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Sign in to your account to start a new order or manage your existing orders, or get started by registering for an account
EDGE Catering caters events on the OSU-Cascades campus and offers pick-up options for certain events off-campus. Unless otherwise noted, all catering services are provided buffet-style with compostable service ware included. Orders are placed through CaterTrax. These guidelines follow and supplement the OSU-Cascades Events Operational Rules. Learn more about these rules by contacting Event Services. Custom menu requests and retail case purchases may be submitted by email to catering@osucascades.edu.
The Reservations & Ordering Process section outlines how to initiate a catering order using CaterTrax and provides step-by-step guidance for university departments, external clients, and student organizations. It also includes instructions for invoicing, case purchases, and billing structures for events using mixed funding sources.
To place a catering order, clients must first create an account in the CaterTrax system, which is accessible at https://beav.es/EDGEcatering. When signing up, users will need to provide their last name, email address, and create a password. Once the account is active, clients can browse menus, build quotes, and submit catering orders directly through the platform.
If you have not yet submitted an order and have questions about the process, special accommodations, or menu planning, please email catering@osucascades.edu before placing your order.
Once an order has been submitted in CaterTrax, all adjustments, questions, or communications related to that order must be submitted via the "Tracking Message" feature. This ensures all updates are centralized and reviewed promptly by the catering team.
Must book space through Event Services before placing a catering order.
Catering staff confirm room bookings before processing any orders.
A billing contact (name, address, phone, and email) must be provided.
Must have booked space via 25Live before placing a catering order.
Provide a valid index number at the time of ordering.
Room changes must be communicated to EDGE Catering.
Charges are billed after the event.
Only student officers may place catering orders.
Use of student fee funds must follow the Student Fee Committee and EDGE Catering Guidelines.
Clubs may accept third-party sponsorship, but students must remain the main point of contact.
Rooms must be reserved by the student club.
For events supported by both internal index codes and external funds:
1. The student organization places one complete order.
2. The order specifies which items are funded by internal index codes vs. external support (external partners or other university departments).
3. Dining will separate invoices accordingly for accurate billing.
Student organizations may purchase whole cases of retail foods (e.g., canned drinks, packaged snacks) by:
Emailing requests to catering@osucascades.edu two weeks in advance.
Ordering items in full-case quantities only.
Approving the final quote before the order is placed.
These purchases can be funded through either internal indexes or external funds. A PDF menu will be made available for student organizations to choose from. All custom case purchases will be billed through EDGE Catering, and orders will be manually added by the Catering Admin. Standard case options available on standard menu.
All EDGE Catering charges are billed after the event unless otherwise specified. For internal university clients, charges are processed via the index number provided at the time of ordering. External clients may receive a final invoice via email following the event and will be responsible for prompt payment according to the terms outlined in the quote or agreement. Student organizations using student fee funds must follow established invoicing procedures to ensure alignment with Student Fee Committee and university accounting practices.
Weekend events must be requested 30 days in advance via email, with menu choices included.
Holiday events are subject to staffing and evaluated on a case-by-case basis.
EDGE Catering offers both standard menu selections and custom menus upon request. Custom menus allow for event-specific flexibility, regional or cultural considerations, and themed experiences that fall outside of our regular offerings.
EDGE Catering offers pick-up orders for select items from the menu during regular business hours. In accordance with Oregon State Food Service Laws, an individual retrieving a pick-up order is required to have a valid food handlers card. When picking up an order, reusable catering supplies such as platters, utensils, and beverage dispensers may be provided.
All reusable items must be returned within one hour of the event end time provided at the time of ordering. Equipment not returned within one hour of the end of a pick-up order will be considered lost and the replacement fee will be added to the order. This fee may be waived at the discretion of EDGE Catering. Returns should be made directly to either the Catering Chef or the designated staff member on duty. If alternative arrangements need to be made, then any EDGE Catering equipment or supplies not returned on time will be considered lost, and the client will be billed a market value replacement charge, which will be added to the final invoice.
Disposable to-go packaging is available for purchase upon request. These are recommended when clients wish to remove food from campus or when events take place after normal business hours (after 7:00 PM).
For all pick-up orders, the client assumes responsibility for the safe handling of food once it leaves EDGE Caterings supervision. It is required that at least one individual involved with the event has a valid food handlers card.
To ensure proper staffing, planning, and inventory coordination, please observe the following ordering windows:
If a guaranteed guest count is not provided by 10 days before the event, EDGE Catering will use the number of attendees submitted at the time of the original order as the guarantee.
