Impressions Catering Policies
These menus serve merely as a guide line. We will always do our best to accommodate any request you might have for your specific event. In order to make sure your event goes as smoothly as possible, please take into consideration these factors:
- Type of event
- Location, date, begin time and end time
- Estimated number of guest
- Disposable ware or China service
- Type of service (served, buffet)
- Purpose of event
For event confirmation, you will receive a menu proposal via email with details and services relating to your event. If there are changes or questions about your event, please contact Impressions Catering immediately.
A guaranteed number of guest and menu selections must be confirmed five (5) business days before the event. These numbers will be considered the minimum guarantee and may not be reduced. The final bill will be the guaranteed number or the actual number of guests, whichever is greater. Cancellation of your event requires a notice of five (5) business day. Cancellation of event within five (5) days will result in a 50% charge of event to cover food and labor costs already incurred.
Payment and Deposit
A 50% deposit is due upon agreement of menu proposal contract. The remaining balance will be due the day of the event. Any additional charges incurred during the event will be charged the following week. Prices and menu selections are subject to change at any time before the event contract.
Order Changes and Cancellations:
We would like 48 hour advance notification of cancellation, we may be able to cancel any orders if we have not completed the order. If there are costs incurred as a result of your cancellation, client will be billed for those costs and not the entire cost of the event. Please call us to cancel a last minute order. Do not email or fax last minute cancellations. Clients must speak directly to one of our catering coordinators, any message to a staff member or on our voice mail is not a valid cancellation. Any late changes (less than 24hrs) to an original order can be made on-line by logging into your account. Late order changes may not be fulfilled, it depends on our kitchen schedule that day. Your changes are not confirmed until we have contacted you either by email or a phone call from our event coordinators to confirm your changes.
Prices on our menus and website may be subject to change due to market price fluctuation and product availability. Substitutions and additions on any menu will reflect price changes on the final invoice. We recommend clients request a new price quote if there are any additions or substitutions. Price changes may vary.
Flowers, linens, tables, chairs and china service are available by request and at an additional charge.
Delivery Charges and Times:
A 19% service charge applies to all orders. This Service Charge covers delivery, set up, pick up, black Styrofoam plates, plastic cutlery, napkins and all necessary buffet equipment. Please contact us at (907) 865-9816 for additional information.
No service charges will apply on orders picked up by clients. We recommend clients add ˝ hour prior to their event start time when placing their orders so our drivers will not be tardy. Circumstances due to traffic, bad weather, delay in entering secured office bldgs and waiting for escorts or last minute changes to original order are beyond our control but we’ll notify clients as soon as possible. Our food is prepared fresh daily in our licensed commercial kitchen and stored at safe temperatures at all times. All "late afternoon and evening" deliveries will be picked up on the next "business" day unless "special arrangements" between the client and the catering department have been made.
Professional staff rate is $25 per hrs with a minimum of 4 hrs. Staff hours are estimated and are billed following the event. Billing starts at arrival time and ends after buffet /equipments are remove from event. If your event should run longer than anticipated, your invoice will be adjusted. The balance of the adjusted invoice is due within 7 days of billing if the client has a direct bill account.
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food borne illness.
Food Leftover Policy
It is our policy that any leftover food will be discarded after the event. We will leave or pack leftovers that are safe to consume. We do not recommend serving leftovers after the event as we cannot anticipate how long leftover food has been held at unsafe temperatures, nor are we qualified to evaluate the condition of the leftover food. Under no circumstances can leftover food be given to guests. The client will assume full responsibility for any liability as a result from consuming leftover food after the event.