Policies

Service Standards 
Company Kitchen Food Service’s culinary team at the Cerner Campus is pleased to develop menus that reflect the style of your event. We know how to make the cuisine for your occasion distinctive and memorable. Everything is created in our kitchens under the leadership of our executive chef.  We look forward to the opportunity to demonstrate Company Kitchen’s commitment to exceptional cuisine and dining service. 

Items Sold by Consumption
Items that are ordered a la carte, are pre-packaged and non-perishable may be sold on a “by-consumption” basis.  A credit will be issued for any unused items, although a minimum of 25% of the original items ordered will be billed.

Pricing
All items are listed per person unless otherwise noted.  Generally, all items listed as “ala carte” are priced per item. 

Cancellation Policy
We ask that a minimum of 48 hours' notice be given to cancel the catering for an event. We may charge a percentage of financial penalty, based on the original order, be charged back to the hosting department if this notice is not provided in a timely fashion.
 
Catering Guidelines

• To allow us to provide you with the best possible service, we ask that all catering orders be submitted on the Wednesday of the week prior to your event
•  All catering orders will have a 15% service charge added to the order.
• A minimum of two full business days’ notice is required for all catering orders
• Two business days notice is required for all cancellations
• Guarantee numbers are due 2 business days before your event. When providing the guarantee, please provide any allergies or special dietary requests.
• Disposable supplies, plates, utensils, etc, will be provided for all orders unless otherwise specified. Upscale plastics, china and flatware are available for an additional fee.
• There is a $25.00 fee charged for orders placed less than 1 business day in advance
• All buffets and box lunches will be set 30 minutes prior to the start of the event. If you state your lunch event will start at 11am we will have the buffet set at 10:30am.
• All catering dishes and display equipment must remain in the room at the end of the event.
• Leftover food may not be removed at the conclusion of the event for food safety reasons.
• Catering events under 30 people will need to be approved by Corporate Meeting and Events representative, before submitting.
• Off hours catering: Events scheduled on Saturday or Sunday, or after 4pm require a $17 per hour labor fee per staff person.