Vibrant Table
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Catering to the Senses

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Biz Buzz

Vibrant Table Safety Guidelines & Protocol

August 11, 2020 Filed Under: Biz Buzz, Factual FAQs, News, Safety

The health and safety of you and your guests and that of our team members remain our top priority. Vibrant  Table is always dedicated to adhering to the state and local government guidelines to create a safe  environment. This document outlines our additional protocols per OHA and county guidelines for our venues  and services as well as what you can expect as a planner, host, guest or vendor.

Phase One
Gathering of up to 50 people indoors (total in the building) and up to 50 people outside. Venues should provide safety monitors on site for events (physical/social distancing monitor and restroom attendant).

All food and beverage service to conclude by 10pm curfew.

Phase Two
Gathering of up to 100 people indoors (total in the building) and up to 250 outdoors. Venues should have two people on site for up to 50, adding one additional person for every 50 additional guests (required physical/social distancing monitors, 1:50).

All food and beverage service to conclude by 12midnight. Multnomah, Clackamas and Washington Counties are currently NOT in phase 2 (as of 8/10/20).

Phase Three
Large scale events will be allowed and some of the protocols and guidelines included here may be adjusted accordingly. Phase three will not be approved until a  vaccine or reliable treatment for COVID-19 is available. An estimated time frame to move into phase three is currently unknown.

Guest Care & Safety

  • Share with event planner or host to compile a list of staff for each event and store for contact tracing.
  • All attendees will receive our “guest responsibility acknowledgement” upon arrival.
  • All attendees will be assigned seating to stay within their “social bubble.”
  • Encourage staggered guest arrival times to help encourage physical distancing, along with 6’ markings on sidewalks in the case of lines at the entry.*
  • Provide each guest with an amenity bag during check-in containing masks, hand sanitizer and phone sanitizer wipe.*
  • All guests will be asked to sanitize their hands upon arrival. Vibrant Table can provide no-touch liquid sanitizer at entrance and throughout the venue space.*
  • Guests are required to wear masks throughout the venue, indoors and outdoors.
  • Ensure guests are at tables and wearing masks during table service of courses. Masks are not required while eating but are needed while food is being served to your table.
  • Vibrant Table Catering staff will wear masks at all times.
  • Provide sterile bag for guests to put face mask in when dining.*
  • Limiting the number of staff who serve the table groups. The same employee will serve the same table group for the entire experience.
  • Plexi glass utilized in registration tables, food and bar stations.*
  • Work only with vendors that meet our safety criteria or protocols.
  • Offer ways for attendees to video conference into events and provide meal delivery for these guests. See delivery safety protocols on www.vt-to-you.com.
  • Additional optional safety measures available, such as name tags, table assignment service, temperature checks at entrance. Please discuss with your planner.
  • SEE service, kitchen and venue care & safety for more information.

*additional costs may apply or venue may provide

Service Care & Safety

  • Support venue staff as needed to disinfect all common touch points throughout the event and after each event, including doors, railings, restrooms, seats, tables, condiment containers, etc.
  • Provide staff sanitization packet upon arrival (phone wipes, clean/sanitized masks, etc.).
  • Staff to receive and acknowledge health assessment prior to accepting shift and temperature check before entering staff-dedicated entrance.
  • Install plexiglass (acrylic) barriers at all registration tables, food and bar stations.*
  • Passed hors d’oeuvres will be replaced with staff attended food station with individually plated or boxed items.*
  • Passed beverages will be replaced with additional bar/beverage stations or beverage service to each table.*
  • No cash bars available.
  • Additional hand washing and/or hand sanitization stations for staff at bars, in breakrooms and at other service points.
  • Tables will be coordinated and assigned to specific parties based on group size (social bubble) with no more than 10 people per table.
  • Serve each table their flatware, napkin and glassware after seated.
  • Provide sterile bag for guests to put face mask in when dining.*
  • Provide condiment container upon request only. Condiment containers will be assigned to specific tables and disinfected between each event.
  • All courses of individually plated meals will have plate covers from kitchen to dining area.
  • Limiting the number of staff who serve the table groups. The same employee(s) will serve the same table group for the entire experience.
  • Work only with vendors that meet our safety criteria or protocols.
  • End all on-site consumption of food and drinks, including alcoholic beverages by 10pm (phase one) and 12midnight (phase two).

