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Even though our web site is very
informative,
First of all - WE HAVE NO ROOM RENTAL
CHARGES. But we do have
minimums on Friday and Saturday nights that
need to be met. If parties are booked
within 30 days, the minimum number of
guests is
waived.
Next let’s take a look at the number of
guests you have attending.
We can
seat up to
135 in our Pier
Room facility. Our
Loft is adequate for 36 or
less. For any
group of 20 or more, we ask that you
use our banquet menus when planning.
Groups under 20 may order directly
off the restaurant menu, and
reservations may be made by calling
616-335-5866.
For both rooms, we do the set up and clean
up for your event. We provide the
tablecloths and napkins. You have a choice
of either white or black napkins in the
Pier Room and white or burgundy in the
Loft. If you wish to have another color, we
can arrange that for a small additional
cost.
In the
Loft, you may have appetizers on
arrival with cocktails being served. We
cannot do a buffet in the Loft, so you will
make your selections from the Plated
Banquet
Menu.
In the Pier
Room
, we use
all the menu options. Choose from our
Plated, Buffet or Grazing Menus. The Pier
Room has it’s own bar facility, sliders to
a patio, and a dance floor available to
rent. You are welcome to come in prior to
your event and decorate in any fashion you
choose. The only limit we ask is that you
don’t use tape or nails on the
walls.
All of our menu prices include salads and
dessert. A Buffet is
a great option for events that want to
offer a variety of food without having to
get meal choices from the attending guests.
On the Plated
Menu, you have several meal
options; and we ask that you choose two to
offer. More than two dinner options come
with an additional charge per person. If
you are offering more than one dinner
choice, you will need an RSVP list with
meal choices. You can give me the list of
your guest's names, their meal choice, and
their table assignment; and we will then do
a place card package for you at $20.00 per
every 50 guests. The package includes:
personalized place cards with meal choices,
table numbers and a master seating list. We
can customize these with your theme or
color
scheme.
The Grazing
Menu accommodates an “open
house” feel; a cocktail party atmosphere;
and a socializing event to encourage people
to mingle. There is not a place setting for
everyone attending. This menu is an
appetizer or finger-food menu and is not
meant to replace a full
meal.
The items on the Grazing Menu are
labor intense, and in turn, carry a higher
cost than some of the plated items. You can
select several options from that menu
depending on how many guests you have
coming, how long you want to have food
available, and to what extent you need to
feed the guests. It’s a lovely ways to
socialize, but it’s a fairly new concept to
Hollanders and has to be thought out well.
Some questions to ask yourself when
considering the grazing options are: will
my guests expect to be fed a full meal? Is
the time frame of this party when most
people eat a large meal? Do the guests
attending prefer to locate a seat and stay
put most of the night? These questions will
help in deciding if a grazing is right for
your
occasion.
Our bar
charges are done on an
individual cocktail, beer, wine basis. We
do not have a price per number of people.
The Loft uses the restaurant bar and
bartender, so there is not a service charge
for the Loft. Individuals order drinks from
the banquet staff. We can set up a
wine/beer station so guests can help
themselves and/or have bottles on the
tables with dinner,
etc.
The Pier Room has it’s own
bar
facility which carries
a $40 service and setup charge. We set up
the bar and provide a bartender. We are
flexible in how you would like to handle
the bar charges. We can do a full cash bar,
where your guests buy their own drinks; a
hosted bar, which is where you pick up the
cost of all the drinks; or a combination of
the two.
Let’s say you want to provide (host) beer
and wine, but allow your guests to get a
cocktail if they choose on their own
(cash). Whenever there is a bar in the room
that you are hosting, we do not charge for
any sodas that are needed. We keep in mind
the drive most people have in leaving the
Piper, and want to be pro active on these
issues. We do card guests and hold the
right to stop service of certain
individuals if needed.
We have champagne available for
celebrations and also many punch
recipes.
When you are having a wedding or a birthday
and are bringing in your own cake, you do
not need our dessert option. Then you can
deduct a dollar off the cost of your meal
selection, and we will cut and plate your
cake for you. The Piper does not bake cakes
for special occasions, so you have to
secure an outside vendor on your own. I do
have a list of referrals I can get for
you.
Some of the pictures on our web site show
long tablecloths and chair covers for
upscale
banquets. These are not from the
Piper, but can be rented from several
rental companies. I do have a list of those
rental companies as
well.
If you need assistance in locating
photographers, florists, bakers, musicians,
DJ’s, bands, entertainment, etc., let me
know, and I can provide these as
well.
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I hope this helps in
considering the Piper. while all along, making it “AS SIMPLE AS IT GETS” in planning the details. To further aide your
planning, Julie
Harkema | |||||||
CURRENT
HOURS
Now
open
5 Nights a
Week
Tue.-Thur.
5:00-9:00
Fri. & Sat.
5:00-9:30
GENERAL INFORMATION
MENUS
PIPER PICTURES
BANQUETS AND CATERING PIPER STAFF
NAVIGATION
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