Indoor Event Contract


This agreement for rental space and/or catering services is hereby entered into by and between the following parties:

Horizons Catering
60 Moody Park Drive
Halifax, NS B3V 1B8
Tel: (902) 477-4617 ext. 3,3
Contact Person: Andy Thomson


[INSERT CLIENT NAME] (Hereinafter referred & referenced as “Client”)
[Contact Person]

1. Place of event (venue):
2. Address of event:
3. City:                                   Province:                           Postal Code:
4. Type of event:
5. Date of event:                   Start time:                        End time:

6. Fees: The total event and catering fee agreed upon is $. A non-refundable reservation fee of $500.00 is required to secure the space and catering for the event. This amount shall be subtracted from the total fee. The remaining balance must be paid NO LATER than 14 days prior to the start of the event. Failure to comply with this payment date may result in the loss of the venue. Fees must be paid via e-transfer, payable to, or by cheque, payable to Horizons Catering. A minimum amount of $10 per person (based on final number of guests stated in final invoice) must be reached in alcohol sales at all events. In the event that the minimum amount is not reached, the balance will be charged to the credit card on file. A valid and active credit card must be provided to pre-authorize a $500.00 damage deposit. This payment will not be processed except in the case of significant damage made to the facilities or equipment provided. Cancellation of an event must be done prior to 14 days before the event. Cancellation within 14 days before the event will result in a payment of 50 % of the total fee. Cancellation within 7 days before the event will result in a payment of 100% of the total fee. If the client requires extensive rearranging of the venue (ie. tables, chairs, etc), there will be a set-up/breakdown fee of $300.00 applied to the total. Note: the rental of the venue includes tables and chairs only. The use of tablecloths,  will be subject to $15.00 charge. In the event of non-payment, Horizons Catering retains the right to attempt collection through all legal and permissible means.

7. In accordance with the liquor licensing regulations of the province of Nova Scotia and the Armdale Yacht Club, the client must provide a complete list of attending guests no later than 14 days prior to the event. Number of guests attending the event must be finalized at this time. Suspension of the service of alcohol and/or the removal of a guest due to inebriation or inappropriate behaviour is at the sole discretion of the Horizon’s Catering staff. Also, no outside food or beverages may be brought into the venue, with the exception of a wedding cake. Should a client need cake cutting service, including serving plates and/or utensils, a fee of $50 will be added to the total. Last call for alcohol is at 1:00am, last consumption is at 1:30am, and all guests must be vacated no later than 2am.

8. Housekeeping: No smoking is permitted on the premises of the venue, including the patio areas. Smoking is only permitted in the outside designated areas. No open flames are permitted on the premises of the venue, including candles. No rice, confetti, similar decoration, etc. is permitted on the premises. No outside alcohol is permitted on the premises of the venue. Violation of any of the previously stated rules will result in a fine of $300 which will be charged to the credit card on file. Horizons Catering and the Armdale Yacht Club are not responsible for lost or stolen goods, or any item left behind by the client and/or guests. Finally, the client is responsible for the behaviour of all attending guests.

9. In accordance with the Armdale Yacht Club Bylaws, members of the club are permitted on the premises during private events but limited to the use of the lower floor.

10. This agreement of Horizons Catering to perform shall be excused by acts of God, or any other legitimate condition beyond Horizons Catering control.


Signed by: Andy Thomson (Horizons Catering)



Signed by: (please print)