ALL catering requests need to be received via forms on the Services page. ANY food service requests not submitted through the correct channels will not be guaranteed service.
Any full service event which is scheduled for DSC Catering must receive notice of cancellation in writing a minimum of 5 days prior to the event. This cancellation can be sent to email@example.com. Phone messages will not be accepted for cancellations. Late cancellations may result in the group paying a portion, or all of the event charges.
Prices listed in the catering menu are per person unless otherwise noted. Prices included in the catering menu are subject to change without notice. Due to market fluctuations, we cannot guarantee prices prior to 30 days before your event.
All University related events are required to supply account codes when submitting a request for services. Taxes will be added to any event being funded by a four digit account. Upon completion of an event, an electronic invoice will be sent for payment. This invoice is to be attached to the appropriate payment services paperwork and returned to the Catering office (DUC 340H). All event paperwork needs to be returned within 10 days of receipt. Any invoices which are 30 or more days past due will result in additional charges or the suspension of services for that account.
- We accept UW Departmental funding along with Master Card, Visa, Discover Card, checks or cash for payment.
- We require a signed contract or e-mail confirmation advance of your scheduled event.
All non-UW system events are required to pay one half of their total amount due, two weeks prior to their scheduled event.
All catered events will be subject to 5.5% sales tax when applicable. A tax exempt number is required for your organization in order to not be charged sales tax.
Late Order or Change Fee: All full service catering requests submitted to Catering less than 2 weeks (10 business days) prior to the scheduled event will incur a $20.00 late order change fee.
Additional Entrée Fee: All plated catered lunches and dinners include one entrée selection plus one vegetarian entrée and one child’s meal (12 and under) alternative at no extra charge. Additional entrée selections will be charged a $1.00 per plate fee, multiplied by the entire guest count.
Early Set-up Fee: There will be a $25.00 early set up fee for any food service starting at or before 7:30 a.m.
Additional Set-up or Clean-up Fee: DSC Catering reserves the right to assess additional fees based on additional services requested.
Late Start Fees: Catered events beginning later than ½ hour past the scheduled start time, at no fault of DSC Catering, may result in a surcharge of 5% of the final bill. Catered events beginning later than 1 hour past the scheduled start time, at no fault of DSC Catering, may result in a surcharge of 10% of the final bill.
Service in More Than One location: Requesting service in more than one location for the same event may result in additional charges. This charge also applies to a change in venue, due to circumstances not controlled by DSC Catering.
Special Service Fee: DSC Catering will add an additional special services fee to all wedding events and other large events. This charge covers the increased amount of labor and services involved in servicing these events, extra equipment, and early set up times.
Attendance Guarantee: The final guest attendance for any DSC Catering function must be received no later than the end of business 5 days prior to your event. If the event falls on a Saturday, Sunday or Monday, the final attendance is due the Monday before the event.
In the event that a final guarantee number is not received by the deadline, the estimated attendance will be used for production and ordering purposes and you will be charged for this amount. Any changes requested after the deadlines that include increases or decreases in attendance, amount of product, or timing will be handled on a written approval basis, and may incur additional charges.
All event planning and specifics, along with payments if necessary along with any special needs, should be discussed with DSC Catering a minimum of 2 week prior to the event. Menu requests received less than (2) weeks prior to an event will be at the discretion of DSC Catering. (See Additional Fees)
Set Up Time
All events are scheduled to be set up a minimum of 15 minutes before the event start time. Any special requests for set up need to be discussed and approved with DSC Catering a minimum of (10) days prior to the event and may incur additional charges.
Food Display Times
Due to food safety concerns, presentation and display of food items for an event is limited to 2 hours of continuous display from the inital set up time for any DSC Catering event. Extra service time may be billed accordingly.
DSC Catering Ordering Minimums: There is a minimum of $50.00 for full service DSC Catering in the Dreyfus University Center. There is a $75.00 minimum for DSC Catering to deliver outside the Dreyfus University Center.
Plated Entrees: We are happy to serve groups under 20 persons for an additional $1.00 per person.
Buffets: We are happy to serve groups under 20 persons for an additional $0.50 per person.
Bar Minimums: Cash bars or Hosted bars are available for a setup fee of $75.00 per bar. The number of bartenders scheduled for an event will be determined by DSC Catering. Requests for additional bartenders will be charged accordingly. All offsite bartending services will be assigned a minimum of two bartenders.
DSC Catering follows state and university guidelines for the serving of alcoholic beverages with any catered event.
