The first step in the planning process is to secure a location for your event by contacting the Master Calendar Coordinator at email@example.com or 450-1428. Once this is confirmed, consider the type ofservice and/or meal type desired for the event. Browse our online menus to get ideas on presentation, selections, and cost. You may contact Mendy Nichols, our Catering Manager, to set up a personalized consultation for your event.
The menu should be confirmed no later than ten (10) working days prior to the event.
A final guest count is required three (3) working days prior to the event unless the menu dictates otherwise. If no final count guarantee is given, we will plan according to the estimated guest count, plus prepare an additional 5% to serve as a buffer. If the actual guest count exceeds the guaranteed count, you will be billed for the actual guest count.
Labor (receptions): $20 per hour per staff, minimum 2 hours per staff. Bartenders $45 per hour, minimum 2 hours per staff
Setup/delivery: All meal prices are predicated on services in SLTC standard catering facilities (Worsham Hall and Campbell Dining Room). Additional costs may be assessed for other locations based on the size of the event. There is no charge for campus delivery Monday-Friday 6:30 am to 3:00 pm. Deliveries outside this time frame are subject to a $25 fee.
There is no charge for cancellations made at least three (3) working days prior to the event. Cancellations made thereafter are subject to charges of costs already incurred.
Due to the regulation of the Health Department and catering industry standards, any food not consumed at the event may not be removed, except by Hendrix Catering.
We will be happy to design a
custom menu and elegant presentation
to set your event above the rest!
Mendy NicholsCatering Manager