Contact

Event Coordinators

229-2216
Susan Kraft
Rebecca Henry
Jessica Carr

Catering Manager

Marshall Schumacher
229-2213
Mschumacher1@udayton.edu
_________________________

Associate Director/Dining and Catering Services

Doug Lemaster
229-2234
dlemaster1@udayton.edu

Planning, Ordering, Change-orders, Cancellations

Planning ahead

For each order that we do (and we do a lot!), we have to plan ahead for the ordering of the food items, and the staffing for each event. The more advance notice we receive, the better we can make sure that your event runs as smoothly as possible. 

If a late order is unavoidable, a 10% surcharge with a minimum of $10.00 will be added on to the total invoice.

CATERING SERVICES IS NOT RESPONSIBLE FOR PROVIDING OR SETTING UP TABLES FOR DELIVERED EVENTS. 

IT IS THE CLIENTS RESPONSIBILITY TO MAKE SURE THAT FACILITIES ARE OPEN AT LEAST 30 MINUTES PRIOR TO THE ORDER TIME FOR EFFICIENT SET-UP OF THE EVENT.

PLEASE PROVIDE A DIAGRAM AND AGENDA OF YOUR EVENT WHEN AVAILABLE.

Placing your order

To place your order just call 229-2216 or use the catering order form.

Important Information to know before you place your order-Event date, reservation#, building and room#, estimate number of guests, start and finish time, account#, diagrams, agenda, special setup notes.

Visit us in our office in Kennedy Union on the 2nd floor in room 206.

Changing your order

Making changes to events is an every day occurrence that we expect as a normal part of our business. For every change that we make, whether it’s a menu item or guarantee number, we have to make the change in a minimum of 5 different areas on 3 different floors. Multiply that times 400+ events that we average per month, and that’s a lot of changes! You can help us reduce this number by giving us complete information the first time you order, and by calling in your count no earlier than 3 business days in advance.

Leftovers

Food that is not handled correctly is very susceptible to food-borne illness. Food items must be properly chilled, stored, heated, and served. In compliance with state health regulations, we will only allow guests to take any leftover individually portioned food items such as bakery products or whole fresh fruit. Any leftover temperature-regulated food items such as buffet food, deli meats, cheese, and horsd’oeuvres will remain the property of Catering Services, which is responsible for all prepared food.

We appreciate your adherence to this policy.

Cancellations

Though you may be giving us a day or two’s notice, a lot of pre-event work has already gone into your order. For this reason, we have revised our cancellation policy to the following timeline:Events cancelled 3 business days* in advance will be subject to an automatic 25% cancellation fee and additional charges may be acced to cover our expenses or losses due to the cancellation. Cancellations made on the day of the event will be charge the full amount, with exceptions only made for severe weather conditions.

*Business days are defined as Monday through Friday and do not include day of event