Booking Process
Initial inquiry: we need the basic information to check availability on our calendar and to connect you to the right person on our team.
Connecting with the client: This is an important first step for us. We take the time to listen to our clients vision, explaining our process and next steps. We will also give them a good idea of the overall costs involved to determine if they would like us to put a date on our calendar.
Creating the proposal: Once we have the clients desired menu,and most of the basic criteria, we will put together a comprehensive cost estimate which includes their menu, staff requirements and any required rentals. We include estimated overtime, additional labor charges and/or out-of-the ordinary costs if we know this information at the time.
Confirming the date: For Saturday events, May-October, we highly recommend your clients make a decision prior to having a tasting, as our calendar books up quickly, and we often cannot wait for a tasting to take place. We will offer our clients a 48hr window within which to make a decision if we can no longer hold the date without confirmation.
Tasting: we offer a tasting for up to 4 guests(plus you as the planner). A tasting fee is to this appointment if the client has not booked at the time of their experience. Should they move forward with Park Avenue as a result of the tasting, that fee will be credited toward their event.
Tastings are available Tuesday-Saturday in the off-season(November-April), and Tuesday-Friday in season (May-October) based on availability.
Booking Requirements: We require a signed contract, and a 30% non-refundable deposit in order to confirm the date.
Planning and Communication: Our contracts are working documents, which we update on an ongoing basis from the time a client books through to their event date.
Final Details: we have a firm 14-day final count deadline and 10-day final documents requirement.
Final Payment: Is due 7-10days prior to the event date, payable by check, direct deposit of credit card (credit card fees apply).
Gratuity: We do not automatically include gratuity on our contracts or final invoices. We leave this to the discretion of our clients. Please note, any amount of gratuity received is divided amongst the entire event day catering team- servers, bartenders, and chefs.
We recommend the following guidance:
18-20% is standard and typically applies to the food & beverage portion of your contract.
As an alternative to calculating by a percentage, you may also confirm the total number of staff working the event and include a flat amount per staff member.
We can add gratuity to the final invoice, or if preferred, cash can be received day of your event.
Thank you for this consideration, it is greatly appreciated by our on-site teams.
