Indulge in culinary excellence
Creating a memorable experience goes beyond the menu. It’s about crafting a culinary journey that delights and surprises. Our catering team works with you to design a menu that complements your event, offering flavors that leave a lasting impression.
Whether you’re hosting a casual gathering or an elegant gala, our talented chefs deliver custom menus with the highest quality ingredients and expert preparation.
From mouthwatering hors
to elegant plated dinners, our catering services bring the perfect touch of sophistication to any event. Paired with impeccable service from our attentive staff, every
be savored.
We invite you to explore the following menus for inspiration and ideas. Once you’ve had a chance to browse, connect with our team to begin planning a menu tailored to your event. Together, we’ll create a dining experience that’s as unforgettable as the occasion itself.
INDEX
BREAKFAST & BITES
Please notify your event planner of any dietary needs when finalizing your menu selection. Some modifications may incur an additional charge.
BREAKFAST & BITES
BREAKFAST
PLATED BREAKFAST
Accompanied by freshly brewed coffee, assortment of hot teas, chilled orange juice, and iced/hot water station. Prices listed per person unless noted otherwise.
Service time is limited to one and a half hours. Minimum 20 guests.
MORNING ESSENTIALS
Fresh seasonal fruit, Greek yogurt with granola, freshly baked muffin, and deli-style bagel (plain or everything) served with a choice of cream cheese (plain, garden vegetable, or strawberry).
KOKOMO SUNRISE
Fluffy scrambled eggs, seasoned breakfast potatoes, choice of pork or turkey sausage or crisp bacon, and fresh seasonal fruit.
BRIOCHE FRENCH TOAST
Thick-cut brioche French toast with warm maple syrup, seasoned breakfast potatoes, choice of pork or turkey sausage or crisp bacon, and fresh seasonal fresh fruit.
BUFFET BREAKFAST
Service time is limited to one and a half hours. Minimum 30 guests.
LIGHT & BRIGHT BUFFET
Greek yogurt and oatmeal bar with granola, fresh and dried fruit, brown sugar, and nut toppings; and freshly baked muffins.
SUPERIOR STREET BUFFET
Scrambled eggs, seasoned breakfast potatoes, choice of two meats (pork sausage, turkey sausage, or bacon), choice of biscuits with sausage gravy or brioche French toast bake, fresh seasonal fruit, and freshly baked muffins.
OMELETTE STATION
(Minimum 30 guests, maximum 100 guests.)
Made-to-order eggs with guest’s choice of cheddar and Swiss cheese, bacon, ham, sausage, mushrooms, onions, bell peppers, spinach, and tomatoes. Add on to any breakfast buffet for additional charge.
BREAKFAST
À LA CARTE & ENHANCEMENTS
(Minimum 15 guests, prices are for one item or per person unless otherwise noted)
WHOLE FRUIT
(APPLE, BANANA, ORANGE)
KIND BAR
BISCUIT & SAUSAGE GRAVY
BACON
PORK SAUSAGE
TURKEY SAUSAGE
SCRAMBLED EGGS
FRESHLY BAKED MUFFINS
(BLUEBERRY, BANANA NUT, OR BROWN SUGAR)
BAGEL & CREAM CHEESE
(PLAIN OR EVERYTHING)
GREEK YOGURT & GRANOLA
OATMEAL WITH TOPPINGS
BOXED CEREAL WITH MILK
BREAKFAST SANDWICH
• BACON, EGG & CHEESE, BISCUIT
• HAM, EGG & CHEESE, BISCUIT
• EGG & CHEESE, BISCUIT
BEVERAGE BARS
(Minimum 30 guests. Attendant required. Service time is limited to one and a half hours.)
MIMOSA BAR
ASSORTED JUICE, SPARKLING WINE, GARNISHES
BLOODY MARY BAR
VODKA, BLOODY MARY MIX, GARNISHES
BREAKS
HEALTH KICK
30 guest minimum required for all station options. Service time up to one hour. Prices listed per person unless noted otherwise.
