When you place your Catering request on-line, you will receive an email of confirmation with an Order Number. This email will confirm your event information only.
The Catering Department reserves the right to refuse service if business levels are over extended and will not allow us to provide our required level of service.
You may check that your event order has been received by the Catering Department by looking in the Catering Calendar. It is located in the Public Folders drive under OPS Campus Operations→OPS Nutrition Services→Catering Calendar. Please allow a few hours for Jennifer Conrad, Catering Manager, to post the event. Your event posting will be placed on the corresponding event date and include the Department Name, Event Name, Location and Time. The time will reflect the actual start time of the event and not the set up time.
Multiple Orders
If you have a recurring event, you must place an order for each date.
Weekend or After Hours Orders
Our normal business hours are 6:45 a.m. to 4:00 p.m. Monday through Friday.
Weekend orders are available only as pick up.
After Hours orders are available for delivery until 6:00 p.m. and pick up only after 6:00 p.m.
If you wish to have hot items on your catering order, you must contact , Catering Manager at 686-7112 or 681-2578.
Cancellations
You will be allowed to cancel your event up to 24 business hours prior to your event date.
If you cancel your event within the 24 hour time frame, you will be charged for the food cost, any additional staffing required, equipment rental and special linen requests.
You will not be charged for the delivery fee or paper supplies.
Guarantees
Final guarantee is to be given 48 business hours prior to the function.
Client will be billed for guarantee number if a lesser number of people attend.
If no guarantee is received, you will be billed for the Agreed number.
If you have additions within this 48 hour time period, you will be charged a $25.00 late fee in addition to the per person price.
Method of Payment
All charges will be sent through SAP by the Catering Department.
These charges are automatically authorized through your acceptance of Terms & Conditions on the order form.
An invoice will not be sent unless directly requested.
Departments who have meetings that are sponsored by outside companies must provide a contact name, contact number and contact email.
Last Minute Orders
We have a Lightning Menu available with items that can be assembled quickly.
Any last minute order, valued up to $250.00, placed within 48 business hours of the event start time will receive a $25.00 late fee.
Any orders, valued over $250.00, will be charged 10% on the food purchase only.
The weekends and Holidays are not included in this 48 hour time frame.
Our normal business hours are 6:45 a.m. to 4:00 p.m. Monday through Friday.
If you send in a catering request after 4:00 p.m., our department will not receive it until the next business day.
If staffing and inventory are available, last minute orders will be accepted.
The Catering Department reserves the right to refuse service if business levels dictate the staff be unable to provide the adequate level of service.
Menu Selection
The Catering Department cannot guarantee your menu selection if your order is placed less than 48 business hours.
Any order submitted is limited to three entrée selections.
Large Events
If your event involves more than 100 people, please contact the Catering Manager at 686-7112 or 686-7119 directly for booking.
There are times when we have booked a large number of small orders, and the Catering Department wants to ensure there is adequate staffing.
Service Attendants
There is no additional charge for staffing on events scheduled before 3:00 p.m. on Monday through Friday.
Any event larger than 25 people, which requires service attendants and occurs before 3:00 p.m. Monday through Friday, will incur a labor fee.
Events scheduled after 3:00 p.m. on weekdays and any time on Saturday and Sunday will incur a labor charge of $15.00 per hour per attendant.
The hourly rate includes set up time, service and cleaning.
Every effort will be made to schedule the least number of employees necessary without compromising service.
