Planning Your Party “The Love is in the Details”
You start to think of friends that you haven’t seen in a while, or an occasion is on the horizon that is significant for you to gather family for, or it’s just spring and perfect weather for a cocktail party under the stars, and suddenly there is the guest list. Pause for a moment, think, and answer the basic questions to set the successful foundation for your event.

What is the purpose?
No specific reason is really needed, it might just be a chance to meet old friends, it could have been the long winter, or your daughter is marrying the man of her dreams. Knowing this will help us, help you.

When will it occur?
Is it a morning brunch, an afternoon tea, just watching the big game, or an evening cocktail party?

How many guests?
Is it your closest friends and family or a larger affair?

Who are your guests?
Creating the guest list is critical. You want to carefully select your guests for an intriguing combination of those that are outgoing and those who are reserved, those that are in business and those that are not, those that love music, and those who always have their nose in the air.

What is your budget?
You don’t need to spend a fortune to make your guests feel like a million dollars. Decide on what you feel you can spend and our consultants can help in designing a menu that is right.

Are there any dietary restrictions?
Vegetarians, guests with diet restrictions, guests with religious restrictions, are among your guests. We can help plan a menu that fits all needs.

How much do I need?
The number of hors d’oeuvres you need often depends on how long the cocktail “hour” is. For evening events it can be 45 minutes to 2 hours. The longer the event, the more food you will need to offer.

Ordering – Please allow 48 hours notice when placing your order. We ask that all orders be placed before noon the day before your delivery.

Delivery and Set-up – Catering by Palmer’s delivers to the Des Moines Metro area. We will bring all necessary items for a successful presentation, and prepare your table. Orders including chafing dishes or other equipment will include an additional $10 pickup fee. Your drop off orders will be presented on disposable black serving platters and bowls. If requested, pewter and porcelain platters are available. Palmer’s can also provide chafing dishes, linens, china, glasses, silverware, tables and chairs.

Hot menu selections are delivered with chafers at $3 per sterno fuel needed.

In Store Events – Our uniquely designed stores are available to host your event, from black tie cocktail party to a family reunion, the catering manager can assist in helping you decide the right venue for your event.

Cancellation – Cancellation must be received no later than 10 am the day before your order. Orders cancelled after this time will be subject to a 50% charge to the client, including events cancelled due to inclement weather.

Deposit/Contract – Events over $500.00 will require a 10% deposit fee due at booking.
Standard catering contract will be required.

Full Service Events – The catering manager will help you build a custom menu for your event, and will assist you with all of your party needs, including personnel , décor, linens and equipment.

Service Personnel – Our professional staff which includes, event supervisors, chefs, waiters and bartenders, are available on request. We suggest the addition of service staff for all events with over 50 guests.

China Rental – Includes white porcelain dinner and salad plates, water glasses, silverware and cloth napkins and any additional glasses needed.

Billing/Payment – We accept Visa, Mastercard and American Express, or terms can be extended with the catering contract.

Bar Service
Catering by Palmer’s can provide a hosted bar service for your event, or make available a cash bar at in store events. Wines, domestic and imported beers, to a full service cocktail bar can be provided.

Suggested Servings:

Hors d’oeuvres:

PM with no dinner following:
10-15 pieces per person (have some substantial menu items that can act as an entrée)
PM with dinner following:
3-5 pieces per person (lighter cheese, fruits, and vegetables, or a protein that is not in the dinner menu)
Late AM or Noontime with meal following:
2-4 pieces per person (lighter cheese, vegetable or pastry type foods)

Drinks:
Plan on about 3 beverages per person at a party.
There are 5 glasses of wine in a 750 ml bottle of wine. Wine glasses should never be filled to the top, they should be served half full.
One quart bottle of liquor will serve 21 one-ounce shots.
Plan on an average of about one and a half cups of coffee per person. Don’t forget the cream and sugar.
Don’t forget the ice.

Breakfast:
No hors d’oeuvres are needed before the meal.
Offer a drink such as juice, coffee, tea, champagne or mimosa.
Offer an entrée dish (5 oz), 2-3 side dishes (4 oz each) bread and fruit.

Lunch:
2-4 hors d’oeuvres can be served per person (but not necessary).
Offer beverages such as soda, coffee, tea, bottled water, beer or wine.
Offer an entrée dish (5 oz), 2-3 side dishes (4 oz each), bread, or starch and dessert

Dinner:
3-5 hors d’oeuvres can be served per person. This will depend on how many courses dinner is going to be. Offer beverages before dinner, wine with dinner, and an after dinner drink. Coffee can be served with dinner or dessert. Offer bread, salad, soup and/or appetizer.
An entrée dish (5-7 oz), 2-3 side dishes (4 oz each) and dessert.
Serve water with a lemon slice.
Set out butter garnished with fresh herbs.