Vanilla Yogurt, Granola and Fresh Fruit Toppings
MAKE YOUR OWN TRAIL
Assorted Nuts, Dried Fruits, Raisins, Cranberries, Chocolate Covered Candy, Granola, and Pretzels
SWEET & SALTY
Potato Chips, House Trail Mix, Caramel Popcorn, and Chocolate Chip Cookies
CHIPS & DIPS
Tortilla and Potato Chips, Salsa, Fresh Guacamole, and French Onion Dip
STATE FAIR
Mini Corn Dogs (With Mustard & Ketchup), Soft Pretzel Bites (With Cheese & Mustard), Funnel Cake Bites (With Powdered Sugar & Chocolate Dipping Sauce)
TACO BAR
Flour Tortilla, Carne Asada (Beef) or Black Beans, Shredded Cheese, Sliced Jalapenos, Lettuce, Sour Cream, Pico de Gallo (Onion & Tomatoes), Fresh Lime Wedges
À LA CARTE SNACK SELECTION
(SERVED BY THE DOZEN)
HORS D’OEUVRES
Service is based on one hour. A minimum of 50 pieces per selection is required. Items may be offered stationary or butler-passed (additional $50 per 100 guests).
SERVED HOT SERVED COLD
CAPRESE SKEWERS WITH BALSAMIC DRIZZLE
WHIPPED GOAT CHEESE BRUSCHETTA
FALAFEL BITES WITH TAHINI
SMOKED SALMON CUCUMBER BITES WITH DILL CREAM
SHRIMP COCKTAIL SHOOTER WITH CLASSIC COCKTAIL SAUCE
BLACKENED BEEF CROSTINI WITH MANGO CHUTNEY
VEGETARIAN & VEGAN SELECTIONS
GOLDEN MACARONI CROQUETTES
SPINACH & ARTICHOKE STUFFED MUSHROOMS
CRISPY VEGETABLE SPRING ROLLS WITH SWEET CHILI SAUCE
SMOKED GOUDA GRILLED CHEESE & TOMATO BISQUE SHOOTER
BEEF FAVORITES
BOURBON GLAZED MEATBALLS
SHORT RIB TACO WITH CILANTRO LIME CREMA
SESAME GINGER STEAK SKEWERS WITH PEANUT SAUCE
MINI ANGUS BURGER WITH AGED CHEDDAR & PICKLE SEAFOOD SPECIALTIES
COCONUT-CRUSTED SHRIMP WITH CITRUS GLAZE
TEMPURA SHRIMP WITH SWEET CHILI SAUCE
CRAB RANGOON WITH SWEET & SOUR SAUCE
CRAB CAKES WITH SPICY REMOULADE
ENHANCEMENT DISPLAYS
(Per Person, 30 Guest Minimum)
FRESH SEASONAL FRUIT WITH YOGURT DIP
VEGETABLE CRUDITÉ WITH RANCH & HUMMUS
PITA CHIPS & DIPS
Served with Creamy Spinach Artichoke Dip and Buffalo Chicken Dip
MEDITERRANEAN PLATTER
Hummus, Olives, Caponata, Feta Salad, Pita Chips
CHARCUTERIE BOARD
Assorted Meats, Olives, Crackers & Peppers
HORS D’OEUVRE STATIONS
Service time is limited to one hour. Minimum 50 Guests. Selections include two pieces per guest, per chosen item:
Selection of 2, 3 or 4 items. Selections may include a combination of cold and hot hors d’oeuvres. For variety, stations are limited to one beef and one seafood selection.
Premium items (Mini Angus Burgers and Crab Cakes) may be combined with a supplemental charge.
LUNCH
PLATED LUNCH
Each entrée is accompanied by chef’s seasonal vegetables, one side selection, a house salad with choice of ranch or balsamic vinaigrette, and your choice of dessert. Includes iced tea and water. Regular coffee service available for an additional charge. Select up to two entrée choices. Lunch service is based on one and a half hours. Minimum 20 guests. Must conclude by 2 p.m.
EGGPLANT PARMESAN
Breaded eggplant layered with marinara and mozzarella, served over a bed of pasta.
