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Good to know - frequently asked questions
We understand everyone's event is different and each client has different needs, so it's hard for us to itemize a price structure until we know what you are looking for. After a brief phone consultation, we will assess your needs/requests, prepare a catering proposal and send it over for your review. Don't be fooled by catering companies who give you an inferior product or processed food for low prices. Our goal is to give you the freshest ingredients prepared by professional chefs. Beware of the old saying, "you get what you pay for".
We create custom menus for our clients and typically have a minimum guest requirement of 50. However, please know we will be happy to come out for 2 to 4 guests, keeping in mind that the business must make a minimum of $500 profit after all expenses are paid.
G3 Catering reserves the right to substitute ingredients and/or raise prices in the event that food prices rise substantially between the time of booking and the time of the event. If this were to happen, it will be discussed with the client when final details are reviewed 2 weeks prior to the event.
What's Included
G3 Catering will provide all the chafing dishes, displays, and serving utensils needed for a buffet, plated meal, or cocktail reception. We offer china, silver and glassware rentals. We do not offer banquet tables, dining tables, chairs, table linens, napkins, or decor items; however, we will be happy to work with you and your rental company on these items.
Overall Charges
When we provide you with your customized catering proposal, we will list all of our estimated charges in order to provide you with a most up to date proposal. In addition to the per person price for food, we will include the following: 15% Service Charge, Rental Charges, Labor/Staffing Charges, Delivery Charges, Venue Fees (where applicable), and 6.5% Florida State Sales Tax.
15% Service Charge
This charge offsets labor and administrative costs such as administrative tasks, working with rental companies, site visits, ordering groceries with suppliers, local shopping for ingredients, travel time to and from your event, wear and tear on catering equipment and vehicles, etc. This charge is not a gratuity for the service staff and is subject to state and local tax laws.
Tastings
We understand sometimes you need a little reassurance for your investment. Tastings are complimentary for weddings only with a guest count of 100 or more and with a signed contract and non-refundable 25% retainer. Tastings may be planned weeks or months before your event commences. Since we are not like a restaurant and do not have all supplies on hand at any time, we must shop to purchase those supplies specifically for your tasting. We ask that you pick 3-4 items from your specific menu and we will prepare them for you.
General Service Staff Information
Providing excellent service to you is a very important part of the overall catering experience. We have developed a server/bartender to guest ratio based on our expertise to assure we meet our goal of excellent service to you and your guests. Many factors affect the number of servers required for an event and we will never cut corners with the required number needed for each event.
Some of these are:
- The number of guests at your event
- The set-up requirements for your event
- The type of service you select: buffet, plated and served, family style
- They type of menu you select
- The amount of time required to set up and break down your event
Event Staff Quantity Guidelines
- Plated meal with rentals: 1 server per 8-12 guests
- Buffet service with rentals: 1 server per 20 guests
- Buffet service with disposables: 1 server per 25 guests
- Full Bar - 1 Bartender per 75 guests plus one bar-back if using glassware
- Beer & Wine Bar - 1 Bartender per 100 guests
Note that at least 2 servers are required for all events that are fewer than 50 guests due to the work required to load in and prep in a timely manner.
In general, there is a 4 hour minimum for staffing. Weddings typically reuire at least 8 hours of service. Staffing hours include the following:
- 1.5 to 2 hours prior to the event for set-up
- 1 hour after the event for breakdown/clean up
- Drive time to and from the event
Gratuities
Gratuities are always left to the client's discretion. Gratuity for a job well done is always appreciated.
