Wedding - bydesign-collective.com€¦ · and wedding planner. Come prepared to discuss linens,...

WeddingINSPIRATION

DENVER CO, BYDESIGN-COLLECTIVE.COM • 303.781.5335

Table of Contents

WHO WE ARE

WHAT’S YOUR STYLE?

TIMELINE

SERVICE STYLES

SEATED INSPIRATION MENUS

BUFFET INSPIRATION MENUS

STATION INSPIRATION MENUS

FAMILY STYLE INSPIRATION MENUS

LATE NIGHT MENUS

ADDITIONAL SERVICES

SUSTAINABILITY & GREEN INITIATIVES

HEALTH & SANITATION PROGRAM

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Who We Are

SPRINGING FROM HUMBLE BEGINNINGS IN 1996, CATERING BY DESIGN FIRST STARTED AS THE CATERING DIVISION OF A LOCAL FAST CASUAL RESTAURANT. SINCE THEN, WE’VE DITCHED THE ORDINARY TO CREATE THE EXTRAORDINARY.

Our dedicated team at Catering By Design, a division of By Design Collective, has worked alongside clients to take their imagined experiences and turn them into something of their wildest dreams - and now it’s your turn.

Your dedicated Event Designer will help you create and execute your special day, walking you through every step of the process along the way. With nearly 25 years of experience under our belt and numerous awards and accolades under our aprons, we’re here and ready to help.

BYDESIGN-COLLECTIVE.COM • 303.781.5335 • 3

Congratulations on your engagement! This is an exciting time when you get to start planning every detail of your special day, and the reception is a big part. With your budget in mind, we’ll work with you to select one of the following options for your style of service:

SEATED:

BUFFET:

STATION:

FAMILYSTYLE:

MOST FORMAL

LEAST FORMAL

SEMI FORMAL

SEMI FORMAL

For this service style, guests remain seated while serversbring dishes to the table. These dishes are chosen by theguest and require the couple or planner to track selectionsand provide place cards and seating chart, unless you choseto offer a single choice entree. Price Range: $95/pp and up.

This style features imaginative displays of offerings allowing guests to serve themselves and decide how much and what they will have. This is a great option for couples that desire a less formal option, but it is possible to offer a hybrid by serving a first course such as a salad during the “Welcome.” Price Range: $85/pp and up

This is a great option for couples seeking more variety and interaction while steering away from formal seating plans or programs. There is also an option to have chef-attended stations, providing a more dynamic display. Price Range: $95/pp and up

While similar to the Seated service style, family style offers full control over seating without having to do individual place cards. Platters and bowls can be passed around by guests, allowing them to choose serving sizes and to interact with others at your reception. Price Range: $85/pp and up


Our menus offer an array of options for every season and style. When speaking with your Event Designer, they will consult with you on what style is going to

be a perfect fit for you and your vision.

What’s Your Style?

6-8 weeks

4-6 weeks

14days

30days

7 days

3-6 months

Timeline

Every event is different! While this is the usual timeline, your event may require a different timeframe.

Your Event Designer will work with you to figure out the best timeframe to suit your needs.

Staffing & timing should be confirmed with no additional changes in order to finalize the schedule

Walkthrough with your vendor.

After your engagement, it is time to start planning. Thankfully, our team is highly trained and will make the menu development process as smooth as possible. You will be able to discuss your complimentary tasting, décor and floral needs, and any special instructions per your venue. While many couples feel all of the details must be finalized first, rest easy and understand those particulars can come at a later date, as long as you are aware

and have a placeholder in the budget.Hold an in-person planningmeeting with your Event Designer and wedding planner. Come prepared to discuss linens, tablescapes, and all of theexciting details that make yourevent unique. During this time, we will also schedule your complimentarytasting.

Schedule a call to discussfinal details, including floorplans,revisions, and any additionaldetails that have emergedduring the planning process.

9-12 months

Schedule an initialcall with your EventDesigner to discuss yourbig day. We’ll chat withyou about menu preferencesand service styles.


Final guest count with entree selections (seated event), as well as total number of adult and child guests. Any dietary restrictions (with seating indication) are due at this time.

Menu selection and beverage choices should be confirmed with no additional changes. Complete list of vendors and any vendor requests such as band riders and vendor meals are to be finalized at this time.