PENNE PRIMAVERA
Penne tossed with seasonal vegetables, garlic, and olive oil in a light tomato or white wine sauce.
HERB-GRILLED CHICKEN BREAST
Tender chicken breast grilled with fresh herbs and finished with a light lemon butter sauce.
CHICKEN ALFREDO
Grilled chicken breast over fettuccine tossed in creamy Alfredo sauce.
ROASTED PORK LOIN
Slow-roasted pork loin finished with a savory bourbon glaze
HONEY GARLIC GLAZED SALMON
Grilled salmon brushed with a sweet and savory honey garlic glaze, finished with sesame seeds.
BEEF TIPS WITH MUSHROOM GRAVY
Tender beef tips simmered in a rich mushroom demi-glace.
PEPPER STEAK
DESSERTS
Sautéed beef strips with bell peppers, onions, and a savory brown sauce over steamed rice.
Fresh Seasonal Fruit Cup | Chocolate Brownie Kokomo Strawberry Shortcake | Carrot Cake with Cream Cheese Icing | Salted Caramel Cheesecake | Flourless Chocolate Cake with Raspberry Sauce
LUNCH BUFFET
Accompanied by water and iced tea. Service time is limited to one and a half hours. Minimum 30 guests. Regular coffee service available for an additional $1 per person.
HEALTHY MARKET BUFFET
Salad: Spinach & Strawberry Salad with Balsamic Vinaigrette
Entrées: Grilled Lemon-Herb Chicken | Quinoa & Roasted Vegetable Pilaf
Starch: Wild Rice Pilaf
Vegetable: Steamed Broccoli & Carrots
Dessert: Seasonal Fruit Tart
THE COOKOUT
Salad: Creamy Potato Salad
Entrées: BBQ Pulled Pork | Grilled BBQ Chicken
Starch: Classic Macaroni & Cheese
Vegetable: BBQ Baked Beans
Dessert: Kokomo Strawberry Shortcake
ITALIAN TABLE
Salad: Caesar Salad with Garlic Croutons & Parmesan
Entrées: Chicken Parmesan with Marinara | Penne Primavera
Starch: Garlic Breadsticks
Vegetable: Roasted Zucchini & Peppers
Dessert: Tiramisu Shooter
CLASSIC AMERICAN BUFFET
Salad: Garden Salad with Ranch & Balsamic Vinaigrette
Entrées: Herb-Grilled Chicken Breast with Lemon Butter Sauce | Slow-Roasted Pork Loin
Finished with a Bourbon Glaze
Starch: Garlic Mashed Potatoes
Vegetable: Seasonal Vegetable Medley
Dessert: Chocolate Brownie
SOUTHWEST FIESTA
Salad: Southwest Chopped Salad with Chipotle Ranch
Entrées: Build-Your-Own Fajitas (Chicken & Beef) with Sautéed Peppers & Onions, Flour Tortilla, Tomatoes, Lettuce, Sour Cream, Guacamole, and Shredded Cheese
Starch: Spanish Rice & Refried Beans
Vegetable: Elote-Style Corn
Dessert: Churros with Cinnamon
Sugar & Chocolate Dipping Sauce
ASIAN STIR-FRY BUFFET
Salad: Asian Slaw with Sesame-Ginger Dressing
Entrées: Teriyaki Chicken | Beef & Vegetable Stir Fry with Ginger Soy Sauce
Starch: Steamed Rice
Vegetable: Stir-Fried Vegetables
Dessert: Salted Caramel Cheesecake & Fortune Cookies
CHEF’S COMFORT BUFFET
Salad: Garden Salad with Ranch & Balsamic Vinaigrette
Entrées: Honey Garlic Glazed Salmon | Beef Tips with Mushroom Gravy
Starch: Brown Butter Glazed Sweet Potatoes
Vegetable: Roasted Brussels Sprouts
Dessert: Carrot Cake with Cream Cheese Icing
PLATED SALADS & HANDHELDS
Accompanied by iced tea, water, and chocolate chip cookies. Regular coffee service, side soup, garden salad, or seasonal fruit available for an additional charge. Select up to two entrée choices. Lunch service is based on one and a half hours. Minimum 20 guests. All plated lunches must conclude by 2 p.m.
