Policy

Ordering - Please place all orders via the online ordering system (see below). Multiple orders for the same day must be separated by meals. For example, if you have an all-day event consisting of three meals you must create an order for each separate meal time; breakfast, lunch and snack. Please place all orders 24 hours prior to the event. Final count for large events over 50 people must be given 72 hours prior. Please be sure to enter the event time and delivery time accurately to avoid any errors. Delivery time should be set half an hour prior to the start of the event to allow for any operational discrepancies. The food will be delivered and set up within the half hour time frame. We fully understand that last minute orders do happen, and we will do our best to accommodate any last-minute orders although no guarantees can be made for orders placed with less than 24 hour notice. Please contact a Unidine manger to make arrangements. Last minute orders will be subject to food and delivery limitations.

Billing and Payment – All Catered events must be paid in full prior to the event unless a billable account has been set up. Full payment is due which can be paid by credit card. Price quotes do not include Massachusetts Meals Tax.

Room Reservations - Please have your room reserved and table set-up reserved prior to contacting the Catering Office. Contact the appropriate department for room reservations, tables and chair setup.

Linens - In house table linens are provided free of charge on our hot buffet tables and on dining tables for dinners served by wait staff. If you are planning an event on premise and only require linens, they must be ordered at least 1 week in advance. Our Linen Service delivers every Wednesday so please plan your order accordingly. The cost to rent tablecloths is $5.00 each; napkins and overlays are $1.25 each. Full-length banquet linens are $16.00 and skirts are $25.00. Specialty linen is available with a handling charge. Be aware that late requests could incur fees from our suppliers that will be applied to the bill. Linens must be returned to the kitchen the following day.

Wait staff - Wait staff are recommended for all events with over 25 guests with one additional wait staff per 25 people thereafter. Meals served on china or hot buffets are required to have wait staff. If professional wait staff is needed, the charge is $30.00 per hour for each server, a minimum of 4 hours will be charged for each waitperson. The four-hour minimum includes a two hour serving period, one hour of set up and one hour of clean up for each event. Each additional hour beyond the two-hour serving time is billed at $30.00 per hour.

Handling of Food - Food not consumed at the function should not leave the serving area due to health and sanitation regulations. Unidine cannot assume responsibility for the handling of any food that is taken at the end of a function. This policy is in effect for the safety of our guests.

Substitutions - Unidine Catering reserves the right to make substitutions due to circumstances beyond our control. All substitutions will be of comparable quality. We will make every attempt to inform you of any substitutions prior to the event.

Equipment – Any Unidine equipment delivered outside of the building becomes the responsibility of the customer up until the designated pick up time. Should the function end early or run late, please inform us so that we can plan equipment pick-ups accordingly. Please arrange for the room to be unlocked at your designated pick up time, or the return of our equipment will be your responsibility. We will recycle any disposable trays if they are left for pick up.

Cancelation Policy- Large events require a 72 Hour advance notice, if less than a 72 hour notice non-recoverable charge for food and equipment will charged. For small events under 25 people a 24 hour notice is required. Less than a 24 hour notice non-recoverable charge for food and equipment will be charged.

Specialty cakes require 72 hours advanced notice.