We are based in Red Lodge, Montana, with a primary service area covering Missoula and Central Montana. We also travel throughout Montana for events, with off-area bookings limited to events of 100 guests or fewer.We are available for events across the United States and internationally. Please note that clients are responsible for all catering, travel, and accommodation expenses associated with destination events.

Cocktail Reception Guests stand and mingle while enjoying small plates passed by servers or offered at stations. This style allows guests to sample a variety of foods throughout the evening, but portion sizes are smaller and more food is needed overall. Typical staffing: • 1 server per 20–30 guests • 1 bartender per 70–100 guests (more for cocktails) Sit-Down Dinner A traditional plated meal with courses served to seated guests. This is the most structured and efficient option, with minimal food waste and guaranteed service for every guest. Guests may pre-select entrées, including dietary options. Typical staffing: • 1 server per 8–10 guests • 1 bartender per 30–40 guests Buffet / Stationary Stations Food is displayed at one or more stations, allowing guests to serve themselves. This offers variety but requires ordering extra food unless staffed by servers. We include a 10% buffer over your guest count to accommodate heavier eaters. Typical staffing: • 1 server per 20–30 guests • 1 bartender per 30–40 guests Family-Style Dinner Platters of food are placed on each table for guests to pass and share. This creates a warm, communal feel but requires extra food and table space. Typical staffing: • 1 server per 10–15 guests • 1 bartender per 30–40 guests ***Vendor Meals*** Please plan to provide meals for your DJ, photographer, coordinator, and other vendors. Our staff does not need to be included in this count.

Private Chef* services are available for in-home dining experiences customized to your tastes, dietary needs, and event style. Chef Barrie prepares and serves each meal on-site.Service options include plated dining, family-style meals, and drop-off private dining, food prep for meals, and pantry stocking.Private chef services are priced based on hourly chef and service staff time, plus the cost of food. Rates vary depending on menu complexity, guest count, and service style.Please contact Chef Barrie to receive a customized estimate for your event. What’s typically included: menu planning, shopping, on-site preparation, service, and cleanup of kitchen and dining areas.*Please inquire directly with Chef Barrie for availability and pricing. We recommend booking well in advance, as summer dates fill quickly with private clients.

Boulds Enterprises, LLC does not offer preset menus or fixed pricing. All private chef and catering services are custom designed for each individual event. Pricing is determined based on the selected menu, guest count, event location, service style, and required staffing and equipment. Sample menus and popular dish selections may be provided for reference purposes only and do not constitute a fixed offering or price. Final menu selections and pricing are established through consultation and confirmed in a written contract and invoice. Clients are encouraged to contact Boulds Enterprises, LLC to discuss their event details in order to receive a customized proposal and formal quote.

Catering brings the restaurant experience to your venue, so you can enjoy your event while wetake care of the food and coordinate the service details.For comparison, national wedding-industry estimates put food and drinks at approximately$70-$85 per guest. Actual catering costs vary based on location, menu, guest count, and style of service.Your proposal will outline the costs for your event. Staffing, gratuity, and specialty items are priced separately and shown as distinct line items. Rentals and applicable taxes may also be additional.

No, food pricing does not change based on service style. Only staffing levels and related labor costs vary.

If your event is not on your own private property, the answer is generally no under Montana state food safety regulations. With the exception of wedding cakes or desserts from a licensed, health-inspected bakery, outside food brought in by the wedding party or guests is not permitted at events we cater. To comply with health codes and protect all parties involved, only food prepared by a certified and licensed food establishment may be served. We cannot verify the safety or handling of any food not prepared by us, and therefore we cannot assume liability for its integrity or any resulting foodborne illness. **Food Safety Policy** Under Montana food safety regulations, if you are not on your own property, food that has been served at an event may not be taken from the venue. Once food has been out for service, it is considered time- and temperature-exposed and can no longer be verified as safe for consumption. For this reason, leftover food cannot be taken home, redistributed, or donated. This policy exists to protect the health and safety of all guests and the public.

Our services book quickly, particularly during the spring and summer season. We recommend reserving your date as early as possible, as we often book up to two years in advance. While some weekdays and select weekends may still be available, availability is limited and changes frequently. Contact us to check current openings and secure your date. Early booking helps ensure we can deliver the highest level of service and quality cuisine for your event or private catering needs.

If you have not yet selected a menu, a non-refundable Save-the-Date payment of $500–$2,500 is required to reserve your event date. (Dependent on guest count, service type, and complexity of menus). This secures your date on our calendar and allows us to begin preliminary planning. This payment is applied to your final balance but does not apply toward the 50% agreed-upon services deposit.If your menu and event details are already finalized, the Save-the-Date payment is not required. In this case, a 50% deposit of the total agreed-upon services is due at booking to confirm your event and initiate purchasing, staffing, and production. The remaining balance is due according to the terms outlined in your invoice or contract.*After Chef Barrie sends a catering proposal, you have seven days to review it, request changes, and accept. This gives you time to decide whether the proposal is right for your event, while helping Chef Barrie keep availability current and avoid holding a date that may work for another client. If the proposal hasn't been accepted within 7 days, it expires and the date may be offered to others. If you're still interested afterward, please contact Chef Barrie to check availability and discuss next steps.

We accept these forms of payment:Cash, Cashier, & Personal Checks**ACH payments*Credit Cards*Debit Cards*Credit card and ACH fees apply. **Your event is not officially booked until your check clears.

In the event the Client cancels the Event, the following terms shall apply:If cancellation occurs ninety (90) days prior to the Event date, Boulds Enterprises, LLC shall refund an amount equal to fifty percent (50%) of the initial fifty percent (50%) deposit (equivalent to twenty-five percent (25%) of the total contract price), plus any additional prepaid amounts, excluding any non-refundable items, special orders, or third-party costs already incurred.If cancellation occurs eighty-nine (89) days or fewer prior to the Event date, all deposits and prepayments shall be non-refundable. The Client shall also be responsible for any costs incurred by Boulds Enterprises, LLC including, but not limited to, food purchases, labor, rentals, equipment, special orders, or non-returnable items.If cancellation occurs thirty (30) days or fewer prior to the Event date, the Client shall be responsible for one hundred percent (100%) of the total contract amount, due to the loss of business opportunity, staffing commitments, and expenses incurred in reserving the Event date.