CASUAL GATHERINGS  l  BUSINESS AND DROP OFF  l  RETAIL AND CAFE  l  WEDDINGS AND EVENTS  l  HOME   about contact cafe directions cafe hours heating tips employment ordering info   season inspired additions to our menu late winter   passover   st. patrick’s day   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 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 prepares and serves all food on-site for catering events to ensure the highest quality. The detail below is directional, and will vary based on the type 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 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 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 with liquor liability Events on holidays or holiday weekends are subject to time and a half Additional travel time may be incurred   rentals Bakers’ Best will also work with you to rent the necessary items 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 Rental costs are estimated until a final guest count is determined and depend on style selection   beverages Bakers’ Best will work with you individually to choose your beverages.  Options are: charge by consumption (beverage costs are estimated until after the event and based on brand selection and actual consumption) or a flat rate charge.   soda, juice and sparkling water bar $4.00 per person flat rate   beer, wine and soda bar consumption estimate $9.00 per person (minimum charge $6.00 per person) flat rate charge $15.00 per person (for the first three hours - prorated charge for additional hours)   basic full bar consumption estimate $15.00 per person (minimum charge $12.00 per person) flat rate charge $21.00 per person (for the first three hours - prorated charge for additional hours)   top shelf full bar consumption estimate $18.00 per person (minimum charge $15.00 per person) flat rate charge $24.00 per person (for the first three hours - prorated charge for additional hours)   corkage fee $2.00 per person for events where the client is supplying the wine and bakers’ best staff is providing wine service bar service fee $3.00 per person for events where the client is supplying all beverages and bakers’ best staff is providing beverage service   liquor liability $1.50 per person Liquor liability is mandatory on all events where Bakers’ Best staff is handling alcohol Liquor liability and a bartender are strongly recommended for any event over 30 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)  *