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EVENT SERVICES GENERAL TIN Kitchen has a broad range of selections for you to choose from. We encourage you to use the services of our experienced event planners who will customize a menu tailored to your specific needs. From small private affairs to large corporate events or weddings, we are happy to assist you. We will make every effort to accommodate your requests. MEAL SERVICE These selections, with the exception of appetizers and action stations, are served buffet style unless other arrangements have been made prior to your event. MINIMUMS TIN Kitchen requests a 35-guest and/or a $1000 weekend minimum for all signature selections. We are happy to work with you to help you meet your budget. Please do not hesitate to ask one of our event planners to assist you with food, beverage, or rental concerns to ensure that you have the correct amount of food. Menu prices are subject to change in accordance with the market. In the event of a change in price post contract, you will be notified and will have the option to substitute or alter your selections. *FOOD TRUCK ACCESS, CLEARANCE, PARKING* Some of our vehicles are rather large, as such we need YOU to ensure that they will be able to safely 1.) access the location 2.) safely park 3.) have enough area to serve your guests 4.) turn around if necessary, and exit the property. Mandatory Driving/Access clearance: 9 feet wide x 30 ft long x 13 feet tall. To include sufficiently-level ground clearance without any large bumps or steep grade changes (think: sports car ground clearance). No low hanging power lines, tree limbs, or other obstructions. Mandatory Parking Area or “Pad”: Level area measuring 30 feet in length by 20 feet wide (to accommodate guest lines) by 13 feet tall. SITE INSPECTION If you are not certain about site details for your event, a site inspection may be necessary prior to booking. In the event that a site inspection is necessary, a member of our team will arrange to evaluate the event site and other surroundings that may pertain to your event. Additional charges may apply. EQUIPMENT Tin Kitchen has a variety of rental equipment available for your event. Our prices include white porcelain platters, serving utensils, and stainless chafers. A full selection of plates, bowls, flatware & glassware are available for $5/per person. Formal chafing dishes and service ware are also available for an additional charge. Tables and linens are available for an additional charge. For other rental & service requests, we have a preferred vendor list and can provide you with contact information. We are happy to assist you with these selections. Event Planning charges apply. EQUIPMENT PICKUPS Coffee urns, chafing dishes, china, utensils, and other TIN EVENTS equipment are normally picked up next day, unless otherwise requested. Charges apply for lost or broken items. TRAVEL Additional mileage charges may apply for events outside of i-485. STAFF SERVICES Our professional staff of servers, chefs, and/or bartenders are required for all full service events. Events require a minimum of two event staff for all “onsite” contracted events, with a four hour minimum, but this may be adjusted to accommodate for menu selections, head count, and/or other details. Our event management team will determine the adequate staff needed to make your event a success. Staff charges are based on appropriate hourly rates for the necessary position(s). EVENT SERVICES CUSTOM PRINTED FOOD TRUCK EVENT MENU We now offer the option of creating custom printed menu board for your event! These are completely custom-made specifically for you so that you can take them with you after the event as a reminder of your event. Please speak with your event planner for details. FOOD ALLERGIES Our kitchen staff takes every precaution when preparing and handling our dishes, and we take steps to note undercooked or high-risk foods such as nuts. To aid us in this process, please alert us if you or any of your guests have any specific dietary restrictions or allergies. DISCLAIMERS Not all products are available throughout the year. In the event that our staff is unable to source certain ingredients, we reserve the right to substitute similar products at our discretion. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. PEAK SEASON We encourage our clients to book their event dates as far out as possible. Due to heavy demand for our services additional fees may apply during peak seasons and on peak dates, including holidays.