Grazing Table Guide

GRA Z I NG TA BLE GUIDE YAYAY U M B O A R D S . C O M

PRIC E GU I DE SIZE

WITH PROPS

WITHOUT PROPS

P O R TA B L E G R A Z E

N /A

$450

5 S Q F T ( S E RV E S 3 0 )

$565

$465

7 S Q F T ( S E RV E S 4 0 )

$710

$610

9 S Q F T ( S E RV E S 5 0 )

$835

$735

1 3 S Q F T ( S E RV E S 7 5 )

$1165

$1015

1 5 S Q F T ( S E RV E S 1 0 0 )

$1450

$1300

2 0 S Q F T ( S E RV E S 1 5 0 )

$2150

$1950

2 5 S Q F T ( S E RV E S 2 0 0 )

$2600

$2400

3 0 S Q F T ( S E RV E S 2 5 0 )

$3200

$3000

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GRAZING TABLES: a massive charcuterie board that is built directly on butcher paper opposed to a wooden board. With three years and hundreds of table experience, we have created a product unlike any other. These beauties will be the centerpiece of your party and will have your guests raving about it long after the party is over.

WHAT’S INCLUDED? 6-10 different crowd favorite cheeses (we stay away from blue cheese / anything stinky unless requested), 2-3 different dips, charcuterie, jams, honey, fresh honeycomb, artisan crackers and fresh bread, seasonal produce, dried fruit, cornichons, olives, dark chocolate, nuts, and so much more.

CUSTOMIZATIONS? YES! Our goal is to make your charcuterie dreams come true. Tell us all the details of your vision and we will make sure you are satisfied.

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PORTA BLE GR A Z E - SE RV E S 30 This portable graze is our solution to not being able to be at two places at once, this stunning board is the exact same size as our 5 sq ft. table, simply just on a wooden tray instead of built on site.

HOW IT WORKS: Our team builds this board at our store and delivers it to your door, similar to our classic cheese boards.

We ask for assistance to carry it inside. Depending on what time you are serving it we will either leave it wrapped with ice packs on top and directions for easy assembly, or we will assemble it for you if consuming within the next 1.5 hours. Assembly takes less than 5 minutes.

We will then pick up the board (complimentary if it's within 25 miles of our location) or kindly ask that you drop off the board with 48-72 hours after your event WHEN IS IT BETTER THAN A GRAZING TABLE? When you have only have 30 minutes of set up time available in the event space before the party When you are serving outside, we can put ice packs underneath the table to keep it cooler longer (for an additional cost) When you prefer the cleaner look of a board VS. a table set up directly on butcher paper

NO PROPS - $450

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NO PROPS - $465

S Q UA R E V E R S I O N

5 SQ F T - SE RV E S 3 0

WITH PROPS - $565

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7 S Q F T - SE RV E S 4 0 *BRUNCH THEME *BRIE BREADS page 13

NO PROPS - $610

WITH PROPS - $710

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9 S Q F T - SE RV E S 5 0

NO PROPS - $735

WITH PROPS - $835

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1 3 S Q F T - SE RV E S 75

NOT PICTURED

*A D D F O L I A G E F O R ADDITIONAL COST page 13

NO PROPS - $1015

WITH PROPS - $1165

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15 S Q F T - SE RV E S 10 0

NOT PICTURED

NO PROPS - $1300

WITH PROPS - $1450

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20 SQ F T - SE RV E S 1 5 0

NOT PICTURED

NO PROPS - $1950

WITH PROPS - $2150

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25 S Q F T - SE RV E S 20 0

NO PROPS - $2400

WITH PROPS - $2600

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30 SQ F T - SE RV E S 2 5 0

NOT PICTURED

NO PROPS - $3000

NOT PICTURED

WITH PROPS - $3200

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ADD-ONS TA K E N ’ B A K E B R I E B R E A D . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $ 2 8 sourdough stuffed with roasted garlic butter and brie, must have oven at venue to bake

B R U N C H T H E M E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S TA R T I N G AT $ 6 0 bagels, cream cheese, begian waffles, nutella, syrup, etc.

