Let us make your meal an event. 

The Sweet & Savory Kitchen “catering team” can handle all the details from setup to cleanup. This lets you focus on your guests. All the details can be handled by us. We use the term “catering team” loosely, as most of the events we do are Jan and Chris, the owners of Sweet & Savory Kitchen, doing the planning, cooking, serving and cleanup. We are a small, but mighty, operation.

Please note as you browse our standard menus, that those are just the tip of the iceberg and that the majority of the work we do is a custom affair. We offer the standard menus online for those potential clients looking for a simple box lunch, funeral luncheon, breakfast meeting options, etc. If you don’t see what you’re looking for for your event, please give us a call to discuss your specific needs. Custom catering is the bulk of our business.

Please note that in addition to catering, we offer personal chef services where the cooking is done on-site, in your home or chosen venue. You can learn more about that service here.

If you’re already ready to get started, let’s talk. You can contact us here. Send us an email at or call Jan at 425-244-1446 or Chris at 425-985-9897.

If you’d like a little more information about how we do things, here’s how things work:

Before We Get Started

You may have already looked over our standard menu options, and it has peaked your interest enough to want to know more. It’s helpful to have the following information available when you first contact us.

The Location or Venue for Your Event

First things first, some event venues do not allow off-site catering services. If you’ve already signed on the dotted line for a venue, please let us know where you’ve booked and a contact name and number for the venue. If you haven’t booked a venue yet, be sure to confirm that they allow off-site caterers.

Date and Time of Your Event

If you’ve already set a date and time, please let us know that so that we can check our schedule to be sure that we can accommodate you. If you have some flexibility, please let us know that too.

The Number of People You’re Planning For

We will need a rough idea of the number of people you are planning for. We are a small company and are not equipped to handle very large events. If we know in advance how many you are planning to serve, that helps us decide if we are able to do the job and helps us to know if we can schedule multiple events in one day too. We don’t need exact numbers when you first contact us, but we do need a ballpark estimate.

The Type of Service You’re Looking For

We provide Full Service, On-Site and Drop-Off Catering.

Our Full Service catering is best for larger, special events and can include rental of linens, dishes, utensils, serve wares and the like. This may also include additional staff for serving, etc. Menu prices as listed do not include the Full Service catering option. Most Full Service events also request a customized menu, and we are prepared to do that, in fact, custom menus are a specialty of our chef.

Our On-Site catering includes up to two people (at our discretion) to set up serve, take down and clean up (trash collection). We provide food warmers to keep the hot items hot, ice to keep the cold items cold, skirted serving table, if necessary, and other necessities. Disposable paper products, service utensils, etc are available.

With our Drop-Off catering service, you provide the labor to set up, serve, clean up, etc. This option allows you to enjoy our chef-prepared food without incurring the cost of having our professionals on-site. Additional costs are already included in our menu pricing for consumables such as trays and beverage containers.

You’re Probably Ready to Contact Us Now

If you’ve got the basic information on hand, let’s talk. You can contact us here. Send us an email at or call Jan at 425-244-1446 or Chris at 425-985-9897. It’s possible that we may not answer the phone right away. We are often in the kitchen or at another event and since we are a small operation, we don’t have schedulers and order takers. When you call, you’re talking to an owner — either Chris or Jan.

Email is a great option too, since it allows us to get information from you and back to you outside of regular “business hours”. Don’t be surprised to receive a late night email while we’re waiting for bread to rise, or scones to cook.

Planning the Menu

This is where things really get interesting.

You’ve probably browsed our standard menu and looked at pricing on those services. If that meets your needs, let’s move onto the next step. But if you’re looking for something more, you’ve come to the right place. If you haven’t come across it yet, look over our special event page for ideas to spark your imagination of what we can do to make your meal an event.

Our professional chef’s experience really shines in this area. If you’re up to the challenge, let’s do something a little different menu-wise.

Visiting the Venue

If you’ve selected a venue that we have not done events at in the past, we like to make a visit to the venue and talk with the venue staff. We want everything to go smoothly for your event and making this on-site visit and talking with the venue staff to understand their facilities, rules, expectations, etc helps us ensure that your day goes off without a hitch.

