How to Fine-Tune Your Kitchen Contract to Avoid Dispute Charges
The Food Corridor
NOVEMBER 29, 2022
Scheduling and Booking Scheduling and booking policies should include how much time a client can book in your kitchen per week or per month, if you allow one-time bookings and/or recurring bookings, how far in advance a client can book, and minimum reservation time (per booking and per month). You will also want to have a no show policy.
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