GRILLED CHEESE & TOMATO BISQUE
Buttery sourdough bread layered with melted cheddar and provolone, grilled until golden brown and crisp. Served alongside a bowl of our creamy tomato basil bisque and a fresh garden side salad with house vinaigrette.
CLASSIC CAESAR SALAD
Fresh romaine blend lightly dressed in our house-made Caesar dressing, finished with garlic-herb croutons, grape tomatoes and shaved Parmesan. Add grilled chicken or salmon for a hearty entrée option. Served with brioche rolls and butter.
COBB SALAD
Crisp mixed greens topped with grilled chicken, applewood-smoked bacon, hard-boiled egg, tomatoes, avocado, and blue cheese crumbles. Served with your choice of dressing. Served with brioche rolls and butter.
TURKEY CLUB SANDWICH OR WRAP
Oven-roasted turkey breast layered with crisp applewood-smoked bacon, fresh lettuce, vine-ripened tomato, and mayonnaise on toasted multigrain bread or warm flour tortilla. Served with a side of house-made kettle chips and a pickle spear.
GRILLED CHICKEN PESTO SANDWICH
Tender grilled chicken breast layered with provolone cheese, vine-ripened tomato, and fresh basil pesto on toasted ciabatta bread. Served with a side made kettle chips and a pickle spear.
DRESSING OPTIONS
Balsamic Vinaigrette | Ranch | Caesar | French Italian | Blue Cheese
BOXED LUNCHES
All boxed lunches include kettle chips, whole fruit, a cookie, condiments, and an 8 oz. bottled water. Minimum of 20 guests. You may select up to two entrée choices at no additional cost.
VEGGIE CAPRESE
Fresh mozzarella, tomato, basil, and balsamic glaze on toasted ciabatta bread.
CLASSIC TURKEY CLUB
Sliced roasted turkey, lettuce, tomato, and cheddar cheese on multigrain bread.
CHICKEN CAESAR WRAP
Grilled chicken breast, romaine lettuce, Parmesan, and creamy Caesar dressing in a flour tortilla.
CHICKEN SALAD
House-made chicken salad with apples, grapes and celery, served on toasted ciabatta bread
DINNER
PLATED DINNER
Each entrée is accompanied by chef’s seasonal vegetables, one side selection, a house salad with choice of ranch or balsamic vinaigrette, warm dinner rolls with butter, and dessert. Includes iced tea and water.
Regular coffee service available for an additional cost. Select up to two entrée choices.
Dinner service is based on one and a half hours.
Minimum 20 guests.
VEGETABLE NAPOLEON
Layers of grilled eggplant, zucchini, peppers, and portobello mushroom with tomato coulis.
SPINACH & RICOTTA STUFFED SHELLS
Jumbo pasta shells filled with spinach and ricotta, baked in marinara and topped with mozzarella.
HERB-CRUSTED CHICKEN MARSALA
Tender chicken breast sautéed and finished with a mushroom marsala wine sauce.
STUFFED CHICKEN FLORENTINE
Chicken breast filled with spinach, garlic, and ricotta, topped with roasted red pepper cream sauce
APPLE CIDER-GLAZED PORK TENDERLOIN
Oven-roasted pork tenderloin finished with a sweet and savory apple cider reduction.
GARLIC BUTTER SALMON
Pan-seared salmon topped with roasted garlic butter.
BOURBON-GLAZED SALMON
Grilled Atlantic salmon brushed with a bourbon brown sugar glaze, finished with garlic and soy.
CABERNET BRAISED SHORT RIBS
Slow-braised beef short ribs in a rich cabernet demi-glace.
BEEF TENDERLOIN MEDALLIONS
Seared medallions of beef tenderloin topped with a savory mushroom demi-glace.