It is important for us to understand which services the venue provides and which services we will be providing, such as “clean up” or tables and linens. We sometimes have changes (or questions for you) after we’ve been to the venue and we want to have all the information needed to provide you a solid quote for our services. If you’re simply ordering off our standard menu for drop-off service, this visit is usually not required.

Getting the Details On Paper

For orders off our standard menu, we typically don’t do a contract. We will send you an invoice that details what we’ve discussed in terms of the services you’ve requested, the menu options and the number of people we are planning for. A 50% non-refundable deposit will be due and payable at that time. We make it easy for you to pay by credit or debit card. Payment in full will be due two weeks prior to your event. Any headcount adjustments will be accounted for in the second billing. If your event is less than 10 days away, payment will need to be made in full at that time.

If we are doing a custom menu and services, once your menu is finalized, we’ll put together a quote that outlines everything we’ve agreed to. If we’re in agreement, we will invoice you for your deposit. A 50% non-refundable deposit will be due and payable at that time. We make it easy for you to pay by credit or debit card. Payment in full will be due two weeks prior to your event. Any headcount adjustments will be accounted for in the second billing. If your event is less than 10 days away, payment will need to be made in full at that time.

Receipt of your deposit amount is what holds your date in our schedule. If you wish to hold a date firm while we work out the details of your event (this is common with wedding and other significant life event planning), a $500 event booking fee will be required. This fee ensures that we are not bypassing other booking opportunities during your decision-making process and holds this date for your event despite not having worked out details. The $500 fee is non-refundable and will be applied to your deposit.

Besides Food and Beverage, What Other Expenses Will There Be?

The prices on our standard menus are prices for food, beverages and consumables. Delivery fee (where applicable), our service charge, sales tax, gratuity, and any out-of-pocket expenses such as rentals, are not included in the prices of the food. We disclose all fees up front, so we may seem a little more expensive than another catering outfit. We think it is important for you to know up front what fees you will be charged, and not to be surprised with them when you receive your invoice.

Here is the description of our fees:

We sometimes charge a Delivery Fee for an event that is out of our primary service area, or if we have to make multiple trips to the venue in order to bring everything that you have requested.

Our Service Charge is 20% of the total bill, excluding sales tax. The service charge covers the use of our equipment, kitchen rental, kitchen essentials, serving tables, basic buffet set up, liability insurance costs, licensing, permits and other administrative expenses. This charge is not a gratuity.

Sales Tax will be billed at 7.88% and is based on the location of our business in Fergus Falls, MN.

Gratuities are not included in your invoice, nor do we ever automatically bill for them. A gratuity is greatly appreciated, but is offered at your discretion. If you so choose, and for the convenience of paying everything together, we can add your preferred amount to our invoice. Or if you pay by credit or debit card, you can include your desired gratuity amount at that time.

Any actual out-of-pocket expenses we incur will be passed along on your final invoice. These expenses will be included in the quote we present, however changes in pricing or availability may affect the final amount. These expenses may include special serving ware, non-standard linens, dishes, glassware, utensils, etc.

Then What Happens?

Depending upon the number of days, weeks or months away your event is, we may check in from time to time to be sure that nothing has changed and that you don’t have any questions. We want the catering aspect of your event to go as smoothly as possible. A few days, or perhaps a couple of weeks prior, depending upon the size and location of your event, we will be sure to check in with you to confirm any last minute details, arrival time, parking, setup, room layout, rental deliveries, etc.

If you have any questions at any time, please feel free to give us a call or drop us an email.

The Day of Your Event

On the day of your event we will be ready to go as planned. Chances are, the day of and the day before, we will be in our kitchen You can count on us to show up on time with everything needed to make your meal a resounding success! Depending on the services you selected, we’ll either drop off your food as agreed or stick around to provide full service and cleanup at the end of the meal.

If you’re ready to get started, so are we. Let’s talk. You can contact us here. Send us an email at or call Jan at 425-244-1446 or Chris at 425-985-9897.