1. The agreement
These Terms of Service set out the conditions on which Royal Food Development Limited supplies its services and makes its website available. By browsing the website, sending an enquiry, placing a booking or using a service, you agree to these terms.
The terms work together with any written quotation, booking form or licence agreement that we send to you. If a signed document conflicts with these terms, the signed document takes priority for that booking.
Please read the terms carefully before you confirm a service. If you do not accept them, you should not place a booking or continue to use the website.
2. Definitions
In these terms, we and us refer to Royal Food Development Limited, a company working from Rm 1202 12/F Dundas Sq, 43H Dundas St, Mong Kok, Hong Kong - 999077, Hong Kong (HK). You means the person or organisation using the website or booking a service.
- Service means any banquet, festival feast box, private dining event, recipe licence, masterclass or corporate catering run supplied by the company.
- Event means a dated occasion on which a service is due to be delivered.
- Venue means the address at which an event is held or to which food is delivered.
- Production sheet means the written plan that the kitchen works from during an event.
- Licence pack means the documentation supplied to a partner kitchen for a licensed recipe.
3. Eligibility and use of the website
The website is intended for adults who are arranging a service for themselves or on behalf of a household or an organisation. By using it you confirm that you are at least eighteen years old and that you have authority to act for any organisation you represent.
You agree to use the website lawfully and not to interfere with its operation, attempt to gain unauthorised access to any system, submit false information or use the contact form to send unlawful, abusive or misleading content.
We may suspend access to the website for maintenance or for security reasons without notice. We do not promise that the website will always be available, and we are not liable for a temporary interruption that is outside our reasonable control.
4. Enquiries and quotations
An enquiry, including a message sent through the contact form, is an invitation to discuss a service. It does not create a contract and does not reserve a date.
A quotation is based on the information you give us at the time. It sets out the menu, the number of guests, the date, the delivery or venue arrangements and a price. Quotations are valid for fourteen days unless a different period is written on the quotation.
If the number of guests, the menu or the venue changes after a quotation is issued, the price may be revised. We will send a revised quotation and will not proceed until you confirm it in writing.
5. Bookings and confirmation
A booking is confirmed when we have received your written acceptance of the quotation and any required deposit. At that point the date is held for you and a production sheet is opened in the kitchen ledger.
You are responsible for giving accurate information about the event, including the address, the access arrangements, the number of guests and any dietary needs. Errors in that information may affect the service, and any extra cost caused by a material error will be added to the final invoice.
We may decline a booking if the date is already full, if the venue cannot support safe cooking or delivery, or if fulfilling the request would breach a legal duty.
6. Deposits, payment and pricing
Banquets, private dining events and corporate runs normally require a deposit at the time of confirmation. The balance is due before the event, in accordance with the payment terms stated on the invoice.
Festival feast boxes are paid in full when the order is placed. Masterclasses are paid when a place is booked. Licence fees are set out in the licence pack and are payable according to the schedule agreed with the partner.
Prices are quoted in the currency shown on the invoice and include the cost of preparation. Delivery, venue charges and any agreed extra services are itemised separately. If a payment is late we may suspend the service and charge reasonable administrative costs.
Where a payment is made by card, the transaction is handled by the payment provider and is subject to the provider conditions as well as these terms.
7. Cancellation and postponement
We understand that plans change. The cancellation terms below apply unless a signed quotation says otherwise.
- Cancellation more than fourteen days before the event: the deposit is refunded, less any costs already committed for special ingredients.
- Cancellation between seven and fourteen days before the event: the deposit is retained and any work already completed is charged.
- Cancellation less than seven days before the event: the full agreed price is payable.
- Postponement: one postponement may be agreed without charge if the new date is available and we are told at least seven days before the original date.
Festival feast boxes may be cancelled up to forty eight hours before collection or delivery. Masterclass places may be transferred to another person or moved to another session if we are told at least three days in advance.
If we cancel a service for a reason within our control, we will refund any amount you have paid for the cancelled service and, where possible, offer an alternative date.
9. Allergies and dietary requirements
The kitchen is a working environment that handles nuts, shellfish, gluten, dairy, soy and other allergens. Although we take great care, we cannot guarantee that a dish is completely free of traces of an allergen.
You must tell us about any allergy or dietary requirement when you book and confirm it before the event. If you do not do so, we cannot plan for it. Where a severe allergy is involved we will discuss with you whether we can safely prepare suitable food, and we may decline the booking if we cannot.
Guests are responsible for checking the dishes served to them and for avoiding any food that they know is unsuitable. Nothing in these terms removes our duty to prepare food with reasonable skill and care.
10. Delivery, collection and site access
Delivery and collection times are agreed in advance and are stated on the confirmation. We will make reasonable efforts to arrive within the agreed window. Traffic, weather and building access can affect timing, and we ask that someone from your side is available to receive the food.
If delivery cannot be made because the address is wrong, nobody is available to receive the order or access to the building is refused, we may charge for a repeat delivery or for the food that cannot be served.
Collection from the Mong Kok kitchen is by appointment. Please bring the confirmation reference and arrive within the agreed slot.
11. Private dining obligations
For a private dining event you agree to provide safe access to a working kitchen and to the equipment agreed in advance. The kitchen must have water, power and adequate ventilation. If the equipment does not match what was described, the menu may need to be adjusted on the day.
You are responsible for the safety of your guests in your own home. Our brigade will keep the cooking area clear and will follow reasonable house rules that you give in advance. Children should be kept away from hot surfaces and sharp tools during service.
Any damage caused by the brigade during an event will be reported to you and dealt with fairly. We are not responsible for damage caused by a guest or by an existing fault in the venue.