Seated Menus

Herb Crusted Grilled Beef TenderloinBYDESIGN-COLLECTIVE.COM • 303.781.5335 • 6

SALADGRILLED PALISADE PEACH SALAD

baby mixed greens, roasted corn, chevre, sugared pecan, dijon vinaigrette

ASSORTED BREAD BASKETsea salt herb focaccia, bistro roll, buttermilk cheddar

biscuit, corn muffin, pretzel roll, herb sea salt butter

CHOICE ENTREEHERB CRUSTED GRILLED BEEF TENDERLOIN

hashed yukon potatoes, roasted baby carrot, sauce vierge, crispy kale

PECAN SMOKED SALMON FILETgoat cheese grits, grilled asparagus, forest mushroom

cream, potato crispRISOTTO

grilled summer squash, roasted shiitake mushroom, arborio rice, toasted walnut

PASSEDCRAB BEIGNETlemon aioli, micro celeryADOBO SHORT RIBsweet tomatillo relish, corn tortilla crispBAY SCALLOP CEVICHEwatermelon, fresno chile, lime, asian spoon

ARTISAN CHEESE AND CHARCUTERIE DISPLAYAGEDgrand cru reserve gruyére, smoked gouda, buttermilk bleu, MezzaLuna fontina, extra sharp aged cheddarCUREDcapicola, prosciutto, genoa salami, peppered salamiPICKLED & ROASTEDheirloom baby carrot, balsamic asparagus, eggplant, roma tomato, mushroom, haricot vert, sweet pepperPAIREDcoarse grain dijon mustard, fig chutney, lavender honey, cornichon, apple, pear, lavosh, crostini

Seated Menu 1

Salmon and Carrots


PASSEDCAPRESE ICE CREAM CONE

diced roma tomato, fresh mozzarella, basil, olive oil, balsamic

KOREAN FRIED CHICKEN MINI SLIDERasian bbq sauce, kimchi slaw

SWINE ON A TWINEcrispy pork belly, ginger jalapeño compressed watermelon,

togarashi, tangerine gastriqueCHAR GRILLED SUMMER VEGETABLE CROSTINI

basil pesto, balsamic glaze

SALADITALIAN ARUGULA SALAD

baby arugula, oven roasted tomato, caper, pine nut, asiago, black pepper vinaigrette

EUROPEAN BREAD BASKETmini mediterranean baguette, spitzweck rolls, sunflower

pumpkin seed roll, herb sea salt butter

ENTRÉE COURSEDUET ENTRÉE

grilled beef tenderloin, chicken roulade of corn, spinach & fontina, brown butter cauliflower puree, grilled asparagus,

jalapeño corn sauceCRISPY EGGPLANT

spiced and seared eggplant, red pepper coulis, vegan ricotta, turmeric couscous

Caprese Ice Cream Cone

Seated Menu 2


PASSEDSALMON PASTRAMI FORKherbed boursin, fried caper, fresh dillLAMB BACON WRAPPED ARTICHOKEtzatzikiTRUFFLED WILD MUSHROOM ARANCINImozzarella, micro basil, tomato jam

SALADHIVE SALADbaby greens, shaved almonds, avocado, feta, blueberries, pear tomato, tarragon vinaigretteHERBED FOCACCIA DIAMONDS

CHOICE ENTRÉECOFFEE CRUSTED BEEF TENDERLOINblack currant demi, duck fat roasted fingerling, celery root puree, crispy shallot crumbLEMON, THYME & GARLIC ROASTED FRENCH CHICKENairline chicken breast, spring vegetable ragout, chive whipped potato, roasted tomato, lemon natural jusSALMON AND CARROTpan seared salmon, honey roasted baby carrot, vanilla spiced carrot puree, carrot crumbWHOLE ROASTED CAULIFLOWERslow roasted cauliflower, roasted tomato coulis, kalamata olive relish, basil pistou, balsamic glaze

Truffled Wild Mushroom Arancini

Seated Menu 3


Buffet Menus

Bacon Wrapped BaconBYDESIGN-COLLECTIVE.COM • 303.781.5335 • 10

DISPLAYARTISAN TOASTWILD MUSHROOM TOAST vegan ricotta, pickled mustard seed, micro blossom, thymeLAMB LOIN TOASTpistachio pesto, white onion jam, corn shootBUTTER POACHED LOBSTER TOASTcilantro aioli, fried corn, kale crispCHEF’S GARDEN DISPLAYpickled baby carrot, balsamic grilled asparagus,grilled eggplant, roasted roma tomato, marinatedmushroom, blanched green bean, roastedsweet pepperCHEESE BOARDgrand cru reserve gruyére, vintage van goghgouda, buttermilk bleu, MezzaLuna fontina,extra sharp aged cheddar

