Policy

Ordering
Hello, and welcome to Denison University Catering. Please call the Catering Office to plan your event at (740) 587-6686. Please have ready the date, time, number of guests and location for your function, as well as the name, telephone number and billing information for a contact person. We ask that all catering orders be placed five business days prior to the event. We will do our best to accommodate last minute requests, but please note that late requests may be subject to additional charges and/or limited menu offerings. Last minute orders within 3 business days will be billed an additional $25.00 late service charge per order.  Any orders under the minimum of $100.00 may incur an additional service charge at our discretion.

Guarantees and Cancellations
Final guest count guarantees must be received at least three business days prior to the event. For your convenience, we prepare to serve 5% over the guaranteed number (up to a maximum of 10 guests). Billing of all food, equipment rental, taxes and service charges will be based on the guaranteed or actual number of guests served, whichever is greater. If a guest count guarantee is not received within the time requested, billing will be based upon the original count recorded on the Event Order. All cancellations should be made within reasonable notice no later than 72 hours prior to the scheduled event. A minimum of a 50% service charge will be assessed if an event is cancelled with less than 72 hours notice.

Payment and Billing
Upon confirmation of your event you will receive a copy of the Event Order listing all estimated charges. A copy of the Event Order must be approved no later than 72 hours prior to the event. Final event charges will appear on the final invoice, which is created at the conclusion of the event and is subject to change based on final attendance and additions. All menu prices are based on current market prices. We reserve the right to make reasonable changes and/or substitutions as necessary. Menu pricing will be guaranteed 30 days prior to the event.

Miscellaneous Fees
If needed, equipment rentals, special or extra linen, and floral can be coordinated through the catering office. All events outside of Denison main campus buildings requiring delivery will incur a $20 delivery fee or a 15% service charge, whichever is greater.  This delivery fee is not purported to be a gratuity and will not be distributed to the staff who provided the delivery service.

External and Outside Events Service Group Fee
External groups that coordinate with Campus Services for meeting and reception space are eligible to use our catering services. An additional 20% service fee to the final bill will be included to account for servers and culinary team members, set up and breakdown, and accounting fees. The above charge is an administrative charge for administration of the function, is not purported to be a tip or gratuity and will not be distributed as compensation to the employees who provided service to the guests.

Pick-up
A limited number of menu items are available for pick-up at Huffman Dining Hall, thus eliminating delivery and setup charges. Orders must be picked up during normal hours of operation between 7:30am and 7:00pm.

Drop-off
Drop off service includes food table linen and disposable ware. Orders will be dropped off and picked up at the times indicated on your Event Order. We recommend this service for beverage services, continental breakfasts, deli lunches and appetizer receptions.

Buffet Service
The buffet service is recommended for more formal events with a minimum of 25 guests. We use our own buffet equipment whenever possible. A Rental fee may apply based on availability of equipment.

Passed Service
Passed service is recommended for formal beverage services and appetizer receptions. Beverage and wait staff attendant costs are charged separately based on the needs of each event.

Table Service
Waited table service is available for sit-down events. The recommended service standard is 1 server for every 12 guests.

Staffing
Catering prices include a minimum number of service staff based on the level of service:
• Buffet Service — 1 Attendant per 24 guests
• Table Service — 1 Attendant per 16 guests
Labor charges
Passed Service, or additional service staff if requested, will be billed at $25 per hour for attendant wait staff and beverage attendants.
A Chef Charge of $50 per hour will be billed for any event requiring a chef to prepare food offsite.
The above staffing charge is an administrative charge for administration of the function, is not purported to be a tip or gratuity and will not be distributed as compensation to the employees who provided service to the guests.

Special Menus
Our staff will gladly assist you in making arrangements for any special event. Please allow a minimum of two weeks advance notice for any special order and pricing. Prices may vary based on choice of menu and seasonality/availability of certain items.

Bar Fees
TIPS Trained Bartenders will be required for all Beer and Wine Bars.
Bartenders will be billed at $100. This fee covers a four hour shift which includes one hour of setup/take-down and three hours of service time. Additional time will be billed at $25 per hour.
A $2.50 fee will be applied for all host bars (beer &wine) which will include soda, water, and non-alcoholic beverages.
A $3.50 charge will be applied for a full liquor bars which will includes, soda, water, juice, mixers, and appropriate drink garnishes.
A 15% service will be assessed for any bars outside the 3rd floor of Slater Hall to cover travel, loading and unloading, and accounting expenses based on the final total of each bar charge.
The above staffing charge is an administrative charge for administration of the function, is not purported to be a tip or gratuity and will not be distributed as compensation to the employees who provided service to the guests.