The service of alcoholic beverages is governed by state, federal, and local laws as well as the Board of Regents and campus alcohol policies. DSC Catering and its designee, at its discretion, reserve the right to refuse the privilege of alcohol services to groups based off the event parameters. Security officers, along with the appropriate age control related items, may be required at events were alcoholic beverages are served. Any additional costs will be charged to the sponsor of the event. Alcohol service may be closed early at the discretion of DSC Catering management due to unbecoming behavior. No reduction in costs will apply if service is discontinued. Additionally the University of Wisconsin Stevens Point requires that nonalcoholic beverages, along with food, be provided at all events serving alcohol. These can be purchased through DSC Catering as needed. Any event serving alcohol on campus is required to have DSC Catering bartenders service the event. All alcohol needs to be provided by DSC Catering for these events.
In the event of a large outside event, that will be serving alcohol, these events will need to provide security and a separate beer garden which is enclosed. The ability to card attendees, and supply wristbands, is required to be in place. All policies listed above also apply to outside events.
We are glad to make every effort to accommodate any dietary restrictions or allergies our guests or students may have. DSC Catering needs to be notified as soon as possible in regards to any special needs. As always the person(s) with restrictions or allergies need to be responsible to monitor their own situations, and choose the best options available to them.
DSC Catering and Event Reservations reserve the right to assess additional charges for special requests at catered functions.
All decorative items must be taken down immediately following your event. Rental items such as chair covers, equipment etc. will be handled on a case by case basis.
Tablecloths & Skirting
DSC catering will cloth and skirt all FOOD service related tables at no additional charge. All dining tables and settings along with requests for additional linen service will be charged accordingly.
We are happy to order floral arrangements if requested for your event. An additional 10% handling charge will be added to your order to cover these services. Any floral arrangements you have paid for are yours to keep.
Floral arrangements provided by DSC Catering are the sole property of DSC Catering.
Deliveries off-premise are handled on a “first come first serve basis” based on availability. Requests for off-premise events will be based on availability for the day of your event.
Delivery Fees: A delivery fee of $25.00 will be assessed to all off campus events. Deliveries of 15 miles or more will be charged an additional $0.75 per mile.
Off-Premise Catering Minimums: A minimum purchase of $175.00 in food and beverages is required in order to qualify for a delivery.
Please Note: those requesting off-premise full service catering are required to provide:
1. All necessary tables
3. Access to running water and electricity
4. Food service staging areas
DSC Catering does NOT
provide any tables or chairs for any off premise service.
Our entire off premise catering services includes high quality compostable products. We would be happy to provide china for a nominal fee. Two dollars per setting will be assessed, based off the guaranteed attendance or actual attendance whichever is the higher of the two amounts.
A service charge of $1.00 per person will be charged when requesting a change to china service for your event.
The facilities at UWSP are available to anyone who is interested in using our facilities and services. Customers will be charged Room Rental Fees and Program Services Fees based off of current policy and procedures administered by UWSP Reservations. All reservations will be granted within the policies that are administered by UWSP, and their reservations representatives. Centers Reservations and Conference Reservations can hold a limited number of events at their facilities during the academic year. Please contact either of these departments along with DSC Catering when inquiring about space during the Academic and calendar year.
Food sale permits need to be submitted for any food sales on campus.
Liability Waivers need to be submitted when product is being provided by vendors not affiliated with UWSP.
DSC Catering has the right of first refusal for events. Waivers will be approved based off of volume of events or in ability to meet budgetary requirements. These business decisions will be made by DSC Catering after reviewing the specifics of the event.
All events for groups and organizations which are held in the DUC are required to use DSC Catering for their services. If these groups cannot meet the required event costs as developed by DSC Catering, they will need to secure facilities and services at a location other than the DUC. Student organizations which request waivers of DSC Catering services will be granted those waivers on a case by case basis.
All groups and organizations which request the use of facilities and services will be charged accordingly for their events. DSC Catering will only allow one organization to use the facilities on any given date(s). All groups and organizations need to follow all the policies and procedures set in place by DSC. All products which are requested for these events by the group or organization, along with fees incurred for supervision and support will be charged accordingly. It is the responsibility of the sponsoring group or organization, to supply all information in writing 2 weeks or 10 business days prior to the event. DSC Catering is NOT responsible for any changes or discrepancies, based off the information that has been provided, as it pertains to the event.
Student organizations of UWSP may inquire about using DSC facilities by filling out the Facilities Use Agreement. Submit the completed form to Marshall Lee in the DUC room 340D.
Any student organizations wishing to hold a fundraiser should be aware of DSC Catering's fundraising policies.
Potlucks are only allowed under the categories and conditions below:
Student Organization Potlucks - commercially prepared takeout/deliver items, or non commercially-prepared, homemade, or student organization potluck food is allowed only under special conditions with a Temporary Food Service/Food Sale Permit.
Click here to submit a food service waiver.
Staff Potlucks - Prepared potluck food is unregulated, although organizers of potlucks need to keep the product within their divisions, and shall use proper food preparation and service techniques.