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, Faculty Dining Room and Lounge, Trustees Conference Room 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.