FAQ

  1. What is the estimated cost per person for a seated dinner? Buffet? Cocktail reception? What does this include?

The estimated cost per person varies for each event depending upon the following selections: menu, service style, linens, beverages and any additional services requested, such as rental coordination, bartenders, etc. The easiest way to acquire an estimate is to talk with an event planner about your event and request an initial proposal.

  1. What is the staff-to-guest ratio at an event?

The staff to guest ratio for a buffet with china and glassware is typically one staff per 30-35. As the guest count increases, the number of staff needed can decrease slightly. For a served dinner, we usually provide one staff person per 16-20 guests depending upon the menu and table arrangements (one staff person per two tables), not including bartenders.

  1. Do you have a set menu or do you accept modifications?

We do have sample menus provided in our wedding menu and our catering menu, but we are always happy to customize menus to fit your budget and your preferences. You may mix and match items from different menus and your event planner is available to discuss the appropriate balance of items for your menu.

  1. Can you accommodate guests who adhere to special dietary restrictions, such as vegetarian or gluten free?

Our kitchen and staff can accommodate a variety of special dietary restrictions with advance notice. We often work with guests who have celiac’s disease, vegetarian diets, vegan diets, diabetes and a variety of allergies, including gluten and lactose. We are happy to make suggestions and design menus specific to you and your guests.

  1. Do you provide different prices or menu choices for kids?

We can provide additional menu options for children, such as chicken strips, fresh carrot and celery sticks and macaroni and cheese. Older children and teenagers should often be counted as full guests or, given their age, your event planner can recommend the appropriate quantities for them. Pricing is determined based upon the quantities required and style of service requested. You may choose to incorporate kid-friendly items into your menu or arrange for a special plate or separate buffet depending on the style of your event.

  1. Can you pass the hors d’oeuvre selections or are they served on a buffet?

Your hors d’oeuvre selections can be passed butler style or on a buffet. If passed, they may require one or more chefs, depending upon your guest count, to be on-site to plate them properly. The cost per chef is $100.00 for up to 4 hours of service.

  1. When do I need to confirm a reservation?

We generally recommend that you contact us regarding an event as soon as you know the date. Once we have sent you a proposal, we will always check with you before filling a date to ensure that we can accommodate all events on a given date. You may confirm your reservation at any time with a $500.00 deposit. Given less than one week’s notice, we will do our best accommodate your requests, but their may be limitations on the menu.

  1. Can we arrange to taste samples of your menu?

We are always pleased to provide you with a tasting session of the menu you have selected. A tasting would include a sampling of the menu items you have chosen at our chef’s discretion. If you have already reserved your date with a $500.00 deposit, the tasting is complimentary. If you are still deciding on your caterer, we request a $25.00 non-refundable deposit for the

tasting session.

  1. Can you provide linens, floral arrangements, alcohol, china and all the other items I need?

We can provide linens, floral arrangements, balloons, ice cream carts or other special items for your event. We can also coordinate the purchase of alcohol for you and any rental items you may need, such as china, glassware, tables, chairs or tents. We can also recommend vendors, a dj or other services you may require. If you have a specific need, please talk with one of our event planners to determine how we can best assist you.

  1. What additional charges might be incurred other than the food, beverages and rental of requested equipment?

The basic charges for an event can be outlined on a proposal for you. They would include food, beverages, beverage set-up (flat fee based upon items served and number of guests), linens, equipment, disposable products, service staff or delivery fees. Additional mileage may apply for events beyond a 25-mile radius of our facility. If you choose to have us coordinate the purchase of alcohol and rental equipment, there is a 15% handling fee.

  1. Can I choose my linen colors and styles?

We have samples of all the linen colors available through Katherine’s Catering for you to choose from. Other linens and colors are available through rental companies and services and color samples can often be obtained. Your event planner can assist you with the selection of the appropriate style of linen to fit your budget and the formality of your event.

  1. How much advance time will you need to set up?

We generally request between one and a half to two hours prior to the start of an event for set-up. Wedding receptions and events with a detailed set-up or high guest counts may require three or more hours.

  1. What is the cost for delivery versus the cost for service staff?

Deliveries range from $30.00 during normal business hours to $60.00 for evenings and weekends. For guest counts greater than 50, the cost may increase to account for additional delivery staff or vehicles needed. The minimum cost for a staff person is $250.00, but our standard service charge is 26% of the food, beverage and labor costs (such as chefs or bartenders). For wedding receptions and served sit-down meals, the service charge is 30%. A serviced event will include chafing dishes, serving utensils, disposable containers for leftovers and some additional equipment.

  1. What is your policy for payment and tipping?

Payment arrangements are typically handled in the following format:

To save the date and confirm us as your caterer – $500.00 non-refundable deposit

One month prior to the event – 50% deposit

Week of the event (after providing final guest count) – Remaining Balance

Tipping is left to the discretion of each client. A small gratuity is included for the staff (varies from event to event based upon the service charge), but clients often tip the delivery and wait staff. Tips may range from $20-$150 per staff person to a flat rate divided equally amongst all of the staff.

  1. What is your cancellation policy?

It is your responsibility to notify your event planner if you need to cancel the order. If the cancellation is made more than three days prior to the event, the order will be refunded a minimum of 50% up to the full order amount, less any credit card processing fees, travel costs for a site visit or other direct expenses. Cancellations made less than three days prior to the event are handled on a case-by-case basis, but may require payment for food, beverage, or rental items up to the full cost of the delivery, pick-up or staffed event.

  1. When must I provide a final guest count?

A final guest count and all other arrangements must be confirmed no later than five business days prior to the reception date.