Event Planning Guide

HOW MUCH WILL IT COST?

• I do not have set menus or prices because each client, event and venue is different and deserves a menu that will fit the occasion.
• The cost of an event is so much more than just the food. Although, the food does count for a large part of the final bill.
• I feel strongly about supporting local businesses, farmers, fishermen and other conscious, sustainable companies.
• Each event is entirely unique, and I will come up with an estimate after we have taken the time to look over the different aspects of what will go into catering your event. Prices for some of our events range from: a simple event --$25-35 per person, the average event–$35-60 per person, and we also produce events that are in the $75-100 per person range.

• How many courses? (i.e., appetizers, amuse-bouche, sorbet, main course, dessert, etc.)
• How many options in each course?
• What kind of food do you want to serve? It is good to know that for all events, I buy and prepare free-range meats, organic poultry and sustainable seafood. These foods are generally more expensive then vegetarian fare and this cost should be considered when planning your menu.
• Pricing is also determined by the amount of food you would like to have served...How many appetizers and how many different types?
• What type of drinks; non-alcoholic, beer and wine, full bar, speciality drinks, how many bartenders will we need for the number of guests that are invited?

EQUIPMENT

• I do have some catering equipment that can be used at the event to save from higher priced rentals, but the majority of necessary items will need to be available from the venue or rented.
• I use Wallace Tent and Party Rental for these items and have their info on my website.
• Some of the items that may need to be rented include china, silver, and glassware, guest tables, chairs, linens, buffet and service tables, mobile kitchens, pitchers, food warmers, etc.
• I am willing to organize and order these items or you can take the time to stop by the Wallace showroom to look at what they have available and put in an order for your event.
• Another option for a more casual event is to use natural, compostable plates, napkins, cups, and utensils, which will cost much less per person.

KITCHEN

• What is the kitchen like, if there is one, at the event venue?
• On-site facilities have a significant impact on what kind of food can be served at your event. Is there a commercial oven? Range? Refrigeration? If yes, what is the capacity? If no, it may cost more to put together a mobile kitchen for your event than it would to build the menu around the venue’s facilities.

STAFF

• The number of guests, the type of food and 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 big part of the 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, and is good to consider when budgeting for your event.

SERVICE CHARGE

• 18% service charge on food and labor will be added to all full service events. It is standard practice in the catering business to add a service charge to the total price of all events. This charge is not a gratuity that is shared among on-site staff. This charge pays for everything from the labor to produce the food for your event to the wear and tear on service utensils to the time we spend with you designing and revising your menu. We always give you every ounce of necessary energy to make your event an absolute success.

GRATUITY

• Customer's final bill does not include any gratuity for the wait staff, bartenders or other service staff. Naturally, the customer is free to pay a gratuity directly to the staff on the day of the event.

DEPOSIT

• If you decide to choose Sassafrass for catering your event, I ask for a $250 non- refundable deposit to hold your date, the payment of which will be applied to your final bill.

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

Thanks for your interest in Sassafrass Catering.