Ordering Minimums:
On weekdays for lunch there is a 10 guest minimum.
On evenings and weekends there is a 25 guest minimum.  
Breakfasts have a 30 guest minimum. We make a mean breakfast... 
                                             ...but we're not morning people :)

Sundays we are closed. Sometimes begging works...but yea we are mostly closed.
A final number of guests and set menu are required 7 days before your event.

A La Carte Orders?
We do not sell entrees/sides/salad items a la carte.
We sell them in packages as found on the menu.

**Our delivery service includes delivery to your destination and the set up of food purchased from Bella Cucina in the pans they arrive in. We deliver your food in warmers to keep it hot & delicious, once received, it is your responsibility to keep it warm. If it will be sitting out more than 30 minutes, we recommend using wire chaffing racks and sterno heat to keep it warm. We have wire chaffing rack set available for $15.99
 **If you are using your own chaffing racks please have them out and ready
(with water and sterno) for us to place the food directly into.
We can provide a wire chaffing rack/sterno and water pan:  $15.00 per set
 **A delivery cost applies to all deliveries. 
The cost depends on where we are delivering to and the difficulty of the delivery.

Providing Servers: 
Bella Cucina Professional Servers are available for events serving 50 or more guests. 

Pleasant, uniformed & efficient, they will assist with your event from start to finish.  

With Service, comes the use of our chaffers, unique serving pieces and food warmers.  
The servers arrive early, set up the buffet in an eye appealing display with decor to match your color/theme They replenish and serve your food to your guests. 
We do ask that you provide the base linen for your buffet tables. 
Servers will keep things tidy and clean and wrap up leftovers for you. 
The number of servers required for an event varies.
We take into account the use of real stemware, eating utensils and china, 
as well as the location and desired service.
Service fees are $30.00 per server, per hour. We have a minimum 2 server/4 hour rate .Keep in mind service starts when we arrive for set up and clean up is also included when booking.  If you are at a Venue that doesnt allow us to wash/clean our dishes and serving items onsite, there may be an added service cost.
The following will give you an approximate idea of how many servers your event will require. 
At times the number of servers required will go up, rarely will it go down.
Travel fees may apply to jobs outside of Joliet
Appetizer Parties
2 servers per first 50 guests for a buffet.  
Additional servers at our discretion.
A Passed appetizer event would require additional servers. 
Buffet Dinner: 2 servers per first 50 guests
Dinner Buffet with rentals: 3 servers per 50 guests
Bartenders: 1 bartender per 50 guests

Final Counts & Paying:
Weddings & Formal Dining Events:
Payment: The final count is due 7 days prior to the event. 
Your final count can possibly increase but NEVER decrease. 
The final payment is due 4 days prior to the event.
The final payment may be made by cashier’s check or cash. 
Credit Card payments are also accepted 
Payment for Servers is to be made in cash the night of your event.  Thank you.

Lunches/Casual Dining:
Payment is due upon receiving your catered goods or before, 
in the form of cash or cashiers check.
Credit Card payments are also accepted.
Payment for servers is to be made in cash the night of your event.  Thank you.

Taxes & Gratuity: 9.75% sales tax will be added to all food & beverages.
We do not add a 20% gratuity like many other caterers.  
Tipping is optional and greatly appreciated.  
Please be advised if you are using a venue that charges a catering fee,
that fee will added to your invoice.

Do you do Tastings?  
NO.  Every inch of our little shop is an operating kitchen and we simply do not have room. Also everything is homemade and it just is not cost and time efficient for us.  
We can supply references if you would like.

Can I purchase paper goods from you?
Yes. In increments of #50 guests
Appetizer Settings 

Clear, upscale appetizer plates & appetizer napkins (2 per guest)  $35.00 
Dessert Settings  
Clear, upscale dessert plate, fork and napkin (1 plate, napkin and fork per guest) $20.00
Dinner Buffet Upgrade
you can upgrade from standard plastic eating utensil packages, which are included,
to heavy duty disposable plastic utensils rolled in a linen-like napkin (+.75 per guest)

Do you provide rentals?
Because we are busy spending every minute before your event, preparing fresh,
homemade, delicious food, we do not handle rentals personally. But, we are happy to work with your rentals.  

Do I get to keep my leftovers?

The answer to this is best explained in an article I recently read...

#1 Health & Liability Reasons:
The reason why many caterers do not allow anyone, including the host who paid for the affair, to take home leftover food is because of health and liability issues. First, it has to be understood what goes on in a kitchen during the serving of the meal. Food has been sitting in a convection or warming oven or chafing dishes staying hot until time to serve it. Then it is out while guests are making their plates. Sometimes if it an outdoor event, it is out in warm summer temperatures.

 Those pans of food stay there, at room temperature, for at least an hour, sometimes two, while the plating happens and then dessert is served. 

After the party is over and the host says all his goodbyes and starts to pack up his family to leave, that’s when he comes for his leftovers. Now they will be transported in his car. That food may well have sat out of refrigeration for three or more hours! Bacteria will have started to grow. This is a danger to the host’s family and a liability issue for the caterer. Caterers would rather throw away what looks like perfectly good food to you,  rather than risk anyone getting sick from it.

#2 Profit Margins
As far as the caterer being reluctant to give all the leftovers to the host, maybe keeping some for himself, one needs to understand the dollars and cents: let’s say the host orders and pays for 100 guests. In order not to embarrass the host or to ruin their own reputation, most caterers will bring approximately 10% extra food. But they were only paid for the 100 guests, unless they serve that extra 10%. If those 10 extra portions are left over, it came straight from the caterer’s profit margin. It really does belong to the caterer.  Also some caterers send extra food so the staff is able to have a bite as well.

With this being said, Bella Cucina believes if you paid for the food, it is yours and if we are 100% certain the food is safe for you to enjoy at a later time, we are more than happy to wrap it up for you. But, if we have any doubt, you may see us tossing it to be safe.
Our customers health is our number one priority!