Many components of offsite catering require time, labor, and resources that move beyond the kitchen of a full-service restaurant. Because we are eager to accommodate any style of event, customization requires more time and often sourcing of ingredients resulting in different costs.
To provide thorough service, contact Rocky Top Catering in the beginning stages of your event and reserve a tentative space in our system. As the date becomes definitive we ask for a signed contract including initial deposit as outlined in your contract.
We accept all major credit & debit cards, company or personal checks, as well as ACH payments through Square. Payments made with a card will have a 3% processing fee. ACH payments will have a 1% processing fee. All payments are required in advance as outlined in your contract.
With an off – premise license for spirituous liquor, beer, and wine, we are happy to offer full bar services.
Some of our venue partners allow client provided beer, wine and liquor. We are happy to provide bartending services for a set up fee. A copy of a valid Limited Special Occasion Permit obtained through the NC ABC commission prior to and during the event will be required.
Upon request, we are glad to leave home-sized portions with the request that food is handled and held in correct safe-zone temperatures and that proper storage is immediately available. If food safety is compromised the leftover food will be discarded.
In some cases, we are able to coordinate a donation of leftover food to a local agency that helps those in our community dealing with food insecurity.
The number of staff members for an event will vary depending on location, menu, and logistics. The number of staff will be determined after a discussion of the specifics of the event and outlined in our detailed catering proposal.
We work with a wide variety of venues in the Triangle area and beyond, however if you are interested in a venue we have not worked with before we will need to discuss scheduling a site visit and specific catering requirements with the venue manager.