A kitchen caterer vs a banquet hall's in-house catering

Banquet hall catering vs an outside caterer comes down to one contract against more choice. A hall's in-house catering usually keeps everything under one roof, and some halls require it. A kitchen caterer like Upper Crust cooks in its own licensed kitchen in Yorkville and brings the food to your venue, with a written quote that lists food, staff, rentals, delivery and tax. Ask the hall first whether outside caterers are allowed at all.

What you get with Upper Crust

• Food cooked from scratch in one licensed, inspected commercial kitchen. Stocks, sauces, dressings and bread are made there.
• Buffet menus from $18.99 to $20.99 a person: Buffet Menu 1, Buffet Menu 2 and Buffet Menu 3.
• Staffed events with servers at $35 an hour each, a 4-hour minimum, a $50 event production fee, and a 20% service charge on food and rentals.
• One planner start to finish, who is on the phone the morning of the event.
• A tasting by appointment at the kitchen showroom for weddings and big events.
• Clear terms: 25% deposit to reserve the date (20% for weddings), balance due 7 days before after the final count.
• Events up to 2,000 guests, which includes a gala we have catered.

What to check with a banquet hall's catering

• Is outside catering allowed, and is there a fee, an approved list or a required kitchen access charge?
• Is there a food and beverage minimum, and what happens if you spend less?
• What does the per-person price include: food, plates, staff, setup, cleanup, tax, service charge and gratuity?
• Is the food cooked on site, and by whom?
• How many menu choices do you get, and can they change a dish for allergies?
• Can you taste before you sign?
• What is the cancellation and deposit policy?

Where the banquet hall is the better choice

A hall can be the stronger pick in real ways. Food that is cooked on site doesn't travel, which helps hot dishes. One contract for the room, tables, chairs, bar and food means one point of contact. Some halls include tables, linens and cleanup in their package, which can simplify the budget. And if the hall requires its own caterer, the choice is made for you. Compare the full cost of the hall package with a quote from us plus the venue and rental fees.

A real example: 80 guests, staffed buffet

Buffet Menu 2 is $19.99 a person: chicken piccata, marsala, pot roast, roast turkey and our famous pork chops. For 80 guests that is 80 x $19.99 = $1,599.20. Add the 20% service charge on food and rentals, $319.84 on the food alone. Add four servers for four hours, 4 x $35 x 4 = $560, and the $50 event production fee. The total is $1,599.20 + $319.84 + $560 + $50 = $2,529.04 before tax and rentals, about $31.61 a guest.

That total leaves out venue fees, which belong to the hall. When you compare, ask the hall for its all-in per-person price with tax, service charge and gratuity on the same line, and add the room.

For a wedding, read what wedding catering costs in Kendall County, or see weddings. Ask for your own written number through a quote. Related comparisons: drop-off vs full-service catering and local kitchen vs an out-of-town caterer.

Questions

How far ahead should I book a staffed event?

We need 14 days for staffed events. For a wedding or a big event, call as early as you can.

Can we taste the food first?

Yes, by appointment at the kitchen showroom for weddings and big events.

What if the guest count drops?

After the deposit, it may drop by no more than 10%. It can go up any time before the balance is paid.

What is the cancellation policy?

The deposit is never refunded. Other payments are refunded, less costs incurred, if you cancel 30 or more days before a wedding or 7 or more days before any other event.