Saul Corona
Event Manager
saul@tonymandolas.com
(713) 528-3474
1212 Waugh Dr.
Houston, TX 77019
Welcome
Thank you for considering Tony Mandola’s for your private dining needs. This packet will provide you information regarding the rooms and minimums, as well as our hors d’oeuvres pricing and suggested pre-set menus. Please do not hesitate to contact us if you have any questions. We look forward to making your event a success!
PRIVATE PARTY ROOMS
At Tony Mandola’s we offer several private rooms to accommodate parties of up to 80 people, as well as full restaurant buy-outs. Our dedicated private dining areas can accommodate virtually any type of event. Our banquet room can be arranged in a variety of confIgurations and features an in-house LCD projector and projection screen.
THE BON TEMPS ROOM
The Bon Temps Room is the largest of our private rooms and can accommodate up to 80 guests for a seated dinner, or up to 120 guests for a standing reception. The room has a private courtyard attached and has a projector and screen available for videos or presentations. Please keep in mind that a seated dinner with 80 guests does utilize the entire room and mingling space may be limited.
General Information
Tony Mandola’s Private Events include: Standard white tablecloths with black linen napkins are used for all events. White napkins may be substituted for black napkins upon request. Specialty linens are available upon request at an additional cost. A menu card with your menu choices will be printed and placed at each guest’s seat.
TO BOOK A ROOM
A signed contract with a valid credit card on fle is the only guarantee of your reservation. A deposit is required to book a room. For groups up to 40 guests, a $500.00 deposit is required. For groups over 40 guests, a $1,000.00 deposit is required. Te deposit for a restaurant buy-out varies depending on the date of the event. All deposits will be deducted from the fnal bill. An estimated number of guests must be provided at the time of booking.
ALCOHOL POLICY
It is your responsibility to inform the Event Manager of any alcohol restrictions or monetary limits preferred. If no limits or restrictions are requested, Tony Mandola’s will not be responsible for the alcohol selections or consumption by the guests at the event. All alcoholic beverages must be supplied by Tony Mandola’s in accordance with state and local laws. All cocktails are charged on consumption per drink. Wine is charged on consumption per bottle opened. All wine selections for groups over 20 people must be pre-determined fve (5) days before your event to ensure availability.
FINAL HEADCOUNT & GUARANTEES
A headcount is due ten (10) days prior to your event. A final headcount is due at least three (3) business days prior to your event. It is your responsibility to provide the final guest count to the Event Manager. We will always attempt to send a reminder. For events scheduled on a Saturday or Sunday, the guaranteed number of attendees must be received by the preceding Thursday. For events scheduled on Monday and Tuesday, the guarantee number of attendees must be received by the preceding Friday. Otherwise, the last confirmed number of attendees will be used. No decrease in the guaranteed headcount after the deadline of three (3) business days prior to the event date will be accepted. Your numbers may increase with less than three (3) business days before the event. This is to ensure that we are fully prepared for your event with dedicated staff, room capacity, custom printed menus, and all food and beverage needs. Te food and beverage minimum in the contract must be met for your event. If you fail to meet the food and beverage minimum, a room fee with be charged to make up the difference. The minimums do not include gratuity or taxes.
FOOD & BEVERAGE POLICY
A food and beverage minimum applies to all private dining reservations. We will gladly customize a menu to accommodate any dietary restrictions or allergies. All food must be provided by Tony Mandola’s unless requested and agreed upon by the Event Manager. If a guest brings in their own cake, a $2.00 per person cake cutting fee will apply. All menu details for your event should be fnalized one week prior to your event. No changes to your menu can be made the week of your event.
EVENT ORDER
An event order will be prepared once all preliminary menu selections and other details have been discussed. Tis event order will be sent to you and must be signed and returned via email one week prior to the event.
Tony Mandola’s Gulf Coast Kitchen’s banquet rooms and patio are perfect for holiday gatherings, social events, rehearsal dinners, and company functions. Our experienced Event Coordinators can help personalize any occasion. Our private dining room can be arranged in a variety of configurations and features state-of-the-art audio & video components.
Our private outdoor courtyard can be reserved individually or in conjunction with the private dining room. Our patio is perfect for cocktail parties and can be reserved individually or with the private courtyard and private dining room.
For those rare days when rain is falling, our porte-cochère is ready to protect you and your guests from nature’s elements.