*additional fees may apply


Kitchen Care & Safety

  • Provide staff sanitization packet upon arrival (phone wipes, clean/sanitized masks, etc.).
  • Staff to receive and acknowledge health assessment prior to accepting shift and temperature check before entering staff-dedicated entrance.
  • All employees must implement physical/social distancing practices, kitchen workstations are set up six feet apart.
  • Face masks are required at all times. 3 ply face coverings are provided for staff.
  • Gloves are required and changed regularly when preparing food and when handling all food packaging. Hand washing is required between each change of gloves.
  • Signage posted throughout the kitchen with hand washing instructions and reminders to wash hands before starting any task or changing tasks, avoid touching eyes, nose and mouth.
  • Ongoing cleaning and disinfecting of commonly used and high touch surfaces.
  • Phones or personal devices are stored outside of food production areas.
  • The kitchen is off limits to unauthorized personnel and total number of staff in the kitchen is limited, whether it is a venue kitchen or a kitchen we build on site.
  • Stagger breaks to avoid congregating, employ physical/social distancing guidelines during breaks.
  • Hand washing station in break area (at VT venues or any venue where we provide catering services).

PLANNER/HOST CHECK LIST:

  • Guest names and contact information on consolidated list
  • Assigned seating arrangements finalized
  • All vendors identified and aware of VT safety requirements
  • Vendor safety protocols received and disseminated to VT venue
  • Vendor protocols include wearing masks at all time on site and own business protocols established
  • Final guest count, guest list and seating arrangements due to VT by seven (7) days before event
  • Share VT “guest responsibility acknowledgement” document with all attendees
  • Signed VT Venue & Catering contracts returned
  • Review of all VT safety protocols and floor plans
  • Identify planner/host assigned personnel to support venue or VT physical/social distancing monitor to adhere to OHA requirements
  • Establish protocols and steps to correct any attendees not in compliance with OHA, Venue and VT requirements and guidelines
  • Provide verbiage for any custom signs/logos to VT for production or share custom sign design with VT to ensure in compliance with required signage

VT Group Safety and Preventative Action

March 4, 2020 Filed Under: Biz Buzz, News

March 12, 2020

At VT Group, the health and safety of our clients and employees is our priority. We are taking the threat of COVID-19/Coronavirus very seriously so we may continue to operate and serve our clients.

As of March 11, 2020, Governor Brown announced a statewide ban on gatherings of more than 250 people for a 4 week period. We will be directly contacting all currently booked clients who have events with 250+ guests within this 4 week time-frame to discuss alternative options.

Mayor Wheeler has recently announced a city-wide state of emergency in Portland and we will await to hear how this may impact future events. We will comply with local government restrictions and will continue to closely follow local health authorities, the Center for Disease Control and World Health Organization for updates.

We are committed to supporting our business partners by creating a safe experience for everyone attending by implementing smart and proactive strategies. We are all in this together and are working hard to support each other and our Portland community.

To ensure the health and safety of everyone, we are taking very specific measures around off-site catering and our on-site facilities including:

VTG VENUES:

  • Increase our existing schedule of deep cleaning
  • Continual disinfectant monitoring – staff assigned to areas within the event spaces, wiping down doorknobs, tables, light switches, handrails, etc. throughout the day
  • Hand sanitizing stations at each entrance for both staff and guests; hand sanitizer in all event packs
  • Re-enforce hand washing is the KEY; adding additional hand washing stations within the building and at events
  • Keeping ALL soap dispensers filled, paper towels stocked, as well as increased restroom checks

VTG EVENTS:

  • Hand sanitizing stations for guests and front of house staff
  • Additional hand washing stations for food service areas at venues where necessary
  • Supporting guests and attendees who may wear masks and/or latex gloves

