faq's ABOUT OUR CATERING
INTRODUCTION:
Amy’s Take-Away is a small, artisanal catering company where ingredients are meticulously sourced and lovingly prepared. I source locally as much as possible and pride myself on creating fresh, uncommonly delicious, seasonal food. Diversity is celebrated with “authentic”, made-from-scratch food from many different cultures: Asian, French, Italian, Spanish, Middle eastern/Moroccan, Mexican, and regional USA (Southern and California). Catering occasions range from cocktail and dinner parties to corporate retreats and “special occasion” parties: christenings, birthdays, bar/bat mitzvahs, bachelor/bachelorette parties, and weddings(receptions, rehearsal dinners, post-wedding brunches, and anniversary celebrations). I will consider both “small” (less than 20 guests, restrictions apply) and larger (150 maximum) events.
MENU CREATION:
Since I customize each menu, I require an initial telephone conversation with a wedding client before preparing a proposal in order to answer the following questions: budget, number of guests invited, dietary preferences of the wedding couple and their guests (i.e., vegan? vegetarian? carnivore? mixed?), any serious food allergies (particularly celiac, tree nuts, and shellfish) or restrictions (e.g., dairy-free or gluten-free) and whether the couple have any “fave foods” that bring back happy memories either from their families of origin (ethnic backgrounds are a rich source of ideas) or their courtship, and type of service being sought (buffet? “family style”?, “plated”?).
SERVICE:
I offer many service options ranging from food pick-up at Amy’s Take-Away (least costly) to simple delivery, to added set-up, to full service (most costly). Delivery cost is based on mileage and travel time, set-up is based on my hourly rate.
For full buffet service, I recommend one captain (who can also help the bartender and who keeps the event running smoothly while I prepare the food), servers at the ratio of 1:25 guests, 1-2 bartenders depending on the number of guests, whether cocktails are being served in addition to wine and beer, and whether your guests are heavy or light drinkers, and one sous chef to assist in food preparation and service. Depending on the complexity of your menu and the challenges of your venue, you may also need to rent kitchen equipment to facilitate onsite cooking or re-heating. I also offer a “family style service” option but it is more expensive because more servers are required. “Plated service” is the most costly option and is available from Amy’s Take-Away for no more than 50 guests.
The number of billable service hours varies according to the distance of your venue from Amy’s Take-Away since round-trip transportation is included in the calculation. Past weddings I’ve catered have involved 10-12 hours total time. The time clock “starts” when staff arrives at Amy’s Take-Away to load everything needed for your event and ends when we’ve returned and unloaded.
PACKAGE:
My wedding “package” includes menu consultation and creation, a site visit, and a free tasting if you’re a confirmed client. If you are not yet a confirmed client, I can arrange a tasting at fair market price which I’ll refund at confirmation OR schedule a second (free) tasting. Thereafter, all consultation time (e.g., rentals, venue issues, referrals for ancillary services, development of a “time line” for your event, etc.) will be itemized and billed at my hourly rate. This is my “administrative fee” for services usually performed by a wedding planner.
MENU:
I’m considered a “medium-priced” caterer and offer the following options:
FOOD AND SERVICE ACCOUNTING:
Food cost is billed “per person”, depends on the number of choices and the expense of the food chosen, and is subject to 8% sales tax. Service help is not taxed. Past clients have gotten their own alcohol (at considerable saving to them) and provided their own ice. I can refer you to a beverage consultant who can advise you as well as purchase and deliver your alcohol. I will gladly provide bar fruit, and/or artisanal non-alcoholic beverages and mixers for an additional charge. Finally, a 20% gratuity (based on food cost just like in a restaurant and divided equally among the “team”) is customary.
When we’ve completed the menu, I’ll send you an invoice along with an extensive list of “stipulations” (or a contract) of all that each of us is responsible to provide. Three weeks before your event I require a “hard number” on which I base the requisite 50% (pre-tax) food deposit. The balance is due on the day of your event. “Hard number” means that if, after that date there are cancellations, I will give you the food for those who cancelled but I will not lower the price. Cancellation less than one week before your event results in the forfeiture of your deposit. This is standard operating procedure in the catering business.
LAST BUT NOT LEAST:
To close on a personal note: I believe that people choose to have their weddings in the Catskills not only because of the great physical beauty here but because of our small-town spirit of hospitality, generosity, and help-thy-neighbor. I give each event meticulous attention to detail, and high-quality execution, with the help of my competent, friendly staff and a lot of heart. As one grateful mother of the bride said to me: “You were my sister, my mother, my therapist and my best friend. I couldn’t have done this wedding without your help.”
