When ordering catering for events, it is always important to request quotes from a few suppliers to ensure you are receiving the best deal based on your requirements. We recommend you review at least two quotes and include ACU’s on-site campus caterers when doing so.
To learn more about on-site campus catering, visit the website here where you will find the campus catering contacts list. Not all rooms on campus allow catering to be served in the space. Consult with concierge about your requirements once you have made a booking.
Please note when confirming a caterer:
You should always notify the caterers of specific meal requirements, e.g. gluten intolerances or vegetarian. You may only know these meal requirements closer to the end of the registration process and in the lead-up to the event.
When advising approximate numbers, catering quotes (price per head) may be based on a minimum number of guests. Be sure to be as accurate as possible and underestimate if you are not sure.
Ensure final guest numbers are advised as per the event contract or booking confirmation (normally three working days to one week out).
Consider the ratio of female to male guests and the time of day when selecting menu items.
If you are ordering beverages, check the venue you are using has glassware available for use (and enough of it).
ACU has a duty of care to ensure that alcohol is served in a responsible manner at any University function. Please refer to the Alcohol and Other Drugs at ACU Policy for further information.
We do not recommend you cater a function yourself or offer BYO alcohol. If you choose to do so, please ensure that any staff serving alcohol are accredited with a Responsible Service of Alcohol (RSA).
Depending on the type of event or if the on-site caterer is unavailable, you may wish to use an external caterer. Please note that some venues have contractual arrangements with their own in-house caterer or a specific external caterer.
When reviewing a quote by a caterer ensure you consider the following:
Numbers – be sure to start at the minimum number. You can always increase it in the weeks leading up to your event.
Equipment – some caterers will assume you need equipment such as glassware, crockery and kitchen equipment added to your quote. It is important to have a good understanding of what the venue supplies so you are not paying the caterer for unnecessary equipment. Consider asking the caterer to meet you at the venue to determine your requirements.
Staffing – ask the caterer how many staff they would recommend for an event of your size. If you choose to serve platters instead of roaming canapes, you may be able to reduce the number of staff included.
Caterer parking fees – ask the venue if there is a loading dock or parking space that the caterer can park in to avoid paying extra parking fees.
Duration of service – you may not need catering service for the full duration of the event. For example, if your event is one hour, 30 minutes of that time may be for formalities when food service stops.
Drinks packages – this is usually a per person cost set out by the caterer and doesn’t always equal value for money. Consider asking the caterer to provide selected beverages on consumption instead.
For sit-down events you will find a menu template document in SharePoint