30 days before the event Alcohol service request with finalized menu and to request weekend service
21 days before the event Deadline to request a custom menu
14 days before the event Finalize standard menu selections
10 days before the event Submit guaranteed guest count
19 days before the event Requests for changes will be reviewed at EDGE Caterings discretion, some changes may be subject to a fee.
EDGE Catering offers a Fast Track Catering Service for internal university departments and student-facing organizations, such as student clubs and Student Life offices. This streamlined process allows for quicker turnarounds on smaller-scale or high-frequency events.
Eligible groups should email catering@osucascades.edu directly with the following details:
Menu selections (standard or case-packaged items)
Service time and date
Event location
Billing index or payment source
The Fast Track option includes a limited set of items on the menu and packaged products available for expedited processing. Orders submitted via Fast Track will be manually entered into CaterTrax by the Catering Admin. Menu availability is subject to product stock and staffing capacity.
7 days before the event Order must be submitted, and any other catering support supplies as
4 days before the event Guaranteed attendance numbers and final edits due
13 days before the event Only minimal changes allowed, adjustments subject to EDGE Catering discretion
This service is designed to help support student engagement events with shorter lead times while still maintaining quality and compliance with campus catering practices. If something is requested and ordered, charges may still apply for changes.
EDGE Catering is committed to providing safe and inclusive options for all guests. We regularly accommodate dietary preferences and restrictions including vegetarian, vegan, gluten-free-friendly, halal, and allergy-conscious meals.
We follow best practices in food safety and labeling and make every effort to comply with the Top 9 Allergens as defined by the FDA:
1. Milk
2. Eggs
3. Fish
4. Crustaceans
5. Treenut
6. Peanuts
7. Wheat
8. Soy
9. Sesame
If a guest at your event has specific dietary requirements, please include that information in your order notes or tracking messages. While we cannot guarantee an allergen-free kitchen, we take all reasonable precautions to minimize cross-contact. A menu with allergen information will be present during the event.
Our facility is not a certified gluten-free kitchen. We offer gluten-free-friendly options, but trace cross-contact with gluten-containing products is possible.
Pre-packaged allergen-safe foods (e.g., nut-free, gluten-free certified, etc.) can be purchased and provided when a higher level of assurance is required.
Custom accommodations or specialty meals can be arranged when requested during the ordering process (additional costs may apply).
EDGE Catering provides a service across a variety of campus venues, including classrooms, conference rooms, lobbies, lounges, and outdoor spaces. While we aim to accommodate catering in any reservable campus space, some locations may have specific limitations for setup, service, or clean-up.
Please consider the following when selecting your event venue:
Minimums: All on-campus catering orders require a minimum of 10 guests. The catering order must exceed $50 to qualify for delivery. Orders under $50 may still be delivered but will incur a delivery fee.
Space Access: The event host must ensure that EDGE Catering staff have appropriate access to the reserved venue at least 30 minutes prior to the event start time.
Delivery Timing: Delivery and set-up times are scheduled in advance. Delays due to inaccessible rooms or unscheduled building closures may result in additional fees.
Building Support: If a venue requires key access, elevator use, or specific setup logistics, please coordinate with Event Services or Facilities in advance.
Unsupported Spaces: EDGE Catering does not support catering operations at the following locations due to access and logistical constraints:
o Graduate Research Center (GRC)
o Child Care Center
Menu Restrictions by Location: Due to setup requirements, certain menu items may not be approved for delivery to specific spaces on campus. EDGE Catering will communicate any necessary menu adjustments during the confirmation process.
Service Placement: Final placement of catering setup and service areas at any event is at the discretion of the EDGE Catering team. Decisions will be based on safety, space constraints, and service flow considerations.
EDGE Catering follows strict food safety protocols in compliance with Oregon State Food Service Laws and industry best practices. Our team is trained in proper food handling, sanitation, and temperature control to ensure meals are safe and high quality.
Any food not consumed within two hours of service will be considered unsafe and may be removed by catering staff.
Clients may not take leftover food to another location using EDGE Catering equipment. Guests who wish to take food from the event must use their own containers and accept full responsibility.
EDGE Catering does not provide to-go containers.
Catering services should not be delayed past the scheduled pickup or end time to allow guests more time to eat or remove food.
EDGE Catering reserves the right to withhold leftovers or halt service if food safety standards are at risk (e.g., items like shrimp cocktail or improperly stored meals).