VTG RECOMMENDATIONS FOR CLIENTS & ATTENDEES:

  • Please minimize hugs and kisses, and even handshakes
  • If you don’t feel well, please stay home
  • Wash your hands! Tired of singing “Happy Birthday?” We suggest this!
  • Leave distance between yourselves and the other attendees
  • Clean your cell phones on a regular basis.
  • If you want to wear latex gloves or a mask, feel free – you won’t be conspicuous

VTG STAFF PROTOCOL:

  • Stay home when sick. Management is sending employees home if they exhibit symptoms. Employees must be fever-free for 24 hours and have management approval prior to returning to work
  • Wash hands for at least 20 seconds with soap and hot water
  • Avoid touching your eyes, nose and mouth
  • Cover coughs and sneezes and always your wash hands afterward
  • If you feel sick while on-shift, immediately tell a manager and go home
  • Clean and disinfect commonly used surfaces frequently, including doors, chairs, tables, water dispensers, and EVERYTHING
  • Enhanced food and beverage safety procedures to avoid contamination
  • Do not handle phones or personal devices near food, beverage or service areas and be sure to wash your hands after you touch your phone (and face)

ADDITIONAL RESOURCES:

  • Oregon Health Authority
  • Center for Disease Control
  • Basic Protective Measures Against the New Coronavirus – World Health Organization
  • Stop Touching Your Face!
  • How to Make Hand Sanitizer at Home 

7 Expenses to Consider in your Wedding Budget

May 7, 2018 Filed Under: Biz Buzz, Catering, Events, Factual FAQs, Setting the Stage, Weddings

With so many things to organize for your wedding, it’s easy to forget little details that can add up fast. When determining your budget, consider these expenses:

Extra meals

When calculating catering expenses and the potential headcount for your wedding celebration, be sure to include you and your fiancé. Additionally, consider vendors who will request a meal for your celebration (i.e. photographer, band members, DJ, coordinator, etc.)

Photo by Catalina Jean Photography

Marriage license

Don’t forget your license to love! In the state of Oregon, marriage applications must be received 60 days prior to your wedding day with a non-refundable $60 marriage license fee. After your license has been issued, Oregon has a three-day waiting period before you can officially walk down the aisle. The waiting period can be waived, but it still involves filling out a waiver form with an additional $10 in cash. Don’t wait until the last minute to do this, but also don’t do it too far in advance. A marriage license is valid for 60 days, so getting your marriage license more than two months before your wedding date will not be usable.

Transportation for guests

At some point during your wedding, your guests will have to travel. Walking is great, however, other modes of transport such as taxis, buses, or cars will likely come into play during your festivities. Although it’s not necessary for you to provide transportation, it’s a thoughtful addition your guests will appreciate. Here in Portland, we have some diverse transportation options such as Pedicab, Lyft, Uber, Double Decker PDX and TriMet public transportation system.

Day-of food for the wedding party

You and your wedding party will be spending the day getting ready. It’s important to eat, so be sure to have something planned for yourself and the wedding party. We recommend ordering fresh and delicious food via a drop-off catering service prior to your wedding day.

You’ll thank yourself in the long run for thinking ahead!

f&b cafe and catering

Liability insurance

Most venues require you to carry single-event liability insurance. This coverage is designed to protect you against unforeseen incidents such as injury or alcohol-related accidents. Depending on the coverage you need, liability insurance usually ranges from $125 to $400.

Gratuities

It might be confusing which vendors you should tip for your wedding. Make sure to read the contracts and see which have gratuity already included. Consider providing tips prior to your wedding day to if they aren’t included. If that’s not an option, prepare tip envelopes prior to your wedding to give to your vendors. Here’s a helpful guide to wedding tipping.

Postage

Don’t forget about postage fees for save-the-date cards, invitations, and thank you notes. Depending on the weight and size of your invite, you can expect postage to cost $100+ when budgeting for your wedding.

Preparing for additional expenses will help keep you within your wedding budget and start you and your partner off in a positive financial direction after you’re married.

