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Spaunhorst Catering

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Spaunhorst Catering Reviews (1)

Tuesday,
November 01, 2016[redacted] ...

                                        ... Owner
and Manager, [redacted] Catering[redacted]RevDex.comDispute
Resolution Department211
N. Broadway, Suite 2060St.
Louis, MO 63102314-645-3300Subject:
Revdex.com ID#[redacted] dated 10/25/2016 ([redacted] complainant) Dear
Representative Revdex.com:The
agreement was made between [redacted], the groom, and me, [redacted], owner and manager, [redacted] Catering. I have never spoken
personally to [redacted] PRIOR to or DURING the 10/22/16 event.  [redacted] had contacted me several times by email and via
phone 4 or 5 times up to the day of the event.[redacted]
had contacted me inquiring about my menu and prices.  On 1/3/16, I emailed
[redacted] my catering services Full Menu choices and prices.On
1/4/16, [redacted] emailed me back to book his wedding on 10/22/16 at the
Marthasville Legion Hall and provided his choice of the Menu
Options (roast beef, chicken & dressing, mashed potatoes& gravy).On
1/5/16, I emailed [redacted] back confirming I had his wedding booked for 10/22/16
but that I need to know how many people to serve one week before the event and
to notify me if there were any changes because October is a busy wedding
month.  I reconfirmed his booking via email on 9/27/16.[redacted]
had also contacted me via phone numerous times during which I had informed
[redacted] that [redacted] Catering goes on a guarantee and he would need to pay for
each plate above the guarantee amount IF MORE than the guaranteed
amount shows up.  I informed [redacted] that I prepare 10-15% more food to
ensure I can carry more than the guaranteed amount and to allow for people to
go back for seconds.  I reiterated to [redacted] that [redacted] Catering DOES
NOT leave any of the leftover food due to liability, but his guests
could go back for seconds once all guests have gone through the buffet line.
Finally, I informed [redacted] we are to be paid before we leave the premises/venue. During
one of the phone conversations, [redacted] did ask whether I needed the kitchen at
the venue.  I informed [redacted] that I was self contained and did not require
the use of the kitchen.  I would bring my dishes back to my shop to wash
up and sanitize. It was totally their decision to rent the kitchen—I did not
require it nor did I request it.[redacted]
informed me via phone that 300 people had RSVP’d and that he expected 300
guests to show up.   I noted in my reservation book a minimum of 300
people at $7.50 per plate with no travel fee costs.  I did waive the
travel costs.The
last conversation I had with [redacted] was when he called me around 9am CT the day
of the event to confirm whether we would be ready to serve at 4:30PM CT and to
reconfirm the 300 count guarantee.  I re-confirmed to him we would be
ready to serve at 4:30PM CT and I would ensure there were at least enough food
to cover 10% over the 300 guarantee amount.For
[redacted]’s booked event, I had to schedule 4 of my best servers due to the 300+
people guarantee.  My servers had the buffet line setup by 4:15pm CT on
10/22/16.  The grooms’ parents commented several times to the servers how
nice the buffet line looked.  [redacted] even hugged the lead server and handed
her the check for the agreed upon guaranteed amount BEFORE the food was served. Though
[redacted] asked us morning of the event to serve them at 4:30pm CT, the
wedding party was not ready to eat until around 5pm CT.  We did not rush
them, nor did we charge them a ½ hour late start fee.  At 6:10pm CT, my
lead server put out one of the two heats on the potatoes and mostacolli because
the pans were sizzling due to the heats being on so long.  At which time
my servers prepared their plates and ate.   My servers are allowed to
eat (at no charge to the hosts) while the guests are going back for
seconds.  This gives the servers time to take a break from a long day
preparing/serving food and gives the guests time to go back for seconds. 
The servers started to take the buffet line down around 6:40pm CT and left the
premises around 7:40pm CT.My
servers later reported to me that NO ONE approached ANY of them at the venue asking if they could keep the food because they knew my
business policy is not to leave leftovers due to the Liability.   By
law, commercial food that sits out for two or more hours has to be thrown
away.  Mishandling of leftover food is a danger to the host’s family and a
Liability issue for the caterer.  I would rather throw away what looks
like perfectly good food rather than risk anyone getting sick from it due to
improper handling by a third party. There
was no communication between [redacted] and me (BEFORE or DURING the event) until she contacted me the following week wanting a refund because
the number of people [redacted] anticipated did not show up.  I
regret the number of anticipated guests did not show up, but my agreed price
with [redacted] was for a minimum of 300 people at $7.50 per plate with no travel
costs.  Due to the Liability and RISK, any leftover food is disposed
of.  [redacted] clearly understood my policies and was free to cancel at
anytime up to the day of the event.I
do want to further add that I had to take down my business Facebook account
last week because of the harassing nature and vicious comments from [redacted].I
wish both [redacted] and [redacted] the best, but any further defamation issues I
encounter with [redacted] will handled by my lawyer in a court of law.Sincerely,[redacted]Owner
and Manager,[redacted]
Catering

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Address: 5383 Spaunhorst Farm Rd, Villa Ridge, Missouri, United States, 63089

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