atering Policies & Guidelines

The Movable Feast Catering provides full service catering to Ann Arbor and Southeastern Michigan. The catering department can personally plan your menu or you may order directly from our catering catalogue. In order to assure you and your guests a well-organized function, the following policies are adhered to for all catered events.

Payment and Deposits

A $100 deposit is needed to guarantee your date.

75% of the estimated bill is to be paid at the time your contract is signed finalizing your event plans.

Final payment is due upon receipt of your final invoice. Please note that last minute changes or extra labor charges may result in additional charges, which will appear on your final invoice.

Payments may be made in cash, by check, or with a major credit card. University purchasing cards are accepted for all events.

Taxes

All applicable state and local taxes will be imposed and paid by the client. Food, beverage, rental and staff charges are subject to 6% Michigan Sales Tax. Tax exempt groups are asked to submit a copy of their tax-exempt certificates when booking an event.

Guarantees and Cancellation

Five days prior to your event the catering department must be notified of the exact number for whom you wish to guarantee payment. In the event a guarantee is not received, the original estimated attendance count will be prepared and billed.

If an event is cancelled by the client, we may retain any amounts advanced as liquidated damages and not as a penalty. The caterer may determine the amount retained. The caterer will take into consideration the amount of planning and preparation that has taken place at the time of cancellation.

Delinquent Accounts

We reserve the right to assess finance charges on any amount unpaid when due at an interest rate of 1½per month, or the maximum rate permitted by law, whichever is less.

Insurance and License

We are fully licensed and insured for all off-premise-catering events. We are licensed to sell beer, wine, and champagne. We can make arrangements for a full service bar. The Movable Feast Catering follows all laws with respect to food and beverage purchase and consumption. We will not serve alcoholic beverages to persons under the age of 21 or to persons we believe to be intoxicated.

Service/Labor

Trained staff is available for all Movable Feast Catering catered events. The fee for wait staff and bartenders is eighteen dollars per hour per staff person, for any hours after midnight that rate goes to twenty dollars per hour. Supervisors and chefs are billed at the rate of twenty dollars per hour. Billable time starts when staff arrives at The Movable Feast Catering to begin loading equipment and food for your event and ends when they have returned, cleaned up, and put away all equipment. An additional 10% service charge is billed based on the cost of food and beverages, excluding alcohol, for your event.

Rental Equipment

The Movable Feast Catering can arrange for the rental of any and all equipment necessary for catered events. The rental bill will be incorporated into your final invoice. Last minute additions and guest breakage may increase your rental estimate.

Delivery

Drop off and set up service is available for catering events. There is a $30. 00 delivery charge. Extensive set up may require hourly charges. Equipment deposits are required for drop off events that require chafing dishes and/or Movable Feast Catering platters. Full payment is required at the time of delivery or pick up of orders.

Portion Size

Most items are sold on a per guest basis, with portions having been determined by our experienced culinary staff. For more information about exact portion size, please do not hesitate to ask any of our catering sales staff.

Leftover Food

When catering your event we usually have more food than we expect to serve. Due to the extended room temperatures and holding conditions, the Health Department does not allow us to release most leftover food to you or your guests after the event. Our experienced catering staff will determine the health safety of all leftover food.