Your Choice for BBQ Fundraisers in Buffalo, NY
For over 50 years Chiavetta’s Chicken Barbecue has been one of the leading names in fundraising for the Western New York area. We have helped hundreds of churches, schools, volunteer fire departments, and countless other not-for-profit organizations maximize the potential of their fundraising events. Chiavetta’s recognizes the great importance of success when it comes to raising funds, and we have committed ourselves to helping local organizations in our community. Whether you represent your neighborhood church, your school’s football team, or are trying to raise money for a local cause and need fundraising ideas, Chiavetta’s could be a major key to the success of your fundraising event. Our knowledgeable staff has the experience required to assist you in making the most of this opportunity. We are glad you’ve chosen to consider Chiavetta’s to fulfill your fundraising needs. Please contact us for more information or to inquire about date availability (we suggest booking your event as early as possible).
Minimum Requirements and Pricing Guidelines
Please call our offices for current pricing guidelines at (716) 549-1700
There is a minimum order of 360 halves of chicken. (Please note that on designated days, we will allow a 300 halve minimum. Please call for details.) Additional quantities over the minimum of 360, are charged at a lower price. In the unlikely event that the chicken cooked falls below the minimum, a service charge will be billed on the difference. If your event does not meet the minimum requirements, consider our takeout or drop-off catering services.
Chiavetta’s also provides what we call “protection” This is additional chicken that we will bring with us the day of your fundraiser, in the event your requirements actually exceed your order. There is no additional charge to you unless the chicken is cooked.
In addition, we offer a homemade salad package which includes potato salad, roll & butter, and your choice of either coleslaw or tossed salad, available at an additional $1.60 per meal. We also offer a commercially made package at $1.50 per meal. We recommend using a #10 ice cream scoop to correctly portion potato salad and cole slaw.
Chiavetta’s employees will cook your chicken on location and your organization will be responsible for assembly and serving of the meals. If you have chosen to order a salad package with tossed salad, we will provide you with lettuce mix, whole tomatoes, and Chiavetta’s Italian Dressing. However, it will be your staff’s responsibility to cut the tomatoes, and mix the salad as needed. In addition, you will also need to provide serving utensils although we do offer silverware packages available for purchase.
Paper & Silverware Supplies Price List
- 10 1/4″ Hard plastic plates, 500 per case – $66.00
- 125 per bundle – $19.00
- Hinged Takeout Containers w/3 compartments, 200 per case – $23.00
- Pre-Wrap (Knife, Fork, Napkin,Wet nap, salt & pepper), 500 per case – $61.00
Please contact our office for additional supply information.
PLEASE NOTE: For the best results, our cooking fire is placed directly on the ground (grass, stone, soil), and a dark scar will remain. It is the organization’s responsibility to notify your grounds maintenance people about the damage and the re-seeding of the grass. If this is a problem, please notify us so that we may discuss an alternative cooking service, such as asphalt or blacktop. If alternate arrangements are indeed needed, these must be addressed far enough in advance. We cannot place our fires directly on asphalt or concrete, but in most cases we are able to raise the fire off the ground with steel decking.
PRICE is subject to the price of poultry the week of the event.
PAYMENT is due date of event.
LIABILITY: In the event of conditions beyond our control exist (i.e. bad weather), Chiavetta’s is not liable for the performance of services and goods requested or other losses to your event.
Tips for Making Your Catering Event a Success
PRESALE: Preselling tickets before the date of your event is the best way to successfully gauge the size of your event. One suggestion we offer is to have each member of your organization responsible for selling a certain amount of tickets. You may also find it helpful to make your presale tickets a different color than the ones you will be selling the day of the event.
ADVERTISE: Secondary to your presale will be “at the door” sales. Chiavetta’s will do several things to assist you in jump-starting your advertising campaign, including a mailing list to our customers interested in a monthly schedule of fund raisers and a mention of your event on our website in the BBQ’s & Events page. Several weeks prior to your event, we will send you posters with the Chiavetta’s logo that you may personalize with your event’s information. It is also very important that you have a sign in front of your location at least two weeks before your barbecue.
NOTE: Please let us know if your event is not going to be open to the public or if you are going to sell on a “presale only” basis, so that it is not inadvertently advertised.
STAY IN TOUCH: As your presale efforts progress, we will need to know if your tickets sales differ greatly from your original expectations. This will assist us in estimating our food production and labor needs.
COMMUNICATION: It will be helpful to know how you will be serving your customers (take-out, drive-thru, etc.). This may help us anticipate any special needs you may have. Be sure to keep us informed of any special circumstances such as great distance between cooking and serving sites or restricted access to water.
GET US YOUR FINAL COUNT ON TIME: While we will always make every effort to accommodate any last minute changes you may need to make, we ask that you please have your final order to us at least one week prior to your event.
FOOD HANDLING TIPS: The following is in accordance with the New York State Department of Health:
- The use of “home canned” or home prepared food is absolutely prohibited, both as an ingredient and/or individually served or sold.
- Hot food must be maintained at 140 degrees Fahrenheit or above and cold foods at 41 degrees or below at all times.
- Keep time between preparation and serving as short as possible. Do not pre-portion ahead of time unless proper refrigeration is available.
- No bare hand contact is permitted when handling ready to eat foods. Plastic gloves, deli paper or utensils will be permitted.
- All food workers must wear clean clothing. Hats and/or hair nets are required.
- All food workers must be free from illness, sores, and cuts and shall use hygienic food handling practices. No smoking in food stands.
- All food items, including ice and single serve items must be stored off the ground or floor surfaces on stands, minimum of 6 inches.
- You may be required to obtain a temporary health permit in order to sell food items to the public. Please contact your local Health Department for more information.
For more information, please contact your local County Health Department:
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For more information on our catering menu contact us today!