Terms & Conditions
Allergies
We attempt to provide nutrition and ingredient information that is as complete as possible.
Products may change without our knowledge and menu items are prepared in close
proximity to other ingredients that may result in cross-contact with ingredients not listed,
including allergens.
Dietary Restrictions
As Canada’s largest foodservice provider, we have a significant impact on the
health and well-being of our guests. Our commitment to encouraging healthy
living embraces the power of food and the empowerment of individuals to
achieve their health goals.
F+ Identifies the most nutritious food choices on our menu
PF Emphasizes plant-based foods but is not limited to them. Recipes contain no more than 2oz of animal based ingredients and must contain 50% fruit, vegetable or grains by weight.
VE Does not contain any ingredients that come from animals
V Does not contain meat, poultry or fish but may or may not contain dairy, eggs and or honey
WG Made with whole unprocessed grains
CATERING POLICY
FOOD AND BEVERAGE:
All catered food and beverage served at the NAIT Campus is to be provided by Chartwells Catering.
Special occasion cakes are the only exceptions. In this instance, a handling fee and a signed food
liability waiver form will apply. In accordance with health regulations, any leftover food and beverage
remains the property of Chartwell’s and may not be removed. Our policy requires the removal of all
food products from the catered event by event staff only.
All prices are subject to a 10% service charge for internal client and 15% for external client. Goods
and Service Tax will be charged at 5%.
Menu details for plated dinners and buffets must be confirmed ten business days prior to your event
to ensure product availability. Menus can be customized to suit any requirements. Regular catering
orders outside of receptions must have a 72- hour minimum timeline to provide the services to your
event. If an order comes in less than 72 hours, the client will be offered alternative choices such as
meal cards or the availability to dine at any one of our on -site retail outlets.
One set menu is required for all guests. When offering guests, a choice of plated entrée selection (up
to a maximum of two (2) entrées), the client must provide in advance the breakdown of each entrée
selection to the Event Planner. We require a minimum of three courses for your plated meal. Menu
prices, service charges and tax are subject to change to reflect current market conditions.
NAIT Conference and Events must be notified of the final guaranteed number of guests attending 72
business hours prior to the event. The client will be charged for the guaranteed number, or the actual
number served, whichever is greater.
DELIVERY CHARGE:
All NAIT Campus event orders will be delivered free of charge. Off- site delivery of
$60 within a 10 km radius for external clients will be charged for delivery. Additional trips to event will
incur further charges if client requires more than regular delivery service. Over 10km radius from NAIT
for catered events will be charged additional services for service.
Buffet service will be restricted to a maximum one and a half (1.5) hours. Once the menu is confirmed, we
recommend that you advise your guests of the menu you have selected should guests attending the
function have any special dietary requests or food sensitivities that may require special meal requirements.
NAIT Conference and Events must be notified at least 72 business hours in advance with the names and
dietary requirements of the guests that require special catering needs, and we will make the necessary
arrangements to accommodate the guest requests.
If you do not meet the minimum attendance requirements for your selected menu package, as outlined in
the catering menu, a surcharge will apply to reach your minimum guest requirement.
GUARANTEES: (Offsite Catering)
A deposit of 25% is required at the signing of the contract. The deposit will be based on the estimated
charges. This will be rebated, or paid out, after the actual bill is determined. Setup and dismantle times, if
required, should be specified at the time of booking and an additional charge may apply.
MINIMUM ORDER:
We required a 12-person minimum on any order, or a minimum spend of $250 prior to
delivery and applicable taxes.
BAR MINIMUMS
There will be a $350 minimum charge for bar set up fee for all events that require bar
service. Bottles of wine purchased will be the entire bottle that can be corked and given to the guest to take
home after the event. Cash bar will be where a guest pays for drinks on an as need basis. Host bar is at the
discretion of the Client who will expense part or all the event for their guests to consume alcohol.
CANCELLATIONS:
Cancellations must be received in writing no later than 10 business days. Cancellation of a confirmed event
will incur a cancellation fee:
Seven (7) days or less from event date: 50% of estimated revenue.
Five (5) days or less from event date: 75% of estimated revenue.
LABOUR RATES:
Extensions requested for hours outside the schedule event time are subject to additional labor
charges. Additional labor charges may also be assessed on Canadian Statutory Holidays.
STAFFING:
The appropriate amount of service staff will be included and supplied for functions.
Additional staff may be requested, charges will apply.
Catering Staff: (5 hours minimum) $30 per hour
Chef: (5 hours minimum) $40 per hour
INVOICING AND PAYMENT:
Chartwells Catering office will issue an invoice at the completion of the Event. Any discrepancies with
the invoice will need to be submitted to Chartwell’s Catering office within fourteen (14) business days.
Full invoice payment must be received within thirty (30) days prior to the commencement of the
Event. Any amounts owing under this Agreement will be charged to the credit card provided by Client
unless the Client makes a payment through other means prior to that date. In the case of
overpayment, the balance will be refunded after the final invoice is determined.
MISCELLANEOUS:
Chartwells Catering is not responsible for damage to, or loss of, any articles left on the premises after
an event.
FOOD SAFETY:
For food safety reasons, any food that is not consumed during the event may not be removed by the
client at the end the event, no exceptions