If you need to order food for events, the University offers an extensive list of preferred catering vendors that can deliver food using your approved short code. For some of Taubman College’s preferred vendors, see the full Event Planning Guide.
- Confirm timing of event, load-in/load-out times, any suspension of food & bar service during program.
- Stay away from shellfish and nuts, as many have allergies to these. Include vegan, gluten-free options. Keep in mind dietary restrictions when making final menu selections.
- Confirm final guest count with caterer by agreed upon date.
- What type of catering best suits the format of your event? Passed, standing stations, plated, etc. (see below)
Recommendations
Reception
- 6-10 Heavy hors d’oeuvres per person recommended
- All items should be clean, bite-sized, and easy to eat while standing/mingling.
Buffet Style Seated Event
- Do not need to collect meal selections from guests when you offer various options on a buffet to cover all basic dietary options.
Plated Lunch/Dinner
- Request menu selection with rsvp – if offering several entrée choices (i.e. chicken, meat, fish, vegetarian) – and always request that guests submit any dietary restrictions (i.e. vegan, gluten-free, etc.) during registration.
- Will you assign tables or have open seating for all? Table tents or name tags should indicate meal choice.
- When submitting the final guarantee to the caterer, consider ordering a few extra plated selections to cover potential late additions to the guest list.
Beverages
- Review the Alcohol Policy for Taubman Events found in the Taubman College Events Scheduling Policies
- If serving alcohol, usually wine and beer only. Suggest 1 red wine & 1 white wine (wine at ~$10-15/bottle for on-site events); restaurants and hotels often have a higher price-point for wine – request “house” offerings and stay within hosting limits for alcohol (max $20/person).
- If budget is an issue, provide drink tickets.
- Include soda, water, coffee/tea service usual non-alcoholic choices.