Corporate Guide

Catering Kitchen & Vendor Rules

All drop-delivery catering must be provided by our Loafe Café (link to catering page). If you are providing any catering service onsite you will be expected to have a minimum of one catering staff present at the event. Staff are expected to do the following after any event held on site (any failure to do so can incur a cleaning fee for the event client):

  1. Remove all food, beverage and rental items from the room promptly after the event.
  2. Remove any items left in the catering fridge.
  3. Clean out sink, and all prep surfaces used.
  4. Take green bins and garbage down to our first floor garbage room. Replace with a new empty green bin from the garbage room.
  5. Remove and take with you any liquor or recyclable beverage bottles at the end of the event.
catering kitchen equipment

The following equipment is available for use in the kitchen:

  • 1 double deck, convection oven
  • 2 hand sinks
  • 1 reach in refrigerator
  • 4 stainless steel work tables
  • 1 dishwasher
  • 2 dish sinks
  • 1 proofer holding cabinet
  • 2 industrial coffee brewing stations that require your own coffee pots or vessels to brew into.

Absolutely no frying is allowed in the kitchen — if required, staff can set up a small outdoor prep or frying station in our loading bay.