HOTEL POLICIES AND TERMS
Food Beverage and Product Availability • Outside food, beverages, takeout, and delivery services are prohibited in meeting rooms, banquet spaces, and public areas unless the hotel grants written approval. Unauthorized items may result in fees or termination of the event. • Special-occasion cakes are the standard exception and are subject to a $1.50 per-person cake-cutting fee. • Food and beverages are provided for consumption during the contracted service period and may not be packaged, removed from hotel banquet areas, or taken to go. • The Hotel and Executive Chef retain sole discretion over the safe handling and disposition of remaining food. Clients and guests may not direct how leftovers are stored, distributed, donated, or otherwise used. This policy also applies when actual attendance is below the final guarantee. • Prices and selections may change because of market conditions or supply constraints. Necessary substitutions will be communicated through the BEO process. • Specialty reception items and dietary products require seven days’ notice. Short-notice selections are Chef’s choice based on available in- house products.
Small Group Catering • Groups of 10–19 may use the Chef’s Choice Small Group Menu with a $250 flat culinary and setup fee in addition to menu pricing. • Groups of 5–9 may use the Chef’s Choice Small Group Menu with a $350 flat culinary and setup fee in addition to menu pricing. • Traditional banquet meal service is unavailable for fewer than five guests. Traditional buffet service is unavailable for groups under 20. Safety Equipment and Event Changes • Fireworks, incendiary devices, helium balloons, glitter, and confetti are prohibited. Fog machines, lasers, and fueled cooking demonstrations require hotel review and any applicable Fire Marshal permit. Cleanup fees may apply. • Equipment beyond hotel inventory will be rented at the client’s expense. Significant same-day setup changes may require additional labor or setup charges. • All custom menus, substitutions, specialty requests, and off-menu items require Executive Chef approval before being promised or placed on a BEO.
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