CRUDITÉS.................................................................................. $55 | $105 assortment of raw vegetables thinly sliced, served with hummus and/or roasted tomato dip

6 ” B A M B O O P L AT E S ( S E T S O F 2 5 ) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $ 1 5 F O L I A G E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S TA R T I N G AT $ 1 0 0 assortment of greenery laid out around the table

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FAQ W H AT I S I N C L U D E D I N T H E P R O P S O P T I O N ?

The props display is where we bring all of our props (wooden risers, crates, bowls marble boards, etc.) to elevate the look of the table. This option is perfect for upscale events like weddings, black tie events, or even if you are just wanting an over the top arrangement. We will arrive on-site to set up the table with our props and leave a tote that we require all props to be wiped off and put in the tote (it is not required they be washed as we will be heavily sanitizing them, but it is appreciated). We offer complimentary pick up for locations within a 25 mile radius, if outside of the radius we kindly ask for you to drop the props off or we can pick them up for an additional fee to cover mileage.

W H AT T I M E D O Y O U A R R I V E T O S E T U P / H O W D O E S E V E RY T H I N G S TAY F R E S H ?

It's important for you to let us know. the exact time you plan on serving the table, no more or no less so we can make sure the table is as fresh as possible. Depending on the size of the table, we will arrive between 1-2 hours before serving time to start setting up.

H O W L O N G C A N T H E TA B L E B E O U T ? he Food and Drug Administration (FDA) recommends following the “2-hour rule” for meats, and 4 hours for cheeses.

The warmer the room, however, the less time meat should be left out.

W E A R E WA N T I N G T O S E RV E T H I S TA B L E A S T H E M A I N M E A L , W H AT S I Z E S H O U L D W E G E T ?

We typically recommend going 1 size up for tables if you plan on serving them as the main meal. Please let us know so we can add additional meats and carbs onto the table.

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FAQ C A N W E P I C K T H E C H E E S E S & M E AT S O N I T ?

As grazing table specialists, we know what cheeses are crowd favorites and what are not. With that being said, when making tables we pick a great variety of cheeses and meats that all compliment each other well. If you'd like to have a specific cheese or meat let us know and we will see what we can do!

H O W M U C H N O T I C E D O Y O U N E E D T O B O O K A G R A Z I N G TA B L E ?

We require a minimum of 1 week notice. You can always reach out if it's less than a week to see if we have availability.

If we do have availability there is a 15% expedited fee added to the total.

W H AT A R E M Y G U E S T S S U P P O S E D T O U S E T O S E RV E T H E M S E LV E S F R O M T H E TA B L E ?

We offer complimentary tongs throughout all tables for guests to use while grazing. We can add bamboo plates (pg.

13) for an additional cost or you can provide your own.

I H AV E A T O N O F P R O P S AT H O M E I ' D L I K E T O U S E .

C A N W E D O T H AT I N S T E A D ?

Sure can! In fact, we highly encourage you to use your own serving-ware props, that way there is no need for us to schedule a pick up or drop off time after the event. All we ask is that you send us photos of the props at least 2 days prior to the event.

C A N C E L L AT I O N P O L I C Y ?

• 100% refund for orders cancelled prior to 20 days of scheduled table • 50% refund for orders cancelled between 19 days and 11 days of scheduled table • No refunds for orders cancelled within 10 days or less of scheduled table • All refunds 50% or less will be refunded in the form of store credit towards future purchases

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R E A DY TO BO OK ! W H AT’ S NE X T ?

YAY! We are so glad you chose us to bring your cheesy vision to life. Please send the following information to us at yayayumboards@gmail.com

1. NAME 2. EMAIL ADDRESS 3. PHONE NUMBER 4. ADDRESS OF EVENT 5 . D AT E / T I M E O F E V E N T 6. OCCASION 7. S I Z E O F TA B L E

If it's within 30 days we require full payment at time of booking. If not, we require 50% payment when booking and the remaining balance 30 days before the event.

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