PRIVATE CATERING TERMS & CONDITIONS

BOOKINGS

To lock in your date, a $500 + GST non-refundable deposit is required.

No deposit, no smoke.

We don’t hold dates without it, and Smokin’ Good reserves the right to decline any event not confirmed with payment.

Once your deposit’s sorted, you’ll receive confirmation and we’re good to go.

FINAL DETAILS

Final guest numbers, menu selections and event details must be confirmed 14 days prior to your event.

Full payment is required 7 days before the event unless otherwise agreed.

MINIMUM SPEND

To roll in and fire up, minimum spends apply:

Monday to Thursday — $1500 + GST
Friday — $2000 + GST
Saturday — $2500 + GST
Sunday — $2000 + GST

Minimum spends may vary depending on location, setup and event requirements.

TRAVEL & LOCATION

We’re Adelaide-based, but we’re always up for a road trip.

If your event is outside our standard service area, travel fees will apply.

Travel fees are based on:

• Distance from Adelaide metro

• Travel time and return

• Fuel and transport (especially for the food truck)

For regional or remote events, this may also include:

• Early arrival or extended service time

• Staff accommodation if required

• Power or access considerations

We’ll always provide a clear breakdown upfront.

SERVICE & SETUP

We operate via food truck or on-site BBQ catering setup, depending on your event.

Clients are responsible for ensuring:

• Suitable vehicle access

• Adequate space for safe setup

• Any site restrictions are communicated in advance

If access is tight or conditions are tricky, let us know early so we can plan around it.

ADDITIONAL CHARGES

Additional charges may apply for:

• Additional service staff

• Extended service time outside agreed hours

• Generator hire or additional power requirements

• Custom equipment or setup requests

We’ll always aim to flag these upfront.

CANCELLATIONS

Deposits are non-refundable.

Cancellations within 7 days of the event may result in full payment being retained due to preparation, staffing and ordering commitments.

THE FOOD

Everything we do is low and slow.

That means:

• Meats are smoked ahead of time and finished fresh on the day

• Menus may vary slightly depending on availability

• Substitutions may occur if needed (always to the same standard)

End of the day, no one’s leaving hungry.

LET’S KEEP IT SIMPLE

We keep things straightforward, we cook good food, and we show up ready to go.

If you’ve got questions or something a little different in mind, just ask.