Cancellation Policy
Orders cancelled within 2 business days of the event will be charged 100% of the quoted total.
Orders cancelled 34 business days before the event will be charged 75% of the quote.
Orders cancelled 57 business days in advance will be charged 50% of the quote.
Orders cancelled 8 or more business days in advance will not be chargedunless a custom menu item was ordered outside the standard menu. In such cases, the cost of the special-order item will be billed.
Date Hold Cancellations
When EDGE Catering holds a date for your event and must turn away other potential clients due to calendar capacity, cancellations made within 14 business days of the scheduled event may still be subject to partial chargeseven if no menu items have been finalized. This policy ensures fairness in managing our limited staffing and resources. Charges for late cancellations under these circumstances will be reviewed and assessed on a case-by-case basis.
The following framework applies:
A minimum late cancellation fee of $100 will apply to any event that blocked off significant catering capacity.
Additional charges may be assessed based on:
o Estimated staffing plans and prep hours committed
o Peak calendar demand at the time of booking
o Size and complexity of the event request
Fee Type | Description | Rate/Charge
Custom Menu Fee | Custom menus | Custom Menu Tiers
Late Booking Fee | Orders confirmed less than 14 days in advance (Excluding Fast Track Caterings) | $25
Late Events | Extended staff service hours beyond 8pm | $25/hour
Early Events | Extended staff service hours before 7am | $25/hour
Extended Service | Extended set-up/clean-up or large delivery set-up | $25/hour
Delayed Return Trip | Unscheduled trips due to incorrect time/address or additional pickup | $25/hour
Additional Bar Server | Per bartender (OLCC licensed) | $50/hour
Delivery Fee (orders under $50) | Applies to deliveries below the minimum order threshold | $25
Black Linen Tablecloths | Additional linen rental for non-buffet use | $7/linen
Orange Linen Napkins | Decorative table napkins | $1/linen
Lost or Damaged Equipment | Unreturned or damaged reusable supplies See Market Value
Tier 1: Basic Customization
Minor modifications to existing menus (e.g., swapping sides, simple substitutions)
Fee: $25 flat fee
Tier 2: Themed or Cultural Menu Requests
Full redesign of a menu section (e.g., themed international meals, holiday events). May involve sourcing unique ingredients or recipes.
Fee: 10% of the event total, minimum $50
Tier 3: Fully Custom, Chef-Designed Experiences
Multi-course meals, highly curated event experiences. May include tastings, coordinated presentations, or collaboration with departments.
Fee: Up to 20% of the event total, minimum $100
EDGE Catering offers limited alcohol service for events hosted at OSU-Cascades. Alcohol service must follow University Standard 07-005 and all applicable state laws.
Only beer, wine, and cider may be served.
No liquor or hard alcohol will be offered.
All alcohol service requests must be submitted at least 30 days prior to the event.
Events must be registered with OSU Risk Management and require use of EDGE Catering's OLCC license.
A $50 OLCC License Fee will be added to all alcohol services.
Alcohol service requires a minimum total charge of $500 to proceed. If the total service cost does not exceed $500, the client will be billed the $500 minimum.
One OLCC-certified bartender is required for every 50 guests.
Alcohol service includes a 2-hour window of service, plus 1 hour of setup and cleanup.
Additional bartending hours may be added at $50/hour.
Alcohol will be charged based on the guaranteed quantity, with any overages billed after the event.
Alcohol service is only permitted outside of university business hours (after 5:00 PM).
Alcohol must be served alongside food, and EDGE Catering must approve the menu. Food must remain available for the duration of alcohol service. If food is depleted or removed, bar service will be stopped immediately to remain compliant with university policy and state regulations.
Alcohol service will end 30 minutes before the event concludes.
Consumption is restricted to the immediate service area.
Guests must show ID; bartenders will check identification for anyone appearing under 30 years of age.
Local Beer, Cider, and Oregon Wines
Infused Water
Canned Sparkling Beverages
Choice of Seasonal Lemonade or Iced Tea
EDGE Catering does not accept or serve donated alcohol at events. All alcoholic beverages must be sourced and provided through EDGE Catering in compliance with OLCC regulations and OSU policy. This ensures proper licensing, service accountability, and adherence to risk management protocols.
Groups or sponsors wishing to contribute toward alcohol costs may do so through financial sponsorship arranged in advance but may not supply alcohol directly. No outside alcohol is permitted to be served, consumed, or stored on campus by event hosts, guests, or external vendors.
