1. TCEQ will provide a final guarantee of the number of guests for event orders according to the Contractor’s final guarantee deadline. 2. Contractor shall submit a menu with pricing for catering packages that includes beverages, passed hors d’oeuvres, plated salads, entrees, and desserts. 3. Contractor’s menu must describe what is included in the packages. 4. Contractor shall also provide menu with pricing for vegetarian, vegan, and gluten-free options that will be available to attendees upon request. 5. TCEQ reserves the right to select packages and a la carte items from the Contractor’s menu. 6. Contractor shall submit pricing for staffing, labor fees and equipment necessary to execute service during the event. 7. Contractor shall serve food and beverages in in the Rotunda, Grand Lobby and Atrium of the museum. 8. Contractor shall utilize local growers for produce and fruit (when available). 9. Reception: Contractor shall serve beverages and passed hors d’oeuvres during a reception in the Rotunda and Atrium areas at the beginning of the event for the estimated 300 guests in attendance. The hors d’oeuvres menu options should include options for dietary restrictions. The menu selections for hors d’oeuvres will be submitted with the event order in accordance with the contractor’s deadline. TCEQ reserves the right to schedule serving times based on the event schedule. Actual serving times and quantities for the event shall be reflected in the event orders. An approximate run time for the reception is 5:30 p.m. - 6:30 p.m. Central Time. 10. Dinner Banquet: Contractor shall provide a plated meal at the event. The meal for each attendee should include a plated salad, plated entrée with sides and plated dessert. Each table should also have assorted bread baskets as well as pitchers of iced water and iced tea. Regular and decaffeinated coffee is to be available upon request. The entrée and dessert menu options should include options for dietary restrictions. The menu selections for the plated dinner will be submitted with the event order in accordance with the contractor’s deadline. TCEQ reserves the right to schedule serving times based on the event schedule. Actual serving times and quantities for the event shall be reflected in the event orders. An approximate run time for dinner is 7:30 p.m. - 9:00 p.m. Central Time. Contractor shall provide a description of delivery, setup, and breakdown of equipment necessary to execute service at the event. The service items should be included in the menu pricing 11. The Catering Service charge shall not exceed 22%.
