (Open Source Law) @ tiktok³ÉÈ˰æ | 3 x UCL-Certified in Contract Law & Drafting | 4+ Years Managing 1M+ Legal Documents | Serial Founder & Legal AI Author

Relevant legal definitions











































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Relevant Industries

Hospitality

Events and Conferences

Food and Beverage

Hotels and Accommodation

Corporate Services

Entertainment Venues

Education

Sports and Recreation

Cultural Institutions

Business Centers

Relevant Teams

Legal

Operations

Facilities Management

Food & Beverage

Commercial

Procurement

Risk & Compliance

Business Development

Events Management

Quality Assurance

Relevant Roles

Facility Manager

Operations Director

Venue Manager

Catering Manager

Events Director

Contract Manager

Food and Beverage Director

Business Development Manager

Commercial Director

Legal Counsel

Procurement Manager

Risk Manager

Quality Assurance Manager

Executive Chef

General Manager

Industries









Teams

Employer, Employee, Start Date, Job Title, Department, Location, Probationary Period, Notice Period, Salary, Overtime, Vacation Pay, Statutory Holidays, Benefits, Bonus, Expenses, Working Hours, Rest Breaks,  Leaves of Absence, Confidentiality, Intellectual Property, Non-Solicitation, Non-Competition, Code of Conduct, Termination,  Severance Pay, Governing Law, Entire Agreemen

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Preferred Caterer Agreement

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Dutch-law governed agreement for professional catering services, outlining service terms, food safety compliance, and operational requirements.

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