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Frequently Asked Questions

Is your staff trained, hired and scheduled by Trio?
Our service staffing is sourced from professional staffing companies that we work with closely and regularly.
They are familiar with our product and are able to inform your guests of the items being served. Our chefs are all trained under Executive Chef Jason Harper and have expansive experience in the catering industry.

If I am using rentals, may I pay for them directly?
As part of our event planning service, we will connect you with all our preferred vendors. All rental equipment and supplies will be delivered to and picked up at the venue sight. Each event is unique therefore our guidelines are flexible for each event. For all rental orders handled by Trio Catering on the client’s behalf, 15% of the rental total will be applied as a service fee.

Do you include gratuity?
Gratuity is at the discretion of our clients, and we do not automatically charge a gratuity. Line item service charges will be included for all staffing, these cover preparation labor, event management and service staff, and post-event duties. If additional time is needed to extend your event, we ask that you let us know 30 minutes prior to the scheduled end time.

What is the “Administration Fee”?
For all events, an “Administration Fee” is included. This fee varies depending on the style of service and covers the time spent working with our Catering & Private Events Coordinator to prepare your event.

Do you prepare the food onsite and do you prepare all the food yourself?
All of our food is prepared in our state of the art catering kitchen and studio. All our dishes are made from scratch with the freshest ingredients, no exceptions. Some dishes will be finished on site to ensure optimum quality and presentation. All dishes are prepared by Executive Chef Jason Harper and his staff.