Amy’s Take-Away is a small, artisanal catering company where ingredients are meticulously sourced and lovingly prepared. I source locally as much as possible and pride myself on creating fresh, uncommonly delicious, seasonal food. Diversity is celebrated with “authentic”, made-from-scratch food from many different cultures: Asian, French, Italian, Spanish, Middle eastern/Moroccan, Mexican, and regional USA (Southern and California). Catering occasions range from cocktail and dinner parties to corporate retreats and “special occasion” parties: christenings, birthdays, bar/bat mitzvahs, bachelor/bachelorette parties, and weddings(receptions, rehearsal dinners, post-wedding brunches, and anniversary celebrations). I will consider both “small” (less than 20 guests, restrictions apply) and larger (150 maximum) events.
MENU CREATION:
Since I customize each menu, I require an initial telephone conversation with a wedding client before preparing a proposal in order to answer the following questions: budget, number of guests invited, dietary preferences of the wedding couple and their guests (i.e., vegan? vegetarian? carnivore? mixed?), any serious food allergies (particularly celiac, tree nuts, and shellfish) or restrictions (e.g., dairy-free or gluten-free) and whether the couple have any “fave foods” that bring back happy memories either from their families of origin (ethnic backgrounds are a rich source of ideas) or their courtship, and type of service being sought (buffet? “family style”?, “plated”?).
SERVICE:
I offer many service options ranging from food pick-up at Amy’s Take-Away (least costly) to simple delivery, to added set-up, to full service (most costly). Delivery cost is based on mileage and travel time, set-up is based on my hourly rate.
For full buffet service, I recommend one captain (who can also help the bartender and who keeps the event running smoothly while I prepare the food), servers at the ratio of 1:25 guests, 1-2 bartenders depending on the number of guests, whether cocktails are being served in addition to wine and beer, and whether your guests are heavy or light drinkers, and one sous chef to assist in food preparation and service. Depending on the complexity of your menu and the challenges of your venue, you may also need to rent kitchen equipment to facilitate onsite cooking or re-heating. I also offer a “family style service” option but it is more expensive because more servers are required. “Plated service” is the most costly option and is available from Amy’s Take-Away for no more than 50 guests.
The number of billable service hours varies according to the distance of your venue from Amy’s Take-Away since round-trip transportation is included in the calculation. Past weddings I’ve catered have involved 10-12 hours total time. The time clock “starts” when staff arrives at Amy’s Take-Away to load everything needed for your event and ends when we’ve returned and unloaded.
PACKAGE:
My wedding “package” includes menu consultation and creation, a site visit, and a free tasting if you’re a confirmed client. If you are not yet a confirmed client, I can arrange a tasting at fair market price which I’ll refund at confirmation OR schedule a second (free) tasting. Thereafter, all consultation time (e.g., rentals, venue issues, referrals for ancillary services, development of a “time line” for your event, etc.) will be itemized and billed at my hourly rate. This is my “administrative fee” for services usually performed by a wedding planner.
MENU:
I’m considered a “medium-priced” caterer and offer the following options:
- Cocktail Hour Hors D’Oeuvres (usually 3 maximum for a recommended 60 minute cocktail hour).
- (Optional) “Starters”: EITHER Soup (hot or cold depending on the season) or Composed (seasonal) Salad or Pasta.
- Two Entrées ( for the dominant food preference of your guests w./ 1 “riff ” to accommodate vegan, vegetarian, or allergic guests) w./ accompanying starch(es) and seasonal vegetable(s). You can economize by choosing the same sides for both entrées.
FOOD AND SERVICE ACCOUNTING:
Food cost is billed “per person”, depends on the number of choices and the expense of the food chosen, and is subject to 8% sales tax. Service help is not taxed. Past clients have gotten their own alcohol (at considerable saving to them) and provided their own ice. I can refer you to a beverage consultant who can advise you as well as purchase and deliver your alcohol. I will gladly provide bar fruit, and/or artisanal non-alcoholic beverages and mixers for an additional charge. Finally, a 20% gratuity (based on food cost just like in a restaurant and divided equally among the “team”) is customary.
When we’ve completed the menu, I’ll send you an invoice along with an extensive list of “stipulations” (or a contract) of all that each of us is responsible to provide. Three weeks before your event I require a “hard number” on which I base the requisite 50% (pre-tax) food deposit. The balance is due on the day of your event. “Hard number” means that if, after that date there are cancellations, I will give you the food for those who cancelled but I will not lower the price. Cancellation less than one week before your event results in the forfeiture of your deposit. This is standard operating procedure in the catering business.
LAST BUT NOT LEAST:
To close on a personal note: I believe that people choose to have their weddings in the Catskills not only because of the great physical beauty here but because of our small-town spirit of hospitality, generosity, and help-thy-neighbor. I give each event meticulous attention to detail, and high-quality execution, with the help of my competent, friendly staff and a lot of heart. As one grateful mother of the bride said to me: “You were my sister, my mother, my therapist and my best friend. I couldn’t have done this wedding without your help.”