BUFFET DINNERGRILLED PALISADE PEACH SALADbaby mixed greens, roasted corn, chevre,sugared pecan, dijon vinaigretteCHEVERNY ROLLherb sea salt butterJALAPEÑO CHEESE BISCUITSfresh herb sea salt butterADOBO RUBBED TRI TIPchimichurri, pickled red onionCOLORADO RIVER TROUTherb lemon butter, fresh dillROASTED BRUSSELS SPROUT & CAULIFLOWERolive oil, fresh herbCHIPOTLE WHITE CHEDDAR MASHED POTATOES

Buffet Menu 1

PLT Shortcake


Buffet Menu 2PASSED

CARAMELIZED WATERMELONgoat cheese, candied pecan, micro garnish

PAN SEARED BAY SCALLOPlemon beurre blanc, fried thyme

SPRING VEGETABLE TARTroasted spring onion, asparagus, whipped tarragon goat

cheese, phyllo cupBACON TOMATO JAM TOAST POINTS

triple creamed brie, fried thyme

BUFFET DINNERCALIFORNIA CAESAR

romaine lettuce, tobacco onion, cherry tomato, avocado, parmesan cheese, sundried tomato caesar dressing

HOUSEMADE HERB BUTTER BREAD STICKSCAPRESE CHICKEN

chicken cutlet, oven roasted tomato, baby mozzarella, garden basil pesto, chicken pan jus

GRILLED SHOULDER TENDERLOIN MEDALLIONSsauce vierge

LEMON RISOTTOspring pea, roasted summer squash, lemon, parmesan

GRILLED BALSAMIC VEGETABLESzucchini, yellow squash, red onion, mushroom, bell pepper,

balsamic vinaigrette

Spring Vegetable Tart

Lamb and Waffle

Buffet Menu 3PASSED

LEMON POACHED SHRIMP SALADcharred peach coulis, sweet potato chip,

cilantroTENDERLOIN BITE

truffle potato cake, shallot demi, micro arugula

LAMB & WAFFLEbraised lamb, green harissa, couscous

waffle, sweet pickled onionFOREST MUSHROOM TARTLET

shallot & bleu cheese fondue, apple cider gastrique, micro celery

BUFFET DINNERASPARAGUS & HEIRLOOM CHERRY

TOMATO SALADshallot crisp, baby arugula, crumbled bleu

cheese, lemon shallot vinaigretteGRILLED ARTISAN CIABATTA BREAD

herb garlic olive oilSWEET ONION BALSAMIC BRAISED

BEEF SHORT RIBtomato pan jus

ARTICHOKE & SPINACH STUFFED CHICKEN

goat cheese, parmesan panko, lemon beurre blanc

BALSAMIC GRILLED ASPARAGUS SPEARS

balsamic vinaigretteOVEN ROASTED FINGERLING

POTATOES


Station Menus

Carving StationBYDESIGN-COLLECTIVE.COM • 303.781.5335 • 14

Station Menu 1

Beet Crostini

PASSEDAHI POKE ON WONTONsushi grade ahi, sesame oil, green onion, sesame seedsBACON WRAPPED BACONslow milk braised pork belly, applewood smokedbacon, fig orange marmaladeCHICKEN ALMOND BASTILLAphyllo, cumin cilantro cremaRED PEPPER FALAFELparsley, walnut pesto yogurt sauce

THE SALAD BARAPPLETINI SALAD

granny smith apple, baby spinach, sugared walnut, red onion, balsamic vinaigrette

COSMO SALADfield greens, goat cheese, sugared almond, dried

cranberry, cranberry vinaigretteMOJITO SALAD

arugula, dark rum drunken cherry, feta, jalapeño crouton, muddled mint dressing

SOUTHWEST STATIONLOBSTER & CORN TAMALE

masa, roasted corn, lobster tail, roasted red pepper, beurre blanc

CHIPOTLE CREAM MEATBALLSMANGO AND BLACK BEAN SALAD

diced mango, black bean, cumin, red onion, jalapeño, lime

PINEAPPLE POBLANO PICO & TORTILLA CHIPS

BAO BUN STATIONPORK BELLY BAO BUNhoisin glazed pork belly, pickled cucumber, sriracha aioliCHICKEN KATSU BAO BUNcrispy chicken katsu, cilantro, pickled cucumber,spicy aioliVEGETABLE BAO BUNsweet & spicy brussels sprouts, pickled onion,hoisin, cilantro, peanutASIAN SLAWjulienne broccoli, cauliflower, kale, napacabbage, golden beet, carrot, red bellpepper, tahini dressing

