Catering Guidelines

St. Lawrence University Catering Guidelines

St. Lawrence University Dining & Conference Services provides full service catering to the Campus Community.  We will also assist in coordinating room reservations, menu selection, linen and other items necessary to make your event a success.  Whether arranging for a group of 5 or 500, it is our intention and desire to meet or exceed your expectations.

Catering / Event Planning:

Room Reservation:  Before beginning any planning for an on-campus event, a confirmed room reservation is required. Please see Reserve a Room.  For additional help with catering questions, call room reservations clerk at 229-5996, to set up an appointment, Monday - Friday, 9:00 am to 4:00 pm.

Menu Planning:  Please refer to the St. Lawrence University Catering Menu when making selections for your next event.  At this time, catering menus are being reviewed.

Recommended Timeline:  While we will make every effort to accommodate the needs of the campus community, it is recommended you place your order as soon as possible. When arranging for catered services, please use the following time line:

  • Three weeks in advance
    • Contact the catering clerk at x5996.
    • Confirm the date, time and venue.   
    • Provide detailed information on special dietary requirements.
  • Three business days in advance
    Please provide a guaranteed number of guests.  If a guarantee is not provided, your latest estimate becomes the guarantee.

Last Minute Requests (less than 3 business days):  Dining Services understands that short notice requests occur and will make every effort to accommodate your request.

  • Orders placed with less than a day’s notice will incur an additional fee of $20.00.

Considerations when Planning Your Menu:

Please consider the following when selecting your menu:

  • Budget parameters
  • Type of function (Reception, buffet dinner, beverage break, etc.)
  • Purpose or theme of event; ethnic, religious.
  • The complete time of event; start time to end time. Will it replace a meal?
  • Location of event
  • Estimated number of attendees
  • Guest dietary requirements, i.e.: Gluten-free, sugar-free, lactose intolerance, nut allergy, vegetarian, vegan, etc.
  • Importance of seasonal and local foods

It is strongly advised that the entire event’s programming is shared with the Dining Services clerk / Catering staff so the timing of the event is as accurate as possible.

Pricing/Billing:

Menu Prices are inclusive of basic service staff, setup and cleanup, disposable ware, and standard linens. Higher or lower guest counts may affect price, and possibly venue.  Menu quantities will be determined by the catering manager and chef.

Final billing is based upon the guaranteed guest count provided, or the actual number of guests; whichever is higher.

A charge will be incurred for any Dining Services equipment used at an event that is not promptly returned.

Confirmation:

A confirmation form will be sent prior to the event.  Please review carefully and promptly notify the catering clerk of any discrepancies.

If there are any questions or concerns at the time of the event, contact the dining unit preparing your event. The phone number will be listed on the confirmation form.

Cancellations:

If an event is cancelled with less than 24 hours notice, a 25% recovery fee will be charged.  Once food has been prepared and the room set, the original per person charge will be incurred.

Alcohol Consumption on Campus:

Beer and wine service is available on campus with the prior written approval of the University President or Dean. Cash bars will require a local vendor.

Bar beverages and bartending services are an additional charge and will be billed at a cost plus basis for alcohol consumed or corked.

A University budget code must be provided.

Please refer to St. Lawrence University’s Alcohol Policy for more information.

NYS Health Department Information:

The first and most important responsibility is to the safety and quality of any foods served on the campus. SLU’s Dining Services is a licensed food service operator, inspected by the New York State Health Department, and governed by their regulations.

The Department of Health requires that all foods at St. Lawrence University be from “approved sources.” Please refer to the Catering Policy.

Per NYS Health Department regulations, food may not be removed from the premises by attendees. All foods not completely consumed at any event remain the property of SLU’s Dining Services.