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 Catering Policies

Thank you for your interest in our catering services.  We look forward to being a part of your event.


To serve you in the best possible manner, please follow the lead times on the catering website for any catered function to guarantee your specific order and time.  Because good things take time, please give us at least 48 hours to successfully fulfill your event needs.  Every effort will be made to accommodate your last minute requests.


Once we reach our maximum production and delivery capacity for a particular day, we may block additional orders. We encourage you to place your orders early so we can ensure the successful production and delivery of your order.


Flowers, specialty linen, and china service are available by request and at an additional charge.  We provide all appropriate compostable (when possible) paper products with each order.


Our regular catering hours are from 7:00 a.m. to 3:00 p.m.  After hours and weekend functions are available with an additional labor charge.


If you have moved a catered event from one location to another, please alert us to the exact new location to avoid confusion and unnecessary charges.


Modifying your order – You can modify your order on the catering website up to the order lead time for that menu. After that time, modifications to orders must be called in to the catering manager.


Cancellation Policy -   To avoid being charged, cancellations or changes to catering orders must be immediately communicated to the catering manager. Orders cancelled less than 48 hours may be subject to additional charges.


Substitutions: We reserve the right to vary menu selections when necessary to meet market conditions.


 Floorstock Policies



Food supplies are available on patient care units for nursing staff to provide to patients as requested per diet order.  The unit stock levels are determined by the respective Operations Assistant and Nurse Manager.


Food and supplies can be ordered by the patient care units through CaterTrax.  Variety and quantity of available food and supplies are based on budget, patients ‘needs, and storage space.


Floor supplies are budgeted for each patient care unit by the Department of Nursing.  Actual expense is billed on a monthly basis to respective patient care units by the Department of Food Services.




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