MEDITERRANEAN STATIONGREEK SALADtomato, cucumber, kalamata olive, feta, bermudaonion, mixed greens, red wine vinaigretteMEDITERRANEAN CHICKEN SKEWERroasted tomato vinaigrette, grilled artichoke,kalamata relishLAMB MERGUEZcucumber raitaROASTED RED PEPPER HUMMUSseasoned pita chips, sliced cucumber

Curried Cauliflower and Leek SoupBYDESIGN-COLLECTIVE.COM • 303.781.5335 • 16

Station Menu 2PASSEDHEIRLOOM TOMATO TARTLETshaved pickled fennel, feta, phyllo tartHONEY CURED BACON WRAPPED DATEbleu cheese, smoked almond, lavender honeyADOBO SHRIMP TOSTADAwhite bean cilantro puree, pineapple avocado picoCORN & CRAB BISQUE SHOOTERlime crema, lump crab meat

MARKET SALAD STATIONCREATE YOUR OWN DISPLAYmixed greens, arugula, caper, caramelized leek, chopped roasted balsamic asparagus, diced tomato, dried apricot, fresh blueberry, roasted peppers, grilled corn, sundried tomato, baconcrumbles, feta, bleu cheese, shaved parmesan, balsamic vinaigrette, basil tarragon vinaigrette, dijon vinaigrette

NASHVILLE HOT CHICKEN STATIONfried chicken tenderloin, hot honey glazeASSORTED COLORADO HOT SAUCESCHEESE GRITSBREAD & BUTTER PICKLESBUTTERMILK BISCUITwhipped butter, local honeyBRAISED COLLARD GREENS

WALL OF FLAMETOMATO BISQUEgrilled cheese trianglePOTATO AND CORN CHOWDERroasted Olathe corn, red potato, fennel, micro celeryWHITE BEAN CHICKEN CHILIsmoked chicken, hatch chile, cornbread crouton, micro cilantro

Charcuterie Station

CHEF CREATED SMALL PLATESBRAISED BEEF SHORTRIB

creamed spinach, chive potato pancake, lemon gremolata

CORN PANNA COTTA grilled sweet corn panna cotta, jalapeño corn

bread, marinated mushroom & shaved red onion relish, grilled tomato basil coulis

PECAN SMOKED ARCTIC CHARparsley green onion polenta,

forest mushroom cream, charred leek, micro arugula


Family Style Menus

Pumpkin and Coconut Curry SoupBYDESIGN-COLLECTIVE.COM • 303.781.5335 • 18

Family Style 1PASSEDSHORT RIB AREPAcilantro & avocado cremaPUMPKIN & COCONUT CURRY SOUPpetite red pepper falafel croutonWILD BOAR APRICOT SAUSAGEviolet mustard, micro greensROAST CHICKEN IN ENDIVEfontina cheese, garlic aioli, toasted almond

FAMILY STYLE DINNERCARDAMOM ROASTED BEET SALADorange supreme, arugula, toasted hazelnut,goat cheese, cumin vinaigretteCHILI RUBBED SKIRT STEAKchimichurri sauce, pickled corn relishCHICKEN ROULADEspinach & fontina stuffed chicken breast,jalapeño cream sauceGREEN CHILI MASHED POTATOESfire roasted tomato reductionCHARRED CORNcotija, crema, scallion, hatch chile

