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Rensselaer Catering Services specializes in creative and unique presentations. As your chosen caterer, we understand your need for consistent, prompt service. We value the continuous support of our "on-campus" friends and our friendly and courteous staff will assure the success of your function and will readily respond to all of your service needs. In an effort to assist you in your booking process we have included this list of important contact phone numbers.
Welcome to Flavours
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Extension |
Fax |
| Rensselaer Catering Office: Katie Plante |
x6209 |
x2628 |
| Hospitality Services |
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Catering Manager: Ron Knoth |
x6703 |
x2628 |
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Catering Delivery: Gregory (Tre) Campbell |
x6701 |
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Administration Office: Amy Mott |
x6277 |
x4885 |
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Rensselaer Union Dining:Joyce Schoenig |
x6501 |
x2155 |
| Alcohol Review Committee |
x2936 |
x4049 |
| Media Services |
x8282 |
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| Parking Office |
x6616 |
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| Facilities Customer Service Center |
x2000 |
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| Visitor Information Center |
x6616 |
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In order to ensure the maximum level of service, please call, fax, or email your catering request at least 10 days prior to your event with the following information:
- Maximum number of expected guests
- Location of event
- Food, beverage, and supplies
- Billing, account, and contact information
This information may be adjusted up to 3 days prior to your event, please take note of additional policies and procedures. The prices listed reflect a Rensselaer Community discount, outside clients should contact the catering office to discuss any additional fees associated with our services.
Know the food allergy basics - the most common food allergens are:
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- Peanuts
- Tree Nuts
(almonds, pecans, pine nuts, walnuts, etc.)
- Fish
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- Crustacean Shellfish
(crab, lobster, shrimp)
- Wheat
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Questions? View our FAQ page or contact Jackie Baldwin, Executive Chef at 518.276.8989.
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