SIDES
Garlic Mashed Potatoes
Brown Butter Glazed Sweet Potatoes
Au Gratin Potatoes
Wild Rice Pilaf
Macaroni & Cheese
Creamy Potato Salad
DESSERTS
Fresh Seasonal Fruit Cup
Chocolate Brownie
Kokomo Strawberry Shortcake
Carrot Cake with Cream Cheese Icing
Salted Caramel Cheesecake
Flourless Chocolate Cake with Raspberry Sauce
DINNER BUFFET
Each entrée is accompanied by chef’s seasonal vegetables, one side selection, a house salad with choice of ranch or balsamic vinaigrette, warm dinner rolls with butter, and dessert. Includes iced tea and water. Regular coffee service available for an additional $1 per person. Select up to two entrée choices. Dinner service is based on one and a half hours. Minimum 30 guests.
ENTRÉE SELECTIONS
(CHOOSE UP TO TWO)
Vegetable Napoleon | Spinach & Ricotta
Stuffed Shells | Herb-Crusted Chicken
Marsala | Stuffed Chicken Florentine | Apple
Cider-Glazed Pork Tenderloin | BourbonGlazed Salmon | Garlic Butter Salmon | Cabernet Braised Short Ribs* | Beef Tenderloin Medallions*
SIDE SELECTIONS
(CHOOSE ONE)
Garlic Mashed Potatoes | Brown Butter
Glazed Sweet Potatoes | Au Gratin Potatoes
Wild Rice Pilaf | Macaroni & Cheese | Creamy Potato Salad
VEGETABLES
Chef’s seasonal vegetable selection
D ESSERT SELECTIONS
(CHOOSE UP TO TWO)
Fresh Seasonal Fruit Cup | Chocolate
Brownie | Kokomo Strawberry Shortcake
Carrot Cake with Cream Cheese Icing
Salted Caramel Cheesecake | Flourless
Chocolate Cake with Raspberry Sauce
* Additional Cost Based on Market Price
DINNER FOOD STATIONS
Includes iced tea and water. Regular coffee service available for an additional $1 per person. Stations are designed for a minimum of 30 guests. Service time is limited to one and half hours. Select three stations to create your custom menu or add a station to your Dinner Buffet.
PASTA STATION
Build-your-own tacos with flour tortillas and crispy taco shells.
Protein: Seasoned Ground Beef, Grilled Chicken
Served with garlic breadsticks
Penne with Marinara Sauces
Fettuccine Alfredo
Add-ins: Grilled Chicken, Italian Sausage, Seasonal Vegetables
SLIDER STATION (CHOOSE TWO)
Mini sandwiches served on brioche rolls with kettle chips.
• BBQ Pulled Pork with Coleslaw
• Cheeseburger Slider with Pickles & Cheddar
• Grilled Chicken Slider with Basil Pesto Aioli
CHILDREN’S DINNER
(Ages 12 and Under)
Toppings: Shredded Lettuce, Diced Tomato, Sautéed Peppers & Onions, Cheddar Cheese, Sour Cream, Guacamole, Salsa
Sides: Spanish Rice and Refried Beans
CARVING STATION
Chef Attendant Required. Served with Garlic Mashed Potatoes and Dinner Rolls.
Select One:
• Herb-Crusted Roast Turkey with Cranberry Relish & Pan Gravy
• Roasted Pork Loin with Apple Cider Glaze
• Whole Roasted Beef Terderloin with Au Jus & Horseradish Cream
CHICKEN TENDERS WITH FRIES
Golden-fried chicken strips served with French fries and ketchup. Fruit cup in lieu of salad. Includes a dessert option.
MACARONI & CHEESE
Creamy baked macaroni and cheese topped with cheddar. Fruit cup in lieu of salad. Includes a dessert option.
