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Home My WebLink About107676 ALL OCCASIONS CATERING - PURCHASE ORDER - 6605962City of Fort Collins Date: 09/18/06 Purchase Order Number: 6605962 Delivery Date: 09/18/06 Buyer: STEPHEN, JOHN Purchase Order number must appear on invoices, packing lists, labels, bills of lading, and all correspondence. Note: Line Qty/Units Description Extended Price 1 1 LOT 3,885.55 Catering for Bobcat Opening per attached agreement Total $3,885.55 City of Fort CotTinjDirector of Purchasing and Risk Management City of Fort Collins This order is alid over $2000 unless signed by James B. O'Neill II, CPPO, FNIGP Accounting Department City of Fort Collins Purchasing, PO Box 580, Fort Collins, CO 80522-0580 PO Box 580 Fort Collins, CO 80522-0580 9/131200610:28 AM All Occasions Catering Banquet Event Specifies 1 a-7VA0 970-224-5643 Fax 970-224-5632 aocoall-occasions-catering.com pim MM City FC Dept Natural I Resource Sat 9/30/2006 200 pi -E W IM" z Et a----.. __ ........ - Hiking @ 9 am Ceremony @ 12 noon ? 'n. z John out of office from 9/13 John Stokes 221-40263 9/25 kggAlfcgov..com alternative Contact - Mark Sears 416-2096 a ovm LRIF Ig Bob Cat Ridge Opening klemonville NOR" Cost of the Foods Charges for the service staff if hired 10% of the food charges only when staff 20 % for orders under =.fcrallowances of excallera ad0fna 8ISurcharges I materials; I Sales Tax Rates apply to your location Total Cost Total before Deposit amount Deposit received Will be deducted from final Total Due On or before event date Please View All Tabs Below - Cover -7r-0-0q !S -2 gi -7 0 311-7 r*4 I W Based On 200 pi Flat Fee $100.00 2 Griddle Chefs + 1 Assistant $375.0100 1- $19.42 Per Person IS3.885 SSI 1, MeAu Pg 2, Event Contract Left Over OTS 37 9/13/200610:29 AM AM Occasions Catering Banquet Event Specifts 970-224-5643 Fax 970-224-5632 ....... ... ......... . . ............... ii . . .......... 4. ......... ... ...... . ....... . ... ...... yfiq -TIV 5- City FC Dept Natural Resource Sat 9/3012006 200 pl 0 0 0 MIKIng q 13 am Ceremony @ 12 -.9 ...... HiM ? g .. . ....... ........ WQ ........... . ....... M biaIr�ntY or" Service Overview Questionier Arty diSposable or non disposable for RacycIng purposes Mayor vAl be attending We event Aoc to provide Mosquito Net$ to cover foods Hiking at 9 am Noon- opening Ceremony w/ Blue Grass Band , then a 20 mlroAe speech Ment to Provide trash bags and trash cwtalners 9/13/200610:29 AM All Occasions Catering Banquet Event Specifics 970-224-5643 Fax 970-224-5632 aocoall-occasims-catering.cm ............... E` .. .. .......... TH; WHI a City FC Dept Natural Resource Set 9/3012006 200 p 111 0 0 Sa-3 'FITUI-1111,651MV Hiking @ 9 am 0_tCeremony Q 12 noon I ? ................... 7 44 M, ii .... 11.�� ...... . ..... �6@165*�;;;; ...... .. ...... ...... . g .-F . .. . ........ ....... NO Will Quesadilla's Chef Prepared On The $5.95 200 1,190.00 Trail Local — Roasted Green Chile Shredded Pork and Cheese w/ Sal" Local Roasted Green Chile and Cheese w/ Salsa (no meat) 0.00 Griddled On Site I.ocal Potato Pancakes w/ Western Slope Chunky Apple and Peach Sauce $2.25 200 450.00 Broiled On Site Colorado Sweet Corn an the Cob w/ Butter $1.50 200 300.001 0.00 Desserts 0.00 Peach Cobbler $2.75 115 316.25 Apple Cobbler $2.75 115 316.25 0.00 0.00 Beverages 0.00 Cold or Hot Apple Cider $33.00 16 528.00 Water Dispenser 0.00 0.00 0.00 0.00 More DelfilLs to be discussed > 0.00 0.00 GreenWare Provided By Am at No Charge - 0.013 pent to provkfe Garbage Cans and Bags 0.00 0.00 Sub Total the Section > E3tEG50] Above Tor uTTice & Kitcnen use 9/13/200610:29 AM All Occasions Catering Banquet Event Specifics 970-224-5643 Fax 970-224-5632 aoc@ail-occasions-caL-dng.com . . . . . . . . . . . M ........... . . I 1 01 1 TO 0jSa3 City FC Dept Natural Resource Sat 1 9/30/2006 1200 pi 4� __mff5 .emu...... MI !IFENg Ceremony @ ? 0 0 .. .. ...... MERIF -MMAN, Bob Cat Ridge Opening Masomwille 0 iF HUF G"' JL 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 om < ii;migiiii'm'! 0.00 'N m OH jrat 1511W g-_ .... 0.00 0.00 0.00 0.00 0.00 Sub Total this Section > > 0.06 << < < < #of Rectangle Chaffers # of Bark u Rectangle Chaffers # of Round Chaffers # of Back-W Round Chaffers # of Soup Chaffers # of Hot Loaders Cooking all or partial on site All foods arrive hot read y lo serve Disposables Rentals Utensils Food Items 9' plates Skirting Sm. lastic tonp Ice Tea 6' plates 87 x 87 Lg. platic tong Lemonade W Gear plates 114 x 54 Metal tonq Punch 6•Clear plates 54 x 54 Spoons Swt & Low Bowls Napkins Claw Parmesan Cheese Soup spoon Clips Serving Fork Dressing Spoons I Linen Bags Dressing Ladles Creamer Knifes Tables ]Soup Ladles Salt Forks Chairs IT spoon Pepper Dinner Napkins Punch Ladles P Cocktail Napkins Grill Kit Cake Spatula Sugar Beverage Napkins Tons Cake Knife Hot Water 9oz. Clear cups Spatula Sundae Cups Ice 6 oz. Clear cups Pan Spray Drink Dispenser Sodas 12 ozTrans. cups Towels Bottled Water Paper Coffee Cups Propane Crackers Frill Picks Charcoal Rolls Lighter Grill Cooking Non disposables Utensils Juice glass Bar Kit Chaffers Misc. Items 16oz glass Wine bucket Hotel Pans Tuxedo & Bow 12oz. lass Lemons Round Chaffers Zi loc Bags Forks Limes Round Pans Business Card Knifes Maraschino Cherry Cutting Board Aprons Round plates folives Knifes Gloves Oval plates Parasol Sterno Paper Towels Pitchers Stirnr Stixs Stove Bumer Chaffers Holder Coffee Caraffe Wine opener Soup Terrine Bannners Glasses Wine display Terrine Insert Garbage Bags Steak