Catering Guide
Recommendations from Cost Saving Committee - Catering Subgroup
Recommended Caterers
The committee reviewed the list provided by the Business Office of previously used caterers and recommends those that have received positive feedback for F&ES events. Suggested per person costs for common events are given below.
EVERYDAY EVENT TYPES:
Continental Breakfast ($7-10)
Koffee
Public Cup
Eli’s
Seaflour
Chestnut Fine Foods
Sandwich Lunch (average price $9-12)
Koffee
Public Cup
Eli’s
Seaflour
Judie’s
Nica’s
Entrée Lunch (average price $12-17)
Eli’s
Yale Catering
Seaflour
Afternoon break/Reception (Higher end with h’doveurs, etc. $6-10)
Public Cup
Eli’s
Chestnut Fine Foods
Nica’s
Seaflour
Afternoon Break (Sweet snacks, coffee, drinks ($5-7)
Koffee
Public Cup
Eli’s
Nica’s
Seaflour
Pizza (Order Large $11-16)
Amato’s
High End Events (e.g., Staff party, Leadership Council)
Needs are more specific – should choose caterers that organizers prefer. Committee highly recommends LaCuisine, Union League, and Yale Catering.
Suggestions for reducing catering expenses:
- Pizza ordering – have the slices cut smaller. People usually eat 1-2 slices no matter what the size.
- Group ordering – if you know someone else is hosting an event on the same day, work together to get “group discounts”.
- Discuss with caterers menu options for your budget constraints (be sure to know your budget constraints in advance) rather than just ordering.
- No bottled water should be ordered.
- Consider buying items in bulk or at the grocery store for smaller events
- Order less rather than more
- For breakfast events – consider the need to have both juice and coffee (most people take one or the other). Define your breakfast – is it really breakfast or will a coffee break menu suffice?
- Think about the timing of events – can you do an afternoon reception instead of lunch or breakfast instead of lunch where the costs would be lower?
- Alcohol – do you need to have a wine & cheese event vs. serving sparking water? Consider the cost differences
- Be environmentally friendly: Encourage staff, faculty, and students to bring their own utensils, mugs, plates, etc.