Ordering Minimums:
On weekdays for lunch there is a 15 guest minimum.
On evenings and weekends there is a 30 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 our 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 sets 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.
**A delivery cost applies to all deliveries. The cost depends on where we are delivering to and the difficulty of the delivery.
**We strive to be exactly on time to the second....but "stuff happens" so we ask that you allow a 10-15 minute margin of error when choosing your delivery time just in case. Thank you.
**If you like your deliverer...shoot them a tip.  It is greatly appreciated.

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 1 to 1.5 hours early and set up the buffet in an eye appealing display with decor to match your color/theme. They replenish and serve food to your guests then clear dishes and wrap up leftovers when serving has ended. They are happy to help with cake cutting for no additional fee
***We do ask that you provide the base linen for your buffet tables

Approximate Staffing Ratio Chart
more often than not this chart is a good server estimate. 
At times server count may increase, rarely does it decrease.
2 Servers/50 guests for buffet lunch/dinner or cocktail style appetizer buffet reception.
 (you may require addition servers for passed appetizers)   
1 Bartender per 50 guests, 

Servers/Bartender/ $30.00 per hour with a 4 hour minimum.
**We kindly ask that the servers be paid in cash, Thank You**

Final Counts & Paying:
Weddings & Formal Dining Events:
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 5 days prior to the event if you are paying with a card or cashiers check
The final payment may be made the day of the event if you are paying with cash. 
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 but at least 1 day prior to your event.

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 & greatly appreciated.  
Please be advised if you are using a venue that charges a catering fee, that fee will be 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
Upgrade Eating utensils (recommended for Weddings)
you can upgrade from a 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?
We do not provide rentals 
and at this time due to our Servers health and safety we are only working with disposables (plates, eating utensils and glasses)

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!