DESSERTS
PLATED DESSERTS
20 Guest Minimum. Priced per person.
CHOCOLATE BROWNIE
KOKOMO STRAWBERRY SHORTCAKE
CARROT CAKE WITH CREAM CHEESE ICING
SALTED CARAMEL CHEESECAKE
FLOURLESS CHOCOLATE CAKE WITH RASPBERRY SAUCE
BUFFET/STATION ENHANCEMENTS
30 Guest Minimum. Priced per person.
DONUT WALL
GLAZED, CHOCOLATE ICED, SEASONAL
CHURRO BAR WITH A VARIETY OF DIPPING SAUCES
MINIATURES
50 Piece Minimum.
MINI CAKES IN A GLASS
(CHOCOLATE MOUSSE, VELVET CAKE, STRAWBERRY SHORTCAKE)
TIRAMISU SHOOTERS
BANANA PUDDING SHOOTER
MINI LEMONS BARS
RASPBERRY TARTS
FRENCH MACARONS
MINI DESSERT BUNDLE PACKAGES
(50 Guest Minimum)
Shooter options: Tiramisu, Banana Pudding, Mini Cakes in a Glass (Chocolate Mousse, Strawberry Shortcake, or Velvet Cake)
Miniature options: Lemon Bars, Raspberry Tarts, French Macarons
SWEET SAMPLER BUNDLE
Includes 3 mini desserts per guest.
PETITE INDULGENCE BUNDLE
Includes 4 mini desserts per guest. Served on tiered displays or passed trays for elegant presentation.
GRAND DESSERT FLIGHT
Includes 5 mini desserts per guest. Chef-curated assortment featuring all available shooter and miniature varieties for maximum variety.
BEVERAGES
BEVERAGES À LA CARTE
BEVERAGES BY THE GALLON
FRESHLY BREWED CAFFEINATED COFFEE
FRESH BREWED DECAFFEINATED COFFEE
CHILLED ORANGE JUICE
HOT CHOCOLATE
FRESHLY BREWED ICED TEA LEMONADE
FRUIT INFUSED WATER (CUCUMBER MINT OR CITRUS BLEND)
WATER
BEVERAGE PACKAGE
(Minimum 30 guests. Priced per Person and Includes Regular & Decaf Coffee, Hot Teas, Soft Drinks, and Ice Water Station.)
TWO HOURS OF SERVICE
FOUR HOURS OF SERVICE
EIGHT HOURS OF SERVICE
EACH ADDITIONAL HOUR
PACKAGED BEVERAGES
Priced Individually
DASANI WATER
PERRIER SPARKLING WATER
ASSORTED COCA-COLA SOFT DRINKS (COKE, DIET COKE, SPRITE, GINGER ALE)
ASSORTED MINUTE MAID JUICES (ORANGE AND APPLE JUICE)
RED BULL ENERGY DRINK
LA COLOMBE COFFEE
ASSORTED POWERADE
GOLD PEAK ICED TEA
BAR MENU
SOFT DRINKS & WATER
Coke | Diet Coke | Sprite | Ginger Ale
Bottled Water
DOMESTIC BOTTLED BEERS
Bud Light | Budweiser | Coors Light
Miller Lite | Yuengling Lager
Michelob Ultra
IMPORTED BOTTLED BEERS
Corona Extra | Heineken | Stella Artois
SELTZERS
White Claw Hard Seltzer | Truly Hard Seltzer
CRAFT BEERS
Sun King Brewing Sunlight Cream Ale |
3 Floyds Brewing Zombie Dust Pale Ale
NON-ALCOHOLIC BEERS
O’Doul’s Non-Alcoholic Beer | Heineken 0.0
HOUSE WINE BY GLASS
Pinot Noir | Cabernet | Chardonnay
Pinot Grigio | Moscato
HOUSE BAR SERVICE
Smirnoff Vodka | Beefeater Gin
Bacardi Rum | Dewar’s White Label Scotch
Seagram’s 7 Whiskey | Jim Beam Bourbon
Jose Cuervo Gold Tequila | Peach Schnapps
Malibu Rum
PREMIUM BAR SERVICE
Tito’s Vodka | Tanqueray Gin | Captain
Morgan Spiced Rum | Jack Daniel’s Whiskey
Johnnie Walker Red Scotch | Bulleit Bourbon
Patron Silver Tequila | Bailey’s Irish Cream
RAISE A GLASS
Korbel Brut | La Marca Prosecco Non-Alcoholic Sparkling Water
SPECIALTY OFFERINGS
Signature Event Cocktails that are customizable with our Event Planners.
