Deposit Policy
Date Deposits secure your date and as such, are non-refundable, however if you have to cancel due to unforeseen circumstances, we will apply your deposit to a future date.
If you need to Cancel or Postpone your event, you must cancel 10 days prior to your event or you will be charged for perishable or specialty food items ordered and prepped.
We accept menu selection changes up to 2 weeks prior to your event. Final guest counts are required one week prior to your event.
Menu Pricing & Staff Charges
We custom tailor each event to your vision and budget, therefore prices listed on our website are for food only. Staff charges depend on menu, guest count, venue, buffet vs. plated meals & the use of china vs. paper products.
Depending on your requirements, we will staff as appropriate. Due to fluctuations in market prices, published prices are subject to change. We will keep you apprised as to anticipated changes.
Alcohol Policy
Our company is Licensed and Insured in both Vermont and New Hampshire. Here are some guidelines when deciding about alcohol at your function. Please remember that whomever serves or provides alcohol carries the liability and is responsible.
1. If you want us to serve alcohol, we are required by state law to provide it and serve it. We carry the necessary liability insurances mandated by state law.
2. If you decide to provide your own alcohol, Maple Street Catering by law cannot touch it. You can purchase the necessary insurance coverage for 1 day events. Contact your homeowners insurance agent for information.
Fuel & Travel
Fuel Surcharges are a result of prevailing fuel prices. We will estimate the travel fee when we email a proposal.
Included
We include at no additional charge, our decorative props which are distinctive and menu driven. Our philosophy is that the food must be delicious but also look beautiful. We also include our serving platters, bowls & serving utensils.
Gratuities
Gratuity is not included in the price. If you choose to give the staff a gratuity, please give it to the captain who will distribute it to the on-site staff and the kitchen.