12. Festival feast boxes
Festival feast boxes are packed to be finished or reheated at home. Each box carries handling instructions, and you must follow them to keep the food safe.
Boxes should be kept refrigerated until the instructions say otherwise, and any food not eaten on the day of opening should be stored and reheated as directed. We cannot accept responsibility for illness caused by food that has been kept in unsuitable conditions after delivery.
If a box arrives damaged or incomplete, contact the booking desk within twenty four hours with a description of the problem. We will arrange a replacement or a fair adjustment.
13. Recipe licensing
A recipe licence gives a named partner the right to use a specified recipe for the purposes and the term stated in the licence pack. It does not transfer ownership of the recipe or allow the partner to sublicense it to another kitchen without written agreement.
The partner agrees to follow the method, the quality checkpoints and the labelling rules in the licence pack, and to allow reasonable checks by our development team. The partner is responsible for its own food safety compliance and for the information it gives to its own guests.
Licence fees are payable according to the agreed schedule. Failure to pay, or repeated failure to meet the quality checkpoints, may lead to suspension or termination of the licence as set out in the pack.
14. Cooking masterclasses
A masterclass place is confirmed when payment is received. Classes are held in the working kitchen and are kept small so that each guest has room at the bench.
Guests must follow the safety instructions of the chef, wear suitable clothing and disclose any allergy or medical condition that could affect them in a kitchen. The kitchen may refuse admission to a guest who is under the influence of alcohol or who behaves unsafely.
Notes and method sheets supplied at a class are for personal learning and may not be reproduced for commercial use without a licence.
15. Corporate accounts
Corporate accounts may agree a standing schedule for catering runs. The account holder is responsible for confirming the number of people, the delivery address and the contact person for each run by the agreed cut off time.
Late changes may not be possible because the kitchen buys and prepares to the confirmed numbers. Runs that are cancelled after the cut off may be charged in full.
A named contact from the kitchen is assigned to each account. Changes to the account should be sent to that contact and confirmed in writing.
16. Limitation of liability
We supply our services with reasonable skill and care. Nothing in these terms excludes liability for death or personal injury caused by negligence, for fraud or for any other liability that cannot lawfully be excluded.
Subject to that, we are not liable for indirect or consequential loss, for loss of profit, for loss of reputation or for any loss arising from information you gave us that was incomplete or wrong.
Our total liability for a claim connected with a service is limited to the amount you paid for that service, unless a different limit is agreed in writing. Where several services are supplied under one booking, the limit applies to the booking as a whole.
17. Intellectual property
The text, layout, illustrations and menu descriptions on this website belong to Royal Food Development Limited and are protected by copyright. You may read and share the pages for your own use, but you may not copy them for commercial purposes without written permission.
Recipes developed by the kitchen remain the property of the company. A licence grants a right to cook and sell a dish, not ownership of the recipe. The house seal and the name Royal Food Development Limited may not be used in a way that suggests endorsement without our written agreement.
18. Privacy and data
We handle personal information in accordance with our Privacy Policy, which forms part of these terms. The policy explains what we collect, why we collect it and how you can exercise your rights.
When you book for a group, you are responsible for telling the other guests how their dietary information will be used, and for obtaining their agreement before you pass it to us.
19. Events beyond our control
We are not liable for a delay or failure caused by events beyond our reasonable control, including severe weather, transport disruption, a public health restriction, a failure of essential utilities at a venue or a supplier collapse.
If such an event affects a booking, we will contact you as soon as possible, discuss the options and, where a service cannot be delivered, refund the amount paid for the affected service or offer an alternative date.
20. Governing law and disputes
These terms are governed by the laws of Hong Kong. The parties submit to the exclusive jurisdiction of the courts of Hong Kong for any dispute that cannot be resolved by discussion.
Before starting a formal claim, please contact the booking desk so that we can try to settle the matter directly. We will respond to a written complaint within fourteen days.
21. Changes to these terms
We may update these terms from time to time to reflect changes in the law or in the way we work. The new version will be published on this page with a fresh date.
A booking is governed by the terms in force on the date it is confirmed, unless the law requires otherwise. We encourage you to review this page before you book a new service.
22. Conduct at events and respect for staff
The kitchen brigade works long hours in hot rooms and travels between venues to make an event feel effortless. We ask that hosts and guests treat the team with ordinary courtesy. Abusive behaviour, threats or discrimination towards any member of staff will end the service for that event, and the agreed price remains payable.
Guests should respect the food safety instructions given by the team during service. Food that has been left out beyond the safe holding time will be removed rather than served, even if a guest asks for it to stay on the table. This rule protects everyone at the event and is applied without exception.
Where an event continues beyond the agreed service window, the kitchen may agree to extend the service if staff are available. An extension is charged at the rate stated on the quotation, and the decision rests with the chef leading the brigade.
23. Feedback, reviews and corrections
We welcome honest feedback because it helps the kitchen improve. If a dish was not as you expected, tell the booking desk within seven days of the event so that we can look into what happened. We keep a short note of every piece of feedback beside the event record.
If a statement published on a review site or social platform is factually wrong and harms the company, we may ask the author to correct it. We will always try a courteous request first. These terms do not prevent anyone from giving a fair opinion about a service they have received.
Where we made a mistake, we will say so plainly and offer a fair remedy, whether that is a partial refund, a replacement dish at a future event or an invitation to return for a tasting. We would rather correct a fault than argue about it.
24. Contact
If you have a question about these terms or about a booking, contact the booking desk. We are happy to explain any clause in plain language before you commit to a service.
Royal Food Development Limited
Rm 1202 12/F Dundas Sq, 43H Dundas St, Mong Kok, Hong Kong - 999077, Hong Kong (HK)
Email: hello@palisles.buzz
Phone: +16205996967