Wheaton College Dining Services, operated by Aramark, can accommodate most any event’s budget or desired theme. The Catering Director is available to work with a planner to discuss the goals of the event and potential menu options. Additionally, an on-line tool, Catertrax, is available for requesting catering items from a standardized menu.
When planning an event with catering there are some things to consider:
- Catering requests should be made as early as possible.
- Catering requests will be discussed only if a space reservation has already been made with the Conference & Event Services office, this can be done by using the Event Form.
- Catering for events in dining spaces (Chase Dining Hall, Emerson Dining Hall, the Loft, Faculty Dining Room and Lounge, President’s Dining Rooms 1 & 2, Crum’s Cloakroom and Chase Small) may only be secured through Wheaton College Dining Services. Outside catering is not allowed in such spaces.
- When serving a plated meal in a non-dining space, a plating area (additional room) will also need to be reserved for an additional hour both before and after the event. Example: Serving a meal in the Woolley Room, Mary Lyon Hall requires a plating station in a space such as the Holman Room, Mary Lyon Hall. In these cases please consult with the Catering Director to ensure all needs are being met.
Step 1: Complete the Event Form, indicating that catering services will be needed.
Step 2: Contact the Director of Catering to build your menu, or utilize Catertrax to select a standard menu.
Step 3: Submit your final guest count to the Director of Catering at least 7 days before your event.
Step 4: Business Services will send a catering invoice to the planner to be paid.