Kristof Kuisine

CATERING QUESTIONNAIRE

Whether it’s your wedding or simply a small gathering, every event has important details. Help us to get a feel for your event by completing the following questionnaire. Be as thorough as possible, but also be open-minded. We may have suggestions for you! Any event requires a great number of details. Below are a few questions that should be answered prior to our preparing a quote or menu for your event. Help us to be better prepared to accurately estimate costs and to ensure that your event reflects your desires.

Not every question will pertain to your event.

For those that do not apply, simply mark N/A.

CONTACT INFORMATION AND PARTICULARS

Who will be the contact person?

Name:

Phone:                                     Cell:                             Work:

Email:

Address:

Where is the event to take place?

How many guests are anticipated?

What is the type or purpose of the event? (Is it a cocktail reception, board retreat, etc.?)

Event date and time:

When will Kristof Kuisine be able to be on site for setup?

SERVICE

Formal or informal, picnic-style or five courses plated, every event must have capable staff.

Help us to anticipate the type of service you require.

Please describe how you would like the order of events to take place.

(i.e. guests arrive, cocktail hour, three course meal, presentation/program…)

SERVICE STAFFING

Would you like a staffed event, or simply food or beverage delivery?

If you are serving hors d’ oeuvres, do you want buffet-style or butler service (passed)?

What type of seating arrangements (open, reserved, standing or combination)?

Plated dinner or buffet style dinner?

What is your overall expectation for service style? Is it casual or a more formal event?

BARTENDERS AND OTHER

Will bartenders be needed?

Will you be requiring staff for cocktail service? (Passed cocktails, wine, or beverages)

Are there any other staffing needs you may need such as valet attendant, greeters, etc.?

UNIFORMS

How would you like the staff to be dressed? (Regular uniform is black slacks, black shirt)

Aprons? Bow Tie?

May our staff roll the sleeves of their shirt? (Preferable for outdoor events held in summer.)

MENU SPECIFICS

MENU

Is there a culinary theme required? (Italian? Hawaiian, Murder-mystery?)

What types of foods? (Cocktail reception only? Plated four course wedding?)

Hot or cold foods preferred?

Number of courses?

What are the courses that you envision?

MENU REQUIREMENTS

Will you be requiring a vegetarian option? How will this be handled?

Do you expect your guests to pre-order? (Pre-orders may be required on events with more than one

entrée selection.)

Do your guests have special restrictions or dietary requirements that you know of? If so, what are they?

Are there any other aspects of dinner service you feel needs to be addressed?

BEVERAGES

Every event will need beverages, whether that means open or cash bar, or bottled water.

Let us know what you’d like!

BEVERAGES

Will there be a bar?

What types of beverages will be needed?

If so, do you prefer a full bar, well bar, or premium bar? Kristof Kuisine can supply wine, beer, sodas and mixers. We cannot supply liquor. However, we can serve it. Please talk to us about local vendors that Kristof Kuisine has worked with successfully in the past.)

Do you need us to handle every aspect of the bar, including:

Glassware and napkins

Bottled water and sodas

Juices

Mixers, straws, garnishes, barware, etc.

Do you want tea and coffee service?

If yes on tea and coffee, do you want these available at a bar, or a separate “station?” Or, would you prefer table service?

BEVERAGES DURING THE MEAL

Will you be pouring a beverage specific to mealtime? If yes, what?

Are you planning a toast? If so, when, and with what?

Are you planning after-dinner beverages?

Are there any other aspects of beverage service you feel needs to be addressed?

LOCATION, ROOM ARRANGEMENTS

LAYOUT

What type of layout do you envision?

Are floor plans available from the venue?

What type of tables would you like?

Round tables?

Square tables?

Rectangles?

Head table? (DO YOU TRADITIONAL SEATING OR CUSTOM SEATING.)

Will the tables be numbered? If so, how?

How many guests per table do you envision?

Where would you like the bar to be placed?

Will multiple bars be required? If so, how many total?

Food, Coffee and Tea stations (where applicable)?

Is space required for program or entertainment?

Is a staging area available for Kristof Kuisine? If yes, what can you tell us about it?

RENTALS

Whether the site that you have chosen has tables and chairs and all the necessary equipment, or you need to create a space outdoors or under a tent, Kristof Kuisine can assist you in these details.

FACILITY/EQUIPMENT

Is there an onsite kitchen facility? If so, what type of equipment is available for us to use?

Oven

Refrigerator space

Counter space or prep area for staging

Water, etc.

Do you need to rent tables and chairs?

Do you require china, silverware, or glassware; disposables?

Linens? If yes, what colors are you envisioning?

APPLICABLE COSTS

Cost will be determined based on the above questions and final determination of event particulars.

Whenever possible, we ask that potential clients provide a budget range. This allows us to provide the

most accurate estimate possible, the first time. For your information, the items listed below are the line

items that are factored into each event. All items may not apply to all event.

Food

Beverage

Personnel

Tables, Chairs

Linens

Disposables/China/Glassware/Utensils

Other Rentals

Labor

Service Charge

Deposit Amount

OTHER ITEMS WE’LL NEED FROM YOU

Final Head Count Date:

Delivery Dates and Times:

Delivery Access:

Setup Time/Cleanup Time:

Length of Service

Rentals Pickup Time

OTHER AVAILABLE SERVICES

Printed Menus

Limited Centerpiece Design/Rental

Lists of Reputable Vendors