The Process



Your initial meeting will be with your event manager. Getting together helps us understand your event vision. Like, dislikes, ideas, menu styles. If we are handling the event management of your event subsequent meetings will be needed. This can be negotiated in the initial meeting.


After the initial meeting Michels will provide a proposal based on details discussed in that meeting. Costs will be outlined here but can be changed, nothing is set. Our quotations are detailed so you can see what the individual costs are. There is no charge for quotations or changes to event orders.


An event management fee of $100.00 per hour will be charged for the event manager. A set fee can be negotiated depending on your event style. A quote will be based on how much time it would usually take to organise an event of your style. This fee will not include the bump in/out, or onsite event management.


Once the quotation is approved we ask you send through a confirmation email. We do not ask for a deposit at this time however, final payment is to be paid 7 days prior to your event once final numbers are given.


We will work with you to create your event schedule. A schedule is important as timings can have an impact on ood and flow of your event.


An onsite meeting prior to event day with all supplier’s present is highly recommended. Finalising floor plans, lighting, bump in and bump out schedules. It all helps with the smooth running of your event.


Our catering crew are well presented and highly trained. We ensure that our team is as passionate as we are and understand the importance of a seamless event. Included in your package is a dedicated supervisor who runs the event and manages the crew. For weddings and large events we also ensure that an event manager attends to oversee service and ensure that everything is perfect (food service only).


FOOD ALLERGIES: If any of your guests have food allergies, please advise us no later than close of business seven (7) working days prior to your event with your final numbers.

FINAL NUMBERS: Final numbers and all final details are due by close of business seven (7) working days prior to the event. Weekends and Public Holidays are not considered working days so please take this into consideration when setting RSVP dates. Please note if we do not receive final catering numbers by this date, then the amount outlined as the minimum catering numbers will be confirmed. After this date should numbers increase, or additional specific requirements & dietary requirements are added, a 15% food and beverage surcharge will apply to these additional guests. Michels Catering & Events also reserves the right to substitute menu items from the confirmed menu to accommodate these additional numbers.