Family Style 2PASSED

CORN & BACONcreamed corn, milk braised pork belly,

apple cider gastrique, asian spoonFALAFEL WAFFLE

drunken currant, roasted red pepper,goat cheese, walnut parsley pesto

PLT SHORTCAKEshaved prosciutto, tomato, arugula salad,

chive shortcake, pesto aioliBEET FETA SAMOSA

dill yogurt sauce

FAMILY STYLE DINNER

RUSTIC ROLL & HERB SEA SALT BUTTERJULIENNE KALE SALAD

shaved watermelon radish, toasted pepita, julienne apple, shredded parmesan,

apple cider vinaigretteCOLORADO LAMB CHOP

dijon herb crusted lamb rack,fire roasted tomato demi

LEMON ROASTEDSEMI BONELESS HALF CHICKEN

spiced saffron tomato sauceFARRO RISOTTO

butternut squash, caramelized leek,forest mushroom, parmesan cream

ROASTED BRUSSELS SPROUTSfeta, sherry gastrique

Menus


Late NightSweet Tooth

Pour Over Chai Ice CreamBYDESIGN-COLLECTIVE.COM • 303.781.5335 • 20

S’more Bites

CHURRO STATIONCINNAMON SUGAR CHURROPASTRY CREAM FILLED CHURRODIPPING SAUCESraspberry coulis, mango coulis, dulce de leche, nutella sauceHORCHATA ICE CREAM / Mexican cinnamon

SAUTEED DONUT STATIONMAPLE, BROWN SUGAR & BRANDY BUTTERVANILLA ICE CREAMDIPPING SAUCESraspberry coulis, pink peppercorn caramel, smoked salt dark chocolate sauce

DON’T MIND IF I DOCHOCOLATE COVERED STRAWBERRYdark chocolate, white chocolate, pistachios, coconutPISTACHIO MOUSSE TARTLET pistachio cream, tart shellBLUEBERRY LEMON MOUSSE BITE pound cake, lemon mousse, apricot glazeMARBLE CAKE CHURRO BITE cinnamon sugar, salted goat’s milk caramel drizzleS’MORE BITEdark chocolate ganache, toasted marshmallow, graham cracker tart shellCHURRO SPICE SUGAR COOKIEcinnamon sugar

Late NightSavory Cravings

Margherita Fired PizzaBYDESIGN-COLLECTIVE.COM • 303.781.5335 • 22

CHURRO STATIONCINNAMON SUGAR CHURROPASTRY CREAM FILLED CHURRODIPPING SAUCESraspberry coulis, mango coulis, dulce de leche, nutella sauceHORCHATA ICE CREAM / Mexican cinnamon

SAUTEED DONUT STATIONMAPLE, BROWN SUGAR & BRANDY BUTTERVANILLA ICE CREAMDIPPING SAUCESraspberry coulis, pink peppercorn caramel, smoked salt dark chocolate sauce

DON’T MIND IF I DOCHOCOLATE COVERED STRAWBERRYdark chocolate, white chocolate, pistachios, coconutPISTACHIO MOUSSE TARTLET pistachio cream, tart shellBLUEBERRY LEMON MOUSSE BITE pound cake, lemon mousse, apricot glazeMARBLE CAKE CHURRO BITE cinnamon sugar, salted goat’s milk caramel drizzleS’MORE BITEdark chocolate ganache, toasted marshmallow, graham cracker tart shellCHURRO SPICE SUGAR COOKIEcinnamon sugar

NEVER GROW UP MAC & CHEESE STATIONLOBSTER MAC & CHEESElemon mascarpone beurre blanc, fried basilGOAT CHEESE ORECCHIETTE PASTAcrisped applewood smoked bacon, roastedtomatoes, baby spinachPOTATO MAC & CHEESEgruyére, scallions

WOOD FIRED PIZZA STATIONMARGHERITA FIRED PIZZA

roasted garlic olive oil, roma tomato,fresh mozzarella, basil

WILD MUSHROOM FIRED PIZZAolive oil, taleggio cheese, wild mushroom,

arugula, roasted garlic aioliARTISAN PEPPERONI FIRED PIZZA

marinara, mozzarella, artisan pepperoni

SLIDER STATIONCHEESEBURGER SLIDERamerican cheese, lettuce, tomato, ketchupSMOKED BRISKET BBQ SLIDERsmoked brisket, bbq sauce, tobacco onionPULLED PORK CAROLINA STYLE SLIDERcabbage slaw, carolina bbq sauceFRIED GREEN TOMATO SLIDERpimento cheese, pepperonciniTATER BARRELSroasted red pepper ketchup, buttermilk goatcheese dressing, chipotle aioli

GRILLED CHEESE SHOOTER STATIONTHREE CHEESE GRILLED CHEESE

cheddar, jack, mozzarellaCANDIED BACON GRILLED CHEESE

candied tender belly bacon, smoked cheddar

ROASTED TOMATO GRILLED CHEESEslow roasted tomato, goat cheese, jack

cheeseTOMATO BISQUE SHOOTER

basil crema

Additional Services


Did you know?OUR TEAM FEATURES SKILLED FLORISTS, DÉCOR PROFESSIONALS, & GRAPHIC ARTISTSthat can turn any dream into a reality. Just ask your Event Designer about our made-to-order décor & floral packages.


