To use the kitchen at an MSBSD facility, submit a facility use request through SchoolDude. Reserving the kitchen does not ensure your catering request is known, so be sure to contact Nutrition Services about your kitchen needs as well.

All catered events must be planned through Nutrition Services. Email catering@matsuk12.us to begin. The catering order form must be submitted at least seven business days before your event. Specialty menus require at least a 14-day advance notice. The final meal count must be specified at least three business days before your event. You will be billed for that specific amount or actual attendance, whichever is greater.

Most catering items will be delivered at no cost to the site's kitchen between 7:00am and 2:30pm. Items to be delivered hot are subject to a delivery fee. Delivery of hot items after 1:00pm requires special arrangements and will be priced accordingly. 

Serving equipment can be returned to Nutrition Services by labeling them "Central Kitchen" and leaving them in the kitchen's loading area for pick up on the next scheduled delivery day. Customers are required to return all Nutrition Services' catering equipment and other property received as a part of their delivery or take out order at the conclusion of the function, unless other arrangements have been made. In the event that equipment and/or other property are not returned as stated, a replacement charge will be applied, based on actual expenses.

All cancellations must be submitted to Nutrition Services no later than one week prior to the function in order to avoid a cancellation fee. The cancellation fee is dependent on the actual food waste. Events canceled within 24-hours of the scheduled function will be charged the full catering cost.

Food safety is Nutrition Services' highest priority. As such, Nutrition Services is not allowed to release any "leftover" perishable food. Non-perishable items (such as brownies and cookies) will be left upon request. Cold food items must be refrigerated at 41* F until service and discarded six hours later, provided that the temperature does not exceed 70* F. Hot food is to be held at 135* F or higher.