IS IT REALLY
APPLES TO APPLES?

THINGS TO KNOW WHEN SHOPPING FOR A
BANQUET FACILITY OR A CATERING COMPANY

The concept of comparing apples to apples is sometimes misunderstood, especially when asking for a price. When comparing prices from caterer to caterer, it is important to know the exact items you are being quoted on. Please see some examples listed below.

QUESTIONS TO ASK

1. What does the dinner price include?
For example, are Salad, Entrée, Starch, Vegetables, Rolls, Butter, Water and Coffee included? Or, are these available at an additional charge per person?

2. What type of Entrée is available at the price?
Will your guests be served an 8 ounce boneless, skinless breast of chicken with a choice of sauces or a 10 ounce USDA cut New York Steak (top quality entrees) versus a 6 ounce bone-in, skin-on chicken breast or an 8 ounce choice cut New York (lesser quality entrees)? It is important to consider quantity, quality and variety of foods offered by a caterer when comparing prices.

3. Is there an additional charge for plates, glassware and silverware?
Pardini’s includes China plates, patterned silverware, stemmed crystal, linens, napkins and our uniformed wait staff in the sit down dinner and fully catered buffet prices. Some catering companies charge extra for these services.

4. Where is the catering company’s kitchen?
Is the caterer cooking from their home? Do they bring the food in from another location in warmers? Do they cook to order at the site? Are ALL the food items cooked on site?

5. Which licenses, permits and insurance coverage for Food and Alcoholic beverage service does the caterer carry?
Does the caterer have a Health Permit? Do they carry liability insurance? Are they licensed by the Department of Alcoholic Beverage Control for Alcohol Service?

6. What type of Uniform is worn by the wait staff and bar personnel?
Will all the servers be uniformed in tuxedo style attire?

7. Is the catering company responsible for clean up after the function?
Will the caterer be responsible for removing everything down to the linens from all tables? Removing all garbage? Cleaning the onsite kitchen before leaving?

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