knife Empty Cooler Pots Garbage Cans Coffee Cups Tonic Water Pans Labels Stand Juice Mixer Chefs Spoon Food Labels Sodas Plastic Spatula Cracker Basket Event Contract This is an agreement between and All Occasions Catering. Deposit: Client's Name A $500.00 deposit is required at the time of booking for all events over 75 guests or $1000.00 total projected bill. The deposit will apply towards the amount due and is non-refundable. Deposit Date Menu: Menus and other details pertinent to the event must be submitted to the catering department at least one (1) month prior to the event date. Changes may be accepted, if necessary, with management approval. Guarantee: A minimum guest count is required at the time of booking. This will be considered tine minimum guarantee for which you will be charged, even if fewer guests attend. If no changes are made, All Occasions Catering will assume the minimum guarantee listed on the contract. Any increases to the count must be submitted in writing and will be considered as an addendum to the contract. The final guarantee guest count is required 30 days prior to the event. The guarantee cannot decrease ten (10) days prior to the event. Date I Min. I LL 1.5afe Min. Date Mln. nt Int Payment: Payment is required in full, on the day of, prior to the start, or any day before the event. Failure to pay within the guidelines may result in a halt of the event, and a full revenue charge subsequent with the cancellation policy. If additional charges incur during the event, All Occasions Catering will bill the client on the following business day. Payment for any additional charges must be paid within three (3) days of receiving the invoice. Payments not received may incur interest charges. Alcoholic Beverages: All Occasions Catering requires that payment for any alcohol beverages be paid separately, as we are not licensed to sell alcohol for profit. However, we can arrange for delivery and service for your event. The State Liquor Control Board regulates alcoholic beverages and our bartenders are trained to use their discretion in the distribution of alcohol. The client must also acknowledge that All Occasions Catering waives responsibility for any mishaps or accidents resulting from misuse or over -consumption of alcoholic beverages. Subcontractors: All Occasions Catering requires that separate checks must be written to any subcontractor that is used in conjunction with our catering services. Management has the right to decide if separate payments, if any, are needed. Cancellation: Any event cancelled after booking, is subject to forfeiture of the full deposit. If cancellation occurs within one (1) month prior to the event, 20% of the projected revenue will be charged. If cancellation occurs within seven (7) days of the event, 100% of the projected revenue will be charged. Cancellations must be received in writing and signed by the client and the caterer. All Occasions Catering shall not be liable for the nonperformance of this contract when such non-performance is allributed to labor troubles, disputes, strikes, government (Federal, State, or Municipal) regulations of or restrictions on travel or supplies, riots, or natural emergencies, acts of God and other causes whether enumerated herein or not, which are beyond the reasonable control, preventing or interfering with All Occasions Catering's performance In such event, Ali Occasions Catering shall not be /table to the _customer for any damages whether actuator consequential, which may result from such non-performance. I have read the above contract and agree to the terms and conditions Cust9 ner Signature Date Caterer Signature Date Leftover Waiver The Purpose of this waiver is to release All Occasions Catering of any medical & Financial liability do to the mishandle of leftovers causing. food bacteria outbreak Known to most as (Food Poisoning) There are two basic concerns to know about Cooling & Heating of foods Temperature Danger Zone: After hot foods have reached into a range temperature between 42-F & 141-F bacteria will develop at different rates of time in most cases it will be four hours but it does vary to the different types of bacteria. If you do not feel you can meet=the following goals. You should refuse the leftovers After all the catering services provide are not intended to exceed your needs although attendance of your event may fall short. COOLING: Foods must be cooled upon reaching this danger zone of temperature with in 6-hours. The faster you cool down food the safer your leftovers will be. Temperatures should reach 70- degree — F in 2 hours from the 141 degree —F leaving additional 4-hours to reach the required 41-F or lower safe zone. Tips: Have a pocket Thermometer, Use Ice Bath Methods or utilize your freezer space to achieve this. Do not cover warm foods until they reach the safe temperature it will slow the cooling process. HEATING: Foods that are frozen should be defrosted inside your refrigerator days in advance as food can spoil as it defrosts and are in the danger zones to the first parts that would actually defrost and waiting for the entire portion to be defrosted. This is a serious mistake. Foods that are previously cooked must be heated to 165-F to be safe and after that it can be in holding temperature above 141-F until served but recommended to be consumed promptly Signing of this waiver acknowledges the potential hazards of leftover and releases any liability to All Occasions Catering of Ft. Collins Co. Signature of Client V '�f�.�_-- Date