Catering Hints and Tips

The following tips were designed to help you plan for any catered event. Whether you’re planning a lunch meeting, conference workshops, or formal banquet no detail should be left unattended.

Have a schedule or agenda

Though it may seem unnecessary, remember, timing is everything! Professional caterers like to have all the arrangements completed prior to the scheduled time. Our services are ready 15 minutes beforehand.

Know your guest count

All food and beverage quantities rely on the guest count. Guest count is extremely vital for banquets with several meal choices. It is the customer’s responsibility to communicate to Catering exactly how many meals are needed of each kind. See the ‘Chart of Quantities’(*) for appropriate per person quantities for our A la Carte menu selections.

Chart of Quantities
Menu Type Quantity per Person
Beverages 2 – 3 Cups
Pastry 1.5 Pieces
Snack 2 Servings
Platter/basket 1 Serving**
Appetizers 2 – 4 Pieces**
Buffets 1 Serving (allows for seconds)
Entrée 1 Serving
Dessert 1 – 1.5 Pieces
**May call for more or less depending on menu item chosen.

Establish a per person budget after reviewing menu options

We understand that nothing's worse than expecting one thing and receiving another. Review our menu, complete with prices, to avoid surprises. All staffing charges, equipment rentals, dishes, silverware or plasticware, and linen costs for the service table are included in the price of your menu selections.

Communicate all changes to Catering

As many people are directly involved with the success of your event from organization to staffing and serving, communication is vital in ensuring that your wishes are followed. Errors are unlikely to happen when everyone is on the same page.