What to Expect at Your Upcoming Tasting

August 14, 2017 Filed Under: Biz Buzz, Catering Chronicles, Factual FAQs

tasting policy

What is a client’s favorite part of planning their event? Tastings of course! As part of the event or wedding planning process, clients often want to test the food to ensure it’s to their liking. Though this usually doesn’t require too much convincing of our clients, below we have shared some important details to get you fully prepared for your upcoming tasting with Vibrant Table.

Vibrant Table Catering & Events offers a complimentary tasting for up to 4 guests, for confirmed events valued at $8,000.00 (exclusive of venue rental).

Tastings take place at The Loft at 8th Avenue on Wednesday, starting between 11am – 3pm.

Clients are invited to taste their prospective menu, selecting from up to three hors d’oeuvres, two salads, and two entrées with sides. If dessert will be part of your Vibrant Table menu, you may select up to two for your tasting. For hors d’oeuvres receptions, guests may taste up to 8 items.

If you would like to sample wine, beer, or specialty cocktails, please notify your planner at least one week prior to the tasting; see current drink menus for pricing.

For events totaling less than $8,000.00, or for tastings prior to client confirmation, the price for a tasting is $50.00 – $100.00 per person, based on your menu selections. For events totaling $8,000.00 or more, the tasting fee will be credited to your event invoice when you confirm with Vibrant Table.

Please confirm your tasting with a credit card or check at least one week prior to tasting date. Should you decide to cancel your tasting, notify your planner at least 7 days prior to the scheduled tasting; otherwise, the full tasting fee will be charged.

Think of your tasting as a trial run of what the event will feel like. Your caterer, especially if they are helping with event planning, will want to discuss the specifics of your entire event during the tasting, including the timeline of events. You don’t need to know everything at this time, but this information will help them to put together a list of outstanding items to discuss and decide upon in the future. We know no one will turn down the chance to eat delicious food, so a tasting is the perfect way to mix business with taste bud pleasure. Enjoy!

Our House Serves Up “Dinner at My House” Series

June 27, 2017 Filed Under: Biz Buzz, Catering, Events, News

DAOH logo

VT Group Joins in on 25 Years of Celebration

Portland non-profit, Our House, has announced their 25th anniversary line up for their highly revered dinner series, “Dinner at My House for Our House”. Spanning from July 2017 to March 2018, 66 different dinner events around the city are slated to bring together iconic food and beverage Portland All Stars and philanthropic community members to support the important work of Our House. All proceeds from the dinner events go directly to Our House, who provide healthcare, housing and other vital services to low-income people living with HIV.

VT Group owners, Art Fortuna and Kurt Beadell, are both sharing their unique private residences for two separate dining events. On July 9th, Kurt invites you to a bountiful brunch, at “Get Down in the Garden”. July 15th, Art shares his newly designed patio space in the West Hills, at “Fortuna’s Delicious Fortune”. Additionally, Kurt and Art collaborate with Maryellen and Mike McCulloch for a sensory experience at their Lavender Farm on September 8th.

VT Group’s main office, The Loft at 8th Ave. is also playing venue host to several other “Dinner at My House” events throughout the 2017/2018 cycle, such as “Fun and French” with Little Bird Bistro’s Chef Marcelle Crooks and Elk Cove Vineyards, and “Korean Comfort Food” showcasing James Beard award nominee, Chef Rachel Yang of Portland’s Revelry, and Ste. Michelle Wine Estates, poured by our favorite Allison Blythe. Check out the robust “Dinner at My House for Our House” line up HERE.

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    Vibrant Table is a proud entity of VT Group: Oregon’s premier hospitality purveyor.

     

    Check out our exclusive venues:

     

    The Loft at 8th Ave
    The Exchange Ballroom

    Lan Su Chinese Garden
    VT Group provides casual to high-end, full-service catering, event production and facility management. Our mission is to foster exemplary relationships within our community, developing and maintaining quality connections with partners who share our same ambition, drive and values.
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