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Additional Resources
Review Our Catering Policies
How to Place an Order
POLICIES AND PROCEDURES
Bon Appétit Catering at Pacific appreciates your patronage. To ensure successful events, we ask you to review the following policies and procedures.
ORDER PLACEMENT
Orders are placed online at https://bonappetitpacific.catertrax.com or by contacting the catering department.
Orders should be placed as soon as you are aware of the event and have made appropriate facility reservations. For events with more than 100 guests, please allow, at a minimum, two weeks’ advance planning. For events of more than 500 guests, please allow a minimum of 6 weeks’ advance planning. For events greater than 1,000 guests, please consult with our catering offices.
We understand that due to the nature of university business, there may be a need for last-minute order placement. In this event, please call the catering office immediately. Late orders are subject to a $50 late fee.
Orders are subject to a $25 delivery fee if waitstaff are not required.
Please allow for appropriate set-up time when securing your facility reservations. Please consult our offices with any set-up inquiries.
Catering staff will make every effort to provide the exact product ordered; however, product availability or quality may be affected at times. The catering office will notify the client of any menu substitutions when they are necessary.
When placing a catering order, please provide an estimated guest count reflecting a realistic estimate, service request set up order, layout, and program details. A final guest count should be confirmed (8) business days prior to your event. The catering staff prepares an additional 5% for buffets to accommodate additional guests.
Final billing is based on the final guest count, or the actual number of guests served, whichever is greater.
The catering office hours of operation are Monday through Friday, 8:30am to 5:00pm. Holiday closures and summer hours vary depending upon the operating hours of the University.
REMAINING ITEMS
Due to health department regulations, food and beverages may not be removed from the event site. Bon Appétit Catering will not be responsible for food items removed without our knowledge and prior consent.
BILLING
Staff charges or delivery fees apply to all catered events.
For University events, your order will be billed to the Pro-card on file upon delivery, unless otherwise arranged with the catering office. Per the University policy, all catering orders must be paid for with your university issued Pro-card. Please see your department’s business manager for questions regarding Pro-cards.
ROOM SET-UP, CLEAN UP, AND OUTDOOR LOCATIONS
Submit the service request and room layout to the catering office as soon as possible, to ensure timely set-up and service. Additional charges will apply for re-delivery of service when a room is locked, occupied, or catering tables are not available. We will return to deliver at the next available timeslot and a re-delivery fee will apply. Catering will be set up on the tables that are in the room. Once set-up has been started, changes in the set-up location will result in a minimum charge of $25 if there is adequate time for catering staff to move the set-up.
Order delivery and pickup times are noted on the order and will occur as scheduled. Bon Appétit Catering does not have key access to many rooms and buildings on campus. It is the client’s responsibility to ensure the facility is unlocked for set-up, delivery, and pick-up.
In the case of missing equipment, necessary charges will be added to your final bill. Bon Appétit Catering is not responsible for client or guest items left behind after events.
Bon Appétit Catering is not responsible for set-up, reset, or cleaning University facilities. It is the responsibility of the client to arrange for custodial services prior to and following the event. Catering will remove food service equipment only. Catering does not supply trash bins or recycling receptacles. Contact campus facilities or the University Green Team to arrange recycling and composting options.
University and student event room reservations and set-up are coordinated through the office of Student Leadership at 209.946.2174 or by contacting individual building managers, depending upon location.
Non-University client reservations are coordinated with conference services at 209.946.2174 or at stkvenues@pacific.edu.
Outdoor locations may require the set-up of pop-up tents to ensure food safety. These may be arranged through the University reservation office. It may also be required to shut down ground watering timers in certain outdoor locations. This is done via the University Service Request to Physical Plant.
RENTAL EQUIPMENT AND SERVICE ITEMS
Bon Appétit Catering can coordinate or refer clients to vendors to provide rentals of specialty linens, china, tables, chairs, and any other rental items that we do not provide in house, including centerpieces.
Clients may choose to rent items on their own. Please inform Bon Appétit of your selections, vendor contact information, and delivery/set-up schedule. Specialty linens must be ordered a minimum of (14) days in advance and are subject to availability from the vendors. Bon Appétit does not accept fiscal responsibility for client rentals. Centerpieces are the client’s responsibility to purchase.
