We allow additional options to be offered for any course at a cost of $10 per person for those who order the additional option.

If you are serving a plated meal, your coordinator will give you a form to fill out. On this form, you will identify the table and seat at which each of your guests will be seated, the dish each guest is having for each course, and the specific guests that will be having a modified dish as a result of a dietary restriction. During dinner service, the Banquet Captain will use this document to direct servers to bring the appropriate dish to the correct guest. To facilitate this process, we will require name cards to be placed at each guest’s seat according to the information provided in the form on the day of the event. The name cards will not be supplied by Sage Catering.

Please let your guests know not to change seats during dinner. Changing seats during dinner may result in guests, including those with dietary restrictions, getting a meal other than the one that has been arranged for them prior to the event. Sage Catering is not responsible for consequences which may result from a guest with a dietary restriction who changes seats and as a result, does not receive their chosen meal.

We do not allow outside food and beverage with the exception of wedding cakes and other external dessert vendors (such as ice cream). If you would like to book an external dessert vendor, there is an external dessert fee of $2.50 per guest. If you would like the external dessert to replace the one that comes with a plated meal or buffet, then there is a dessert fee of $4 per guest.

No, as this is not consistent with BC’s food safety regulations.

For a buffet menu we charge half price for children between the age of three and six. If a child is seven years of age or older then they will be the same price per guest as an adult and you can include them in your final guest count. The buffet is complimentary for children under the age of three. If you are offering your guests a plated menu please contact your catering coordinator for the kid’s meal options.

We recommend choosing a menu that accommodates a variety of allergies or philosophical restrictions on food. If this does not fully accommodate everyone, the chef can modify dishes by removing ingredients or placing them on the side. If a guest or guests cannot be accommodated in these ways, then the chef will create a separate plated meal that accommodates all of the guests who need a special meal. There may be additional fees associated with the special meal.

Pursuant to British Columbia health and safety regulations, no leftover food may be removed from the Venue (with the exception of wedding cakes and lunch-to-go boxes). Sage Catering reserves the right to discard all perishable food items after 2 hours in compliance with “Food Safe” practices.

Yes, there is a fee of $30 per 750 ml bottle of wine for corkage, and you may take home unfinished resealed bottles of wine. We do not allow bottles of authentic Champagne to be brought in using the corkage fee, however this can be ordered through Sage Catering.

No, due to the liquor laws in BC, we do not allow the service of alcoholic beverages which are acquired and brought to and event catered by Sage Catering by the event organizer other than wine. If you would like to serve liquor, beer and other spirits that are not on our menu please inquire with us about pricing. All specialty products ordered through Sage Catering that are not on our menu must be paid for in advance of the event and cannot be taken home by the guests after the event even if they are unopened in accordance with BC’s liquor laws.

We will need two pieces of information: how the beverages will be paid for and what you would like on your bar menu. The possible bar payment options are host bar, drink tickets, and cash bar. A host bar means the number of drinks is recorded by our staff and added to the final invoice after the event. Drink tickets are similar to a host bar, but the tickets limit consumption to the number of tickets you choose in advance. At a cash bar, guests pay for their own drinks at the bar using credit or debit (we do not accept cash). You could also have some combination of these three options (eg. Switching from host to cash bar at some point during your event, or passing a complimentary glass of sparkling wine to guests while having a cash bar).

For your bar menu we will need to know which wines you would like to offer, whether or not you would like to offer highballs or shots, whether or not you would like to offer beer, and if you would like to offer signature cocktails. Our highball selection entails standard set of the most common hard liquors, such as Vodka, Rum, Tequila, Gin, and Rye and common mixers. Our beer will be a seasonal selection that we will have at the bar if you indicate you want to offer beer. For signature cocktails, let us know which ones you would like and we can provide pricing form them; we require a minimum order of 25 cocktails (per type of cocktail). Our non-alcoholic options are a seasonal selection, but the options commonly included are orange juice, apple juice, cranberry juice, coke, sprite, ginger ale, diet coke, tonic water and soda water.

The deadline for submitting your final catering details is 10 business days prior to your event. Catering details include the final number of guests, final catering menu, seating plan (if you have ordered a plated meal), your preferred floorplan with table numbers, how you would like us to serve alcohol, your finalized schedule of events, and guests’ allergies or philosophical restrictions on food. We recommend that you begin finalizing these details six weeks to a month prior to your event so there is ample time to work through questions you may have in the process.

We recommend choosing your menu at most 90 days prior to your event. In doing this, the food items will likely stay consistent between the time you choose your menu and the day of your event. Prices may vary until 30 days prior to your event.

The charges that will appear on your quote if you have booked a space at The University Centre will be for food, beverage, equipment (AV), labour (which varies depending on the number of expected guests, the type of food service, and the duration of your event), room rentals, tax, and gratuity.

If you have booked a space with a venue other than The University Centre, the charges that will appear on your quote will be for food, beverage, labour (which varies depending on the number of expected guests, the type of food service, and the duration of your event), catering fees (expenses related to offsite catering), linen, tax, and gratuity.

To make payments, please call our main office line at 604-822-0429 and one of our coordinators will be happy to take the payment over the phone with a credit card. Alternatively, you can also stop by to make the payment in person or, if you would prefer, you can send a cheque. Please make cheque payments out to Sage Catering, and send them to 6331 Crescent Road, Vancouver BC V6T 1Z2, Attention: Sage Catering.