Our billing is deliberately plain, because unclear catering invoicing is where business relationships sour. Here is exactly how it works, so your finance team can approve it without a back-and-forth.
The terms in one line
50% deposit to confirm the booking. 50% balance. That is the whole structure. There are no staged instalments, no retainer, and no separate service charge bolted on afterwards.
What we do not offer — and why we say so up front
- No credit accounts. We are a family-run kitchen, not a finance provider.
- No purchase-order payment windows. We are happy to quote against a PO number for your records, but the deposit still confirms the date and the balance is still due.
- No invoice-on-account for repeat corporate bookings. Each booking follows the same two-payment structure.
Procurement teams occasionally assume standard supplier terms apply. Raising this at the quote stage, rather than the week of the event, is the single thing that prevents a scramble.
What the invoice actually contains
The catering line is guest count multiplied by the per-head tier: Bronze £25, Silver £35, Gold £45 or Platinum £60. Alongside that you will see, where they apply:
- A delivery fee, only if the venue is 10–20 miles from our Richmond kitchen. Inside 10 miles delivery is free.
- Any bespoke element — if the menu goes beyond your tier's dish allowance, it is quoted as a bespoke package with the figure shown before you agree, never added silently.
- Premium protein selections, such as lamb or king prawn versions of a dish, shown as a per-head premium.
Confirming numbers
The deposit is calculated from the guest count on the quote. The balance reflects the final confirmed number, so give us the accurate figure at the final-numbers stage rather than an optimistic one — that is the number we cook to and bill on.
Supplier paperwork
For onboarding, tenders, school or corporate due diligence and venue paperwork, we can supply public liability insurance documentation on request. Our Food Standards Agency hygiene rating is 5, inspected 25 March 2025 at 16 Ashburnham Road, and is independently checkable on the FSA website — most procurement checklists want exactly those two items.
Changes and cancellations
Talk to us early. Dates, guest counts and menus can all move more easily eight weeks out than eight days out, and we would always rather rearrange a booking than deliver the wrong one. Terms specific to your booking are set out on your written quote.
Getting a quote your finance team can approve
Use the quote builder for a written figure with the tier, headcount and any delivery fee itemised, or see the pricing page to model the catering line before you raise a request.
Next steps: browse the full catering menu, check package prices per head, build a quote with your date and guest count, or send an enquiry. We cater across Richmond, Twickenham, Kingston upon Thames and every area we serve.
Written by the Jaflong Tandoori catering team, family-run in Richmond since 2008 and led by owner Syed Bashar. Last reviewed September 2026.