Step by Step
Find a Caterer
The University has a number of caterers on contract. These are optional use contracts, however departments are encouraged to use them because they have been established through a competitive process, and the companies have agreed to terms and conditions favorable to VCU. The contract number for VCU catering contracts is 4249159CA. The contract caterers are listed below:
Caterers Phone Web / Email
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Apple Spice Junction 804-249-3888 https://www.applespice.com/location/richmond-virginia/ ARAMARK Educational Services (Rochella Woodson) 804-828-1272 email@example.com Butler's Unique Catering 804.519.9278 http://butlersuniquecatering.com/ Everyday Gourmet 804-404-2328 Groovin' Gourmet 804-868-8900 food@GroovinGourmets.com
Jodie LLC 540-498-7539 http://www.jodie-cooks.com/ Kings Korner Catering 804-271-0033 http://www.kingskornercatering.com/ Lola's Lunches
804-266-5652 firstname.lastname@example.org Olio Bistro, Market & Caterer www.OlioRichmond.com
Ask for References
Please feel free to ask the caterer for University departments that have used their catering services.
Obtain a Quote
It is recommended that you obtain competition from 2 or more contract caterers. Ask for menu options and negotiate the best price.
Understand the Taxable Items
Effective for purchases made on and after April 22, 2016 state and local governmental entities may use their respective nonprofit exemptions to purchase prepared foods, catering and related services provided in connection with the sale of food exempt of the Virginia sales and use tax.
In order to be exempt, departments must demonstrate:
- That the provision of the applicable prepared meals, catering or services furthers a function, mission, service or purpose of the governmental or nonprofit entity;
- That the charge for the food, meals or catering is billed to and paid for by the entity claiming exemption from the tax with payment drawn from the entity’s account, rather than using cash or an individual’s account;
- And that the entity claiming the exemption determines to whom, when and how the meals or food are served and consumed.
For more information, TB_16_3_Nonprofit_Meals_Bulletin