Catering Policies & Processes

Bothell Dining Policies and Processes for the UW Bothell Campus

Updated – March 6, 2023

UW Bothell has an exclusive agreement for catering services with Bothell Dining, operated by Aramark. Effective March 27, 2023, any UW Bothell department, student organization, or other organization that is using catering services on campus during the course of their meetings, programs, and events must order all food and beverage through Bothell Dining.

Exception to this policy to utilize food services from an outside vendor will be limited to the following situations.

  • Catering events in which the total cost of food and beverage is less than $250;
  • Catering events that are paid for exclusively through student fees or Residential Life programming funds;
  • Brown bag lunches prepared for an individual or shared at a departmental meeting for UW Bothell employees;
  • Events that are held off campus;
  • Events held within buildings owned and controlled exclusively by Cascadia College;
  • Events sponsored by Cascadia College that do not involve the University.

Further exception to this policy may be granted for a situation not identified above.  In order to receive a waiver of the catering policy a separate approval process must be initiated with Bothell Dining that allows for a cost comparison between what an alternative catering vendor has offered for the event, and what Bothell Dining would agree to provide at comparable economic terms when a department or organization is using on-campus facilities.

In order to facilitate this process, requests must be made at least 30 working days (six calendar weeks) prior to the event date. 

Further details on how to receive a catering waiver for your event will be posted on the Bothell Dining webpage by March 27, 2023.

Please note that when food is ordered through Bothell Dining a Food Approval Form is still required for most funding sources (contact UWB Food Approvals), but a Temporary Food Service Permit is not required (contact Campus Events Coordinator, Kelley Dunn).