STANDARD LINENS
Bon Appétit provides all buffet linens for your event. Standard dining linens are available in a variety of colors and sizes at the following cost:
Table linens for 48” and 66” round dining tables $9 each (85” square)
Table linens for 6’ and 8’ rectangle dining tables:
12” drape $9 (52”x114”) or draped to the floor (requires 2 – 85” linens) $18
Linen napkins $1 each
STANDARD SERVICEWARE
Bon Appétit standard service include 100% compostable plates, utensils, napkins, and cups.
CHINA SERVICE AND GLASSWARE
Please inquire with the catering office. Additional charges will apply.
CUSTOM MENUS
Clients may request custom menus to accommodate individual style and budget. Please allow our catering office two weeks to provide you with a cost for a custom menu. Catering staff can assist you in planning your menus, developing a theme, selection of location, and ambience.
DIETARY RESTRICTIONS, PREFERENCES, CHILDREN’S MEALS
Please notify the Catering Office immediately with any known food allergies and dietary preferences. Special diets ranging from children’s meals (12 and under), low sodium, low fat, keto, vegetarian, vegan, lactose intolerant, and gluten friendly can be accommodated.
MENU TASTING
Non-standard menu items may be sampled to assist you in making menu decisions. Menu tasting requests require at least (1) month advance notice and will be coordinated with the Executive Chef’s schedule. We ask that tastings be limited to no more than (4) representatives from your event to facilitate decision making. The cost of the tasting will be billed at the full menu price on the final invoice.
ATTENDANT LABOR
Cost is $39.75 per attendant per hour with (4) hour minimum required. Attendants are required for all hot food service (University policy), for events that require replenishment, events with china service, and for all served meals. The length of the time billed is dependent upon the total event time, set-up, and teardown. Please consult with the catering office to determine the parameters of service needed.
CHEF LABOR
$110 per hour per chef for each one hundred (100) guests.
MULTIPLE ENTRÉE PLATED SERVICE
When guests are offered more than one entrée selection, (with a maximum of three), assigned seating is the most accurate method for service. For plated service, each guest is assigned a color-coded place card to identify the guest’s entrée selection. This card may also be given to guests at check-in if there is no assigned seating. Please allow additional service time for multiple entrees.
PLATED MEALS WITH LIMITED SERVICE TIME
Approximately one and a half (1 ½) hours for a full service plated or buffet meal is standard. If time is limited due to a program, etc., we recommend that the salad and/or dessert be preset. Please consult with the catering offices to ensure awareness of time sensitive events when planning your event.
RECEPTIONS
Attendants are required at receptions when hot food is being served and when cold food items need to be replenished. Attendants will set up, clean up, maintain the appearance of the buffet tables and assist guests. Attendants are required in all instances where food needs to be replenished. Catering managers will inform you of the level of service required. If you choose tray passed items, additional attendants may be necessary.
BAR SERVICE
ALCOHOL BEVERAGE SERVICE
Full bar with spirits, beer and wine are available for purchase. Please let us create a signature cocktail menu suited to the theme of your event. Contact the catering office for more information.
HOSTED BAR
When you plan to host beverages, you will be billed for all bottles of wine opened and all other beverages consumed. Beverages provided by Bon Appétit include spirits, domestic and imported beers, microbrews, a variety of wines, assorted sodas, and sparkling mineral water. Please consult our catering offices when planning your event for specific selections. RBS certified Bon Appétit bartenders are required at $39.75 per hour for a four (4) hour minimum.
NO HOST BAR
When guests purchase beverages, it is called a “no host” bar. Certain minimums apply. Stand-alone bar sales must exceed $325.00, or the client will be charged the difference between $325.00 and actual sales. If sales exceed $325, there will be no additional charges other than labor.
BARTENDERS
Per University policy, bartenders are required for all events where alcohol is being served. Bon Appétit bartenders are required at $39.75 per hour with a four (4) hour minimum.
CLIENT PROVIDES BEER/WINE
Bon Appétit bartenders are required when the client provides beer and wine. The cost includes bar set up with linen, ice, plastic compostable tumblers, and beverage napkins. Glassware is available at an additional cost. Handling fees will apply for all beer and wine brought in by client, whether consumed or not. Spirits may not be brought to serve at any event. The client must remove all unused alcohol at the end of the event.