We have universally switched our disposable packaging and tableware to compostable productsWe opt for sustainable seafood whenever possibleWe offer vegan alternatives for our clientsWe source ingredients from local producers, whenever possible. Not only does our food taste fresher, but we are supporting our local economy and slashing our carbon footprintWe have completely automated our event process, avoiding all paper distribution, including, but not limited to the event order forms, event evaluations, all diagrams, notes for the event managers & chefsWe opt for energy efficient equipment whenever possibleAll light fixtures in our building are energy efficientWe use biodegradable and non-toxic cleaning productsAt our offices and kitchen, we actively recycle glass bottles, cans, cardboard, ink cartridges, office and paper suppliesOur staff are trained how to compost our waste in our kitchens and on site; as a result, over 80% of our food waste is compostedWe have relationships with wedontwaste.org to regularly utilize extra food for the needs of our communityBy hiring local staff, and carpooling to events whenever possible, we work to reduce our carbon footprintFamily lunches are often based on leftover items that our culinary team redesigns into delicious mealsWe encourage clients to use compostable plates, napkins, cups and flatware when requesting disposable tableware

AT CATERING BY DESIGN, WE BELIEVE THAT IT IS EXTREMELY IMPORTANT TO TAKE RESPONSIBILITY FOR THE PLANET AND TO DO OUR PART TO PROTECT IT. WE ARE

COMMITTED TO OUR SUSTAINABILITY PLAN AND BY COMMUNICATING INTERNALLY, SUSTAINABILITY HAS BECOME AN INGRAINED PART OF OUR COMPANY CULTURE.

Sustainability & Green Initiative


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PERSONAL PROTECTIVE EQUIPMENT (PPE)Appropriate PPE, including gloves and masks, will be worn by all employees based on their roles and responsibilities, in adherence to state and local regulations and guidance. Training on how to properly use and dispose of all PPE will be mandatory. Staff members will have their temperature taken and recorded by their supervisor prior to starting their shifts using the CDPHE Symptom Tracker. Hand sanitizer will be available for staff at the bar and busing stations. Limited staff will be allowed in the back of house areas.

EQUIPMENTEquipment will be sanitized prior to delivery to an event. Shared tools and equipment will be sanitized before, during, and after the event.

SERVICEHors d’oeuvres Service•Hors d’oeuvres service will include individual vessels for each item on a passing tray .Self-serve buffet hors d’oeuvres will not be offeredPlated/Seated Dinner•Service staff members will carry plates to tables on sanitized serving trays•Staff member will be required to change gloves before serving plates to guestsBuffet/Station Party•All food stations must be attended and served by one staff member per two food items. Out of an abundance of caution, we have designed wider buffet tables to create additional distance between guests and attendantsBeverage and/or Dessert Service•Service staff members will stand at a designated station and assist guests with selected beverage or gathering of menu items. No self-service will be allowed

BARS•Ice bins will have liners in every can and lids on at all times•All bar glasses will be considered single use•Toast drinks will be obtained at the bar

OUR DUTY OF CARE•We will take all steps necessary to ensure the comfort and safety of our guests and employees.•Staff members will be instructed to stay home if they have any signs of illness.•Our staff will be monitored and evaluated by their manager and fellow employees as best possible before and during their shift for symptoms and signs of illness.•All policies follow, or are above, what is required by the Department of Public Health and Environment and Tri-County Health.

CLEANLINESS AND SANITATION ARE OF THE UPMOST IMPORTANCE AND BY DESIGN COLLECTIVE IS DEDICATED TO UPHOLDING THESE STANDARDS AT EVENTS. TO ENSURE THESE STANDARDS ARE MAINTAINED

THROUGHOUT ALL EVENTS WE WILL PROVIDE A DESIGNATED SANITATION MANAGER RESPONSIBLE FOR ENFORCEMENT OF REGULAR TIMESTAMP SANITATION PRACTICES INCLUDING:

Health & Sanitation Program


Get inTouch!303. 781.5335

[email protected]

BYDESIGN-COLLECTIVE.COM

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