Examples:
His & Hers: “Blushing Bride” & “Groom’s Old Fashioned”
Corporate Tie-In: Company-themed colors or ingredients to match brand identity
Gala Exclusives: Black Tie Martini
SPECIALTY BARS
(Available Upon Request)
Examples:
Bourbon Bar | Mimosa Bar
Seasonal Cocktails
BAR SERVICE POLICIES
1. BAR SET-UP & FEES
• Set-Up Fee: $150 per bar for up to 4 hours of service.
• Additional Time: $25 per bartender per hour.
• Service Limit: Maximum of 6 hours total bar service.
• Minimum Sales: $350 per bar. If the minimum is not met, the client will be charged the difference.
• Capacity:
• 1 bar per 100 guests is recommended.
• Each bar services up to 150 guests.
• For events over 600 guests, bars will close during dinner.
2. HOSTED & CASH BAR OPTIONS
• Hosted Bar: Charged by consumption at menu prices; billed to the client’s final invoice.
• Cash Bar: Guests pay individually.
• Compliance: All bars follow state liquor laws; valid ID is required. Overserving is prohibited.
3. SECURITY REQUIREMENTS
• Bar service requires on-site security/police officers.
• Minimum: 2 officers; more may be required for larger events.
• Cost: Fees will be determined based on event details.
• Security is scheduled by Event Management.
4. BARWARE & SERVICE STANDARDS
• Glassware provided from cocktail hour until dinner service.
• After dinner service, disposables are used unless otherwise requested.
• Events over 500 guests use disposables for the entire event.
5. OPERATIONAL GUIDELINES
• No outside alcohol permitted; if found, it will be charged at current rates.
• Bars may be closed at management’s discretion for safety or compliance.
• Bars close 30 minutes before the event ends unless arranged otherwise.
• Pricing subject to change due to market fluctuations or special requests.
• Quoted prices do not include gratuities. Any gratuity is at your discretion and sincerely appreciated by our team.
CATERING GUIDELINES
WELCOME & INTRODUCTION
Thank you for selecting the Kokomo Conference Center to host your event. Our culinary and banquet team takes great pride in delivering fresh, high-quality food and beverages with exceptional service. The following guidelines are designed to ensure smooth event execution, compliance with state/local regulations, and protection for both our clients and the conference center.
EXCLUSIVE CATERING
• The Kokomo Conference Center is the exclusive provider of all food and beverage services.
• Outside food or beverage is strictly prohibited unless pre-approved in writing (e.g., wedding cakes from a licensed vendor).
• Due to state health codes, all food and beverage provided by the Kokomo Conference Center must be consumed on property and may not be removed after an event. Excess prepared food may be donated under controlled conditions to local agencies who feed the underprivileged.
MENU SELECTION & GUARANTEES
• Initial Menu Selection: Due 60 days prior to the first event date.
• Final Menu Selection: Due 30 days prior to the first event date.
• Estimated Guest Count: Due 30 days prior to the first event date.
• Final Guarantee: A guaranteed number of attendees is required ten (10) business days prior to the event. The final guarantee is not subject to reduction.
• Final charges will be based on the greater of the final guarantee or actual attendance. Should attendance increase after the final guarantee is provided, a 20% surcharge may apply. While the banquet team will make every effort to accommodate additional guests, service is subject to product and staffing availability. The Kokomo Conference Center cannot be held responsible or liable for guests exceeding the guaranteed count.
• Special dietary meals (vegetarian, vegan, gluten-free, allergen-sensitive) can be accommodated if requested in advance. Some requests may incur additional fees.
PRICING & SERVICE CHARGES
• All menu pricing is subject to change based on market conditions. Prices will be guaranteed 60 days prior to the event.
• A 22% service charge and 7% sales tax will be added to all food, beverage, and additional services.
• If your organization is tax-exempt, the Kokomo Conference Center requires a copy of your NP-1 (Indiana Nonprofit Sales Tax Exemption Certificate) to be provided prior to invoicing. Please refer to our Tax Exemption Policy below.
• Service charge is not a gratuity but covers operational expenses. Staff gratuities are not expected but may be offered at the client’s discretion.
