contact heating tips ordering info venues     season inspired additions to our menu   winter/holiday                    CASUAL GATHERINGS  l  BUSINESS AND DROP OFF  l  WEDDINGS AND EVENTS  l  HOME description of catering services and charges The following information is being provided to assist you in evaluating the potential costs for a fully staffed catering event. It is important to note that Bakers’ Best Catering focuses on providing our customers with exceptional quality in both the food that we serve and the level of service our staff provides. Bakers’ Best Catering prepares and serves all food on-site for catering events to ensure the highest quality. Our experienced event planners will work closely with you to provide detailed estimates tailored to your event needs. Actual costs will vary based on the type and length of event, menu, and other requirements.   food minimums A minimum dollar amount for food must be met in order to reserve a date with staff january, february, march, august and november $750 weekdays $1,000 weekends april, may, june, july, september, october and december $1,000 weekdays $1,500 weekends weekend rates go into effect at 2:00 PM on friday   staffing Bakers’ Best Catering maintains very high service standards to ensure that you and your guests thoroughly enjoy the event. Staffing needs will be assessed based on the type of event and menu being served. We do require specific levels of staffing to ensure a quality experience. Staff time estimates and staff amounts are at the discretion of Bakers’ Best Catering Staffing costs are estimated until final billing after the event Billing is portal to portal function manager $40.00 per hour  chef $40.00 per hour (for events requiring more than two chefs, additional chefs will be charged at the rate of $30.00 per hour) bartender $30.00 per hour servers $30.00 per hour   A minimum of four (4) hours is charged per staff person A function manager is mandatory on all events A bartender is required on any event serving alcohol with a guest count over 35 Events on holidays or holiday weekends are subject to time and a half Additional travel time may be incurred   rentals Bakers’ Best Catering event planners will arrange to rent the equipment necessary for your event. In addition to the following items, Bakers’ Best also rents tables, chairs, amusement equipment and other event staples. china, glassware, flatware and linen napkins approximately $10.00 to $12.00 per person table linen only approximately $15.00 to $25.00 per table The equipment needed to facilitate your event will vary based on the venue and the menu selected.   beverages Bakers’ Best Catering event planners will work with you to determine your beverage needs and arrange your order with one of our trusted vendor partners  Beverage costs are estimated until after the event  You will be billed directly by the vendor for actual consumption   consumption estimates: soda, juice and sparkling water bar $4.00 per person beer, wine and soda bar $9.00 per person basic full bar $15.00 per person top shelf full bar $18.00 per person   liquor liability $1.50 per person Liquor liability is mandatory on all events where Bakers’ Best Catering staff is handling alcohol Liquor liability and a bartender are required for any event over 35 guests   basic payment policies and gratuities A $1,000 deposit and signed date reservation agreement are required to reserve a date A 50% deposit is required when the Contract is signed The estimated balance is due, payable in full, five (5) days prior to the event Staff gratuities are at the discretion of the client and are not added into the total event cost without approval from the client An 18% suggested gratuity will appear on the proposal   sample menu pricing   cocktail parties $18 to $25 per guest for passed hors d'oeuvres only $25 to $35 per guest for passed and stationary hors d'oeuvres (adding dessert and coffee can add $5 to $10 per guest)   buffet dinners $35-45 per guest for dinner only $45-65 per guest for dinner and hors d'oeuvres   plated dinners $40 to $80 per guest for dinner and hors d'oeuvres (staffing requirements are significantly higher for a plated meal)