Question 1

Do you have preset menus and costs for your catering services?

Accepted Answer

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.

Question 2

Why is catering more expensive than going to a restaurant?

Accepted Answer

Catering brings the full restaurant experience directly to your venue—so you can focus on enjoying your event while we handle the food, service, and logistics.

Food pricing typically begins at $35 per person and up, depending on your selected menu and style of service. Staffing, gratuity, and specialty item costs are billed separately and will be listed as a distinct line item on your invoice.

For weddings, the national average catering cost is approximately $80 per person (per The Knot), with final pricing varying based on menu selection, guest count, and level of service.

Question 3

Does the price of the food change for each style?

Accepted Answer

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

Question 4

Can I bring in outside food to our event not catered by Chef Barrie?

Accepted Answer

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.

Question 5

What event catering services do you provide?

Accepted Answer

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.

Question 6

How far in advance should I book Chef Barrie for my event or private catering?

Accepted Answer

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.

Question 7

Do I need to decide on a menu before booking Chef Barrie for private chef or catering services?

Accepted Answer

If you have not yet selected a menu, a non-refundable Save-the-Date payment of $500–$1,500 is required to reserve your event date. 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.

Question 8

What is your service area and do you travel for events?

Accepted Answer

We are based in Red Lodge, Montana, with a primary service area covering 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.

Question 9

What forms of payment do you accept?

Accepted Answer

We accept cash, credit cards, cashier’s checks, personal checks*, and ACH payments.

Personal checks are accepted with prior approval. When paying by personal check, final payment must be received no later than 30 days before the event, as some banks may place extended holds. Please notify us in advance if you plan to pay by personal check.

Question 10

What is the payment policy for catering services with Chef Barrie Boulds?

Accepted Answer

For all catered events, a 50% deposit is required once the menu and event details are finalized. The remaining balance is due three weeks prior to the event date. Payment plans or alternative payment arrangements may be available with prior approval.

For smaller events, full payment is required at the time of booking. If you have any questions regarding payments, please contact us.

Question 11

Termination of Contract

Accepted Answer

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.

Save-the-Date payments are non-refundable under all circumstances and are applied solely to reserving the Event date.

Question 12

Private Chef Services

Accepted Answer

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.

Frequently Asked Questions