Timothy S. Hopkins Catering

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How do you price an event?

Typically a client contacts us with a general idea of how many people they would like to entertain and what type of event they would like to have. After meeting or speaking with the client and establishing a menu, we provide a proposal.

 

Will the proposal include all estimated costs?

Yes, our proposal includes estimated costs for food, staff, equipment rentals, linens, delivery fees if applicable, bar set up & liquor liability insurance, an 18% service charge, and 7% Massachusetts Meal Tax.

 

What other services do you provide in addition to food and service?

Bar,  linens, china, glassware, tents, lighting, wedding cakes, invitations- you name it, we can provide them, or help your source them. We have professional relationships with the best vendors in the area.

 

When is my final guest count due?

Seven days in advance of your event.

 

Do you have a minimum order?

No. We prefer to cater for 30 or more guests but can accommodate any party.

 

What if I don’t want/just want to have staff at my party?

We are happy to provide Pick-Up Service for most of our menus. Should you just need staff, we can do that too. Our PartyPros are ready to help!

 

Do you require a deposit?

Yes, on parties with an estimated cost of $5,000 or more, a 50% deposit is required.  Parties $5,000 or less require a $500 deposit.

 

Is event planning included?

When you work with us, you will have a dedicated event planner who will assist you with all aspects of menu planning and dinner and bar service. Should you require additional event planning services not related to catering, we can provide them at an additional cost.

 

What other services do you provide?

We offer a full bar and beverage service menu, too!  

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How do you practice sustainability?

We do everything we can, because we truly care about our environment.

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• Our food is purchased locally, when available and in season, from companies and farms that believe in sustainable practices.

• We compost our food scraps.   Chef Dave uses the food scraps to feed his chickens and Chef Greg uses the compost to fertilize his flower and vegetable gardens.

• We recycle everything we can in-house.  At your request, we will facilitate off-site recycling by coordinating pick-up and drop-off of recyclables.

• We encourage the use of our own our own glassware, plates and silverware which is reused.   If you would like disposable, biodegradable dinnerware, we can provide it as well.

• Our leftover cooking oil is converted into biodiesel.

• Our catering kitchen is fully lighted with LED bulbs.

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