1. Equipment and Facilities: Required when the caterer needs to provide or use specific equipment or facilities

2. Venue Requirements: Include when catering at client's venue or when venue-specific requirements exist

3. Dietary Requirements: Add when handling specific dietary restrictions or allergen management

4. Alcohol Service: Include when alcoholic beverages are part of the service

5. Staffing Requirements: Detailed staffing provisions for large events or special service requirements

6. Intellectual Property: Include when menu designs, presentation methods, or recipes need protection

7. Environmental Health Compliance: Additional health compliance terms for high-risk events or venues

8. Transportation and Logistics: Include for events requiring complex logistics or multiple locations

1. Schedule 1 - Menu Specifications: Detailed menu items, portions, and presentation requirements

2. Schedule 2 - Pricing Schedule: Breakdown of costs including per-person pricing, minimum charges, and additional services

3. Schedule 3 - Service Level Agreement: Specific service standards, timing, and quality metrics

4. Schedule 4 - Equipment and Materials: List of equipment, utensils, and materials to be provided

5. Schedule 5 - Venue Requirements: Specific requirements for each venue where services will be provided

6. Schedule 6 - Staff Requirements: Staffing ratios, qualifications, and dress code

7. Appendix A - Food Safety Certificates: Copies of required food safety and hygiene certificates

8. Appendix B - Insurance Certificates: Copies of insurance policies and coverage details