In order to make your event successful, here are a few things to keep in mind while working in our facility:

 

What we provide:

1.       Room Set-up prior to event and break-down after event.

2.       Use of our kitchen.  Instructions available for dishwasher and coffee maker.

3.       Access from 9:00AM-1:00AM (or until caterer is finished cleaning & loading out)

4.       Limited ice and freezer space

5.       See our equipment inventory sheet.

6.       Filters for coffee pots.

7.       Two (2) 6-burner ovens

8.       Limited dumpster space for garbage disposal.

9.       Limited garbage cans & liners.

10.     Room break-down and building lock-up at end of evening. 

11.     Initial light level setting in ballroom

12.     Wood and fireplace set-up, fire tending, weather permitting. 

13.     Space in the basement for staff personal items. (Not secure)

 

What you provide:

1.       Linens, or directions to client on how to order linens

2.       Kitchen accoutrements:  towels, rags, knives, spatulas, ice scoops, bar tools, lighters, serving spoons

3.       Bulk Salt & Pepper - top off our shakers either before or after event

4.       Sugar & sweetener packets, half & half

5.       Waitstaff/bartenders equipped with bartools & lighters

6.       Additional garbage cans & liners, as necessary

7.       Any rental equipment required to produce the event.

8.       Ice, if client has not made other arrangements for it. 

9.       Additional light level adjustments – our custodial staff will show you lighting controls. 

 

What we expect from a full-service caterer: (if you are not providing full service, please discuss with your client)

 

1.       A certificate of Insurance listing the KAHA as an additional insured.

2.       Inspection of our kitchen facilities prior to event.

3.       Detailed discussion of menu and agenda with client prior to event, including pacing of courses, pre-set items on tables, room and buffet set-up, bar service.  You are welcome to hold this meeting at our facility.

4.       Timely arrival prior to event - a minimum of 2 hours prior to guest arrival for a seated meal, 1 hour for a cocktail reception. 

5.       Respectful treatment of our house custodial staff.

6.       Set-up of linens & table settings, and re-arrangement of existing furniture per client needs. Set-up of additional equipment requested just prior to event.

7.       Adequate staff, including bar, floor, kitchen and dishwashing staff.  Discuss bartender/guest ratio with client.  Staff should be security-aware:  valuables are often left unattended during events at our location. 

8.       Re-set room between wedding ceremony and seated meal, if needed.   

9.       Female staff member to check on Ladies Room during event and report supply shortages to custodians

10.     A clear chain-of-command before, during and after the event.

11.     Check all rental equipment for date/client - only use equipment for YOUR event. 

12.     Check all liquor boxes for date/client - only use supply for YOUR event.

13.     All equipment dishwashed or cleaned and returned to its place.

14.     Kitchen cleaned and floor mopped. Leftover food wrapped distributed or disposed of.

15.     All garbage removed from kitchen to the dumpsters.

16.     Payment for any damage to kitchen equipment and/or plumbing.

17.     Payment for any breakage of glassware/china.

18.     Linens bagged and left in hallway, rental equipment stacked on dock or in kitchen, liquor boxed and stored in closet or behind bar.

19.     Any items guests have left behind turned into house staff, or left on the desk. 

 

We look forward to working with you to make your event a spectacular event!