CATERING POLICIES

Our dream is to be the premier onsite restaurant company known for its culinary expertise and commitment to socially responsible practices. We are culture driven to create food that is alive with flavor and nutrition, prepared from scratch using authentic ingredients. We do this in a socially responsible manner for the well being of our guests, communities and the environment.

OUR KITCHEN PRINCIPLES

Hamburgers are made with fresh ground beef from cows raised on vegetarian feed and never given antibiotics or hormones

Turkey breast and chicken are raised without antibiotics as a routine feed additive

We use locally grown and organic produce whenever possible

All seafood purchases, wild and farmed, follow the sustainability guidelines of the Monterey Bay Aquarium’s Seafood Watch program

For more information about the healthy foods that we serve, visit our website at www.bamco.com

Bon Appétit catering services range from small breakfast pastry baskets with fresh brewed coffee and delicious hors d’oeuvres to elegant served meals and beautiful buffets. However, our menu is just a starting point to our culinary expertise. We specialize in designing custom menus for all occasions. We offer fresh ingredients, creative presentation, and professional hands-on service.

ABOUT BON APPÉTIT

Our experience has taught us to pay great attention to the quality of our ingredients, food preparation, presentation and service. Our culinary team seeks out local growers and producers, procuring the freshest regional food available to ensure that we serve only the best for your event. We want our guests to see us as partners in creating a better world.  It is what makes us uniquely Bon Appétit.

ON CAMPUS CATERING AT UNIVERSITY OF NORTHWESTERN–ST. PAUL

Bon Appétit catering is committed to presenting foods that appeal to both the palate and the eye. Our menus are thoughtfully designed to highlight the freshest local ingredients available. Within our catering menus are the most requested menus to guide your planning but we will gladly assist you in selecting items and developing custom menus for your event. Please allow at least two weeks for customized menus.

MENU PRICING

Our menu prices are based on current market conditions. We reserve the right to make changes when necessary. Price quotations will be guaranteed 30 days prior to the event. Prices do not include applicable taxes and/or service charges, when they apply. Additional charges may be necessary for any additional paper products, linen, rental items, or service labor over and beyond our usual staffing levels.

PLACING YOUR ORDER

Please have your estimated number of guests, event name, start and end time, location, budget number and contact name when ordering. We ask that all catering requests be placed at least seven business days prior to your event. We will do our best to accommodate short notice catering requests but cannot guarantee the availability of services or product. Last minute requests may be subject to additional charges and/or limited menu offering and customer pick up may be required.

ORDERING

Ordering for any catered event is easy. 

First, all events held in rooms other than offices need to be reserved through the Campus Event Coordinator at 651.631.5216. Please let the Campus Event Coordinator know if an outside organization is reimbursing the college for any meals or catering expenses. These orders should be charged to a separate account number. Event Services will create an invoice to issue to the organization for payment.

Next, login to the CaterTrax website using your login information. Any questions regarding the ordering process please call the Catering Manager at 651.631.5234. You will receive an email confirmation after the order has been submitted for approval.

GUARANTEES AND CANCELLATIONS

Final guest count guarantees must be received at least five business days for meals and two business days for snacks prior to the event. Billing of all food, taxes and equipment rental (if applicable) will be based on the guarantee or the actual number of guests served, whichever is greater. In the event that a guarantee is not received within the time requested, the billing will be based on the original guest count recorded on the Catering Event Order. We require that all cancellations be made within a reasonable amount of time and no later than 72 hours prior to the scheduled event. A minimum of 50% service charge will be assessed if a cancellation is made within 72 hours of the scheduled event.

FOOD REMOVAL

Due to health regulations, it is the policy of Minnesota Department of Health that excess food items from events cannot be removed from the event site. Items purchased for pickup should be properly stored prior to the event, removed, and then disposed of by the host of the event.

MISCELLANEOUS FEES

Additional charges may be necessary for any additional rental items or service labor over and beyond our usual staffing levels. When incurred, such miscellaneous fees will be charged to the invoice.

We offer three levels of service to meet your needs.

DROP OFF

Drop off service includes table top linens for the food table and disposable service ware for your event. Orders will be dropped off and picked up at the times indicated on your Catering Event Order. No servers will be present. Drop off service is available from the hours of 8:00am–5:30pm. Drop off service is at the discretion of the Catering Manager and can be implemented for many of our buffets. We recommend this option for beverage service, continental breakfasts and deli lunches.

BUFFET SERVICE

This service is recommended for receptions, lunches and dinner. China, glassware, table and napkin linens may be included. One attendant per 25 guests is required depending upon location and menu. If more servers are needed, they will be billed at $25.00 per hour with a four hour minimum. Additional rental costs will appear on the event invoice.

FORMAL TABLE SERVICE

Waited table service is available for formal sit-down luncheons, receptions and dinners. Service includes complete setup and teardown of your event. China, glassware, silver, table linens and cloth napkins are included. One server per 20 guests is required. Additional rental costs will appear on the event invoice.