• Buffet service time is limited to 1.5 hours unless otherwise specified. Additional labor fees may apply for extended service.
PAYMENT POLICY
• A signed Catering & Event Agreement is required to confirm services.
• A non-refundable deposit may be required at contract signing.
• Full payment is due no later than 10 business days prior to the event.
• Accepted payment methods: company check, cashier’s check, credit card (Visa, MasterCard, AmEx, Discover).
• Any charges incurred during the event, including but not limited to additional meals, overtime labor, or special requests, will be billed to the client following the event. Payment for these charges is due within fifteen (15) days of the invoice date. A valid credit card authorization form or an approved direct billing account must be provided in advance to guarantee payment of any such charges.
• Outstanding balances not received within the fifteen (15) day period will be subject to a late payment charge of 1.5% per month (18% annually) or the maximum permitted by law, whichever is less. The Kokomo Conference Center reserves the right to charge the credit card on file for any unpaid balances after the due date.
ALCOHOL SERVICE
• All alcohol must be purchased and served through Kokomo Conference Center.
• State of Indiana liquor laws apply: no outside alcohol permitted, and no service to underage or intoxicated guests.
• Alcohol service is limited to a maximum of six (6) consecutive hours and must end 30 minutes prior to event conclusion.
• Bar minimums may apply (e.g., $500 per bar for up to 4 hours; additional fees for extended service).
• Security is required for events where alcohol is served, especially public functions.
LABOR & ADDITIONAL FEES
• Standard meal pricing includes one and a half (1.5) hours of service for plated or buffet events. Breaks and hors d’oeuvres are one (1) hour of service. Unless otherwise noted.
• Overtime labor is billed at $25 per server, per hour.
• Holiday labor rates will apply for events scheduled on observed holidays.
• Meeting breaks are priced for drop-off service.
• Bar setup fees: $150 per bar for up to 4 hours; additional fees apply for extended service. There is a maximum 6 hour limit on bar service.
Please review our additional Bar Service Policies on Page 25 for further information.
EVENT TIMING
• Food and beverage service must begin within 30 minutes of scheduled time to maintain quality.
• Extended service beyond contracted times may result in additional labor or food costs.
• The Kokomo Conference Center reserves the right to adjust menus and service methods based on guest count and timing to ensure compliance with health and safety standards.
DECORATIONS, VENDORS & OUTSIDE ITEMS
• House linens and napkins are included with all meal services.
• Decorations must be pre-approved by Kokomo Conference Center management. Items may not be affixed to walls, ceilings, or fixtures without authorization.
• Candles are permitted only if enclosed in glass containers.
• Wedding cakes and specialty desserts may be brought in from a licensed bakery with prior approval. A cake-cutting fee of $1.00 per guest will apply if served by Kokomo Conference Center staff.
• The Kokomo Conference Center is not responsible for lost, stolen, or damaged items brought in by clients, guests, or vendors.
LIABILITY & COMPLIANCE
The Kokomo Conference Center reserves the right to:
• Refuse service of alcohol to underage or intoxicated guests.
• Terminate service at any time for non-compliance with guidelines or safety concerns.
• Substitute menu items if unforeseen supply issues arise (with notice to client).
Clients are responsible for ensuring their event complies with all applicable laws and regulations.
TAX EXEMPTION POLICY
The Kokomo Conference Center is required to comply with all Indiana state and local tax regulations.
• Sales Tax – All food and beverage sales are subject to Indiana sales tax and applicable county food & beverage tax unless proper exemption documentation is received in advance.
• Required Documentation – Organizations claiming exemption must provide a valid NP-1 (Indiana Nonprofit Sales Tax Exemption Certificate) prior to invoicing.
Certificates submitted after invoicing will not be accepted, and taxes charged cannot be refunded.
• It is the responsibility of the event organizer to provide all required exemption forms before invoicing. Without proper documentation, applicable state and local taxes will be applied to all charges.
CLOSING STATEMENT
Our team is committed to making your event a success with exceptional food, professional service, and a seamless experience. These guidelines are in place to protect both you and the Kokomo Conference Center while ensuring memorable and successful events.