Tastings are available to pre-booked clients at a rate of $50 per guest based on (2) people. The option to include additional guests is also available at a rate of $25 per person with a max of (6) tasters total. Note that the base rate tasting fee of $50 is deducted as a credit if the client books with a signed agreement and non-refundable booking fee. The event order must total a minimum of $1,500 for the food only for this credit to be issued on the final invoice.
Our standard policy is that clients have the option to select up to (2) menu entree items per event. However, the rules for selections may vary based on the service style. For example, a plated menu could include a single entree for all, a duet entree of (2) items per plate, or a pre-selected choice of (2) entrees based on your guest RSVPs. For pre-selected options, this would require the client to have an indicator on their response card and provide the breakdown of each menu choice with their final count. Please note that the 25 count minimum does apply to split menus per entree. Vegan/Vegetarian meals are the exception to the 25 person minimum rule.
Staffing is billed based on the total venue rental time, and not your event hours. For example, if your wedding is from 5 pm-9 pm, and the venue gives you two hours to set up and 1 hour to break down, that is a total of 7 hours (4-hour event and 3 hours for breakdown and set up).
Cake cutting is an additional charge that is added to the client's invoice based on the total guest count.
Kid's meals, including chicken tenders and mac & cheese, are available at a rate of $14 per child under the age of 12. Vendor meals are priced at a rate of $25 per vendor to include the main entree only and a beverage. Note that this applies to event/wedding planners (and assistants) photographers\videographers (and assistants) or individuals servicing the entire main event only.
State laws prohibit the option for client's to remove food from the property during or following an event. Our current insurance liability covers food service within the event time allotted, and at a certain temperature regulated by state requirements.
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