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Guidelines

1. Nail down your budget. Keep in mind what your guests might be expecting and what kind of image you are trying to portray. After doing this, you can decide where to allocate your resources.

2. Keep in mind the time of year for the event. Match the menu to the expected season. Light food and cold drinks for summer, hearty appetizers and soup for cold weather.

3. Take time for a site inspection with your caterer. Leave nothing to chance!

4. When estimating quantities, remember guests consume less when hors d'oeuvre s are tray passed over buffet style.

5. How many servers are required? What about bar staff? If you're unsure, it's better to defer to your caterer. Next to the food itself, how it's served can't be overlooked.

6. Ask about quantity, style and presentation, leftover policy, and head-count deadlines.

7. Discuss which things you, as a client, are responsible for and which things the caterer is responsible for. Make sure you know exactly what you are getting.

8. The proper licenses, health permits, insurance and facilities? Do they provide linens, silver, paper products, and rental support?

Our Philosophies:

"I like a cook who smiles out loud when he tastes his own work. Let God worry about your modesty, I want to see your enthusiasm."
- Robert Farrar Capon

“The secret of joy in work is contained in one word - excellence. To know to do something well is to enjoy it.”
- Pearl S. Buck

Policies

Event Deposit:
Delicious Bites Catering will reserve the function date for 10% (non-refundable) down at time of booking, 40% due 3 months prior to the function, with the balance due two weeks before the function. Payment will be required on the confirmed guests, plus any extra guests that attend. The prices and contents of the menus are subject to change without notice, until the booking is confirmed.

We reserve the right to cancel a function, if the balance owing is not paid in full 72 hours (3 business days) prior to said date.

*Any additional costs are payable by cash only at the event.
**Guaranteed guest numbers are required 10 days before event.

Event Cancellation Policy:
In the occurrence of the event having to be canceled the following applies:
With 72 hours or more notice, 40% of the food & beverage revenue.
With less than 72 hours notice, 100% of the food & beverage revenue

Food Tasting:
Sample food tastings for most menu items can be arranged upon confirmation of the client’s intent to hold their event with us. An event is considered “confirmed” once the required deposit and signed contract have been received.

Leftover Policy:
Any food that is leftover from your event, is wrapped for you to take home.

Deliveries:
Additional charges will be assessed for deliveries with difficult access and/or for set-up of food. There are no delivery charges for catered functions with service staff. At DBC presentation is extremely important. All trays and serving utensils will be picked up within a few days of the function. Please ensure all trays are simply rinsed and in one designated area. If additional trips have to be made to pickup dishes, a pickup charge will apply. Any missing or damaged trays caused by the client will be invoiced separately.

Rentals:
We deal with Triple T exclusively for all rentals. I am more then happy to help with placing the order, to insure that everything that is required is ordered.

Table Settings:
DBC will set the tables for you @ a charge of $1/setting.

Service Staff:
Bussers/Dishwashers @ $12/hour
Servers @ $15/hour
Bartenders @ $20.00/hour
Chefs @ $25.00/hour

All staff are paid for a minimum of 4 hours. They are paid from when they arrive @ DBC to load the vans until they return from your event to unload.

Any time worked over 8 hours is billed at time and a half, after 11 hours is billed at double.

Our professional and courteous staff are attired in black shirts or chef jackets, black pants or skirts, and black bistro aprons.