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FAQs

 

Here are some of the practical details you should consider before booking an event with us.

01

30% deposit & Head Count Confirmation

 

There is no cost to book your event. However, we ask for a 30% deposit and final head count 1 week prior to the day of your event. You will be charged based on the final head count you provide, regardless of how many people attend your event. The deposit is non-refundable.

02

72-hour cancellation policy

 

We understand things come up that may cause you to cancel your event. However, we prepare much of your menu ahead of time. Thus, we require a minimum of 3 days notice to cancel your event, otherwise you will be liable for the full event cost.

03

Customized Menu Pricing

 

You have probably checked out our menu and wondered what it all costs. Since every party is different, we will put together a custom quote for you to review before booking your event. We will also send you a final invoice with exactly what you owe us. If you are writing a check, please make it out to either Kelly or Maura Knutson.

04

We specialize in small events

 

Our passion is to provide quality, delicious gluten free food. As of now, we are best equipped to cater to parties of 40 or less. Please contact us if your party is larger and we will do our best to meet your needs.

05

Allergies and Special Requests

 

As you can tell, our specialty is gluten free. However, we are also familiar with other allergies such as dairy free, nut free, egg free, soy free, etc. We are also able to accomodate diets such as vegetarian, vegan, paleo, etc. We make our food from scratch so that gives us a lot of control over what we serve. Organic foods and compostable food service products are available upon request. Please contact us so we can discuss the best options for your event.

 

We only make 100% gluten free food to ensure the safety of our clients. We cannot accomodate requests for gluten containing menu items. But don't worry, everyone will love the food, gluten or not!

2014 by K Girls Catering. Proudly created with Wix.com

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