Sassafrass Catering Event Planning

HOW MUCH WILL IT COST?

Because each event is entirely unique, I am unable to provide set menus with set prices. Each client, event, and venue has different requirements. Once we have discussed your vision for your event, I will present you with an estimate based on potential number of guests, menu, staffing needs, and any other services you may desire. Generally, a very simple event might cost $25-35 per person, the average event, $35-60 per person, and elaborate, service-heavy events anywhere from $75 per person and up.

How many courses do you want? (i.e., appetizers, amuse-bouche, sorbet, main course, dessert, etc.)
How many options would you like available to your guests in each course? (i.e. guests choose between 3 entrees and 2 desserts, or guests can have any or all of 3 entrees available, etc...)
What kind of food do you want to serve? Please remember that for all events, I use grass-fed meats, organic poultry and sustainable seafood. These foods are generally more expensive than vegetarian fare and this cost should be considered when planning your menu.
How much variety do you want?

EQUIPMENT

Sassafrass Catering does own some equipment and table ware that can be used at your event to save from higher priced rentals. In general, the majority of necessary items will need to be rented or made available through your venue.

I use Wallace Tent and Party Rental for rental items and have their contact information on my website. Some of the items that may need to be rented include china, flat ware, glassware, guest tables, chairs, linens, buffet and service tables, mobile kitchens, pitchers, food warmers, etc.

I am willing to organize and order these items for you. You may also stop by the Wallace showroom to look at what they have available and place the order yourself for the event. If you choose the latter, Sassafrass will assist you by reviewing the order to make sure it is appropriate and complete.

For more casual events you can purchase natural, compostable plates, napkins, cups, and utensils, through Sassafrass. This sustainably disposable option will help reduce the cost of your event.

KITCHEN

You should consider, and we will need to know, the following information about the type of kitchen at your event venue. The facilities available have a significant impact on how we design the menu for your event, and can influence the cost if a lot of rental kitchen equipment is needed. At times it may cost more to put together a mobile kitchen for your event than to build the menu around the event's facilities.

What is the kitchen like, if there is one, at the event venue? (i.e. how big? where is it in relation to the event space? How much counter space is there?, etc...)
Is there a commercial oven? Range? Refrigeration?

STAFF

The number of guests, the type of food, the level of service and the complexity of the menu will determine the amount of kitchen and front of the house staff that will be needed to make your event run smoothly and have your guests well attended to.

The length of your event and location will also play a part in the estimate. The staff will help in the transportation of your food, preparation off and on site, serving, and cleaning up at the end of the event.

The cost of labor is a significant portion of the event budget and is determined by the type of service you choose (plated service, passed appetizers, buffet, bartending service) and the overall design of your event.

Catering service staff is paid $25 per hour and chefs are paid $35 per hour. Bartenders are paid $100 for the first three hours and $40 each additional hour.

TAX

The State of Maine has determined that sales tax for all catering services, including the food will be set at 7%. This will be a charge that is added to your final bill.

SHOP FEE

An 18% shop fee charge on food and labor will be added to all full service events. This charge is NOT a gratuity. This charge pays for the time we spend with you planning and revising your event and menu, it helps defray costs associated with running the shop, and it acts a damage waver for the Sassafrass owned equipment we use to prepare and execute your event.

GRATUITY

Your final bill does not include a gratuity for the wait staff, bartenders or other service staff. We happily accept gratuity paid directly to the staff on the day of the event. Gratuity may also be included in the final payment check or as a designated gratuity check made out to Sassafrass which will be distributed to all staff.

DEPOSIT & CANCELLATION POLICY

If you decide to choose Sassafrass for catering your event, I ask for a $500 non-refundable retainer to hold your date, the payment of which will be applied to your final bill.

Once menu and pricing has been selected a 10% non-refundable deposit is due based on your estimated costs.

CANCELLATIONS:

Should a cancellation occur your 10% deposit and $500 retainer fee will be forfeited.

OUR COMMITMENT TO THE ENVIRONMENT

We use local organic farmers for our produce.
If we cannot get you locally organic product, we will source the finest organic ingredients from outside the state of Maine.
We order produce and products from Crown of Maine Organic Cooperative in the winter season to continue to get local Maine products year round.
We have our own herb & flower garden at the Sassafrass Catering shop. We are pesticide and non-organic fertilizer free.
We compost the scraps from all our prep cooking to make incredible, nourishing fertilizer.
We recycle glass, plastic, metal, aluminum and cardboard.
All disposable dishes used at events are biodegradable and compostable.
We use only meats, poultry and seafood that have been raised without antibiotics.
We use only Fair Trade Organic Coffee and Teas, Sugar, Chocolate and Vanilla.
We pay extra to get our power from low impact hydroelectric plants in Maine.
We are a business member of the Maine Organic Farmers and Gardener's Association.

The most important thing for me in planning your special occasion is to create an event that makes you and your guests happy and satisfied, while supporting local, organic and sustainable businesses.