Whatever the occasion, good food and customer service are important elements. Our catering experts will assist you with your reception, professional seminar or business function. Our trained staff handles your event with meticulous attention to detail and impeccable service.

For your convenience, you can place a catering order (Excel) or e-mail Steve McBride at sm22@calvin.edu.

Steve can also be reached by calling his office phone at: 616.526.6067, or his cell phone at 616.813.7460.

We look forward to serving you, Calvin College!

Event Booking

• All Events for up to 50 guests should be planned and confirmed with the catering office at least three weeks prior to the event

• Arrangements for small coffee service should be made at least one week prior to the event.

• Events scheduled for legal holidays or college breaks require advance coordination and approval with the Catering Manager.

2009-2010 On-Campus Catering Menus

• Planning Information
• Breakfast
  
• Cold Lunch
• Hot Lunch
  
• Dinner
  
• Dessert Options
  
• Refreshment Breaks
  
• Receptions
  
• Pick Up Trays
  
• Out on the Lawn
  
• Ladies Literary Club
  

2009-2010 Off-Campus Catering Menu

Calvin Catering's commitment to the environment

Calvin Food Service (CFS) strives to help its customers (students, faculty and staff) to understand, practice and promote sound environmental policies concerning the reduction of food waste and the promotion of recycling. As a result, CFS works to stay abreast of environmental issues and to implement environmentally responsible policies whenever fiscally and practically possible. To date, CFS has implemented intensive recycling programs for packaging materials to reduce waste. In partnership with the student Environmental Stewardship Coalition, CFS has supported the “CUPPS” (Cannot Use Paper Plastic Styrofoam) mug program to reduce consumption of disposable beverage cups. Examples and suggestions that could be studied and analyzed for education and action include:

• Buy regional produce in season.
• Support local organic farms.
• Promote eating “low on the food chain” for health and environmental reasons.
• Minimize the use of disposable dinnerware.
• Work more closely with food suppliers to reduce packaging waste.
• Implement a reusable mug program with discounted drinks at dining halls.
• Participate more actively in programs to contribute excess food to the homeless and needy.
• Investigate composting projects.

Calvin Catering's