CITY
Whether you’re ordering lunch for a meeting, planning a reception for 200, or a five-course dinner for a visiting VIP, we offer the complete range of services to ensure your event is a stellar success. Our experienced staff can execute your vision with unparalleled service and taste.
MEET YOUR TEAM
DIRECTOR OF DINING SERVICES EXECUTIVE CHEF
NATALIE JENSEN CODY YUNGMEYER
FOSTER CITY CATERING POLICIES
PLEASE HAVE THE FOLLOWING INFORMATION WHEN PLACING AN ORDER:
• Date
• Start Time
• End Time
• Location (please include 30 minutes before and after when reserving a room to allow for set-up/clean-up)
• Guest Count
• Type of event (ex: happy hour, breakfast, etc.)
• Team Name
• Credit card payment information
The Catering Team will respond to all requests within 24 hours of the business day.
MENUS
Visit bavcocw.catertrax.com to view our menu. Looking for something custom? Specialty curated menus can be accommodated to fit your vision. Bon Appétit offers breakfast, lunch, and happy hour.
CATERING LOCATIONS
We support onsite events. All event spaces must be booked before you submit your catering request.
MINIMUMS
10-person minimums are required for all Bon Appétit events. There is a $200 minimum per catering order. Orders under $200 will incur a $50 service charge.
CATERING HOURS
Monday – Friday, 8:00 a.m. – 7:00 p.m. (excluding holidays). Our catering partner may work with third-party vendors for any requests outside regular business hours, at an offsite venue, or if we are fully booked for your requested date and time.
LEAD TIME
Orders must be placed at least 72 hours (3 business days) in advance of the event. A 48-hour notice for parties is subject to kitchen availability. Please note: for larger parties over 50 people, we require a notice of 14 business days.
BANQUET EVENT ORDER (BEO)
When you have finalized your menu choices, the Catering Team will send you a BEO with food, time, date, and room information. When the requestor approves the BEO, your event will be confirmed by the Catering Team.
Please note any changes made before 72 hours of your event are subject to kitchen availability.
HOST DUTIES
The requestor is responsible for the event. Please let us know who your POC will be. If the requestor cannot make the event, kindly designate someone from your team or another employee to be there in your place.
STAFFING
In-house catering staff will provide all the on-site food and beverage services. This includes the preparation, delivery, and service of the event's menu. All events include delivery, set-up, and clean-up service.
Depending on the size and scope of the event, additional event staff may be required at an additional cost.
CONFIRMATIONS
Headcount needs to be confirmed upon booking the event. The Catering Team will plan and purchase for this count. You will be billed for the guaranteed number or the actual number of guests, whichever is greater. If a guaranteed number is not provided by the due date, your last estimate will be used as your guarantee.
It is the responsibility of the person booking the event to verify that all information on the catering sales order is correct and to contact the Catering Team if any changes need to be made.
FOOD REMOVAL & EQUIPMENT POLICY
Food that can be donated, will be donated. Food that has been put out for service will be composted. For health and safety reasons, we cannot provide guests with boxes or vessels for packing food to go.
Our full-service catering service includes all necessary catering equipment (platters, warmers, serving utensils, beverage tubs, menu signage, etc). This equipment is removed at stated event end-time. Note: this equipment cannot be loaned out for other use.
CANCELLATIONS
A 24-hour cancellation notice is required for parties of 50 people or less. A 48-hour cancellation notice is required for larger events. Cancellations less than the required notice will be charged the total cost incurred of the event.