Natalie & Isaiah Wedding

Hi Natalie and Issaiah,

Thank you for sending the final meal-selection information. I realize the file was sent over a month ago, and I apologize for the delay in properly reviewing and addressing these details.

I was aware that there were allergy-related requests, but I had not understood the seriousness of several of the allergies. Requests for separate utensils and no cross-contact generally indicate conditions that require specific safety precautions. Because we will be working within the limited preparation and storage space of a food truck, we need to finalize a safe and practical production plan in advance.

ALLERGEN AND CROSS-CONTACT LIMITATIONS

We will take reasonable precautions for the disclosed allergies and dietary requirements. These precautions may include reviewing ingredients, sanitizing preparation surfaces, changing gloves, using clean utensils, separating ingredients where space permits, changing the cheese-curd breading, removing shrimp from the menu, and preparing the allergy-related meals according to a planned production sequence.

However, Home Bites operates from a shared commercial kitchen and a compact food-truck environment. Ingredients, storage areas, preparation surfaces, utensils, equipment, fryers, ventilation, and staff workspaces may be shared with foods containing gluten, dairy, eggs, soy, shellfish, nuts, and other allergens at other times.

The physical limitations of a food truck do not allow us to establish a completely separate allergen-free preparation area or duplicate every piece of cooking equipment. Even with fresh fryer oil, sanitized equipment, separate utensils, clean gloves, and careful preparation procedures, the possibility of accidental cross-contact cannot be completely eliminated.

These precautions will substantially reduce the potential for cross-contact, but Home Bites cannot represent or guarantee that the kitchen, food truck, fryer, equipment, preparation area, or finished meals will be completely allergen-free. Guests with severe or life-threatening allergies should consider this limitation when deciding whether the proposed accommodations are appropriate for them.

SHRIMP ORDERS

We strongly recommend removing the shrimp bánh mì entirely from the event menu so that no shrimp or lobster will be intentionally prepared or served on the truck.

The following shrimp selections will need to be replaced with chicken, pork, or tofu:

• Sarah Brouwer

• Steve Loheide

• Julie Smith

• Jason Handel

Please send us the replacement choice for each guest.

GLUTEN-FREE MEALS

We can provide gluten-free alternatives for Arianna’s chicken bánh mì and Angela’s pork bánh mì. Because the available gluten-free buns are not appropriately sized for a full bánh mì, each meal will be prepared as two gluten-free sliders.

We will also change the preparation of all cheese curds for the event. Instead of regular flour and breadcrumbs, every order of cheese curds will be prepared using potato starch and certified gluten-free panko. This will prevent gluten-containing cheese-curd breading from being introduced into the fryers during your event preparation.

To further reduce the possibility of gluten cross-contact, we can completely replace the fryer oil the day before the wedding and prepare no gluten-containing fryer items in that oil before your event. The additional charge for this is $125, which is the exact cost of replacing the oil in our fryers. Without scheduling this change specifically for your wedding, we cannot guarantee at what stage of its normal replacement cycle the fryer oil would be.

Please confirm whether you approve the $125 fryer-oil replacement.

NUT ALLERGIES

The nut-allergy requests for Natalie and AC should not present a problem because there are no nuts intentionally included in the event menu. We will still verify ingredients and follow appropriate clean-handling procedures. The same shared-facility and cross-contact limitations described above will continue to apply.

SERVICE AND TABLE ORDERS

The extensive special-order list significantly complicates production inside the truck and could create bottlenecks if guests order individually.

To keep service moving and give us the best opportunity to prepare the allergy-related meals carefully, all orders must be finalized in advance and organized by table.

I will upload a table-order workbook using your actual table names. Please complete and confirm every guest’s entrée, side, allergy information, special instructions, and final approval, and then return the completed workbook through the client portal.

During service, we will prepare the meals one table at a time. Your MC or coordinator will call each table after Home Bites confirms that its meals are ready. Guests will not place orders or make meal changes at the truck.

Please confirm the following:

1. Approval to remove the shrimp bánh mì entirely and the replacement selections for Sarah, Steve, Julie, and Jason.

2. Whether you approve the $125 fryer-oil replacement.

3. Approval for all cheese curds to be prepared with potato starch and certified gluten-free panko.

4. Approval of the two-slider format for Arianna’s and Angela’s gluten-free bánh mì meals.

5. Acknowledgment of the shared-kitchen, food-truck, and allergen cross-contact limitations described above.

6. Approval of the advance-order and table-release service plan.

7. The completed table-order workbook returned through the client portal.

8. Confirmation that the 5:00–7:00 PM meal-service period remains correct in the final timeline.

9. 
   

FINANCIAL SUMMARY

Original contract total: $2,841.31

Deposit paid: $994.46

Current balance due: $1,846.85

If the $125 fryer-oil replacement is approved, applicable sales tax and any applicable payment-processing fee will be added.

If the remaining balance is paid by card using the fee calculation contained in the original contract:

Revised event total: $2,983.95

Deposit paid: $994.46

Revised balance due: $1,989.49

If no card-processing fee applies to the additional fryer-oil charge, the revised balance would be $1,984.66.

Once we receive the required confirmations, we can finalize the production quantities and event service plan and issue the final invoice.

Kind regards,

Mike Bisticas