Unity College Catering Services is dedicated to providing innovative and creative culinary cuisine while supporting the Maine economy by purchasing local and fresh products whenever possible. There will also be an extra charge if we need to procure specialty items that are unavailable through our current vendor.
Policies
Reservations
Reservations must be made by e-mail to our catering coordinator, Charlie Krause ckrause@unity.edu at least two business weeks prior to the event. Information for date, time, event and place must be approved before the catering request is completed. After approval of this information, the menu will then be created with Charlie.
A guaranteed number of attendees must be included on each catering request. Off campus groups or events that are not charged to an account must be paid in advance. The person or department ordering a catered event is responsible for room reservations and maintenance.
Menus
Catering Services uses local products whenever possible. Menus can be customized to your needs for an additional fee, and please allow us to assist you in making your choices and arranging for any special requests. By working together, we can make selections that allow us to work effectively and ensure complete customer satisfaction for your event. Alcohol is available, however there will be an additional fee for procurement of alcohol at most events. This additional fee also applies for specialty food items that are not available through our food vendors. Dining Services is skilled at preparing a wide variety of entrees, however, if your event requires specialty recipes you will need to allow additional time for our chefs to test the recipes. Please contact our catering coordinator, Charlie Krause, at 948-9195 or ckrause@unity.eduto discuss all menu needs before filling out your catering request. Summer catering needs must go through the Director of Dining.
Borrowing Equipment
Whenever equipment is borrowed from the Cafeteria or Student Center, it is the customer's responsibility to return the equipment to the Catering office within two working days. In the event that Dining Services has to pick up any borrowed items, there will be a $15.00 pick up charge. Items missing or damaged will be billed to the customer at full replacement cost.
Cancellations
Cancellations and changes must be made at least one week prior to the event date. If this policy is followed there will be no charge unless catering has already incurred additional costs for the event. Cancellations within 3 days will be charged a $15.00 fee or 20% of the cost of events over $75.00. Cancellations within 24 to 12 hours after the 3-day deadline will be charged 50% of the cost of the event and cancellations with less than a 12-hour notice (exception for inclement weather) will be billed the full cost of the event.
When inclement weather is a reason for cancellation, a catering charge will be attached to cover the cost of perishable products and labor for prep for that event.
Billing
A guaranteed number of attendees is required one week prior to your function. Billing for services provided will be based on the guaranteed number of guests. Should the number of attendees exceed the guaranteed number, billing will be for the actual number of attendees. When the number of actual attendees is fewer than the confirmed number, billing will be for the confirmed number unless we are contacted within 24 hours about a change. If the numbers change after your guarantee, please contact us immediately at extensions 395 and 264 so proper adjustments can be made.
College groups or departments will be billed against their account. On-campus groups not covered by department charges must make payment to Dining Services with cash or check. Cancellations or a change in numbers will only be accepted 3 days prior to the event. Cancellations made after the deadline will be billed at the guarantee number of attendees.
Delivery
Delivery fee on campus is $15 for simple caterings and $30 for larger events exceeding 75 people. Delivery fee off campus is $50 or more depending on the menu and type of event. Larger events require a rental van at an approximate cost of $75 per day. Delivery and set up will be 30 minutes prior to the event unless otherwise stated. Clean up of an event will be no more than 2 hours after event start unless special conditions apply.
Labor
Labor is billed at employees' hourly rate for the hours worked on the catered event. If you are serving alcohol there must be one server present at all times to check for illegal consumption. Please indicate on your catering request when you would like to have a dining representative present during the entire event for: serving, clearing, pouring or watching the room. An additional charge for labor will be added for evening and weekend deliveries or when overtime occurs.
Late Charges
When planning large scale events, please allow as much time as possible. A minimum of one month is required for planning a large simple event, five working days for smaller events. A $15.00 late charge will be assigned to the invoice if these deadlines are not met. Catering Services will make every attempt to honor last minute requests.
Dining and Catering Services use recycled and or compostable paper goods whenever possible.
-
China, glassware and stainless utensils
-
Cloth napkins and tablecloths
-
Floral arrangements
